If chicken pot pie excites you but pie crust intimidates you, then you’ve arrived at the perfect recipe. Classic chicken pot ...

Gluten-Free Chicken Pot Pie is the ultimate comfort food. My video shows you how to do every step of this easy recipe. The result? A buttery, flaky crust filled with a creamy, savory filling of tender ...

Drummond's chicken pot pie seemed really decadent. Her recipe calls for a store-bought pie crust and a quarter cup of cream or half-and-half to enrich the filling. The recipe also requires 3 cups ...

Our recipe for an Easy Chicken Pot Pie, for instance, calls for 1/4 cup sour cream and 3/4 cup heavy cream. When it comes to using sour cream in pot pie filling, less moisture is better.

Chicken pie filling can be frozen for up to three months. Add pastry to the defrosted filling and bake until the pastry is cooked through and the filling is piping hot. The secret to crisp pastry ...

Alternatively line one big pie dish with the pastry. Line with tin foil and fill with baking beans. Bake at 180oc for 12 minutes. Cool. Spoon in the chicken mixture and brush the edges with egg yolk.

What's better than a homemade chicken pot pie? A frozen one that ... the flavors of a classic pot pie filling without the puff pastry crust. Plus, the recipe could've been heavier with the seasonings.

The beauty of this recipe is that it comes together in one pot in less than an hour ... mix of a traditional shepherd's pie, using chicken in the filling and buttery mashed parsnips on top.