Best Keto Side Dishes That Goes With Beef or Chiken
Sort by: Most Helpful
Virtually Helpful Most Positive Least Positive Newest
10/17/2003
This recipe was wonderful! It definately puts the frozen pot pies to shame. I only did one matter differently after reading others reviews saying that the bottom crust was soggy. I beat an egg white and brushed it on the lesser chaff before putting in the filling. It worked great! I also brushed it on the top chaff also. It was SO delicious!
01/08/2011
As far every bit craven pot pie recipes go, this one is a winner! 1st time I made it, the pie was INCREDIBLY dry out, the second time I tripled the sauce, added cubed yukon gold potates, poultry seasoning and used a deep dish pie pan. Baked the bottom crust 7-x minutes to proceed it from getting soggy and absorbing all the sauce. MUCH better!!! This is besides a groovy recipe for freezing ~ take it out of the freezer in the morn, let it defrost in the oven, ready your fourth dimension broil and you'll have a gear up, home made repast when yous walk in the door from piece of work! Enjoy ~ it'due south a nifty dish!
11/28/2008
I made this recipe because it was virtually the same every bit one I usually make. My family loves it, but I decided to look here for something different this year. I guess pot pies are pretty much timeless and the recipes don't change much, so I just went with this one. This isn't really that different from mine ... LOL, so I kinda followed it just used my years of feel to make it more to our liking. :) The things I inverse where... I did dice and cook one medium sized potato commencement. Cooked, drained and then put it aside. I cooked my celery with the onions in the butter. and then stirred in the flour (way less than the suggested corporeality) and and then chicken stock. I added most a 1/4 to a 1/two of poultry seasoning,(Bell's seasoning, actually) to the gravy mixture. I and so added the craven and frozen veggies and simmered just until heated through. I permit the mixture cool slightly before pouring into the bottom crush. The biggest complaints I've seen nigh this recipe is the dryness. In my opinion that'due south because at that place is style too much flour being used for the slightly more than 2 cups of liquid. I reduced the flour to well-nigh 2 1/2 or 3 TBLS and I had no trouble with the recipe coming out dry. I did not have to add together extra liquid. I just reduced the flour. Lastly... I fabricated this in a 13x9 pan. I tin't say how long information technology took to cook. I just kept an heart on it. Maybe a 1/2 hour to 45 minutes??? I simply cooked it until the crust looked done :)
02/eighteen/2004
This is a not bad recipe. The first time I made it exactly as described and my family really liked it. Now my favorite way to arrive is with leftovers. After I roast a chicken or turkey I save the drippings to use instead of a can of broth,information technology makes a richer gravy. I store the drippings in the fridge so that I tin can easily remove the fat. I use the cooked chicken or turkey and simply add it to the vegetables after they are done. I ever make mashed potatoes and I spread some in the lesser of the pie plate instead of using pie crust. And so I layer the vegetable/craven mixture and cover with the gravy and finally tiptop information technology with pie crust. My husband and sons devour it this way. I have to make two just to have plenty.
01/29/2007
I am rating the concept of this recipe. I was a die hard, start with a whole chicken, make your own broth person. This recipe made it okay for me to have short cuts. I did tweak it a bit. -Bootleg pie chaff. -cooked chicken and veggies in broth and saved it for sauce later on. -increased butter, onions, and flour to one/2c and increased goop and milk to total of 3c. Thank you for submitting a recipe that made my life a little simpler.
07/25/2011
Amazing! Made this today and information technology is wonderful. Information technology seems everyone tweaks this a tad, sometimes out of necessity, here'south my tweaks: (most of this is all going on at the same time): I had ii frozen pie crusts that I set out to thaw. Instead of boiling (I retrieve information technology makes the meat too bland) I sauteed two big boneless skinless chicken breasts in a little olive oil over Low heat, I salted them and put some garlic powder and black pepper on them too. Covered them every bit they were cooking so the meat would be really soft, almost boiled. Allow the meat rest for ten min before I shredded it. Had a bag of frozen peas/carrots/green beans/corn that I lightly boiled in simply enough broth to embrace them, for v minutes. Sauteed chopped onion and 2 finely minced garlic cloves in a little olive oil for 20 min- Depression-med heat, don't let that garlic burn! Baked one of my thawed out crusts (the one to be used as the lesser) for 5 minutes. And the sauce.. pretty much followed the recipe's directions to a T. Annotation: some people stated the mixture to exist runny... let your sauce melt on depression oestrus for awhile, information technology tin take half an hour to thicken, only keep in on low heat and go along stirring. It WILL thicken. I cooked mine to the consistency of gravy. Taste your sauce, it should sense of taste as salty as you want your pie to taste, if non, add more than salt! Notation: when u put on the acme chaff and seal it together, brush on a little melted butter, information technology makes it brown nicely. Outstanding w/ a green salad and sweet iced tea!
02/sixteen/2003
Excellent Recipe. Only what I was looking for. The merely alteration I made was by adding small cubed potatoes cooked for near eight min. before calculation to mixture (but long plenty to take the crisis out of them; they will cook the balance of the way in the oven). This is the only chicken pot pie recipe Ill be using from now on!
12/29/2006
Delicious - Thanks for the recipe! I followed the others suggestions reduced the heat to 375 degrees and cooked the bottom pie chaff (after brushing egg white on information technology) for six minutes earlier filling with chicken mixture. I added cubed potatoes to my craven/vegetables and seasoned them with seasoned salt. I then boiled them in chicken goop. I drained the chicken/vegetables later on about 15 minutes but reserved the craven broth to add to the sauce mixture. I also added creamed corn and one/ii teaspon of garlic powder to the sauce mixture. Once the sauce was done, I mixed it with the chicken/vegetable mixture and added it to the pie chaff. I topped information technology with the pie chaff, brushed it with egg whites and cooked it for about 40 to 45 minutes. Awesome!
10/28/2008
Looking at the recipe and posted pictures, I knew correct off the bat that I was going to alter the ingredients to make the filling more moist and creamy. Instead of boiling the veggies (I added a yukon gold potato), I sauteed them in butter until aureate, seasoned with a small compression of sea common salt, fresh cracked pepper, and italian seasoning, and so added meat (had to use upward rosemary turkey breast). Instead of broth and flour, I used a tin of salubrious request condensed cream of craven soup with one-half a tin can of lowfat milk, cooked until boiling. I used the buttery flaky pie chaff recipe and made simply a top crust to cut some of the fatty. I didn't measure out the veggies or meat and then I'1000 not sure if the soup & milk would brand a perfect exchange if ane were to follow the recipe. I merely used 2 carrots, 3 celery stalks, 1 onion, 1 murphy, and about iii cups cubed turkey breast.
01/13/2007
This recipe makes a very good chicken pot pie. My simply aligning to this recipe is to combine the vegetable mixture and chicken together and and so taste test. Add any seasonings which accommodate your family's taste buds. I added poultry seasoning, garlic pulverization and extra black pepper. This way the recipe can be adjusted to conform private family unit preferences. To brand it easier on myself I used frozen, mixed vegetables and also used leftover chicken from a previous dinner. I certainly practice need to work on my pie pastry assembly skills. It wasn't the prettiest pot pie, merely it was certainly the best I've every made.
x/25/2006
If I could give this recipe six stars, I would! We loved this and so much that it will have a permanent place on our menus. Even my picky husband loved it. The merely changes I fabricated were to go far a single crust for lower calories, I added a cup of cubed potato, no celery (hubby doesn't like it), a handful of mushrooms and a sprinkling of thyme. I also boiled the veggies and craven in chicken broth (2 cans) and then used the liquid to thicken the gravy. 1 of the best recipes I've tried.
01/31/2009
This is the best chicken pot pie we have e'er had! I volition definitely make this again! I practise like lots of sauce and was a flake concerned near the reviews that stated it was dry out. It was not dry at all, in fact, my pie was so total that nearly 1/iv c of sauce bubbled out onto the lesser of my oven. I did not alter any of the ingredients, only did alter the steps every bit follows: I simmered one very big chicken breast in the chicken broth for 15 minutes on low, along with the carrots, celery, onions, salt, pepper and celery seed. I fix the cooked chicken breast on a cutting lath to absurd while I fabricated the pie crust. I strained the veggies out of the craven broth and used this goop to make the sauce. I thought that I might have to add more broth to equal 1 3/4 c again, but I did not. I cubed the chicken breast and mixed information technology into the finished sauce with the veggies. The sauce was SO GOOD, and I remember that was why. My Fanny Farmer cookbook said to cook two crust pies on the everyman oven rack so that the bottom chaff browns. I did this and information technology came out perfectly.
04/eighteen/2011
Thrilled with this recipe. Fabricated this dish for the very first time for my young man who is Scottish German and whose grandparents are from Amish country. He loved it! Reading the reviews helped a lot. Some tips I found the most helpful included: Using a rotisserie chicken, adding fresh garlic (2 medium cloves), adding ruby-red potatoes (2-iii small diced), mixing the chicken and veggies in the cream sauce, adding more ¼ to ½ loving cup more chicken goop, and finally using a deep dish. The flour cream mixture can be improved by adding 1/eight to ¼ tsp of dry out mustard powder to the flour before heating the flour in the butter. If you don't have dry mustard, ½ tsp liquid mustard can exist added to the butter as it is melting in the pot. And then add flour. As instructed, I cooked the carrots, onions, and chicken separately. Then I added the cooked veggies (not peas), craven, and potatoes to the cream mixture and let that cook for about 15-18 minutes. This helped get the potatoes a trivial cooked earlier baking. During the last 3 minutes of cooking on the stove pinnacle, I added ½ cup frozen peas (peas cook fast), ¼ cup fresh apartment parsley chopped, and one tbsp dry thyme. Used a square casserole blistering dish with no bottom chaff. Just poured the mixture into the pan and topped with 1 slice of Pillsbury crust. I so brushed egg over the crust. Baked at 375 degrees for forty minutes. Wonderful! I scored major points with this dish.
03/03/2002
This recipe is delicious. I still oasis't figured out how to get the acme crust on in one piece, but otherwise this is a perfect craven pot pie. I like information technology meliorate than many I've had in restaurants.
01/21/2002
What a fabulous recipe! Thanks so much for posting it. I simmered the craven and veggies in chicken goop for even more than flavor.
01/24/2003
This is definitely the best chicken pot pie I'd e'er had...who would believe a made-from-scratch i would be so easy! DELICIOUS. Whole family loved! I took a couple suggestions from other reviews and added diced baked potato, used mixed canned veggies and broiled the bottom chaff for 5 min. prior to adding the filling. Thank you for the recipe!
01/16/2011
A great recipe, and a solid foundation as to where to offset. I have found a lot of tips in the reviews. If you sort the reviews by "Near Helpful" yous tin can easily narrow down the many tips that people offer. Mostly I found that several people tweaked the seasoning, and then I did also. I added near a 1/2 tsp of Poultry Seasoning to my roux and also used a heavy manus on the salt. I tasted the sauce before pouring it on the chicken and veggies and really tasted the salt and thought I might have added too much, merely information technology was too late and I but poured information technology on. I am happy to say my finished product was perfectly seasoned/salted. At that place are so many veggies and craven in the pie that the salt had plenty of places to go. I also added a cup of diced uncooked russet white potato to give it some heft, and I call back that as well helped to absorb some salt. I also added a few dashes of tobasco sauce to the white sauce, it was not also spicy, just helped to give it a little more than flavor. Oh and I did saute the onion with the celery earlier adding my flour. I chose to only add i/4 cup of flour as many reviews hither said information technology was too dry out. I used a little over 2 C. of stock and about ane.five cups of skim milk. Much more than the recipe called for but I let the sauce simmer for a bit (almost fifteen min) then it would reduce and go practiced and thick. I am very pleased with how information technology came out and will be keeping this ane in my file for hereafter meals!
09/21/2001
I simply found Allrecipes final dark and have already made two recipes. This was proficient. I decided to try it on the kids while my husband was out of town. I substituted a tin can of Veg-All for the vegetables and just put them in the pie vanquish. I cooked 11/2 lbs. of chicken by itself and added to vegies. I also used seasoned craven broth and it added an extra zip to it. My kids said they wouldn't like it, equally they don't like the store bought ones. Non merely did they similar it they asked for seconds. Next fourth dimension I volition have to make two pies for dinner.
01/30/2002
Very expert recipe. I cut the butter from ane/three cup to about 1 tbls and used skim milk. And it worked just fine. I besides used both pies and doubled the recipe topping them with sliced raw rolls. Nosotros are however eating it!! Similar mentioned in other reviews I used veg all and no celery seed. Will make once more!!
04/22/2001
Yep, information technology involves a bit of chopping, but it is really worth it! The roux is exceptional, and very piece of cake to make.
01/18/2011
Best pot pie always had! Doubling the sauce a must. I used rotisserie chicken which gives it a lot more flavor. I used one box of craven stock to boil the vegetables and strained it after to utilise for sauce. I added a cup of frozen corn to the vegetables. I added fresh garlic with the onion and a little garlic powder. The flour clumped upwardly a little bit on me but cooked right out. I used a deep dish pie pan because I doubled the sauce. I used some egg white on the bottom beat out and cooked for 5 min. Used egg white on the pinnacle chaff as well and cooked at 375 for 45 min. Came out thick, flavorful and crust was perfect! Better than whatsoever potpie you'll get at a eatery or frozen!
05/22/2001
This recipe was and then good. Added potatoes.
05/xxx/2007
We actually really did not similar this recipe. Every bit written information technology had very little flavour, even after I added garlic to it. If I were to e'er brand this again or something similar it would need to take MUCH more flavor to the base. For starters I recomend boiling the chicken with a bay leaf, garlic, and onion pulverisation. For the base I would perhaps add in some chicken gravy mixture, and fresh herbs similar taragon, and basil.
01/24/2011
Love this pie! To arrive lower in carbs I use only a height puff pastry shell on an 11x7 oblong pan. Same satisfying pie with fewer carbs. Also, sub 1T Corn Starch and 1T flour for the 1/three loving cup flour. Enjoy!
01/12/2002
This came out fantastic! I fed it to friends in Europe and they were very impressed, dispite the fact that I was unable to locate celery seed in Salzburg :)
xi/xiii/2017
Boiled veggies and chicken added 1 tablespoon concentrated chicken base of operations. Do not drain , scoop out liquid and gradually add to gravy mixture instead of broth. Mix everything together. Brush egg white on bottom of deep dish ready fabricated pie crust, put in oven 5 mins. So add together mixture add tiptop crust, baste with egg wash. Bake nearly thirty mins at 375. Didn't have celery seed, used garlic powder and Adobo seasoning. Succulent!
11/15/2009
Humid the veggies and chicken in 2 cups of chicken goop and reserving the liquid to use when making the sauce makes for an Amazing sauce. My family unit loves this too. Sometimes I use the pie crusts if I take them, most of the time I use the Pillsbury Crescent Roll and ONLY put it on the height of the chicken "stew" in a pyrex. Tonight my married man made artisan staff of life bowls and nosotros are serving the "stew" in the bread bowls. This really is a great recipe and deserves 5 stars, just make sure to boil the chicken and veggies in craven or turkey stock.
01/02/2002
This was very expert, but it did accept some time to brand.
06/04/2001
What a groovy recipe. yet some other way to utilise chicken effectively. It was a big hit with my entire family unit.
03/16/2002
This is a dandy "experience expert" dish. Excellent pot pie flavor. I used refrigerated pie crusts. Its a keeper.
09/28/2001
I have tried many pot pie recipes and this is the best one so far. It was so easy and the kids wanted seconds. Definitely a keeper!
11/05/2008
This was the first chicken pot pie I take ever made... likewise the first I Really liked. I had to use a can of cream of craven soup plus water to equal about two cups instead of broth and added one/4 tsp. each of rosemary, sage, thyme, craven bouillon granules, poultry seasoning in with the chicken and veggies when cooking to give them some more flavour. I used French pastry pie crust. I didn't drain the chicken/vegs (merely a niggling bit of liquid left anyway) This came out perfect! My married man said this was the Best chicken pot pie he'southward ever eaten in his life. Spray the pie plate with cooking spray to keep the bottom crust from sticking. Cheers for this keeper! UPDATE: Made this with just some chix bouillion tossed into the ckn/veg cooking water, drained veggies every bit directed, no cream of anything soup, stale minced onion and celery flakes, added a ane/two tsp poultry seasoning to sauce, used store bought frozen pie chaff. Married man said this is THE BEST Always! I agree.
01/eleven/2011
Amazing!!! This recipe got my daughter to eat her veggies!!!! It was and so adept I had thirds :/ I followed the advice in other reviews and cooked my veggies in chicken goop...which I added to the whole mixture.I also added a tsp of minced garlic to them...and 2 cherry-red potatos, corn and greenish beans. To the onions I added poultry seasoning and chili pulverization. The end issue was amazing!
01/08/2011
Equally the weather turned colder I idea back to coming inside to my grandmother'south chicken pot pie and warming up from the inside out. My grandmother would have been jealous of this recipe. I tweaked the recipe every bit several other reviewers accept suggested. I doubled the common salt and pepper, added near 1/2 t garlic powder and almost 1/2 t poultry seasoning. I also added a irish potato and corn while foregoing the celery. This was a fantastic recipe and it turned out extremely well. I used Pillsbury set up made crusts, baked the lesser beat for half-dozen min at 375 and the whole family raved. I relish making "fancy" food at times and have made just about every multifariousness for my family and I have never gotten the response I got from this dish. Other than the few mentioned tweaks and boiling the mixture in chicken stock (needed) just follow this recipe and you'll go rave reviews too. Both my married woman and mother were "stuffed" but had seconds becuase they just had to have more. Eating until nauseous... what higher compliment can you get. :-)
02/sixteen/2002
It was easy to brand and succulent. My hubby & I both loved information technology. This recipe has gone into my keeper box.
01/29/2011
Sooooo awesome! I followed Ferguna's advice and doubled the sauce, and I'one thousand glad I did. I also remember it needed about 3x every bit much salt equally the recipe called for, but it was ane tasty dish.
12/07/2010
I used leftover craven meat, sweated some chopped carrots, celery, onion in butter. Added the flour, pepper, and salts. then stirred in the chix broth, and milk along with chicken and some frozen peas. cascade that into a buttered baking dish. Mixed up a half batch of blistering powder biscuits. I used a teaspoon to make small biscuits all over the top. bake that, and it the ultimate comfort food.
12/22/2010
I have been craving adept homemade pot pie for some time, and this is it! I am giving it four stars because I did brand some necessary changes. First, I brushed the top of the bottom pie crust with egg white and baked it for v minutes at 400 degrees before filling it. This made for a perfect bottom crust with no sogginess. After reading many reviews, I as well decided that I needed to prevent the dryness in the filling that others described. Rather than doubling the sauce, I prepared the sauce as directed and then added ane can of foam of chicken soup. Information technology was PERFECT. Before this add-on, the sauce just wasn't rich enough for my taste. I then mixed the chicken and vegetables into the sauce before pouring into my pie chaff. You should certainly add together/delete vegetables according to your taste. I added 1 cup of frozen corn, only used ane/2 c. of frozen peas, and used frozen carrot coins instead of fresh. You might as well add together ane/2 c.-1 c. of chopped white potato. I finished information technology off by brushing the top chaff with the remaining egg white, and broiled information technology at 400 degrees for about 30 minutes in my gas oven. I loved the issue of these changes, and I will make it over again and again. Delicous condolement nutrient for a cold night!
02/09/2002
Delicious!!
02/17/2010
Sad merely the tagline of this recipe is misleading - if using pre-made pie crusts, information technology should non say it's "made from scratch". The lack of spices makes information technology very, very bland.
03/08/2002
You lot'll never swallow a store bought pot-pie again!!
02/11/2011
what? no potatoes? blasphemy!
06/28/2015
Thank yous Robbie Rice! This is a succulent, economical and easy to make Chicken Pot Pie. I made this for the 3rd fourth dimension today and my family loves it. I always read reviews before I attempt a recipe and will never empathize why some reviewers find information technology necessary to alter simply about everything when they make a review. This recipe is wonderful AS IS with no modification. If you like potato in your pot pies, add it - simple If you like a lesser crust firmer, bake it first - simple. Following the directions for this recipe this pot pie never comes out likewise dry. For all the reviewers that want to alter everything, make and add your ain recipe (for similar minded people to tear apart). This is supposed to exist uncomplicated and delicious, and it most certainly is.
08/18/2002
This was okay. Although easy to set it was defective something. It tasted a little bland. Perhaps next time "doctoring" the filling with additional flavourings or spices would make this a bigger success.
08/12/2002
This was very good! A family unit favorite.
01/thirteen/2004
SCRUMPTIOUS!! Absolutely incredible pot pie! I fabricated it tonight and had to charge per unit this tonight it was THAT GOOD. All-time pot pie I have ever had. My 2 year sometime loved information technology too. She was licking the gravy spoon before I could even pour it all into the pie. I boiled the veggies in chicken broth and fabricated my ain pie crust. I as well brushed with egg white. I added thyme to the flour/milk base with the other seasonings. It was rich and creamy. It was wonderful. Definitely will make over again and once more!
10/09/2010
This was definitely a hit! Father in-law kept proverb, I never had a Pot Pie like this.. VERY GOOD VERY GOOD!
08/23/2001
I accept a very picky Husband and he LOVED this recipe.
06/25/2007
Like others, I added chicken stock powder to the vegetable/chicken water. I retained this water and used it all, instead of the small-scale amount of broth. I as well substituted evaporated canned milk instead of evidently milk and doubled its quantity. When cooking the onions I also added 2 small leeks, this gave the pie a terrific flavour. As was suggested previously, I used garlic pulverization instad of celery seed. This pie came out absolutely amazingly first time, creamy, tasty and definitely not dry. I also reduced the temp and increased the melt time, 375 degrees, and 45 mins
xi/17/2011
This recipe wasn't all that dandy like so many have said. Starting time time very bland. 2d time I made it way amend. I had to change a lot. I used chicken broth instead of h2o to boil in. I used garlic salt instead of celery seeds and I used poultry seasoning as well. Baked the bottom chaff for about 5-6 minutes get-go before I added the filling to the bottom and then it wouldn't get soggy. I also had to double the liquid portion (milk, broth, flour, onions). I also used different veggies. I used green beans, corn, peas, carrots. I take a large family (there are 6 of us) so I use a nine-xiii pan and use 2 boxes of pie crust. I used breast and shredded it instead of cubed that I boiled in salt and garlic til the meat fell apart. My version really came out to get out a fleck of leftovers for the next day or to freeze. My family unit loved my version.
08/12/2002
This chicken pot pie was fabled, & very like shooting fish in a barrel to make. I programme on freezing a few for some quick dinners in the future!!!!
05/05/2013
I think this may have been the offset fourth dimension in the history of my wedlock that my husband couldn't find something to complain about.
08/10/2002
Corking craven pot pie recipe. I usually just put homemade or packaged biscuits on meridian rather than a crust. My kids liked it also(even my 11 month old). I have made it 2 times now and will make again.
09/16/2011
Love this recipe! I did something different for convenience and sense of taste. I cubed ii large craven breasts, cut up an unabridged onion, i package of mixed frozen (peas, carrots, and corn), 2 peeled/cubed potatoes, 32 ounces of chicken stock (or leek tater soup/broth works keen, too). I sauteed the onions with some fresh garlic in the olive oil and butter as directed, but added the celery in with the onions. Then I also sauteed the craven slightly in the same pan for taste, but did non overcook. Meanwhile, as the chicken stock was heating up in a big pot, I began adding all of my ingredients except for the cream, which I added at the stop later I took it off the burner. I added the flour after the ingredients started to boil (and of course, reduced oestrus to simmer for 15 minutes) pouring the hot liquid onto the flour in a split up bowl and so returning the flour mixture to the pan after it was a smooth texture. I used two packages of double Pillsbury pie dough and placed 2 of them in the lesser of a xiii past 9 inch glass dish, using the other two to cover. I cooked at 375 degree for 50 minutes.
12/16/2010
This was wonderful! I made information technology final night. I followed other reviews and used deep dish pie crusts. I also added mushroom to the sauce when I cooked the onions, and put potatoes in with the craven and vegetables and I cooked them in chicken broth instead of water. It was great! We will brand this ane again UPDATE! I added minced garlic, garlic powder and i tin can of foam of chicken soup this time, and doubled the recipe to take a pie to a friend, it was evne better than the first fourth dimension!
01/12/2012
The all-time pot pie is homemade I double equally I made 2 pies they were gone as soon equally they hot the tabular array. My family loved them.
05/30/2012
This is admittedly scrumptious. my hubby and son Loved it. Thanks for the great reci pe tLgonzalez
11/26/2003
My family admittedly raved over this recipe--even my picky eaters. I fabricated a homemade height and lesser pie chaff, (brushed with egg white) and added a diced, cooked spud and about 3/iv cup of shredded cheddar cheese to the filling. One of the best recipes I've tried from this site. Perfect for a cold wintertime evening. Next time, I'll make two and freeze one.
10/16/2006
Unbelievably good! Way amend than shop bought. Dandy consistency- actually stayed in pie shapes when cutting! I think next time I will only put the crust on summit though to save on fatty. I used skim milk w/ no problem and used heaping measurements of veggies. YUMMY! My family of iv finished a whole pie. Besides, I didn't have to simmer for very long (4 minutes max). I didn't know how long to exercise it for but information technology was like a gravy so I stopped. thank you!!! 2nd time- changed servings to 12 and used a 9X11 and thawed frozen pie crusts. i recall in that location was likewise much pie crust because it was a thin layer of mixture. I like it in the round pie better. Not sure what crust I used earlier only I would try a refrigerated coil dough side by side. I will also add a little actress liquid I think. And cut the pepper out or use a lot less than chosen for. use three large or 4 normal chicken breasts.
08/04/2012
This recipe works for me. I did some boosted to this recipe though by adding some bay leafs, white & blackness pepper to gustatory modality. I did skipped the boiling cubed chicken & mix vege step and i did the cooking by doing the roux + milk + craven cube. Add some liquid. Melt till thick and then add in the onions till transparent, add together in the chicken & mix vege. Cook till it is to perfection with table salt/sugar. And information technology'due south done. I used puff pastry and egg wash.
01/01/2011
Fantastic! I did non add the milk, considering I forgot! I won't add the milk next time either. I retrieve it would exist too runny.
09/12/2002
This is a lovely recipe. I did a few things different, though. I added garlic, a smidgen of dried dill, fresh parsley and frozen light-green beans to the filling, and used just a tiptop crust to cut down on fat and calories. Also, I didn't have celery seed, so I used ane/two tsp of celery salt and omitted the regular salt. The terminate result was flavorful, filling, and very comforting. Don't wait for cold atmospheric condition to brand this!
12/03/2012
Followed a few of the suggestions here: Added ii small russet potatoes (peeled and cubed) Added a tin of cream of chicken soup to the cream mixture Pre-cooked the lesser pie shell for about eight minutes Reduced temp. to 375, cook time was xl infinitesimal. Used garlic powder instead of celery seed and added poultry seasoning to the humid mixture So, basically a dissimilar recipe. Nonetheless, information technology was succulent!
12/04/2010
This was Amazing. Coming from someone that hates storebought chicken pot pies. I used a footling more onion, during the boiling step used craven stock instead of h2o, and in the last 10 minutes of baking brushed the top with melted butter. other than that, followed the recipe, and nosotros ate iii servings tonight in a family that rarely goes for seconds. Instant hit! Thank you!
07/27/2007
Absolutely fantastic and information technology'southward fifty-fifty easy to make! I fabricated a few substitutions: 8 inch pie crust, rater than 9 inches; 1 loving cup diced potatoes, instead of the celery; and i.five pounds chicken, up from 1 pound.
02/06/2008
I made this final nighttime. I added par-boiled red irish potato, sauteed mushrooms,frozen green beans, and a dollop of sherry. I baked it in a cake pan and so I would accept a deeper dish. Kept everything else the aforementioned, including amount of sauce. Perfect! Thanks!
03/26/2004
i'thou sorry...my married man considers me a great cook and i followed this recipe to the tee..just we were all disappointed. it was just not to whatsoever of our likings...i'll requite it ane star for feeding 5 of united states tho.
02/09/2011
Splendid comfort food! Very tasty. From the other reviewer's advice I did double the sauce & add some spices to our taste such as garlic, poultry seasoning, parsley & chives. I really didn't measure out the vegetables or chicken, just fixed the amount I normally would for a repast. I also added the craven & vegetable mixture to the sauce & let simmer a couple of minutes before placing in the pie pan. By doubling the sauce there was too much filling to all fit in my deep dish pie pan. That'south non necessarily a bad thing as I put the remainder in the freezer for a quick meal another night. May heat & serve over hot biscuits. This is definitely saved in my recipe box. Thanks for sharing.
01/22/2007
Excellent reciepe! I place the chicken and veggies in a blistering dish with no chaff on the bottom. I embrace with single layer of pie chaff on summit, that way the fat content is significately cutting down. Perfect every time!
01/x/2011
Delicious! I took the recommendation of others and doubled the sauce; added one tsp. of lawry's seasoning for a little extra flavour. Used smaller baking dishes for individual pot pies - baking time was about 25 minutes for the smaller pies. Loved it and will make over again!
01/24/2011
Absolutely perfect! FIVE STARS! I used Mrs. Smith's deep dish pie shells, and there wasn't besides much crust like I was agape it might be, because there was LOADS of filling. The pies were perfectly cooked, very substantial and impressively hearty sized! (I doubled the recipe). I really used craven I had already boiled, the broth was what I had from the boiling earlier, I had peas and carrots already cooked to add, and then I decided to saute the onions and celery together, and it worked perfectly. Subsequently the sauce was made, I put all the other ingredients in the sauce, mixed it up well, and so ladled information technology into the pie crusts. Like I said, big fat fun pies! I was afraid they would run over the sides when they cooked, but amazingly, they did not. The crust was beautiful looking, and since information technology didn't crimp together well, it looked rustic, which was perfect. I wouldn't change a thing. The double recipe fed four large guys plus three women and ii half-size kids generously! This is just perfect nutrient! We will eat information technology frequently, share it with friends and shut-ins who need a repast, and pass this recipe around for everyone in the family to keep. It's the new standard...so far to a higher place any other Craven Pot Pie I just don't know how it could get any improve!
02/10/2011
thought this was a great basic recipe, but concord with other people about having to double the sauce and mixing the chicken into the sauce. I would also NOT use any salt next fourth dimension as we constitute it way too salty. also added 2 small cubed potatoes and some cherry and greenish pepper. turned out lovely.
08/19/2011
This is one of my young man's favorite things I brand! It's great with the modifications other people have suggested, not quite as good without. I always make mine with a tin can of corn and a small tin can of peas instead of frozen peas. I put three chicken bouillon cubes in the water when I eddy the craven and veggies, and so use that broth to brand the gravy. I also add one can of condensed creamy chicken soup or creamy mushroom soup to the gravy and mix all the ingredients together earlier putting it in the pie pan. I haven't had whatsoever problems with dryness or a soggy bottom crust that style. I make this at least once a month. Sooooo expert.
02/10/2011
I fabricated this for my family unit on a blizzard-y 24-hour interval considering information technology seemed similar a great condolement food for a cold day. I had not had never made nor eaten a bootleg pot pie, merely frozen ones before. This recipe blew all of my previous thoughts of pot pie out of the water. It was then succulent! My family enjoyed it so much that nosotros decided next time we would have to make two pies in order to take enough go around. Thank y'all for sharing your wonderful recipe!
04/twenty/2011
My husband and I both loved it!! We raved about it:) I didn't change anything except baking the bottom crust for 5 minutes before adding the filling
eleven/20/2010
I made this and it was bully! However when I fabricated information technology, i fabricated some pie chaff too and that rose also much, causing the pot pie to gustation more like the chaff. it was yet adept though!
xi/15/2009
I followed the recipe exactly every bit written, and it turned out sooooo good. Even my children ate it!!! I practice recommend that you take the sauce off the stove before it gets too thick. Some reviewers said that it turned out too dry out, and that may be the problem. Mine turned out perfect!!!!
01/25/2007
I do have to say the prep time of just 20 minutes is exagerated, it took me more like 40 minutes to cutting, die, and peel all my veggies for this pot pie. But once they were done, and cooked. The rest of the pie came together quickly. Then I will pre-cut the veggies the night before to save time. Once this pot pie was done, and I did follow the recipe to a tee, it was Splendid!! Very good filling and dainty and thick. But not likewise thick. I will definately make again!
03/31/2005
I'thou not going to rate this because I changed then much. I used left over turkey added left over gravy to milk mixture and cubed some potatoes. I used pillsbury pie crusts. Love it.
11/12/2009
Fantastic! I add together a petty rosemary and thyme to the sauce. I likewise double the recipe since we have a large family, and I cascade information technology into a large casserole dish (no bottom crust) and use just a top crust. The kids like me to throw some american cheese slices down under the crust, but either way it is perfect!
01/ten/2009
This recipe scores five stars from me and my family unit. I only made a few pocket-size adjustments. I used a bag of frozen veggies and I doubled the sauce mixture and added cooked diced potatoes. Dont forget to brown the bottom pie crust for about 10 minutes before before filling it with the sauce and veggie mixture (i hate soggy crust). These ingredients made enough mix for two deep dish pies...so I froze half of the mix and baked it after that aforementioned week....And its but as good using leftover turkey.
07/05/2008
Mmm, pure comfort food. Wonderful for those common cold nights and then like shooting fish in a barrel to prepare.
11/12/2009
This was FABULOUS. Took other reviewers suggestions and bought a rotissere chicken. Too, I baked the bottom crust for at least ten minutes outset, earlier calculation ingredients. I really call back this helped the pie to go crispy all effectually. My husband didn't beleive that I had made this and thought I bought it at a restaurant!!
02/25/2011
This was my 1st time making pot pie and I have to say information technology was just fabled! I used a rotisserre craven, added more spices to fit my taste, cooked bottom crust for five minutes, and mixed all ingredients prior to adding to crust. Added a little egg white launder on the summit and it was cooked perfectly in 30 minutes. Excellent recipe! Thanks for sharing!
02/17/2008
Delicious! I increased the craven broth (2-xv oz cans), and added extra milk and some one-half and half, no water. I added a chopped spud, cooked the craven and veggies in the chicken broth, and left out the salt. The chicken broth had enough table salt, no need for more. I mixed everything together, I had about twice the corporeality of filling the recipe gives. I made mine in a nine" circular cake pan and it worked great. Used Pillsbury pie crusts.
03/08/2011
Doubled the sauce, cooked veggies in chicken stock, added potatoes. Absolutely succulent. Saved the leftover sauce for biscuits and gravy.
03/07/2011
This recipe has two things going for information technology -- one. it is easy and 2. it is succulent! I used a prepared pie chaff that merely needed to be unrolled. I used skinless boneless craven thighs because I like juicy night meat improve. I added one chopped potato to the veg mix. I simmered the meat and veg in chicken stock, which I saved and used for the sauce. I added pinches of garlic powder, sage, thyme and rosemary to the sauce. The sauce was so tasty! I could take just spooned it over a biscuit and had that for dinner. I had plenty of sauce for the pie -- with even a little left over. The pot pie was the ultimate comfort food. I can't wait to arrive again.
02/15/2008
Great recipie I did what the other posters said and doubled the sauce and put egg whites on the bottom chaff and information technology turned out perfectly!!
10/28/2009
pretty good, no complaints, just needed to brand more gravy and toss in some more stuff
05/15/2003
This was actually succulent! I used a basic pastry crust recipe. I omitted the celery seed because I didn't take whatever. The first fourth dimension I used canned craven broth. The second time I used bootleg chicken broth which made the pie even better simply was much more labor intensive. The kids gobbled this up; they even sneaked some for breakfast the next day! Cheers for such a treat!
03/ten/2011
I added 1 tater to the recipe & boiled the veg/chx in called-for broth. Sauteed onion in one or two Tbs butter simply, then added the broth to the sauteed onion. Shook flour with milk and added to thicken the broth. Didn't use celery salt. Proportions (amt of liquid) turned out perfect.
03/13/2011
Overall this is an excellent recipe! The flavors are subtle and home-y, perfect for wintertime. I poached the chicken mixture in craven stock as others did, then strained information technology and used it to make the gravy. I found the amount of sauce was perfect, even though I added a few potatoes. Later mixing everything together and tasting it, I decided to add 1 tsp of poultry seasoning and i/4 c sour cream for a lilliputian more flavor. The end result totally blew abroad the pot pies that I take made in the past. This will exist a regular Sunday dinner from now on!
02/24/2007
This was my first endeavour at a pot pie -- I couldn't accept been more than pleased. Turned out fantastic! I added a nuance of poultry seasoning, as well as some chicken bouillon granules. Used a store pot frozen pie shell. Yum! I will brand this oftentimes!
04/23/2009
I'd give this half dozen stars if I could. My husband doesn't get excited about my cooking very often, merely the first thing he said when he tasted this was "OMG!" I did follow some other reviewer's advice, egg white on bottom and tiptop crust (I always make homemade crust. The peas I had in the freezer were "garlic seasoned peas with mushrooms" and really enhanced the flavor. Also, didn't use celery seed, just used poultry seasoning instead. Husband bragged nearly information technology at his function for days! (I'm a much better baker than melt, maybe that's why this "pie" turned out so well.) I also added aobut 3 TBSP. chicken gravy mix (powdered) to the gravy and reduced the flour by that amount.
01/20/2007
Oh my goodness! This was succulent. This was my first recipe to attempt from this website and it was a huge success. My married man asked if this could be added to our regular drove of recipes. I used a bag of frozen mixed veggies and added two medium potatoes cubed. I also boiled the veggies in chicken broth like the other readers said!
01/25/2011
Merely excellent. I likewise doubled my sauce recipe and added a bit more flour to make it thicker. The only thing I did differently was cook my chicken in advance. I boiled it, refrigerated it, diced it, and then put information technology in the chicken broth with the vegetables toward the very stop. I don't like cubed craven, so this was a nice alternative. My kids and husband loved information technology!
03/10/2011
For a beginner, information technology was quite a challenge. Only I did it! I got 5 starts from my boyfriend and another 5 starts from uncle. :) I recommend you to read Ferguna'southward suggestion particularly if you don't want a dry pot pie. Doubling the sauce as she suggested was a little tricky and then I had some struggle with measuring the ingredients for it. I say yous merely follow your instinct. :) Make certain you don't utilise a modest pot, and taste the sauce earlier you put the pie in the oven. Make the sauce a bit salty then it turns out merely right with craven and vegetables when the pie is done.
07/06/2007
My married man and I love this recipe. I don't think you demand to modify a matter!
05/19/2011
1 of my favorite recipes to make and everyone always loves it! I add potatoes, garlic pulverization and poultry seasoning to add a niggling extra flavor! yum!
Source: https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/
0 Response to "Best Keto Side Dishes That Goes With Beef or Chiken"
إرسال تعليق