Chicken and Vegetable Pot Pie

I made this last night with the following changes/additions as others have recommended.  This recipe isa great place to start but it needs help to taste good.  So -  I made my own pie crust from scratch and did a top and bottom crust.    I also made these in individual foil tart pans  and was able to get 4 of them so I have dinner for 2 nights.  I exchanged the peas - cause I don't like them and substituted green beans instead that I diced. I diced my chicken breasts into 1" pieces and sauted them in butter with 1/2 teaspoon of minded garlic and salt and pepper to taste.  I  cut the onion down to only 1 - and finely diced it.  I added 1/2 cup Better than Bouillon Chicken base.  I also added 1 tablespoon of Mrs Dash Original.  I noticed when I tasted it as I cooked - it needed a bit more salt and pepper - so I added them to taste.  The added 1/2 cup of a garlic and cream cheese spread which helped to make the sauce a lot thicker and OMG did it ever taste good.

A good recipe to start with, but needs spicing up. I cooked chicken in chicken broth and used broth in place of wine. Also used only 1 onion so as not to overpower the dish. Was very tasty.

Thanks everyone for the good tips to improve on the recipe!

After reading the reviews I added an extra tablespoon of flour and doubled the amount of salt and pepper. Came out pretty good.

easy and delicious!

I like the recipe, but needs a few additions per other readers. Definitely needs more salt and more herbs as its a bit bland. I would use the recommendation of using the double crust next time as directly out of the oven its very hard to serve as there is nothing to contain the bottom. I did miss the richness that is usually expected as a comfort food, but if you think healthy its a solid second.

I like the lower fat in this recipe. Next time for more flavor I'd up the salt to 1 teaspoon, add Herbs d"Provence, and boullion to the stock. Using the meat from a rotisserie chicken makes it a bit easier to prepare.

This recipe proves that you don't have to leave flavor behind when you take out fat and calories.

My family loves this! I add whatever vegetables I have on hand, cooked diced potatoes, mushrooms, etc. I also make it with a double crust, one on the bottom and another on top. This recipe is a keeper.

For those recipes that have the use of white wine, or any kind of wine. what can i use to replace them? there is no use of any alchiol in this house.

I even ate a piece for breakfast. I loved this recipe. I will add even more vegetables next time.

Just made this for the first time and I see where there is room to turn up the flavor but overall it was delicious. I didn't have any wine in the house (tragic, I know....lol) so I used chicken stock instead, next time I will make sure to try it with the wine ;).

I loved this recipe! I think good wine goes a long way to adding flavor to a dish; I used a favorite Sauvignon Blanc. I also used chicken thighs rather than breast, that too probably made the dish a little more flavorful. It was such a fast and easy weeknight dinner, perfect for a cold winter's night!

The first time I made this recipe I followed the directions and used all the ingredients except I didn't have two onions so I used the one onion and then a small bag of mixed veggies for filler. The gravy turned out great as far as consistency goes. It wasn't runny but it was bland. Being new to wine I used a Pinot Grigio which is a dry but sweet wine. The sweet was a nice background taste even though the gravy and chicken were bland. This time I cooked the chicken in chicken stock. The chicken tastes amazing in comparison to the first time. I also used the stock in the gravy as well which boosted the flavor. I incorporated black pepper and white pepper as well. I stuck with one onion and added zucchini. I also used less milk since I added the stock so I used more flour to thicken. I used the pinot grigio again because I liked it so much the first time. All in all I gave this recipe a 3/5 because it can really be something if you add your own flair.

Very good with added salt,cumin and red pepper. Also added 2 extra tablespoons of flower. Cumin1/2 teaspoons,1/2 red pepper.

Great flavor! I used a jiffy pie crust and added mushrooms! WONDERFUL flavor!!

Good place to start - but as always taste as you go. More salt, more pepper, more sauce, more wine.

I only rated this with 2 Stars, because the recipe "has potential", but as others have said, definitely needs "your" own special touch. Certainly enhance this with the herbs that you enjoy. Like most any recipe, it is only a guide. With that said, and the enhancements that I did, it wsa certainly a 5 Star, there were no left overs to see how this one is the second day.

Good recipe. I added 1 more tablespoon of flour and had no issues with it being too runny! Also, have some fun with the seasoning - I added 1 teaspoon each of oregano, cumin, and red pepper plus 2 teaspoons of basil. Also, I recommend a full teaspoon of salt and 1/2 teaspoon of freshly ground pepper. The result: delicious

yummy

This was okay. Not a lot of flavor and had to put more salt on when eating. Seemed to taste better the next day. Made a lot for two people. Won't be at the top of the list to do again!

Very disappointing. Runny and Bland. Will not make again.