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How would you rate Chicken and Fall Vegetable Pot Pie?
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Reviews (332)
Back to TopTriangleI’ve been making this since it was first published years ago. Something about the leeks, thyme and wine blows my mind. Over time I have swapped spinach for turnip greens. I always add the turnips and carrots but I’ve added other vegetables based on my fridge (potatoes and asparagus both are nice additions. The Herb crust is awesome but over the years I’ve subbed frozen crust, puff pastry and my favorite… a bit more broth for an exceptional soup. In other words, the recipe is amazing as written and adaptable to your life.
Anonymous
Georgia
1/2/2022
A home run that will be showing up on my table again and again. As others have mentioned, the exacts are flexible. I subbed onions and giant scallions for leeks and shallots, added a few cloves of minced garlic, upped the thyme a tad and supplemented with parsley and sage, and kale instead of turnip greens. Used a plain butter homemade pie crust just because I had it - I'd like to try the herbed version next time. I popped the whole thing in the fridge for ~10 minutes to cool the filling before adding the crust (instead of waiting 45 min) and all was well. The only thing I'd do differently is perhaps add a baking sheet on the rack below in the oven to catch any drips. My casserole dish was full to the brim even before I put it in to bake and I *almost* lost some delicious buttery, saucy bits on the bottom of the oven.
Jess
Southern Maine
10/24/2021
I’ve been making this for years now. Every fall. At least once. It becomes a fall weather tradition. Sometimes I have to make it again around Christmas time for my mother too. Don’t stress if you can’t find the shallots. I think a yellow onion works just as well and they seem to be harder to find every year than what I remember years ago. But there is so much going on with the leaks and everything that it’s a small thing.
Stephanie Trillo
Winston-Salem
10/23/2021
This was time-consuming, but fantastic. Excellent crust to filling ratio. I didn't let the filling cool down before putting the crust on top and it came out flaky and totally fine (plus cooked about 5 minutes faster).
cecelia.theobald6053
Nashville, TN
11/16/2020
LOVE, love, love this recipe. It makes a lot of food! I used a large lasagna sized baking dish. I make it dairy free by substituting Miyoko's vegan butter or Earth Balance margarine (sticks) for the crust and to sautee the leeks, etc. Also used Nut Pods cashew cream instead of heavy cream. Be generous with salt and pepper. Delicious!
stringrrl12653
Glen Cove, NY
5/11/2020
One of my all-time, no-fail recipes. The herb crust is terrific with it.
meredith17
Bethesda, MDthesda
10/30/2017
This is one of my go-to recipes for comfort food, for company, for almost any occasion between September and May. I have made this dish, or versions of it, at least 2 dozen times and I have always been delighted with it. For an easy, quicker version which sacrifices none of the flavor, pick up a rotisserie chicken on the way home, along w two deep dish pie shells (but the herb crust can't be matched). I have used heirloom purple carrots, potatoes or parsnips instead of turnip, added garlic to leeks and shallots, peas or fresh green beans from the garden instead of wilted greens. Just made it now and hubby, mother-in-law, and kids are ecstatic.
Anonymous
See AlsoEasy Muffin Tin PopoversNatick, MA
3/19/2016
Yum. Used turnips per recipe but w/o greens - added some leftover arugula and worked fine. Even turnip-haters liked it. Dry vermouth instead of white wine was good. Definitely enough for 6. Mega comfort food.
pkent100
Dallas, TX
11/1/2015
I've been making this for years and it always gets rave reviews! Every time I make it for a group of people I'll have multiple people ask for the recipe. It's well worth the time and effort.
motogpg
Summit Point, WV
8/25/2015
This is my go-to potpie recipe. It does take a long time but since it makes so much, it's a good make ahead on Sunday and have during the week recipe.I've also modified it and used fake meat in lieu of the chicken, still delicious.
cleop3
Seattle, WA
3/5/2015
I have been making this since it first appeared in Bon Appetit in 1999. Easy and delicious, the herb crust is easy and the rewards at the table are always good. I do make one slight alteration, I used a sweeter wine when I first made it because it was what was open (a white Zin someone had left), when I made it the next time with the dry white, it wasn't as flavorful. Try it with a White Zin instead of the dry white, you'll be amazed! And go the extra step and make the leaves for the top. . . . . . the whole recipe is WORTH ALL THE PREP. You want easy, buy Stouffers! ;o)
dawgg
Cleveland OH, Philadelphia PA, Klamath CA, Manchester UK
2/12/2015
It takes awhile but really good. Crust is great. Filling is really tasty.
drtallgirl
12/14/2014
Amazing! Lots of work, but I doubled the recipe and made smaller pies and froze them (froze the crust separately). The amount of meals I got out of it was worth the effort! So delicious, my husband adored it!
jennlovesfood
Montreal
11/29/2014
I make this recipe for an annual getaway weekend with friends so we have something delicious to pop into the oven when we arrive. (I serve the pies in individual ramekins.) It's a bit of an effort, but I always make extra so I have easy meals on hand all winter. I just freeze the crust and filling separately in single-serving portions. Then all you have to do is pop everything into the oven and bake as usual. The turnips and turnip greens are what make this recipe a stand-out!
Anonymous
Chicago, IL
11/12/2014
turned out wonderful with the following modifications: Store bought roasted turkey breast, prepared pie crust, golden potatoes instead of turnips and Broccoli instead of turnip greens. All good and very well accepted
iccells
Bucks County, PA
11/9/2014
TagsSavory Pie and TartChicken BreastChickenPoultryCarrotRoot VegetableVegetableTurnipMainDinnerNut FreeMake AheadOven BakeFallBon Appétit
