Comments on: How to Make an Easy Yet Ultra-Comforting Double-Crusted Chicken Pot Pie

By: Sherry S.

Sherry S. — Sun, 22 Jan 2023 12:42:34 +0000

I made one tonight, and will see how it turns out tomorrow, for Easter. Thanks for moving the video along. The only question that I have is: how to store and reheat it?

By: s p

s p — Sun, 22 Jan 2023 12:42:34 +0000

Well, First time I made this incredibly delicious pie and came out perfect. Everyone enjoyed . Will make again. The recipe is just perfect.Thanks girls ❤❤❤

By: Primo Lopez

Primo Lopez — Sun, 22 Jan 2023 12:42:34 +0000

I like to watch this channel you are
Good chefs

By: Robert Bolding

Robert Bolding — Sun, 22 Jan 2023 12:42:34 +0000

Supermarket rotisserie chicken is expired chicken never buy a rotisserie chicken. Did you think that they just went out and got the freshest chicken in the store and cook them in the rotisserie no they get the old expired rotisserie chicken from the frozen meat department and they cook that

By: Chuck

Chuck — Sun, 22 Jan 2023 12:42:34 +0000

Here’s a crazy idear… sub the sour cream with French onion dip 😉

By: Kathleen Sullivan Rye

Kathleen Sullivan Rye — Sun, 22 Jan 2023 12:42:34 +0000

Amazing! I can’t wait to make this version. Thank you. ❤

By: blueeyedbehr

blueeyedbehr — Sun, 22 Jan 2023 12:42:34 +0000

this recipe is very good. BUT – anything leftover is very dry – there is the cream sauce, as it's been absorbed into the meat/vegetables. so any leftovers are very dry and UNfulfilling. i've made this recipe five times in the last year, and it always turns out the same – great the first time, but leftovers are just extremely disappointing.

By: Tie Dye By L & L

Tie Dye By L & L — Sun, 22 Jan 2023 12:42:34 +0000

I've made this twice. I like how easy the dough is to make and roll out. Definitely a crowd pleaser at my home.

By: Asard

Asard — Sun, 22 Jan 2023 12:42:34 +0000

Why not prebake the bottom crust?

By: sillly kitten

sillly kitten — Sun, 22 Jan 2023 12:42:34 +0000

Crust~ 1/2 cup sour cream, 1 beaten egg, mix. 2.5 cups flour, 1 tap salt, blend together. 12 tbsp unsalted butter cut up, pulse with flour. Add half of the sour cream mix, pulse. Add the rest of sour cream mix until totally combined. Kneed together. Flour surface. Kneed until cohesive. Split in half. Shape into disks. Wrap with plastic and fridge for 1 hour. Make up to 2 days ahead. Sit out for 10 mins to soften a little. Flour surface. Roll until 12 inches. Put 1 into pie plate. Don’t stretch. Pat in. Put over on parchment sheet. Chill again for 30 minutes. Take out and use.