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For a real easy crust, use a package of (8) crescent rolls. 4 for the bottom crust, 4 for the top. Don't roll out, just place in bottom and top as is. Cook everything together.

Think I would add a half cup of celery and some frozen peas or 2 TBSP chopped, fresh parsley. I love Chicken potpie. The best crust I ever made for one was when I found, at the last minute, I did not have enough shortening. I substituted sour cream for 1/3 of the called-for shortening. Rolled it out thicker than usual, cut a round that allowed steam to escape around the edges and it was tender and delicious. Now I make the crust that way all the time.

I always use a bottom crust. It a recipe from my Mum, a cream cheese pastry crust for top and bottom. I don’t precook it p, just put all the ingredients together and bake. Turns out delicious every time, might have to cook one tonight! Yum!

Would it be possible to line the casserole first with a savory French style pastry, prick it all over with a fork, then chill for 30 mins before blind baking it at 375 for 20-30 mins. You could still be working on the filling and then allow the pre-baked bottom crust to cool to room, along with the cooked filling. You could easily then add the same type of pastry for the topping. It would adhere perfectly with a cooked and cooled filling, and would then bake for the suggested time for a golden top pastry and bubbling hot filling. This is how I do it and I think people appreciate a bottom crisp, flaky pastry. Cheers, Mark

Would be nice to know the nutritional inforatin for this chicken pot pie. Any trans fat for this recipe ?

I have tried a similar recipe to create individual pies using puff pastry, they were deliscous. Thanks for the recipe

Can't waitv2 try...I have all the ingredients 4 this!!

Can't wait to try this chicken pot pie.