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5

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Total Reviews: 4

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  • on October 08, 2013

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    A very hearty & comforting meal. My wife wants me to make it at least once a week. One addition I will make is a can or 2 of sliced water chestnuts for a little crunch.

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  • on November 06, 2011

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    Delicious! I made a few adjustments, baked chicken thighs at 350 for about 1/2 hour with S&P instead of poaching. I also added a can of corn to the vegetable mixture. Also made garlic, parsley & cheddar biscuits to go alongside the pot pie. Yum!

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  • on August 21, 2011

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    The chicken stock from the poached chicken is fantastic. I use this recipe to poach chicken for all sorts of things now because of how good the stock comes out. It's better if you cook the biscuits first (at least partially or else they don't cook through well. The taste of this is fantastic. I've made it several times and everyone has loved it!

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  • on July 27, 2011

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    The stock that comes from the poached chicken is delicious! Remember to add the lemon- it really adds to it. It made my house smell yummy. Since I cook for just myself and my boyfriend, I made a smaller portion of the chicken pot pie. I made it twice, on Mon and Wed nights, because I like to tweak recipes to our preference. On the second try, I decreased the amount of tarragon and I did not drop the biscuit mix. Instead, I flattened the biscuit mix and laid it on top. I used Bisquick b/c I couldn't find Jiffy biscuit mix and I didn't knead it. It came out sooo yummy! Plus, I really liked having the extra chicken for other recipes and I'll use the carcass for another stock. This recipe is a keeper!

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