This is a delicious recipe. Just a few corrections I would make: 1. If shallot is chopped too finely it may burn in the pan while cooking with the veggie combo. 2. Recipe instructs you to divide mixture into four 6-oz ramekins, but this recipe yields significantly more mixture, enough to fill five 10-ounce ramekins. 3. When you're simmering the mixture, I do 12 minutes instead of 5, otherwise too soupy. 4. Ideally make your own. Stock isn't actually supposed to contain any salt, Chicken or Veg.

Made this last night for dinner - was soooo good! I don't think I've ever had pot pie of any types growing up (yes, I was lucky!). But this version with the flaky, crusty puff pastry was wonderful! I did add some minced garlic with the shallot, and I added peas with the carrots, parsnip, potato. Otherwise, followed the recipe - used french onion soup bowls, since 6oz ramekins would not be large enough. Making this part of our comfort food routine each fall/winter.

I made this for me and my husband earlier today. We were both so impressed with the flavor that I know this will become a recurring recipe used in my kitchen. We both enjoyed the pot pies tremendously

In Eve, People will be coming to my shop for expecting to eat and drink delicious things, and… I have a reputation to maintain. I just look this one is surely awesome. Something new menu. Lets my customer try it. ........ - Puff & Pie http://www.puffandpie.net

I'm not a fan of chicken pot pies as they're usually loaded with sodium which I can't eat much of. But I tried this recipe with a few revisions: instead of chicken stock I used low sodium chicken broth, I eliminated the parsnips as they are only canned right now, and I used crescent rolls instead of puff pastries. I also used 1/2 an onion instead of shallots for my local store was out of them. The pot pies still came out GREAT!!! I will definitely make this again!

We made this recipe exactly as suggested, and it turned out perfectly. Creamy and rich filling, topped with yummy pastry. Thanks!

I usually don't like pot pie, but this one is a winner. Few suggestions: No way this was going to fit into 4-6 oz. ramekins, we used 2-9" pie dishes. Pastry puff at our local grocer only comes in 17 oz. package, 2 sheets, not 14 oz. So, we used one sheet per 9" pie dish and both pies turned out great! Also, plenty for more than the suggested 4 servings. We really liked this and will make it again.