Awesome! I prefer a flaky crust, so I used 2 refrigerated rolled pie dough crusts. I used a poached, shredded chicken (white and dark meat), some frozen mixed veggies, and a can of cream of mushroom as well as the cream of chicken soup. Using all this made way too much pie filling, so I made two pies (one to bake and one to freeze), and it came out WONDERFUL! It was the best chicken pot pie I've ever had, and I can't wait to break that second pie out of the freezer!

Reviewed On: Aug. 4, 2008

This recipe was amazing! I'm a relatively inexperienced cook, but this was extremely easy to make, and was a big hit with my roommate. I changed up a few things according to my personal tastes... I sauteed the onion first in a little bit of olive oil, and I added some Greek seasoning to the mixture (no idea what's in it, but it's got a great flavor). I also substitued one 2-cup package of shredded Italian cheeses (comes pre-packaged and includes parmesan, asiago, romano, and mozzarella) for the parmesan and jack cheeses. The only bit I had trouble with was the phyllo. The pies came out nicely browned and flaky, with no spillage of the spinach mixture, but it was a little too papery for me. I think next time I'll use puff pastry sheets or maybe even crescent roll dough like another user suggested. I'll also add a little garlic, as I'm a HUGE fan of garlic in just about everythign! Great recipe, though, I absolutely loved it!

Reviewed On: May 15, 2008