Absolutely one of the best and easiest homemade chicken pot pies on the planet!!! I cook for a summer camp and retreat center and have started making this for our weekend retreats. Everyone loves it! I took the advice of most of the reviews and doubled the sauce and it has turned out perfectly moist every time I have made it and never has it been runny. We get cobbler crust dough sheets from our food supplier, so I use that instead of the pie crust. If you can find these in your grocery freezer section, they work really well because the dough is thicker and has a better texture than typical store-bought pie crust dough. I also usually throw in some extra seasoning - especially if I have any fresh herbs. Sprinkle chicken mixture with 1/2-1 tsp fresh chopped rosemary and thyme right before you add the sauce mixture. Just this small addition will give the pot pie a really fresh taste. Thanks for a great recipe!

Reviewed On: Mar. 10, 2009

My sister sent me this recipe after she tried it and really like it and it's become one of my favorite casseroles. I've tried lots of different variations - frozen peas, frozen squash/zucchini, or frozen green beans instead of the frozen broccoli; canned chicken or leftover grilled chicken for the cubed chicken; and different types of cracker crumbs instead of the buttered bread crumbs. I like using leftover grilled chicken because it gives the whole casserole more flavor than using plain cooked chicken. Also, I have found that using crushed Ritz crackers (reduced fat) instead of the buttered bread crumbs tastes just as good and cuts out the butter in the recipe. I usually keep all the ingredients for this great casserole on hand and can put it together fairly quickly and pop it in the oven. It also freezes really well and the leftovers are fantastic! Thanks, Kathleen, for this great recipe!

Reviewed On: Mar. 2, 2009