Delicious! I did double it and used 2 Deep Dish Marie Calendar crusts. The original recipe only serves 4 and is a 7 inch so doubling was perfect for a larger crowd. Everyone wanted the recipe!

My husband is a chicken pot pie conniseur and he gives this one a resounding 10. As usual, I did make a few revisions. I used organic carrots, celery, chicken broth, and chicken. I used Marie Callander's deep dish frozen pie crusts. Brushed egg wash on pie crusts and there was absolutely no sogginess. Also, we do not like frozen peas and only use Le Seur peas. I subbed frozen for that brand with 50% less sodium. I added the canned peas last 5 minutes of boiling. Recipe is easy to fix too. Also, I used organic range free chicken and had the butcher cut it into bite sizes chunks. A bit of a timesaver. Will definitely store this one as a keeper!

This is fabulous if you follow other review suggestions. I used about 6 oz. pasta, did add some butter to the olive oil and artichoke marinade for saute of onion garlic, used crushed tomatoes seasoned with basil and oregano, no tomato paste and used garlic from the jar rather than fresh. Really no need for salt as it is in canned tomatoes and artichoke marinade. Easy to prepare too.

This is so easy and delicious. I substituted neufchatel for cream cheese and turkey bacon for bacon and got rave reviews. Less fatty without sacrificing taste.