I'm not sure how to rate this because I modified it considerably and it was perfect. I didn't peel or seed the tomatoes, I omitted the butter entirely and added only a few spoons of cream and it was light, and tasted like fresh tomatoes, not cream.

Reviewed On: Dec. 26, 2010

The chicken was really tender and moist; it was great. I eyeballed the wine, and it was probably closer to 1/2 cup. Next time I will brown the chicken for a longer time to get more color and crisp before adding the liquid. Lemon is a must!

Reviewed On: Dec. 26, 2010

My first time making chicken pot pie and it was easy and good. I didn't have celery, and added mushrooms and sugar snap peas but I think this is a basic recipe that can be adjusted based on what you have handy/fresh. I threw in a bay leaf and bullion cube to the water to cook the chicken, and voila! No need to buy additional chicken broth. I live in Hungary, where I can't find canned soups like cream of mushroom, which is why I chose this recipe because everything is from scratch. Like others, I cooked the bottom crust first for about 8 minutes, but the bottom was still kind of soggy: I think it's unavoidable. Still yummy!

Reviewed On: Dec. 26, 2010