I made this as a quick meal so I didn't use the slow cooker for it. I made it in a stock pot on the stove. I used every ingredient EXCEPT the beer; I used chicken stock/broth. I am not a beer drinker so I thought it would be too much for me. I added a little extra spice and two cans of chili beans....it was perfect. I used chicken tenders instead of breasts and I boiled them to prepare for the soup. Topped with some avacado, the tortilla strips, cheese and a bit of sour cream....it was great! (Oh and I read what the author of the recipe said about the seasonings...I used exactly what she had listed as they were a staple in the pantry).

Reviewed On: Oct. 24, 2009

Good chicken recipe. However, the cream sauce tasted a bit like cream of mushroom soup to me.....it's basically the same flavor. Just add your basil and cheese on top and you got it. I will make again. Oh, and definitely follow others advice and double the sauce.

Reviewed On: Apr. 17, 2009

This is a fabulous recipe.....however, I did the following: (1) read the other reviews and baked the bottom crust for 6 minutes (and brushed it with egg) (2) I made my cream sauce from one can of cream of chicken soup and one can of cream of celery (and a hint of milk) (3) I added the poultry seasoning (4) I omitted the celery and added peas and potatoes (4) brushed the top of the crust with the remaining egg and...............fabulous! The best pot pie I have ever tasted!

Reviewed On: Apr. 16, 2009