This is a five star recipe merely due to its simplicity, easy to follow instructions, and excellent reviews. Now, I had to be the difficult person who wanted to make a healthier version. I used half all-purpose and half white whole wheat flour. I substituted Crisco for an organic, non-hydrogenated vegetable shortening. This mixture did not work and I don't believe i added enough water to the mixture. In the future, I will have to use either all organize all-purpose flour or a ratio of organic all-purpose flour and whole wheat pastry flour (not white whole wheat flour). Additionally, I will use 1/4 c shortening and 1/4 c butter. I use this crust for pot pie and it seemed to have a very bland taste. I will play with this recipe to yield a healthier version. Without considering my alterations, its a simple, great recipe to use for pie crust.

Reviewed On: Oct. 11, 2009

This is a really good recipe for a quick-fix pot pie but it does require some changes. (1) I boiled boneless, skinless chicken thighs with water, onion, celery, and a low-sodium/no-sodium added vegetable bullion. After chicken is done, save 1 cup of the liquid to re-add later. (2) I used an organic semi-condensed cream of mushroom by Amy's. (3) As I heated the soup I added chopped broccoli and a frozen veggies (onion and celery mix). Bare in mind these frozen veggies will release water. I added 1 cup of the reserved chicken broth but had to add 3/4 tsp of corn starch to thicken. Next time, it'll probably be best to add 3/4 cup broth at max (especially if using frozen veggies). Reserving the cup will give you some flexibility if you want more liquid. (4) I think the cook time suggested of up to 35 minutes is a bit too long at 400-degrees. I should have check the crust a little sooner. However, I made my crust so this may explain the bake time issue I had. (*)This is a good base recipe for a quick chicken pot pie. Relying on pre-made crust expedites the cooking process. However, clean eaters can still enjoy this by making a few modifications. Taste is 4.5 stars but due to changes needed rated 4-stars. Will make frequently and a plus that it freezes well!!

Reviewed On: Oct. 11, 2009

I really enjoyed this recipe. Preparation was quick, even with some alterations I added. I wanted this to taste spicy so I used Tony's Creole plus paprika and chili powder on the chicken. I let the chicken set while I julienned red and green peppers and a Serrano pepper. While the noodles cooked, I broiled some bacon. I used (some of) the bacon grease to cook the chicken. I added the peppers and completely forgot about cooking the mushrooms (oops). So, I tossed those in last minute. I cut recipe portion in half and used only 3/4 cup half and half. I added all the dried spices to the H&H. I added about a 1/2 cup of the cream to the chicken and peppers along with 1 tsp of cornstarch per other recommendaions. I allowed it to cook down for a few minutes. I was really happy with the consistency but didn't realize my pasta wasn't thoroughly drained (my fault) so my sauce loosened up. I had to cook everything a little longer to thicken up a bit. The taste was good minus the fact I thought it was a tad too salty. Next time will add either broccoli or mix spring mix. This is an easy, quick recipe that is versatile which really makes this five star *****

Reviewed On: Sep. 5, 2009