Pretty good. I just like the coating on chicken to get crunchy, and the bottom of this one was soggy. I should have turned it half way through. I followed the advice of adding 1/4 c. flour to the cracker crumbs, so I put 1 t. garlic salt in thinking it would need more flavor. It ended up a little too salty. I wouldn't do that again. I didn't factor that into my rating. I might try this one again.

Reviewed On: Nov. 22, 2009

A nice change to my plain poached salmon. My eight year old said it was okay, while my five year old said I should make it everyday. It's all a matter of taste.

Reviewed On: Nov. 20, 2009

An incredible Chicken Pot Pie! I followed the recipe exactly, and used my mom's recipe for crust which is incredibly easy. Put 2 2/3 c. flour and 1 1/2 t. salt in bowl. Add 3/4 c. veg. or canola oil, mix with a fork. Sprinkle with 4 T. ice cold water, 1 T. at a time until dough almost cleans side of the bowl. If it is too dry, add 1-2 T. oil. Do not add more water. If it's too wet, add a tiny bit of flour. That's it! Just press firmly into a ball, then roll between two pieces of wax paper. Do not handle it too much, or it will lose its flakiness. It has always turned out great! Thanks for a great chicken pot pie.

Reviewed On: Nov. 12, 2009