I used beef round instead of chuck because that is what I had on hand. Still came out very tender. I used 1 package pre-sliced fresh mushrooms instead of canned and added with onions. This was really good, but the sauce was a tad thin. I also felt like it was missing just a little something. I will definitely make again, it was definitely good, but next time I will add a little more flour or sour cream. I think a tablespoon of tomato paste or so and maybe a splash of worchestshire sauce might also add a little bit of needed flavor.

Reviewed On: Jun. 18, 2009

I love pot pie but have made many disappointing recipes..not bad, just nothing spectacluar. Until this one! This one will be my permanent go-to recipe for chicken pot pie. I used leftover shredded chicken breast from homemade chicken soup, and I skipped the celery and added diced potatoes. I also added 1/2 tsp of poultry seasoning, and white pepper instead of black. I baked for 26 minutes at 425 degrees and it was perfect. Not dry at all, as some reviewers experienced. I think the key was the shredded chicken from the soup, which was already mosit.

Reviewed On: Jun. 1, 2009

This was such a great recipe. I used an 8 oz. bottle of lt. French dressing, sauteed a few onions with the meat,and left out the chili beans. I also added some black olives to the lettuce mixture. To keep from getting soggy, I mixed the lettuce, tomatoes and cheese in a separate bowl. Then, I lined individual bowls with Dorito taco-flavored chips, filled the bowls with the lettuce mixture, then added the meat on top when ready to serve. Everyone added their own salsa/sour cream.

Reviewed On: Jun. 1, 2009