Delicious! I read through a couple pages of reviews and made the simple changes that other users suggested. I brushed the pie crust w/egg white and baked at 375 for 5 mins. I just about doubled the milk, flour and onion mixture. Oh, I added a clove of garlic to the onions. I probably could have added more, b/c my family loves garlic. I also added a little garlic powder and poultry seasoning to both the chicken mixture and the milk/flour/onion mixture. Oh, I had some fresh italian flat-leaf parsley in the fridge that I had to use, so in that went with the milk/flour/onion mixture, too.I used a frozen bag of peas w/the little onions in them- I thought that this added something extra. I omitted the celery and added a potato. I mixed both mixtures together before filling the pie crusts. This way, you can see if you need more or less of the veggies- to ensure it's not too dry. I also used the Pillsbury pie crusts - all I had to do was roll them out and bake! Delicious! I'm adding this recipe to my rotation! I made two pot pies with this method!

Reviewed On: Aug. 29, 2008

Yummy. Definitely will be making again. Cooked some noodles and sauteed some mushrooms while I was cooking this and then tossed it all together and served. My husband loved it!

Reviewed On: Feb. 27, 2008

Only ok. Followed recipe to the T. Maybe my prosciutto was too thick?

Reviewed On: Dec. 6, 2006