Oh wow, this is GREAT!! I'd never used pesto before because I wasn't sure I'd like it; now I'm searching for more recipes using pesto. As others have said, the variations could be endless: shrimp, scallops, onions, mushrooms, etc etc. Thanks for the post!

Reviewed On: Jul. 16, 2009

Pretty good - I also added some sliced mushrooms and onion and added a sliced chicken breast. I did not use any butter and just used some of the olive oil from the sundried tomatoes. I can't imagine that swimming in all that butter! I cooked it all in an electric skillet, rather than in the oven and sprinkled a bit of basil on top. Well liked by all - thanks for the post!

Reviewed On: Jun. 30, 2009

This certainly beats any frozen pot pie I've ever tasted! After reading some of the reviews, I did the following modifications: added clove of garlic with onions; added a cup of corn and a cup of diced potato to the other vegies; added about a teaspoon of poultry seasoning and 1/2 teaspoon rosemary to the sauce; brushed pie crust bottom with beaten egg white and baked the pie shell at 375 for 5 minutes; brushed the top crust of the pie with beaten egg white; baked at 375 for 40 minutes. I can't get over how SCRUMPTIOUS this recipe is!!!

Reviewed On: Jun. 5, 2009