Reviewed: May 6, 2012

I made this tonight it was very good but I made some changes to it. I used corn & carrots. I added some garlic powder, onion salt & parsley I also added cheese & a package of roast gravy for chicken. I also used tenderflake pie shells. It made two pies so I'm going to freeze one for another night :)

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Reviewer:

Amanda

Reviewed: Mar. 16, 2012

This was quick and easy! I made it using two pie crusts and used an egg white bath. I also used chicken and herb soup and added salt and pepper before I added the top crust. Husband thought that I bought it.

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Reviewer:

ddcalisch

Reviewed: Jan. 5, 2012

I thought it was a bit dry, but overall very good and easy to make. Well do again with extra soup.

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Reviewer:

ArmyWife

Reviewed: Dec. 23, 2011

I modified this recipe based on other reviews and quantity needed(5 adults). I used a Deep Dish Stone Pie Dish; Pillsbury refrigerated pie crust dough(2); 2 cans of Campbell's condensed cream of chicken soup and 1 can of condensed cream of celery soup; 1 bag of mixed veggies thawed; 1 box of Purdue already cooked chicken, cut up. I also lowered the temperature to 350 and cooked it for an hour. It was a HUGE hit...even the pickiest eater loved it. I didn't season it as there are some watching sodium etc. But we did use cracked pepper per serving to taste.

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Reviewer:

gmbsmith

Reviewed: Dec. 10, 2011

I love this recipe with one change--use cream of potato soup instead. I like potato pieces in my pot pie.

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Reviewer:

WannaBHealthNut

Reviewed: Nov. 29, 2011

Delicious. I used cream of mushroom soup, a 12-oz. bag of Kroger mixed vegetables and since I didn't have any baking mix, I made a crust of 1 cup of self-rising flour, 4 tablespoons butter. 1/2 cup evaporated milk and 1 egg, a dash of salt and a pinch of baking soda. I added a couple tablespoons more of milk to make it thin enough to spread. Came out with a golden crust after 25 minutes. Tried this with leftover beef with great results. Will make again and will try different cream soups like chicken, celery, etc.

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Reviewer:

CafeAmericano

Cooking Level: Intermediate

Home Town: Downey, California, USA

Living In: Batesville, Arkansas, USA

Reviewed: Nov. 26, 2011

One of my favourites. I add shredded cheese and use a pillsbury pie crust instead. The best chicken pot pie I've ever had.

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Reviewer:

krystal_p

Reviewed: Nov. 19, 2011

Very easy to make and came out delicious! The only adjustment I will make is the crust. It's too soft for my liking, and with the recipes measurements, it came out much too thick. Overall, really good though!

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