Reviewed: Apr. 1, 2011

This is a great pot pie recipe. My family loved it so much I'll need to double the recipe next time! I followed the advice of others and added some poultry seasoning, garlic powder, and additionally sprinkled some cheddar cheese on the mixture before placing the biscuits on top.

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Reviewer:

RueAnn

Cooking Level: Beginning

Home Town: Tucson, Arizona, USA

Living In: Cleveland, Ohio, USA

Reviewed: Feb. 11, 2011

I loved this recipe so much that I wrote it down on a recipe card and stuck it in my recipe binder - only the best recipes make it into my binder. :) I didn't have the canned biscuits on hand, so I made half of a biscuit recipe from another cook book. I also didn't measure the frozen veggies exactly - I had several bags of various frozen veggies in my freezer and a can of corn that I mixed together. A second can of chicken made it meatier and more savory. You won't be disappointed with this go-to dish!

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Reviewer:

Morgan Pitner

Reviewed: Feb. 10, 2011

I have made this a few times now, and the best way that i have found is to buy a roasted chicken and use that. Then i also substituted the condensed soups for one can of cream of mushroom ready to serve kind. I also use the large crescent roll dough instead of the biscuits, i found that the biscuits just were too much bread. I layer the bottom with half (two pieces of dough for the crescent rolls) bake for about 10 mins, add the mixture from the pot, then top with the other two pieces of crescent roll dough and bake for another 15 mins. I didnt add the butter, but i thought with the premade dough you didnt need it! Hope this helps anyone else!

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Reviewer:

cole

Reviewed: Feb. 7, 2011

I cheated even further. Instead of putting the mixture into a pie, I spooned it over rice. I used 1 can cream of chicken and 1 can cream of celery. I added a little more milk, a small amount at a time, until the mixture thinned out a little bit. I added biscuits on the side. Yummy!

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Reviewer:

Erin

Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Feb. 4, 2011

Yum, and not too hard. Unlike many reviewers, I was looking for a recipe that DOES use canned soups so it was fast and easy. This one fit the bill!

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Reviewer:

Tiina

Cooking Level: Intermediate

Reviewed: Jan. 25, 2011

great quick "homemade" pot pie! I use low sodium condensed cream of chicken soup, otherwise it is too salty for my taste.

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Reviewer:

Kynda

Cooking Level: Expert

Living In: Crosby, Texas, USA

Reviewed: Dec. 29, 2010

Just made this and it was great! I made a few changes after reading the comments: I used what was left of our Christmas turkey, and a can of mixed veggies instead of frozen + a can of corn (we really like veggies). 1 can of cream of chicken soup, plus about a cup each of leftover turkey gravy and some freshly made turkey stock, plus a little milk to make it creamy. Simmered the sauce for a little bit before adding the meat and veg, plus a few seasoning (salt & pepper, garlic Lowery's season salt, a little poultry seasoning). Followed the suggestion to split the biscuits and make a top and bottom layer. I had too much filling for the pan, but then not enough in the pie so we scooped some extra on. I think next time we'll just cook the biscuits separately and pour the filling over. Very good!

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Reviewer:

Saraf

Reviewed: Dec. 5, 2010

I made this for some friends and I was thinking 'comfort' type food. It was easy and a hit with adults and 4 young kids. There was nothing left. My only substitute was chicken and rice condensed soup instead of chicken because it was what I had in lower sodium. I also used a rotissere chicken like suggested in another review. My husband added a little shreaded cheese to the top.

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Reviewer:

juliem

Reviewed: Dec. 3, 2010

Four stars as-is, Five stars with changes. It was really tasty! *I added oregano, thyme & rosemary. *I used 4 fresh chicken breasts. I wanted to feed 8 people, so I used a 9"x13" pan with extra veggies and it needed extra liquid. *I made a roux and added ~1 c. broth. Be sure to use low-sodium soups. *The biscuits needed to be cooked separately for 6 minutes. I then inverted them (cooked-side down) and finished on the dish as the recipe says. It turned out great! It might sound like a lot of changes, but they were all very easy and quick. I'll certainly make again. Thanks Melanie!

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Reviewer:

Katy

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Seattle, Washington, USA

Reviewed: Nov. 10, 2010

Delicious! I used boiled & cubed chicken breasts with potatoes, celery, corn because it was what I had on hand and everyone loved it, even my super picky 5 year old son. This one's a keeper.

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