Reviewed: Apr. 24, 2012

Wonderful recipe, I am very glad that I made it and will make it again. :) Thanks so much for sharing.

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1 user found this review helpful

Reviewer:

esam

Cooking Level: Expert

Home Town: Fox, Oklahoma, USA

Living In: Pauls Valley, Oklahoma, USA

Reviewed: Feb. 13, 2012

This was really flavorful...merienda yesterday was a great bonding! This is now officially my favorite chicken pastry recipe next to Chicken Croissants which I found in GourmetRecipe's website. I love it as my kids do!

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Reviewer:

shynewilliams183

Reviewed: Feb. 8, 2012

family loved it, easy, needed potatoes

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Reviewer:

Vickster555

Reviewed: Feb. 3, 2012

Great pot pie recipe! I added two heaping tablespoons of minced garlic (because I'm a garlic fanatic) as well as 1/3 cup corn and about a cup of leftover cubed potatoes. I increased the chicken stock by a cup, and doubled the milk and the cornstarch, as well as tossing in around 1/2 cup more chicken.. Just enough filling for a nice, round pie top!

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2 users found this review helpful

Reviewer:

moomoobelle

Reviewed: Jan. 2, 2012

This came out very yummy. The bf even made a request for it to be made a second time.

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4 users found this review helpful

Reviewer:

Hislittlebaker

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Dec. 21, 2011

This made good use out of some leftover chicken. It was good. Used a frozen pie crust. Had to cook it hotter and longer than the recipe said.

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3 users found this review helpful

Reviewer:

AggieAngel

Reviewed: Nov. 9, 2011

Loved it! I had to cook about 50 minutes, but it turned out much better than expected! Surprising amount of flavor for so few ingredients. I don't like carrots and celery in my pot pie, so I just used extra peas. Also used turkey instead of chicken.

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3 users found this review helpful

Reviewer:

L to the K

Reviewed: May 27, 2011

It was fine and fairly simple. But it lacked any flavor whatsoever. It needs salt/pepper and other seasonings.

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6 users found this review helpful

Reviewer:

Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

Reviewed: May 1, 2011

Warm, wonderful goodness. I needed a recipe to use my chicken stock with and this popped out at me. Sadly, I didn't have any peas (how pathetic is that??) so I substituted potato, but I did have carrots and celery in the fridge. Next time I will use peas along with all the rest. mmm, so very delicious!!

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5 users found this review helpful

Reviewer:

Cheffster

Cooking Level: Intermediate

Living In: Plymouth, Massachusetts, USA

Reviewed: Apr. 11, 2011

I accidentally made two of these one night and used a only one serving of cheese and it still came out good! My family made me swear in blood to make it again - thanks!

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6 users found this review helpful