The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 9, 2008
Quick and easy.....I added salt, pepper and thyme and I was complimented on the great flavor it had. Will make again this way.
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Cooking Level: Expert

Home Town: El Paso, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 9, 2008
Quick, easy and good...even my toddler ate it up. I changed the recipe to suit my family's preferences. I pre cooked frozen corn, carrots and green beans instead of canned veggies. Used 1 can of Cream of Chicken soup and 1 can of Cream of Potato soup. Added salt, pepper, a little garlic powder and a bit of poultry seasoning. Great comfort food - will definitely make again!
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Cooking Level: Expert

Home Town: Kent, Washington, USA
Living In: Sherwood, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Jan. 3, 2008
I've never made a pot pie & this was so easy! I did add 1 tsp of basil, 1 1/2 cans cream of chicken soup & a little salt & pepper. I cooked a bag of frozen vegetables for my pie and baked bottom crust (store bought Pilsbury refrigerated) for 5 mins before putting in the filling as someone else suggested. My husband & MIL loved it and I will make this again for sure!
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 29, 2007
Easy as pie!!! Everyone loved it!!! Followed a few suggestions though, used 2 cans of soup and 1/2 cup of milk, added spices: salt pepper, galic powder, onion powder, oregeno, and parsley. Will make again!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 24, 2007
So easy, so yummy. I make my own pie crust which takes no time at all and voila - dinner in under an hour! (I use leftover chicken from a roaster the night before!)
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Cooking Level: Expert

Living In: Springville, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 17, 2007
Boyfriend said it was the best pot pie he's ever had. I used 2 cans of cream of chicken soup and did a mix of vegetables. 1/2 can of green beens and 1/2 can of cream of corn with 1/2 a bag of baby carrots and 1/2 container of mushrooms, 2 redskin potatoes along with some onion and one clove garlic. I also added salt, pepper, mrs. dash, parsley and oregano.
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Cooking Level: Beginning

Home Town: East Lansing, Michigan, USA
Living In: Tecumseh, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 8, 2007
This is such an easy recipe. I did follow other suggestions. I use 2 cans of soup, one cream of chicken and one cream of mushroom. I also use the veggies that my family will eat, not the mixed veggies. I highly recommend adding garlic, basil, parsley, paprika, minced onions. Use a prepackaged pie crust, and you're done. It's wonderfully easy.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 6, 2007
awesome and easy my family loved it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 5, 2007
Makes a beautiful pie!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Dec. 3, 2007
We liked this alot. I used refrigerated pie crust and baked the bottom crust about 5 minutes before adding the filling. I used the frozen mixed veggies and pre-cooked them before adding them to the mixture. I also added about 2 T milk for the texture I liked best plus seasoned to our liking! Very good basic pot pie recipe!
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Cooking Level: Intermediate

Home Town: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 25, 2007
This is a quick and easy dinner. Great comfort food on a cold night.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 22, 2007
I followed the advice of someone else and added some milk and spices to add more flavor. The result was delicious!
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Cooking Level: Intermediate

Home Town: Moline, Illinois, USA
Living In: Coal Valley, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 17, 2007
This was VERY easy to make!!! I used a precooked seasoned rotisserie chicken from the grocery store. This definitely needed more soup so I added two cans plus a bit of non fat half and half that i had in the fridge. I was out of cream of chicken soup, instead I used two cans of cream of celery. It was very good. The soup added some new and different flavors to the pie that my family really enjoyed! Also used frozen mixed veggies. I cooked them first to soften them up. This is definitely a keeper!
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Cooking Level: Expert

Home Town: Rochester, New York, USA
Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 15, 2007
I made changes, but for someone who has had maybe one (if that) chicken pot pie in a lifetime, this recipe was a great base! I used frozen veggies and double the sauce like so many others. I also cooked the chicken stovetop with seasoning and added chopped mushroom and cubed up some potatoes. I added garlic salt and some Mrs Dash to the mix and that was all it needed. I cooked everything almost an hour and also sprayed some butter (I can't believe it's not butter) over the top for the last 5 minutes, and placed a few teaspoons of fat free sour cream over it when it came out (made a prettier presentation). IT WAS AMAZING!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 15, 2007
SOOOOO YUMMMY!!!! I also used 2 cans of soup and it was just right!! Husband loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 14, 2007
It turned out wonderful! I'm so glad that I tried it. Like a lot of people, I too altered it a tad bit. I seasoned the chicken with Season salt and Lemon Pepper, then I cooked it in the pan in a little olive oil until it was browned on both sides but still raw in the middle. When both sides were browned I filled the pan halfway with chicken broth and let it simmer (covered)until it was done. When it was done I let it rest while I prepared the veggies. I used frozen peas and a mixed veggies with corn, carrots, and asparagus. I put the veggies in the left over chicken broth to cook halfway through. Then I mixed everything together (2 cans of the soup, 2 TBS milk, 2 TBS of the left over broth from the veggies/chicken)
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Cooking Level: Expert

Living In: Indianapolis, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 11, 2007
I added 1 diced potato and 2 stalks of diced celery to the chicken just before it was done. I only used one can of the cream of chicken soup and about 1/8 cup of milk. My whole family thought it was better than the frozen stuff!
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Cooking Level: Intermediate

Home Town: Vacaville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 8, 2007
Yum! I didn't have any canned vegetables (don't care for them) so I diced one potato, chopped up a handful of baby carrots and threw in a handful of frozen peas and cooked them for about 15 minutes before adding them to the chicken and soup. It was delicious! Next time I will add an additional can of soup because I would have liked a little more gravy, but the flavor was terrific as is!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 7, 2007
I've never made a chicken pot pie before and this turned out very good and was easy. I shredded my chicken and followed other suggestions and used 2 cans of cream of chicken and used one package of frozen mixed veggies (peas, carrots, and green beans) and added a little bit of milk. I also threw in some seasonings. I had to cook it longer than the 45 minutes but that's probably because I used frozen veggies instead of canned. I waited until the gravy was bubbling up out of the crust. My husband loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.52 star rating.
Reviewed: Nov. 6, 2007
Great basic recipe. I too added the can of cream of mushroom soup and I also added the spices that my family would enjoy. I used frozen soup vegetables as well. Overall it turned out great!
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Cooking Level: Intermediate

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