Reviewed: Oct. 11, 2009

My husband was not too sure if he'd like this cause the only pot pie he'd ever had was the frozen kind :P I did tweak this a bit to kick up the flavor, and followed the suggestion to bake the bottom crust to reduce soggyness. In all I added about 3 cloves finely minced garlic, 1/2 tsp rosemary, 1 tsp black pepper, and one onion cut up along with the canned veggies and chicken soup. It took about 20 minutes longer than anticipated to bake, but the result was FANTASTIC! My husband absolutly loved it and I think next time I make it I'll at a little cheddar cheese in with the veggies and soup!

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ReginaM

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Warren, Michigan, USA

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Reviewed: Sep. 13, 2009

I've made this twice. Me & my boyfriend like it. It helps me 2 finish up,6pieces of fried chicken. Plus, I add my own seasonings into. Chicken seasoning & garlic. By Ms.ATM Fredericksburg,VA.

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Terri

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Reviewed: May 12, 2009

I like to make this recipe when I'm in a rush; it's so easy! We normally have chicken breasts on hand already cooked, which makes it even easier. ~Later: I'm going to try to make this a little healthier by substituting a homemade sauce (1 cup chicken broth, 1/2 cup skim milk, 1 Tbsp. flour, salt, and pepper) for the chicken soup.

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Miss Velveteen Paws

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2009

Not the Best I have ever had but certanly the EASIEST!! All in all it was quite good, did I mention EASY!?!?! WOW!! The only thing I did differently was poach the chicken beforehand in chicken stock, crushed red pepper flake, salt, pepper and garlic. It added to the all over flavor and kept the chicken juicy. Next time I think I will use dark meat for more flavor in the future. All in all GREAT QUICK little dinner served with salad. OH and to the past reviewers complaining that the botton crust didnt bake, heres a little trick for you. While the over is heating place a cookie sheet in the oven (the darker the better) this will not only catch any drippings from the pie but also help cook the bottom faster! Use this with ANY pie recipie!

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Fallinrose

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Reviewed: Apr. 4, 2009

Super easy and the kids love it. I use cream of potato soup instead of cream of chicken.

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kayrn

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Reviewed: Mar. 30, 2009

Yummy yummy! These were great for leftovers the next night when I didn't feel like cooking! I used frozen mixed veggies instead of canned and made little pot pies in small foil dishes. Looked just like the frozen bought ones from brand names.

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Alex

Cooking Level: Intermediate

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Mar. 25, 2009

I love this recipe! It's a great basic recipe for a pot pie... you can add just about any veggies you like and it turns out great!

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LauraLo

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Reviewed: Mar. 24, 2009

This is so easy and good. I used a can of cream of celery soup as well and splashed with milk until it was creamy. Frozen veggies work well too.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Mar. 16, 2009

This recipe is pretty fool-proof and it will taste like it was harder to make than it really was! I like to use cream of celery soup or just add some sauteed celery to mine.

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 2, 2009

This recipe is super easy, I changed a few things based on reviews, here is what I did, and what I would do differently next time: baked bottom crust (refrigerated pie crusts) 10 minutes at 350 1 can condensed cream of chicken soup 1 can condensed cream of celery soup 15+ ounces of mixed veggies (frozen) 2+ cups of chicken (pulled from rotisary chicken) 1/3 cup milk 1 teaspoon garlic powder salt & pepper to taste egg wash top crust cook about 45 minutes at 350 Looked great - tasted a little dry like this - next time I will def do the full 1/2 cup of milk maybe even closer to a cup - I don't like my chicken pot pie soupey, but this was def too dry. I will probably use canned veggies next time, probably bigger pieces of chicken too, but I think this is a great recipe for anyone trying to make their first chicken pot pie (this was mine and I think it was a success!!) Good luck!

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Sarah Marie

Cooking Level: Beginning

Home Town: North Reading, Massachusetts, USA

Living In: Somerville, Massachusetts, USA

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Reviewed: Feb. 22, 2009

We all loved this recipe. I usually get fresh chicken because my parents raise there own, and broil the whole chicken, then I let it cool and shred the whole thing. Usually I am making homeade chicken noodle soup and use some of it and then freeze the rest. This is when i use more of it, in this recipe. Works great. While I am boiling it, I add seasoning so the chicken is already seasoned. All I have to do is defrost a bag and add it to the recipe. Mom of four..always looking for shortcuts!

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Tonya

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Reviewed: Jan. 26, 2009

The only thing I did differently was to add potatoes. Also, I made one without any veggies for my husband. I served this to my family and luckily I made two because it was all gone. I will use this again.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Jan. 25, 2009

My family loves this recipe. I used refrigerated pie crusts & canned chicken. I also added season salt, & garlic & onion powder. This is a great recipe.

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LADYPHAE

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Reviewed: Jan. 22, 2009

This was a good and easy recipe and adapts well to variations. I will be cooking this again!

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LdyWelfare

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Reviewed: Jan. 16, 2009

EXCELLENT! The only thing I did that wasn't in the recipe was seasoned the mix with salt and pepper, Season All, garlic salt, and onion powder. DELICIOUS!

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annie

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Reviewed: Jan. 15, 2009

I have never made a pot pie but i'm glad i did. My family is so very in love with this and it is easy. I did precook the bottom crust for 10 min. before adding the veggies. For veggies i added the following: potatoes carrots frozen peas sometimes mushrooms This recipe makes enough for two pies. These are the changes i made to recipe: egg wash over the top of crust onion and garlic powder also some pepper to the mixture Trust me, you'll love this recipe ;)

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mandiebakes

Home Town: Upper Sandusky, Ohio, USA

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Reviewed: Jan. 11, 2009

Love this recipe. I use rotisserie chicken from the market. I also use 2 different cans of creamed soup. This is always a sure fire hit.

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Jessika393

Cooking Level: Intermediate

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Reviewed: Jan. 9, 2009

It was fabulous. Being a busy working woman, meals like this that are hearty and tasty yet economical and quick are my favorite. I added salt, pepper, garlic powder, and poultry seasoning (a few dashes of each) and prebaked the crust 10 minutes as others suggested. I doubled the ingredients and used all canned precooked items (including canned chicken breast) and it was excellent. Getting the pre-baked shell out was not easy as others mentioned... next time will just use Jiffy pie crust mix and make a few crusts up that way. I added a jar of drained pearl onions and a can of drained peas in addition to the ingredients listed here and ommitted the milk. I think next time, I will add the milk back in but maybe just a splash. Mine wasn't runny at all, it was perfect, but I think a splash of milk might keep it just a little more moist without being soupy. This was excellent. I will definitely be making regularly on those late work nights. I only prepared one pie and reserved half my double batch of filling for another pie tomorrow.

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INSOMNIAENERGY

Cooking Level: Expert

Home Town: Winamac, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 21, 2008

Yummy but very runny, even with extra cooking time.

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mrcst15

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 30, 2008

My whole family loves this! I use 1 can of each of the following: Cream of chicken, cream of celery, corn, green beans, carrots and peas. I also add garlic powder, onion powder and pepper. It makes enough for 2 pies so I can freeze one for later. It's just as easy to make 2 at once. I have also used leftover turkey from thanksgiving and it was yummy!

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stinayoung

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