I made this for dinner and my husband had three helpings and cleaned his plate! He was even oohing and ahhing! Seriously. Can you believe that? I really liked it too. I used one of those long red packages of refrigerated Pillsbury double-crust pre-rolled pie crusts. All I had to do was unroll them over my pie plate. I didn't use milk because I was worried it would make it too liquidy, and I'm glad I didn't; it was a little too soupy but that's probably my fault because I cut & served it immediately whereas I should have let it stand to solidify 10 minutes or so. I also added a few pinches of salt. I cut pretty shapes out of the top for steam vents. Next time I make it I will practice making the top crust more... uniform, as it was kind of lopsided (hey, what can I say, it was my first time). So yeah, excellent recipe, basically fool-proof. Delicious. Thank you!

I do it with Snow's Chicken, it puts together quicker especially if you get in late and still need to feed the family. What I also like is that you can add ingredients to compensate for extra bodies. Am going to bake the bottom crust a bit next time.

I love this recipe! It is so easy and so good. I boil chicken on the bone and shred that instead of using boneless chicken breast. I also used frozen veggies. Next time I make it I will probably add some poultry seasoning as others suggested. Thanks for the recipe! I've passed this on to many others.

Delicious! I followed these suggestions: -bake bottom crust for 10 minutes to prevent sog -microwave veggies in bag for 1/2 the alloted time before mixing them in with other ingredients -instead of using a hot sauce (which I had none of) I used a lot of Mrs. Dash (probably 1.5 T.) then about 1 t. of Cayenne Pepper. It wasn't spicey, just perfectly flavored!!

This was perfect!!! I used a package of frozen veggies that was pretty much thawed completely. Thanks for a great and easy meal! (leftovers were just as good!)

Very good. I made the following changes the second time: I used cream of potato soup instead, and skipped the milk, and added garlic and pepper. it made it nice and thick, the wedges stayed together nicely. Very easy recipe!

DELICIOUSSSSS!!!..ADDED SPECIAL SEASONING FOR FAMILY TASTE TO STIR FRIED CHICKEN BREAST (GARLIC, THYME, BLACK PEPPER, OINION POWDER,SEASONING SALT) BAKED PIE CRUST 10 MINS BEFORE ADDING FILLING, BRUSHED EGG ON TOP...WE LOVE IT!!...WILL ADD TO ROTATION

this was tasty, but it come out too thin, needed to be thicker. Also, had a VERY hard time getting the pie crust for the top to simply pop out! It ended up coming out in pieces....any tips/advice out there for these issues?

I have to say this recipe WAS delicious. When I took it out of the oven it wasn't as creamy as I had hoped, very soupy. Next time I make it I might add a little less milk or another can of soup instead. Everyone enjoyed it, even my picky husband so this dish will be made again. It was very easy to!!

This recipe tasted wonderful, but using two frozen/thawed pie crusts just didn't work for me at all! The one I tried to put on top broke apart and woulndn't come out easily at all. I think this would have been a 5 star if I hadn't had all of that trouble! Maybe next time I'll use a rolled-out refrigerated crust to put on top. I did substitue frozen veggies and used cream of chicken and herb soup-Yum!

Very good. I added a little sour cream to the recipe for added flavor. Probably won't do that again as it made it a little too rich.

This was one of the EASIEST recipes I have made in quite some time. It is definitely a keeper. I read the reviews and made just slight modifications. I used frozen vegetables instead of canned. I also tend to cook chicken in batches and cube it, so I also used frozen diced chicken. I cut out the milk and used 2 cans of cream soup. 1 Cream of Chicken with Herbs, and 1 98% Fat Free Cream of Celery. I did use the frozen, deep dish pie crusts, thawed. I did not add any extra seasoning, though I probably will next time. This makes a LOT of filling. Next time, since I'm using frozen ingredients, I would probably nuke the filling in the microwave a little bit, since it took over an hour to cook. However it still came out wonderfully. I used frozen carrots, green beans and a sweet corn mixture. The sweet corn really added a nice flavor in and of itself. Thanks for such a great recipe!

Great for a quick meal!!! AND it's tasty, too!

I give my version 5 stars. I used this as a guideline. I used fresh carrots,celery, and a few peas. 2 cans of cream of chicken and 1/2 cup of milk. also a small amount of onion,salt&pepper and shredded the chicken. and refrigerated pie crusts. baked for about 40 mins. YUM!

It was good. I took the advice of others and used frozen veggies. It was a little runny so next time I think I will add two cans of soup.

I used refridgerated pie crusts, frozen veggies, and some pepper. Those are the only changes. It was soooo good. I may play with the seasonings next time, but great as is. I also baked it in a square stone. I think it's easier to serve that way. Also baked the bottom crust 10 min, then put it together and baked the whole thing 30 min and then put it under the broiler for 5 min or so to brown the top.

Delicious. I don't change a thing, other than the baking time because the crusts do not brown in 30 mins. Reviewers who are posting the details of all the changes, substitutions, and other things they added need to submit a new recipe because after all those changes they're no longer reviewing this recipe! Oh yea, I use the Campbell's Healthy Request cream of chicken, but do you really need to know that?

Great recipe and really easy to do. I pre-cooked the bottom for 10 minutes as others had done. Also, I added some poultry seasoning and some salt and pepper. Mine was not brown enough on top, even after 40 minutes of cooking at 350 degrees, so I set the oven on broil to brown the top. Make sure you stay by the oven if you do that because it browns very fast on broil.