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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Reviewed: Nov. 12, 2008

Loved this recipe! Like others, I added a few spices like salt, pepper, tobasco sauce and garlic powder to liven up the taste. Great base recipe, thanks Tressie. You hit a home run here.

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Kimberly K.

Cooking Level: Expert

Home Town: Punxsutawney, Pennsylvania, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Oct. 20, 2008

This was a great chicken pie recipe, although I varied the ingredients also. I used most of a 16-oz package of Knorr Rustic Vegetable & Potato soup (healthy and delicious!) and skipped the milk. I also used about 2 cups of chopped broccoli florets (uncooked) instead of the canned veggies. Added some cayenne and black pepper. As others mentioned, I baked the bottom crust for 10 minutes before adding the filling. I found the pie took 45 minutes, rather than 30. The leftovers were great the next day - yum! I'm thinking about making it again already!

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kira

Cooking Level: Expert

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Reviewed: Sep. 28, 2008

My girl friend and I made this together. We followed the recipe accept we used the refrigerated piecrust and frozen vegetables. It was delicious.

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Tiki's Kitchen

Cooking Level: Intermediate

Home Town: Winter Haven, Florida, USA

Living In: Anderson, South Carolina, USA

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Reviewed: Aug. 12, 2008

i loved this recipe, i used cream of mushroom instead it was awesome a lil pepper powder.

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SHALMALI

Cooking Level: Expert

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Reviewed: Jul. 29, 2008

It's a great start for a tasty pot pie. As with any recipe I try, I had to make it my own with a few simple changes. I prefer to use the rolled refridgerated pie crust for a better presentation. I also added a pinch of celery seed, salt, pepper, 2/3 cup shredded cheese, 1 cup cooked diced red potato, 1tbsp butter,(because in the "South", butter and salt make every thing taste better) and last of all substituted the canned mixed veggies for frozen. I will be making this again.

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hhshep25

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Reviewed: Jul. 18, 2008

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!

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LeAnna

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

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.

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Mae

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

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Reviewed: Feb. 27, 2008

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.

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Melissann0710

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Reviewed: Dec. 11, 2007

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!)

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CarlyLZ

Cooking Level: Intermediate

Living In: Liberty Center, Ohio, USA

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Reviewed: Dec. 10, 2007

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!!

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Jayci

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Reviewed: Dec. 6, 2007

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!

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Gab-N-Gav's Mom

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