Reviewed: Dec. 4, 2007

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

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buckoro

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Reviewed: Nov. 17, 2007

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?

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chad06

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Reviewed: Nov. 9, 2007

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!!

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Shannon

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Reviewed: Nov. 7, 2007

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!

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Karen

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2007

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.

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JLD8

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Reviewed: Oct. 30, 2007

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

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Charis

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Reviewed: Oct. 29, 2007

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!

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Rebekah

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2007

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!

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nysun25

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2007

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.

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Jamie

Cooking Level: Intermediate

Home Town: Guilderland, New York, USA

Living In: Rotterdam, New York, USA

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Reviewed: Oct. 6, 2007

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.

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mama2chix

Cooking Level: Expert

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Reviewed: Sep. 19, 2007

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.

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BamaTom

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Reviewed: Sep. 16, 2007

This was very good and quite easy to make. I substituted refrigerated pie crusts for the frozen ones and baked the bottom crust for 10 minutes before adding the filling. I also added a can of condensed cream of mushroom soup in addition to the chicken soup. It was very creamy and very filling. I will definitely make this again.

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lisa

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Reviewed: Sep. 10, 2007

This was great! I did modify it slightly. Instead of using a can of veggies, I used a 16 ounce bag of frozen veggies (peas, carrots, beans...). I also used 98% fat free cream of chicken soup. I used about 3/4 of a can. I also added about 1/2 of a can cream of potato soup. I used skim milk, not 2%. I used 1.5 lbs. of chicken. Everyone raved about the end product!

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kkc11

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Reviewed: Aug. 1, 2007

Added tarragon and garlic powder and used the refrigerated pie crusts and baked in a nine inch pan, not a pie plate. It was very deep and crust was extra yummy! I baked the bottom layer for ten minutes prior to filling.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Jul. 27, 2007

This was an awesome recipe! Great Results!

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Sweetpea

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Reviewed: Jul. 25, 2007

We love this! Because we prefer not to have a top layer crust, I double the ingredients and make two pies. One for now and later. Yummy.

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SheilaJared

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Reviewed: Jul. 13, 2007

Very good! Added some seasonings and used frozen veggies and a can of cream of potato soup along with the cream of chicken.

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robinmaguire

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Mustang, Oklahoma, USA

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Reviewed: Jun. 12, 2007

This is a base recipe. Another recipe should probably be posted with all the changes you have to make to it to make it 5 stars. At others suggestions, I made this with changes and it was delicious and now a favorite! -Used refrigerated pie crust and baked bottom for 10 min pricking sides and bottom first. -Used one can of cream of potato -Used one can of cream of mushrm/chicken -1/4 c milk -Used frozed veggies-micro'd them for 1/2 suggested time before adding them to pie -Added basil, oregano, thyme, garlic powder and onion salt I baked it according to directions on recipe and it came out perfect! Oh...and filling was enough to make 2 of them.

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JKATRIB

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Reviewed: Jun. 8, 2007

This is an okay starter recipe. But, it needs some spices to make it shine. Sometimes I add tarragon, other times I add a garlic herb blend. At the very minimum this needs a good dusting of pepper to bring out the flavors.

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