Reviewed: Mar. 18, 2007

It was good but needed more seasonings to spice it up!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Feb. 27, 2007

This is FANTASTIC & SO easy! I took other's ideas by adding 1 can of cream of potato soup & canned veggies we like, plus omitted milk & added 1/2c. cheese. The only things I did differently were I used 1 can of cream of mushroom/chicken soup instead of plain, sprinkled in onion & garlic powder. After pouring filling into bottom crust, I dotted with butter & then covered w/top crust. I'm "domestically challenged" & thanks for allowing me to "feel like a cook"! :o)

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myree

Cooking Level: Beginning

Home Town: Gadsden, Alabama, USA

Living In: Freeport, Florida, USA

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Reviewed: Feb. 27, 2007

I made this for the family that I cook for, and they all loved it! I used 1 can cream of chicken soup and one can of cream of potato soup. The steam-in-the-bag frozen vegetables make this even quicker to prepare. Just microwave them while you're prepping the rest, then stir them in. For seasoning, I used about a teaspoon of Montreal chicken seasoning, which adds just the right amount of flavor. Thanks for a keeper!

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Kate

Cooking Level: Professional

Living In: Greenville, South Carolina, USA

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Reviewed: Feb. 16, 2007

Excellent! I was so pleased with how this turned out. I did use the changes some of the other reviewers recommended (cream of potato soup for water, using frozen veggies instead of canned). It was perfect! Thank you!

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bonniejane23

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Reviewed: Feb. 16, 2007

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?

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ROXY52278

Cooking Level: Intermediate

Home Town: Rancho Cucamonga, California, USA

Living In: San Diego, California, USA

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Reviewed: Feb. 4, 2007

I also used to slave over a home-made version, this is simple and tastes just as good. I only used one store-bought crust to cut calories, and also 98% fat-free cream of chicken. This is super fast if you have left over chicken. Also used left over corn and potatos (cubed, not mashed), frozen peas, and carrots boiled for 2 minutes in the microwave. It was so great there is none left for my lunch tomorrow!

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ALK5B

Cooking Level: Expert

Home Town: Richboro, Pennsylvania, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Feb. 1, 2007

I've slaved away making this from scratch before and my family preferred this hands down.I did these substitutions-omitted milk,used refrigerated pie crusts, added one can c of potato soup, used my own stewed chicken meat (both light and dark), added sauted onions, mushrooms, rosemary and thyme. Out of this world. Only complaint was a bit too salty for us which I think would be helped by using frozen vs canned veggies.

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kcj

Cooking Level: Intermediate

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Reviewed: Jan. 29, 2007

great recipe. very easy to make! My very picky daughter even ate it.

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Mom of Two

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Jan. 23, 2007

I love this dish! I use Marie Callender pie crusts and sub cream of mushroom for the cream of chicken. I also use canned peas and carrots instead of mixed veggies...it tastes better to me. Anyway, my son (3) talks about making chicken pot pie all the time! A favorite at my house.

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Heather

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Reviewed: Jan. 22, 2007

This is a great way to get my family to eat their vegetables! My picky 3 year old finished a whole serving for once! I used cream of mushroom soup instead of cream of chicken and cooked exactly per directions, adding pepper, poultry seasoning and a bit of rosemary.

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Mama Stace

Cooking Level: Expert

Home Town: Orlando, Florida, USA

Living In: Melbourne, Florida, USA

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Reviewed: Jan. 22, 2007

Great recipe! I used refrigerated crusts which required me to bake it longer than specified (maybe 15-20 min. longer). I also baked the bottom crust first for 10 min. as others suggested. Also, I used one can cream of celery reduced fat soup instead of cream of chicken and I also added the suggested amount of fat free milk. I used one box of frozen mixed veggies as well as a fresh chopped onion, garlic powder, dried thyme, basil, oregano, a touch of mrs. dash seasoning mix and a hint of cayenne pepper. Lastly, instead of chicken, I used leftover turkey sitting in my freezer from Christmas. Super easy and with the low fat soup and skim milk modifications it was on the healthier side. The only change I would make is add a little salt since the soup was blander than the full fat variety.

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MONDEEP

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Reviewed: Jan. 17, 2007

This was one of the best chicken pot pies I've ever had! As suggested by others, I: 1)used refrigerated pie crusts 2)cooked the bottom crust in pie plate for 10 mins at 350 degrees - *using a fork, poke several holes throughout so it doesn't puff up while baking 3)used frozen bag of mixed veggies - *I heated it up on the stove top before mixing it in with the other ingredients 4)used a can of cream of potato soup in place of the milk 5) brushed top crust with a beaten egg to give it a golden brown color 6)add'l seasonings added - garlic powder, salt and pepper 7)I used 2 chix breasts and poached it - cooked the chix in a pot of boiling chix broth for about 25 mins. My family really enjoyed it, but the only thing we noticed was it was a bit on the dry side. I think next time I'll also include the 1/2 cup of milk. Good and easy recipe - thanks Tressie!! I will sure make this again soon!

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Rosa

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Reviewed: Jan. 8, 2007

Good Chicken Pot Pie. I added some potatoes and went easy on the milk. My family really enjoyed it.

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M. Jones

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Reviewed: Dec. 29, 2006

This is a good recipe if you follow the suggestions here to add more spices and use frozen vegies... I also used Cream of Mushroom soup, added shake of basil, oregeno, thyme, and garlic salt. It was very tasty, but not too stong. Lastly, good chicken pot pie is all about having great crust. I used the "French Pastry Pie Crust" recipe from this site cause it is the absolutely the best, very flakey. Worth the extra effort! Yum, i'm looking forward to making this again! I posted a picture of the final product!

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B Spradley

Cooking Level: Intermediate

Living In: La Mirada, California, USA

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Reviewed: Dec. 22, 2006

I gave it four stars instead of five because of the changes needed as suggested, but it is YUMMY! I'm making this for Christmas dinner because it is so easy and can be made ahead. I made the following changes as suggested by some: 1. used refridgerated pie crust and baked bottom crust for 10 minutes, brushed with beaten egg 2. used one pound bag of frozen stew veggies that had potatoes and brocolli 3. added 1 tsp. thyme, 1/2 tsp. tarragon, 1 tsp. pepper Enjoy!

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SAILORTIFF

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Reviewed: Dec. 11, 2006

This is a great recipe! I made a couple changes though, which made it perfect. Instead of the canned veggies I used the frozen steam-in-the-bag variety and after reading everyones comments about the milk, tried using a can of cream of potato instead. The extra soup added some more creaminess without being watery and potatoes without having to cook them myself.

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Belinda

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Reviewed: Dec. 11, 2006

This has become a favorite at our house. We're pretty picky when it comes to veggies so I just use corn and add extra chicken. It's AWESOME and so easy.

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ashleefort

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Reviewed: Nov. 20, 2006

Comfort food at it's best! This dish is very hearty, easy to make, and keeps well in the fridge. I started with the refridgerated pie crusts, not the frozen, and cooked the bottom crust in my pie plate for about 10 minutes on 350 degrees. This ensures no sog in the final product. While this is baking I mixed all other ingredients together making the following substitutions: (1) Use frozen mixed vegetables or peas/carrots mixture in lieu of the canned (fresher flavor). Microwave them for half the time the instructions on the bag indicate to prepare them. (2) Omit the milk and use 1 can of your favorite cream soup (I use chicken) and another can of the 98% fat free cream soup to cut calories (broccoli and mushroom work very well). (3) Add additional spices to liven up the flavor: rosemary, poultry seasoning, salt & pepper, and a few dashes of hot sauce. (The hot sauce will not overpower or overheat the dish!) I followed the instructions on placing the top crust and baking as indicated in the original recipe and got an amazing result. I've already made this twice and intend to keep making it for quick dinners and lunchtime on the go. ENJOY!

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CCOTTINO

Cooking Level: Intermediate

Home Town: Hasbrouck Heights, New Jersey, USA

Living In: Bothell, Washington, USA

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Reviewed: Nov. 20, 2006

I was not impressed with this recipe, nor was my husband. We love pot pie but the filling was not very good. It was missing something...maybe next time I will try it with the substitutes listed on the reviews.

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Chef Stag

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2006

I added some sauteed fresh veggies to mine as well as the canned. Turned out great!

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loocyd

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Fernie, British Columbia, Canada

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