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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Reviewed: Nov. 18, 2006

We give this recipe 10 stars ^_^ My husband and I just finished preparing this recipe and OMG this was the best pot pie we've tasted!! We used individual mini pie pans, refrigerated pie crust, special seasonings (thyme, garlic, salt, pepper, basil and parsley) baked potato, celery, peas, onion and cream of chicken with herb soup. We sautéed the chicken, vegetables and seasonings; pre-cooked the bottom crust for 10 minutes and also brushed the top crust with egg. Unbelievable meal; no more store brought pot-pies for us!!!

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judiesdream

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

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Reviewed: Nov. 13, 2006

This is a great comfort meal recipe that my husband and I both enjoyed. The only change I made was to steam frozen seasoned mixed veggies rather than plain canned ones.

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HAHAINLALA

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Los Angeles, California, USA

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Reviewed: Nov. 6, 2006

My husband and child just devoured this dish. Thanks.

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acristina

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Reviewed: Nov. 3, 2006

I also add a can of diced potatoes. Have passed to recipe on to coworkers and they all love it

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cricketinwoods

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

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Reviewed: Nov. 2, 2006

This was so simple to prepare. I increased the amount of chicken and shredded it instead of dicing. Added some additional seasonings to make it seem more homemade. Instead of milk, I added heavy cream. This was very enjoyable on a cold night and I will make again.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 30, 2006

This was incredibly easy to do. I used leftover BBQ'd chicken breast and frozen mixed veggies (which I microwaved before adding to the pie mix) and it turned out delicious!

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janine

Cooking Level: Expert

Home Town: Nassau, New Providence, Bahamas

Living In: Portland, Oregon, USA

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Reviewed: Oct. 29, 2006

i love this recipe. i make it simple with raw chicken. i cube chicken breasts and mix with soup and veggies, place in pie shell. cook 50 minutes on 350.

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ErinLeigh

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Reviewed: Oct. 25, 2006

I have made this recipe two times. The first time, I followed the recipe exactly. It was good. The second time I used two cans of mixed veggies and 1 can of cream of chicken and one can of cream of potato. Otherwise, I think, the pot pie has way too much chicken flavor. Delicious!

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Darrah Ingram

Cooking Level: Intermediate

Home Town: Ocean Springs, Mississippi, USA

Living In: Bamberg, Bayern, Germany

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Reviewed: Oct. 22, 2006

My family loved this recipe! It is so easy to make. I added 1 can of cream of mushroom soup along with the cream of chicken and some fresh zucchini to make it an autumn feel. Served with a fresh salad, you cant go wrong!

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Todd

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Reviewed: Oct. 19, 2006

YUMMY! This was delicious and so easy. I used frozen mixed veggies. My husband said it was one of the best things he's ever eaten! I did bake the bottom crust for 10 min. @ 350 before adding the mix, and then I brushed egg on the top crust (read ideas in reviews). Did I say this was really yummy? My picky toddler liked it, too!! Thank you!!

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caker26

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Reviewed: Oct. 13, 2006

This is wonderful!I bought and used a whole cooked chicken for 2 pies, storebought deep dish pie crusts and frozen peas and carrots which I cooked in the microwave. I took the advice of others and cooked the bottom shell for about 10-12 minutes @350 before filling. I used half the amount of milk recommended in the recipe, as I found without any it seemed dry. Also I added 1/2 teaspoon each of pepper, thyme and tarragon, and 1/4 teaspoon of garlic powder to the entire mixture for the 2 pies. I brushed the top crusts with a beaten egg, poked holes in the tops then cooked them @400 for 30 minutes in pyrex pie plates I had lightly sprayed with oil. When they came out of the oven, they looked like they were from the pages of a magazine and my family just loved them. I will look no further for a pot pie recipe.

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Jaden

Cooking Level: Intermediate

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Reviewed: Oct. 10, 2006

Great recipe! I followed previous reviewers and omitted the milk. I make several these at a time and freeze them. They thaw and bake beautifully!!

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REBECCA10

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Reviewed: Oct. 9, 2006

Yummy comfort food! I gave four stars because I modified this a little bit... I used a refrigerated pie crust and leftovers from a rotisserie chicken, and a jar of chicken gravy with some added spices. It was very, very good!!

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Diane M.

Cooking Level: Expert

Living In: Webster Groves, Missouri, USA

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Reviewed: Oct. 5, 2006

I made this last night for my big family. I tripled the recipe and used a casserole pan. The only thing I ommited was the milk. It made the filling really thick and full of flavor. Loved it!

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Amy Miller

Cooking Level: Intermediate

Home Town: Logan, Ohio, USA

Living In: Lancaster, Ohio, USA

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Reviewed: Sep. 19, 2006

This recipe is great! I did use refridgerated pie crust instead of frozen. It is better.

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suzy3031

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Reviewed: Sep. 15, 2006

I used frozen veggies instead of canned and added 1/4 teaspoon of poultry seasoning to the soup. If we're really in a hurry I use only a top crust and crank up the oven to 425 - done in less than 20 minutes!

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Jeannette

Cooking Level: Intermediate

Home Town: Old Tappan, New Jersey, USA

Living In: Lehigh Valley, Pennsylvania, USA

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Reviewed: Sep. 15, 2006

This chicken pot pie was delicious! I was worried it was too good to be true because the recipe is so simple. My three daughters loved it and they usually don't like anything with veggies in it.

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JDOYLE33613

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Tampa, Florida, USA

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Reviewed: Sep. 12, 2006

This is an easy and delicious recipe. My family loves it.

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Linda W

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