Reviewed: Jul. 22, 2005

This recipe was really good and simple to make. Definitely will be making again!

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JENNLYNNMAHAN

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Reviewed: Jul. 6, 2005

I use this recipe on nights when I have a lot of running around to do. Very easy.

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JANET IN MILFORD

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Reviewed: Jun. 23, 2005

This recipe is not only super easy but it's delicious!!! A friend of mine who I passed it along to used to make all these ingredients by scratch and even she says it's better than that!! Just be sure to bake it at 400 degrees otherwise, for me, the bottom of the crust was still very doughy.

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PATRICIA0320

Cooking Level: Intermediate

Home Town: Enfield, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Jun. 7, 2005

Very good. The 1/2 cup of milk this recipe calls for makes it creamier than other recipes. I have two ladies at church who actually call me when they feel under the weather so I can bring this to them!

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UCMOM

Cooking Level: Expert

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Reviewed: Apr. 24, 2005

This recipe is bland, bland, bland and way too pre-packaged/processed for my taste. To anyone wanting to try this recipe I suggest adding some fresh or dried thyme and plenty of freshly ground black pepper to liven it up a bit.

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ERINJW

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Reviewed: Apr. 23, 2005

My husband and kids are very picky eaters but they LOVE this recipe. I love it because it is easy to make. Thank you so much Tressie!

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EMINEMFAN42

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Reviewed: Apr. 12, 2005

Very yummy and so easy!

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LILYSMOMMY

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Reviewed: Apr. 1, 2005

Just seeing canned veggies in the recipe was enough to turn my stomach, at least you could use frozen to cut down the prep time from using fresh.

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JIMCOOKSATLANTA

Cooking Level: Expert

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Reviewed: Feb. 25, 2005

Love this!

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 17, 2005

Awesome and super easy!!!!!!!!!

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KROCCO5

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Reviewed: Feb. 3, 2005

REALLY GOOD! We tried it with just canned green beans and bacon bits (not artificial) instead of the mixed vegtables, and it was fantastic. A good solutions for kids. The only change I would make is that I had to bake for 45 minutes.

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CAROLANDSARAH

Cooking Level: Intermediate

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Reviewed: Feb. 2, 2005

WOW! This was delicious! I added some salt, pepper, & onion seasoning. I wasn't able to flip the 2nd pie crust on top perfectly but it was still edible! No left overs here! This is another recipe I'll have to double for my family! My grandpa said it was the best he'd ever had!

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Melissa

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Reviewed: Jan. 24, 2005

This recipe was great! My husband really enjoyed it and so did I. Since some of the ratings said it was kindof bland, I added 1/4 tsp. pepper, thyme, and parsley, which I think gave it a lot of flavor. Also, instead of using frozen pie crust I made it from scratch, which wasn't too hard, but yummy! Thanks for the great recipe! :)

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LAURAFALK

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Reviewed: Jan. 20, 2005

This one always turns out great! I like to use a peas and carrots blend in this, and often I will also put in canned potatoes to make this extra hearty! I also sometimes substitute condensed cheddar cheese soup if I'm in a "cheesy" mood.

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AZRAEL

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Reviewed: Jan. 4, 2005

Delicious!! It takes a while to make, but the final product is tasty.

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CHRISTCOOKS

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Reviewed: Nov. 30, 2004

My husband really enjoyed this pot pie. He was impressed with how much filling there was compared to the store bought frozen pot pies which are mostly made of just crust. I did cook the bottom of the crust first and I used frozen vegetables instead of canned(I cooked the frozen vegetables for half their cooking time) I did use too much milk and next time I think I am going to try 2 cans of cream of chicken soup instead of milk. I also added salt, pepper, garlic powder, and garlic to add to the flavor. Looking foward to making this easy but tasty pot pie again

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MBKLINGER

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Reviewed: Nov. 24, 2004

I use left over pork roast and potato soup. This is great Thanks

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Mrs Hoot

Home Town: Boise, Idaho, USA

Living In: Topeka, Kansas, USA

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Reviewed: Nov. 1, 2004

I found it needed a bit more zest, so toss in a few spices to suit your family. I also opted another time to use instant(made)garlic mashed potatoes instead of a top crust, heaped on and sealing the juices, now I can ONLY cook it that way for my picky eaters who now beg for it!

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SASSYMOM97

Cooking Level: Expert

Home Town: Elmhurst, Illinois, USA

Living In: Belvidere, Illinois, USA

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Reviewed: Nov. 1, 2004

Great recipe! I pre-cooked the bottom crust for 5-10 minutes, used thawed frozen veggies plus cut up canned new potatoes. Hearty & delicious- thanks!

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JEN

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Reviewed: Oct. 21, 2004

This is a great basic recipe. Very quick and easy. I add about a tsp of garlic powder and a quarter tsp of marjoram for a little more flavor. I also add an extra can of veggies and use little more milk to compensate.

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