Reviewed: Mar. 3, 2007

I added more flour than recipe called for and added poultry seasoning. Did not have alot of flavor. I made my own crust with butter and that was the best part of this dis.

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Gramma Kelly

Cooking Level: Intermediate

Home Town: Avon, Indiana, USA

Living In: Sargent, Texas, USA

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Reviewed: Feb. 28, 2007

I really changed the recipe. I used all frozen mixed vegetables, I cut up one stalk celery, 1/3 c. frozen onions, satueed them in the butter, added 2 c. frozen vegetables and 1 c. frozen chunk hashbrowns. Cooked for about 5 minutes, then added the flour, cooked until it was a little thick. I added the chicken broth and milk to this, cooked until it became thick. Seasoned it with pepper and celery seed. I used the 9 inch pie crust, rolled it a little to fit a 10" pie pan, topped it with the other crust, (because other reviews said it made too much filling.) baked it for 45 min. at 350. It was delicious! Will make again.

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ccsick

Cooking Level: Expert

Home Town: Boone, Iowa, USA

Living In: Malvern, Iowa, USA

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Reviewed: Jan. 21, 2007

A good basic recipe, to which I made the following changes: skipped the celery (don't like it) and potatoes (didn't have any); I used boneless breasts that I had cooked earlier in the week; I used 2 crushed garlic cloves instead of garlic powder and sauteed them with the onion; I added a can of cream of mushroom soup to help thicken it up. I also put in a bottom crust. It was delicious and my family loved it tonight! I will make it again but with these same changes.

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firesign10

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Reviewed: Jan. 2, 2007

My husband is allergic to dairy, so this recipe is great b/c most others use canned soup or condensed milk. It is delicious! Certainly doesn't need the dairy. Dairy eating friends have tried this while over for dinner, and asked me to make them one to take home. Really a big hit!

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ALISON_HILLIER

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Reviewed: Dec. 31, 2006

This was quick and easy to make, and we liked it. I did a few things differently. I roasted the chicken rather than poaching it. I also added about 1/2 tsp. poultry seasoning to the onion while it was sauteed. I probably used a generous 1/4 teaspoon of black pepper and lots of salt. When I found I had too much filling and not enough sauce added about 1/3 cup of heavy cream. Good stuff!!

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KAET

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Reviewed: Oct. 11, 2006

My son and I recently made this dish and the whole family loved it. The only thing we did different was to have a bottom crust as I did not see that in the recipe. From our house to you--12 thumbs up!!!!!!!!

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Wanda G

Cooking Level: Expert

Home Town: Whitewood, Saskatchewan, Canada

Living In: Deering, North Dakota, USA

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Reviewed: Oct. 7, 2006

This is really bland unless you add lots of salt and peper I also added some thyme. With that said I will make it again but I will double the liquid it was a little dry for us.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: May 2, 2006

This is a really good home-made pot pie. I would suggest using less onions and celery. I thought the flavor was a little overwhelming. I will use 1 stalk of celery next time and 1/2 the onion. But overall, this is easy to make and delicious. And much healthier than using cream of chicken soup like other recipes.

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JALYNN05

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Reviewed: Apr. 26, 2006

I thought this was bland and not worth the effort it took to prepare. Sorry.

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paidi

Cooking Level: Intermediate

Home Town: Carlow, County Carlow, Ireland

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Reviewed: Apr. 8, 2006

My Junior Girl Scout troop made this and had a lot of fun. We used whole wheat crust and baked it for 45 minutes then froze it for a week and then finished cooking. It was beautiful and good tasting. There was way too much filling though.

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MPWELTY

Cooking Level: Expert

Living In: Concord, California, USA

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Reviewed: Mar. 22, 2006

This is a really good recipe because it has no cream in it. I did not miss the fat and still had good flavor.

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wanna

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 4, 2006

Yum Yum. Husband does not like store bought chicken pot pie, but this...he had three pieces and then brought the leftovers for lunch!! A huge hit even with the children (who are very picky eaters!!)

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THECHEF3

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Reviewed: Jan. 30, 2006

I really enjoyed making this and eating it. It took a little time to prepare, but it was worth it.

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SILVERSOLARA

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 18, 2005

Quick and yummy!

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BOHEMEANNE

Cooking Level: Intermediate

Living In: Coaldale, Pennsylvania, USA

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Reviewed: Sep. 22, 2005

blah and overfilled. not bad, yet not exceptional.

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SPARKLE33

Home Town: Fort Collins, Colorado, USA

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Reviewed: Aug. 29, 2005

This recipe was very good. I used 2 pastry shells and put one into the pie plate and used the other on top. I also added some various other vegetables and made sure to mix the chicken broth with cornstarch, for a little extra thickness. It was good served over white rice.

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Kate

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Reviewed: Apr. 3, 2005

Yum! What a great recipe. Yes, it is time consuming, but totally worth it. I made a few changes to the reciple, and it turned out great. 1) I used boneless breasts because that's all I had. 2) I added more garlic salt, a half of a bay leaf, seasoning salt, and pepper to the boiling chicken. 3) I added 6 ounces more chicken broth than called for 4) While the chicken broth/veggie mixture was cooking, I added a few drops of cornstarch mixed with cold water to thicken it. Next time, I will buy an additional pie crust, because there is plenty of filling for two.

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mbphilli

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

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Reviewed: Mar. 10, 2005

Maybe I did something wrong, but this was very runny and made way too much filling for my pie plate. Still, the taste was very good. I left out the onion and celery but followed the rest of the directions. Next time I will use less chicken broth or add a can of cream of chicken soup.

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NORANC

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Reviewed: Feb. 4, 2005

Was very good. It made A LOT of pot pie. My husband loved it and took a whole 9" pie to work the next day! I will definatly be making this again.

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SMILIE7

Cooking Level: Intermediate

Home Town: Rosemont, Illinois, USA

Living In: Elk Grove Village, Illinois, USA

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Reviewed: Sep. 5, 2004

This was delicious! The only down-side is that it takes a while to prepare, but it was worth it. I left out the celery and used canned peas and fresh carrots in place of the mixed veggies, and it was wonderful. I also added some rosemary to the seasonings for extra flavor. I will definitely be saving this recipe and making it again.

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JSGPENGUIN

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