Reviewed: Jan. 2, 2004

This is so good! I made it with the idea that I'd have lots of leftovers to take to work, but it was gone the same day I made it! Everyone in the family loved it, more importantly, the kids!

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Eric

Cooking Level: Intermediate

Home Town: Milpitas, California, USA

Living In: Concord, California, USA

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Reviewed: Oct. 10, 2003

This was so good! I agree with the other users, next time I won't put as much seasonings because they were really overpowering. I didn't want to use a pie crust b/c I don't like the way they reheat, so I covered the pot pie mix with vented foil (I was afraid that w/o the pie crust the pot pie would dry out) for the first 20 minutes, then I uncovered it during the last 10 minutes and added Pilsbury biscuits to the top. Next time I'll cook the biscuits seperately though b/c they didn't cook on the bottom!! I also defrosted the frozen vegetables in the microwave with a cup of chicken broth and some salt and pepper, and let them sit for a while to absorb the chicken broth flavor.

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medicwifey

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 20, 2003

Delicious home-style recipe! Loved not using canned cream soup for base. Made from leftover chicken; so I skipped that part and just used the the amounts of milk (used 1% lowfat) and broth as stated in ingredients of the recipe. Thank you reviewers for the ideas! Due to that, I halved the chopped onion, halved the thyme, added 1 tsp. chicken boullion granules, dash of ground cayenne,1/4 tsp onion POWDER and lots of fresh cracked black pepper. I also thought a whole cup of celery was too much, so I halved that too.Came out better than any chicken pot pie I ever had before and is 5 star in the comfort-food department; because it made the house smell wonderful while cooking. Was done perfectly in time that recipe stated. THANK YOU for sharing this one!

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Jul. 29, 2003

Very good! A bit time consuming, but my 18-month old gobbled it up, so I'll definitely be making it again! My only recommendation: unless you REALLY like thyme, I would use just a pinch or leave it out altogether. It overwhelms the flavor of the gravy.

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ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 27, 2003

Excellent taste. One that both my husband and kids liked.

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AUTNZMOM

Cooking Level: Expert

Home Town: Clinton, Utah, USA

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Reviewed: Mar. 11, 2003

Good flavor, but egads! cut the biscuit mixure by more than half - it was gross with that much.

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REBECCARMILES

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Reviewed: Feb. 20, 2003

delicious

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CLAIRE.GRENIER

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Reviewed: Feb. 17, 2003

It was really good. The pie tasted better the next day when the sauce could thicken up. After removal from the oven, the sauce is runny. The next day, however, it cut up like a pie and re-heated great.

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Becky

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Reviewed: Feb. 17, 2003

This was my first real attempt at cooking a meal for my parents and brother (my mom is a great cook, so I never really bothered trying). I made a couple of changes (adding potatoes and carrots instead of frozen vegetables, adding a can of cream of chicken soup for extra chicken flavour and richness, and substituting some sage for some of the thyme). This stew invoked a feeding frenzy! It was so good that I am now responsible for making every Sunday dinner from now on! Great recipe!

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STRAWBERRYFIELDS

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Reviewed: Feb. 2, 2003

Great...everyone loved it! Recommend using blanched fresh carrots, potatoes & peas instead of frozen veggies. Also add a little salt and pepper to the sauce.

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Karin

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Reviewed: Feb. 2, 2003

Love this one, definitely adding it to our menu! Yummy.

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KLUELLEN

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Reviewed: Jan. 30, 2003

WOW! This was the best chicken pot pie I have ever had! I didn't have frozen vegetables so I used 1 1/2 cans of peas and a cup of fresh chopped carrots cooked in the microwave. Very simple and very good! I will make this recipe for years to come! Thanks for the recipe!

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Syndi Valenzuela

Home Town: San Diego, California, USA

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Reviewed: Jan. 13, 2003

This recipe was rather bland. If I made this again, I would definately add more seasonings.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Jan. 4, 2003

Easy recipe, spouse loved it! I actually made them in single souffle ramekins (put these on a baking sheet for overflow) so each of my guests had their own pot pie.

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CINBH

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Reviewed: Dec. 27, 2002

I made this in a pinch, not having any creamed soup for the chicken pot pie I normally make. This has replaced the old recipe I used. It isn't as easy as the one with the cream of chicken soup but the flavor greatly surpasses the "easy" one. (not that this is difficult at all, it just takes a few more minutes to prepare.) Very tasty, VERY creamy! My husband, who loves chicken pot pie said this was the best he had tasted. I agree. Thank you for your recipe. NOTE: I use two crusts: one on top, one on the bottom. It does increase the fat and calories but the taste is worth the extra time on the treadmill!!! You may have to add to the cooking time with two crusts. I just judge by the appearance of the top and the bottom is always done.

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ESKMom

Cooking Level: Intermediate

Home Town: Belmond, Iowa, USA

Living In: Hershey, Pennsylvania, USA

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Reviewed: Nov. 22, 2002

This is the best chicken pot pie ever. I made this with homemade pie crust and it was delicious. I usually make this with cream of chicken or mushroom soup instead of chicken stock since I'm usually out of it and it turns out fine. Add cubed potatoes, it's wonderful. This is always requested by my mom, who doesn't really like to admit something tastes good that's made by someone else other than herself, so it says something when she requests this!

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Flaquita

Cooking Level: Intermediate

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Reviewed: Oct. 24, 2002

Excellent - one of the best around. Instead of milk - I used whipping cream (made it much richer tasting). Also - DON'T USE FROZEN VEGS - pick up red potatoes, fresh carrots, and fresh green beans - but blanch them (the potatoes a little longer). VERY VERY GOOD!

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MBDUNLAP

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

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Reviewed: Oct. 18, 2002

I had never made pot pie before seeing this recipe and now it's a huge hit in my house. I'm not a fan of frozen mixed veggies, so instead, I dice one large baking potato and a few carrots and boil them in salted water until just tender and add that to the mixture with about a half cup of frozen peas. It always turns out great. I have made this recipe with homemade pie pastry, but I've also used a Pilsbury prepared crust to save time. Corywynn, thanks for this great recipe! It's easy and delicious!

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JILLYH

Cooking Level: Expert

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Reviewed: Oct. 7, 2002

Thank you Corwynn for this great recipe. Llke others, I have made a few minor adjustments, mostly cut back on the onion and thyme, but it was delicious. I did add more pepper and a touch of salt. Also, I had some leftover chicken breast that I used so that saved me some cooking time. Will definately make this recipe again.

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CHANGOP

Cooking Level: Expert

Home Town: Fairfield, Pennsylvania, USA

Living In: Tampa, Florida, USA

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Reviewed: Jul. 18, 2002

Tastes good but isn't the BEST I've had. My daughters wouldn't touch it with a 10 foot pole. (I think they're afraid of veggies!!) But my son inhaled it! LOL Took 1 1/2 hours from start to finish. Fine if you have the time but not fine if you come home late from work.

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PRINCESSFREK

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