You will love this for substitution. Had a pound of steamed shrimp in the fridge (go figure). Cream of mushroom and cream of brochli, can of VegAll. Only used half the cream of broch as it was pungent. Added tarragon, garlic. Oh yea no pie crusts. Had a pkg of cresent rolls. Rolled those out sticking them together. Actually covered the bottom and top. It was great.

I used a Pillsbury Refrigerated crust. Didn't know what I would do with the other 1/2 of the can of soup, so put the whole can in. Also, didn't have any thyme, so used the same amount of Poultry Seasoning. Very easy to make, and tasty.

Great Recipe, although I did add my own touches to it...and extra seasonings...the Betty Crocker Pre-made crust was wonderful and easy...the hardest thing about this recipe was opening up the soup cans! I did add milk to the soups...and I used full cans. Also...this would be great using turkey!

This was a good recipe, but I gave it 4 out of 5 because I made some changes. I added fresh, cubed potatoes, carrots, and I replaced the peas with edamame beans (thats all i had). I also used a full can of cream of celery soup & a half can of cream of chicken. I also used a store bought pre made pillsbury topping that another user suggested, but I think next time I will make my own. Other then the changes this was my first time making something like this and it was simple and good!!

Much easier to make than I thought. I'd never boiled chicken or blanched vegetables, so I was concerned that I'd encounter some problems, but I had none! I followed the recipe exactly (except I did use less thyme after reading the other reviews), and I used the Pillsbury refrigerated crust in the red box. Everything turned out great. My husband gave me a round of applause after cleaning his plate, and we have leftovers that we're actually looking forward to having! I'm very pleased with my first chicken pot pie and will make it again.

My husband loved this recipe. It is so easy to make. I would recommend this to anyone who is just starting to cook. I did change the cr of potatoe to cr of chicken and added 3 small cubed potatoes. It was just like a swanson pot pie but much better.

Super easy and tastes just like the premaid frozen ones!!!! Just better!!!! Two cans of soup really fill up the pie crust (if you use ready-made frozen crusts) - so be sure to get deep dish frozen crusts if you are wanting to have room for the filling. Definitely a 'keeper' recipe for ease of use as well as taste! I can make this so quick - and with three young kids - that is saying a lot!!!!

This was a HUGE hit in our house! I did make a few changes. I used 1 can of cream of potato soup and 1/2 can of 99% fat free cream of mushroom to try and lower the fat grams. I also added a splash of milk to make it a little less thick. And I left out the thyme bc we didn't have any. It turned out GREAT! We ate from it 2 nights in a row and I can't wait to make it again.

You can't go wrong with this recipe. I substituted cream of chicken for the cream of potato, which I couldn't find in my grocery store. As was suggested, I brushed the top crust with a little milk before baking and covered the edges with foil to prevent burning. A beautiful presentation, but I was not able to save any leftovers. It lost its appeal when all the filling oozed out into the pie plate. Darn! :)

We all loved this recipe! I didn't think there was too much thyme at all. The only things I did that weren't in the recipe are I added a dash of milk to the soups before mixing them for a smoother consistency, and I sauteed the chicken in a little butter instead of boiling it. I'll definitely be making this recipe again!

5 stars for ease-flavor&consistency ok. Next time I'll reduce the soup as it was thick, salty and gloppy. Like condensed soup.

This recipe was so easy and the family loved it! All of them! which is a miracle. I hate peas so I substitued with package of steamfresh broccoli, cauliflower and carrots and added some corn. It was a huge hit and I will definitely make again.

This dish was fantastic except for the Thyme-1 tsp is a little too strong. I'm not the kind of person who is afraid of seasonings, but it just didn't seem to fit well. Next time, I will omit that and add salt and pepper to taste.

I'm a college student with my first ever kitchen and got a craving for a home-cooked stick-to-your-ribs kinda meal last night. So I made this for my fiance. He's not a huge veggie fan, so I used canned peas, carrots, and new potatoes so they'd be mushier in the end. For the crust though, I bought two cans of pilsbury crescent rolls. I was really afraid it wouldn't cook through properly, so I mixed the filling in a large pot on the stove to heat it through before popping it into the oven. That way, it only took 15 minutes to bake on 375. It turned out perfect and he said he'd like to have it again!

I have a house full of boys and this could be one of their favorite things I cook for them. It has great flavor and is pretty easy to prepare. Thank you.

This was very good. Not only was is easy but better than the store bought pies. my husband really liked it.

This recipe is so simple, so quick, but looks like you spent all day on it. Instead of regular mixed vegetables I used 1 cup of succotash and 1 cup of carrots and peas. There are never any left overs!