Reviewed: Nov. 19, 2009

Followed instructions. All five us disliked this pie.

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3sweetgrits

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Reviewed: Nov. 19, 2009

I used 2 cans of cream of mushroom. My family LOVES it, it's sure to become a regular at my house! Thanks Leslie!

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epeacock

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Reviewed: Nov. 7, 2009

The whole family loves this pot pie especially my 4 almost 5 year old. I really didn't need to tweek the recipe, I just added some of our favortive salt seasoning to the chicken as it baked vs. boiling it. Super yummy, easy home-cooked meal!

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New Cook in Town

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Reviewed: Oct. 29, 2009

This was pretty good but nothing special or anything. I used a seasoned rotiseree chicken from the grocery store and used cream of chicken insted of celery. i also added minced onions and minced garlic.

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chelsieh

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Oct. 12, 2009

I used 2 already made frozen pie crusts, the healthy request cream of celery, and some canned and fresh veggies and it was great. My husband has already asked me to make it again!!

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claisey

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Reviewed: Oct. 11, 2009

This was wonderful! I added just a touch of thyme when I was cooking the chicken and that was a perfect amount. The crust was perfect. The only thing I would change next time is I would a add a few tablespoons of milk to the filling. I would have liked it just a tad creamier. Thanks for the recipe!!

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Jules

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: Oct. 10, 2009

This was such a quick and easy meal! Great basic recipe....easy to add and take away to your family's liking! To avoid the 'bland' flavor, I sauteed chicken and our fav. veggies with seasonings. When veggies almost to desired consistency I added cream-of soup then placed in pie pan. Delicious! * I also like the idea of individual portion potpies...great for families with picky eaters~may let kids add their favorite veggies to their own pie next time! :)

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JENNBILLZ

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Reviewed: Oct. 5, 2009

I am a beginner cook (forced into it because I became a mother!) but I made this recipe because my son loves pot pie. I would have to agree that this recipe is a little bland but not being an expert cook I don't know what's missing. I will say that it is an extremely easy recipe. I also made it a little more fun and dealt with the important issue of portion control by making individual pot pie muffins, using a 12 cup muffin tin. My son loves them and he even got to help cook with mommy.

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Faridha

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Reviewed: Sep. 28, 2009

I was worried this Chicken Pot Pie would be bland, but went ahead with directions as written. I was right. It's pretty boring as written. I think some sauteed onions and garlic would do wonders for this recipe. However, it's basic, easy and tastes pretty good for a soup based recipe.

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LPATERNO

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Reviewed: Sep. 24, 2009

This was a very good recipe and would be especially good on a cool fall day. I used the whole can of Cream of Celery and I substituted 1 can of Cream of Chicken. I also used a refrigerated roll-out crust and the results were very good. Will definitely make this again.

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KEDDY1221

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Reviewed: Sep. 18, 2009

My crew loved this and it was super easy to make. Used cream of celery and cream of chicken soups. My husband is still going on about how good it was. Thank you :)

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Allison

Cooking Level: Intermediate

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Reviewed: Aug. 28, 2009

I prepared this last night. I boiled the chicken in chicken broth and added a little poultry seasoning, onion powder, and garlic salt. I added a bag of frozen par boiled stew vegetables (carrots, potatoes, celery, and onions) and half a can of peas. Everything went in with the chicken to pick up the flavors. I also used an egg wash on the crust. Next time I'll add about a 1/4 cup of the cooking liquid to the soups before mixing it with everything else, just cuz I like it a bit creamier. Wonderful Recipe!! I can't wait to eat the leftovers tonight!

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Martha

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Reviewed: Aug. 27, 2009

This was a great, easy recipe...my boyfriend almost died when he saw how good it looked and again when he tasted it. He thought I spent hours cooking ;). I did add some garlic powder,onion powder and pepper per one of the suggestions. The only thing I would do is add the 2nd half of the can of soup...it would be better a little creamier IMO and I only used half the Thyme (dried) and it was still a bit overwhelming. I also did an egg wash which made the crust just beautiful and flaky. Will definitly do this one again!!

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paintedlady

Cooking Level: Intermediate

Home Town: Waukesha, Wisconsin, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 24, 2009

This recipe was excellent. I don't really like pre-made pie crusts in fruity pie, so I didn't want to try it with this recipe. I used the Veggie Potpie Crust recipe on this site which is excellent and paired it with this recipe. I also used a full can of cream of potato soup as well as cream of chicken. 1 cup of potatoes, 1/2 cup carrots, 1/2 cup peas. I used 8 oz cubed dark meat chicken. I thought this was SO delicious and great comfort food. The thyme was a nice change of flavor for me (seeing as I had to buy some!) And the possibilities (like adding mushrooms) are endless with this excellent base recipe!

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Holly

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Reviewed: Aug. 10, 2009

This was a great base recipe to build on. I hardly ever follow a recipe. I used cream of mushroom, left over pulled chicken, and left over vegetables from the fridge. My pie turned out so good even the kids ate it!

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MrsDaylight

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Reviewed: Aug. 3, 2009

Could do without the dried thyme.

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Tamara

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Reviewed: Jul. 17, 2009

delicious! I followed the recipe exactly and it was a huge hit!

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Jessica

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Reviewed: Jul. 9, 2009

I'll surely make this again! Used fresh veggies (onion, green beans, carrots, celery, potatoes) and subbed cream of chicken for cream of potato soup. I also used a roasted rotisserie chicken from the store-- great flavor!

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