Reviewer:

Reviewed: May 6, 2013

This is an amazing recipe, especially if you are short on time! Thank you also to everyone who added additional tips in their reviews. I am not known for being a very good cook, so when my husband tasted this pie he did not believe that I made it. The tips that I used to tweak the original recipe were: use full can of cream potato & full can of cream of chicken, add 1/4 cup milk, salt/pepper/garlic powder/onion powder to taste. egg wash top of pie & bake for 55 minutes at 350 directly on rack (take foil off edges after 30 min of banking). THANK YOU!!!

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Reviewer:

learningtobake

Reviewed: Apr. 16, 2013

This is a great recipe! The flavor and consistency is right on. I did add a cup or two of diced potatoes. The kids even ate it!

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Reviewer:

ambervs

Reviewed: Mar. 17, 2013

I made this during the winter as a comfort dinner one night not knowing if my picky kids would eat it...they loved it! The only thing I changed was I didn't add the thyme. Such a quick but hearty meal to warm you up on those cold winter nights. Will definitely be making this a family tradition!

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Reviewer:

deenav1

Reviewed: Feb. 26, 2013

This recipe was very easy to make. I made a couple of small changes. Instead of frozen veggies I used a large can of All Veggies drained, because all of the frozen veggies in the store have a sauce with them. I used 2 pkgs. of oven roasted chicken that Butterball makes that is very good. Next time I would leave out the thyme. I just didn't care for the earthy taste that it has. The baking time was perfect. I will definately be making this again! Thanks so much for sharing!

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Reviewer:

Denise

Cooking Level: Intermediate

Home Town: Leominster, Massachusetts, USA

Living In: Westminster, Massachusetts, USA

Reviewed: Feb. 25, 2013

This was really yummy. I used rotisserie chicken and cream of chicken soup instead of potato. I would cut the time in 1/2 next time as it was a bit strong. Will definitely make again. Oh, also added "Garlic Garlic" from Tastefully Simple.

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Reviewer:

adamsmom

Reviewed: Feb. 19, 2013

So easy and yummy!

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Reviewer:

JackieO

Reviewed: Feb. 19, 2013

Great recipe! A hearty, healthy pot pie. I followed the recipe as is with the following exceptions: 1. I halved the thyme. 2. Added mushrooms. 3. Used a frozen pie crust for the bottom and a refrigerated one for the top. 4. Added a little garlic powder. I'll make this again and again...incredibly easy and good!

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Reviewer:

ash

Cooking Level: Expert

Home Town: Coldwater, Mississippi, USA

Living In: Albany, New York, USA

Reviewed: Feb. 14, 2013

delicious, and so simple!! i added 1 can of cream of chicken and 1 can of cream of potato...my husband so it was as good as Marie Calender's frozen pot pies. Oh, for the crust, i used the Pillsbury premade crust in the red box. The top and bottom crust turned out crisp. Will definitely add this to our dinner rotation.

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Reviewer:

kelly0227

Cooking Level: Beginning

Reviewed: Jan. 7, 2013

I thought this was very easy, very quick to put together and very good meal. I used store bought pie crust and baked the bottom crust for 5 min so it would not be soggy. I also used a can of mixed vegetables instead of frozen (cheaper). I boiled my chicken, but if I were in a rush I would use a chicken that was cooked in the deli at the supermarket! It smells wonderful while baking and it looks beautiful when finished. My family enjoyed it and I will make it again. I have 3 adult daughters that I am going to forward this recipe to, their families will enjoy it also!

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