Reviewed: Nov. 3, 2007

Really bland overall. I think it would be better to use one can of cream of potato and one of cream of chicken for better flavor. Also, eventhough I used the whole can of cream of celery, it still didn't have enough juice for my hubby, adding a 1/2 cup of milk or so would be good and lastly, if I ever make this again, I would use rotisserie chicken to add additional flavor. Not sure if I will keep this one. It was super easy though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MAAUSTIN

Cooking Level: Intermediate

Living In: Grand Junction, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 2, 2007

This was a very good pot pie. It was also easy to prepare (when using a pre-made crust). However, after making it I've decided that I like the Bisquick style chicken cassarole with more bread on the top better. That isn't the fault of this recipe though, just a prefrence on my part.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DEELIGHTFULL

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Crestline, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2007

So good, my family might not let me get away with serving store bought pot pies anymore... I used 2 cans of cream of potato as it was what I had available. Also used fresh carrot and celery as well as frozen corn and peas blanched in the microwave as suggested by another reviewer. I made the the pastry for a double pie-crust on this site and it was wonderful. I didn't have thyme, so I substituted it for poultry seasoning,a little garlic salt and pepper. We also prefer a little "runnier" consistency, so I did add just a little chicken broth to the sauce. I had no trouble with the crust browning. Will definitely make again. The results were well worth the effort, but to be honest it wasn't nearly as time consuming as it sounds to do all from fresh... about 30 for me with distractions from kids...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Toasty Mama

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2007

This was so good.My husband really loved this but we both agreed that I would use a little less thyme next time

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Momof1sweetboy

Cooking Level: Intermediate

Living In: Supply, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2007

My families new favorite! Delicious and very easy! Thanks for sharing

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FinleyMom

Cooking Level: Expert

Home Town: Cocoa Beach, Florida, USA

Living In: Wake Forest, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2007

This is really excellent. I made a couple minor changes -- added an additional can of soup (cream of chicken) and some milk for more sauce. Instead of pie crust, I topped with biscuits from the "Kentucky Biscuits" recipe on this site. Used a rotisserie chicken for more flavor. Tastes amazing!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ADRI122

Cooking Level: Expert

Living In: Granada Hills, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 30, 2007

Very simple. I used 1 15oz can of veggies and 1 can of white potatos cut up. Cream of roasted garlic mushroom soup amd Cream of broccoli, onion powder, garlic powder and 1 crushed bullion cube an 1/4 cup of milk. The refrigerated crusts ad viola...a meal you're family will love. I think you could use just about any variety of soups to switch this up and it would still be great.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Gracehatter

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2007

I used a Pillsbury roll-out pie crust (the kind in the long red box) and frozen mixed vegetables for soup, added some oregano, and used 1 1/2 cans of cream of celery soup rather than 1/2 can celery + 1 can potato. As other reviewers said, the thyme was a bit much, but not enough to keep my family from pigging out on this pot pie! It was incredibly delicious. My husband isn't normally a fan of chicken or mixed veggies but he raved about this pie. My four year old son, who has shunned every single chicken pot pie anyone has ever given him, said, "Mmmmm, this is yummy, Mommy!" I doubled this recipe and froze 1/2 of the chicken/veggie mixture so when I want to make it again, all I have to do is thaw it and put it in a pie crust to bake. I can't wait to have it again, and I think I'll make this next time I bring a meal to someone.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Amanda

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2007

You have to try this recipe! I always add some milk to the mixture to make it have more "sauce" and add the whole cans of potato and celery. Definately worth making!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

marshmellow

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 29, 2007

If you love thyme then you will love this recipe. It was all we could taste! I cut the thyme back to a little more than 1/2t and it was still way too much. The pie was also very dry. I like the filling to bubble out of the crust. It was very easy to make and I didn't have to cook it nearly as long as suggested.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2007

Very good overall, but I think it needed more soup as it turned out a bit dry. I would use 2 cans cream of chicken and half a can of cream of celery next time and it should be perfect. The flavor was great, and it was easy to make. This will be a staple for me in the wintertime. Thanks for sharing.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Matt W.

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 28, 2007

Absolutely loved this recipe! By far the best chicken pot pie I have ever had. Although I did add a ton of fresh vegetables as per another reviewers suggestion (onions, mushrooms, carrots, potatoes, celery, etc), so I ended up with enough mixture to make two pot pies, which is excellent. I didn't blanch the vegetables, but I threw them in a pot with a bit of garlic and some oil and sauteed them for a bit. The Thyme adds a great touch, I did add some black pepper and cayanne pepper because I love it in everything. Great right when its made and just as good the next few days for leftovers. This recipe was so easy, and it was a great way for me to use up extra vegetables, as well as cream of chicken and cream of celery soups which I had in the cupboard but don't eat. Thank you for sharing this recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

mom

Cooking Level: Expert

Home Town: Regina, Saskatchewan, Canada

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2007

Thank you for a GREAT starter recipe! Like others have said, my Hubby doesn't like pot pies, but he liked this one! I did tweak it ... two full cans - one mushroom and one potato (I HATE celery!) - garlic powder, and I didn't blanch the veggies. Oh, and in the spirit of being someone too lazy to blanch veggies, I also used canned chicken - one 13 oz from a warehouse store. (Told Hubby it was boiled, and then he thought it was really good! LOL) I would suggest you let it sit when you take it out of the oven for at least 5 minutes before cutting ... it will solidify a bit that way. Really yummy! Sent it off to a friend in the hospital and they asked for the recipe. UPDATED: Thought I would point out an easy way to cover the edges of the pie ... have a square of foil that is big enough to cover the pie, fold it in half, and cut a half circle out ... this will leave just the sides covered.

Was this review helpful? [ YES ]
39 users found this review helpful

Reviewer:

CRUNCHM

Cooking Level: Expert

Home Town: Urbandale, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 27, 2007

To save time, I use a large can of Veg-All Homestyle (drained). The veggies are big and chunky and taste great! (It's different from regular Veg-All; for instance, no lima beans. There are potatoes, carrots, celery, pearl onions and I think peas.)

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

The (Almost) Amazing Mammarino

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 26, 2007

Easy recipe. I added some other spices, and reduced amount of thyme as per other reviewers. Hubby, who is not a pot pie fan, actually ate a nice chunk (seconds too!)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

kity

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 11, 2007

This was fantastic! My husband said I can only make it once in a while though. He ate too much! I also used the cream of chicken instead of the celery soup. I removed the thyme and just used some of my favorite seasonings I had in the cabinet and bought the always fabulous pilsbury roll out pie crust. When i am feeling ambitious, i'd like to try with fresh veggies and home-made pie crust.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Superwife

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2007

We love this recipe. I use a can of cream of potato and cream of celery which does the trick. We've used a variety of different frozen vegetable blends and all have tasted fine. I added potatoes that I had boiled so they were partially cooked and it turned out really well. My kids love this one too.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lisa Michelle

Cooking Level: Intermediate

Living In: Pleasanton, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2007

I made this with one can of cream of celery, one can of cream of mushroom and used poultry seasoning (I didn't measure, sorry) instead of thyme alone. I had about 12oz of chicken picked off the roast chicken we had the day before. I used the Pastry for a Double Crust Pie from this site. My whole family loved it! So simple and super tasty - this will be in my regular rotation.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Eileen in UT

Cooking Level: Expert

Living In: Springville, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2007

We love a good pot pie so we searched for a while for one to try. We made this one substituting fresh veggies instead of frozen ones. We added celery, carrots, peas, and onion. Next time we will add potatoes and use cream of chicken soup or chicken broth instead of the potatoe soup.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GoneSideways

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2007

I don't really like chicken pot pies, but I thought this recipe was super tasty. I did make some changes: I had to use cream of mushroom soup, added potatoes, added some garlic powder, onion powder, and some black pepper. My family enjoyed it, although it wasn't as "runny" as most pot pies.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jennbot

Cooking Level: Beginning

Home Town: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken Pot Pie III

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!