I loved this and so did my family. I of course made some changes. I used all canned veggies and added corn, peas, and limas. I added some worcestershire and some fresh garlic. I didn't put in the cheese (because I forgot). It still turned out top of the line wonderful, and I will make it again and again!!

This is the pie I make most often, it's great and always a hit with friends

EXCELLENT pot pie that my family absolutely loved!!! I added a can of veg-all as well... This recipe is a definate keeper!

This recipe was verrrrrrrrrry gooooooood!! It usually takes my daughter an hour, mostly picking at her food when there are veggies present, I served her a small piece, in case she did'nt like it. She swallowed it, literally, I even asked her if she chewed any of it! ;) She asked for seconds. I will definitely, be making this recipe over, and over again!

Great recipe. I do not like lots of vegetables, though, so I only used broccoli. Definetly a keeper!

It was very good - Instead of a crust on the bottom and top, I put it in a casserole dish with no bottom to the pie and then used crescent rolls for the top crust. Bake covered with tin foil for 15 minutes and then add the rolls and remove the tin foil for last 15 minutes.

This was very good. The whole family loved it. I've never baked a pot pie before, and this was very easy. I served it with mashed potatoes. Total hit!

I made this for tonight's dinner. I altered the recipe a bit though. I omitted the cheese (because I'm not a fan). In addition to the veggies I used one stalk of celery, half a sweet potato, and half a red onion. Instead of regular cream of chicken, I used campbell's cream of chicken and herb. Also, I used pre-cooked chicken strips. Then I topped it off with 1/2 cup of bisquick mixed with one egg and 2 tbs of water. It's beautiful!

Although I made this in my crock pot, the taste should have been about the same...I found the broccoli over powering. After it was fully cooked I tasted it and wasn't thrilled so I added 1/2 a potato, a sauted onion, a pinch of rosemary, a pinch of sage and a bit of onion powder. I liked it much better afterwards. Then I put it in a corningware w/pastry on top and baked it. Next time I'll omit the broccoli and add other veggies.

yummy

I am an amateur cook in every sense of the word. I made this recipe as is with store-bought pie pastrys and using the exact timings and specifications for the ingredients and it turned out excellent! I receive compliments every time I make these pies. Usually I make about 3 at a time for my wife and kids. They're easily used up by the end of the week.

I didn't like the cheese in this. It made the filling kind of slimy. The taste was good, but I couldn't stand the texture. I would try something else for binder and get rid of the cheese next time.

OH MY GOODNESS!!! SOO GOOD! My husband LOVED IT, my KIDS (3 of them 7, 5 and 3) loved it! I used walmarts pie crust frozen mixed veggie along with the canned new potatoes and it turned out yummy! Thank you SO much!!

This was very easy to make. This was my very 1st time attempting to make a pot pie, & it turned out great! I just used chicken, corn, & potatoes (my significant other is fussy when it comes to veggies) and it tasted great. I did put aluminum foil around the edges so they didn't get too done. Overall, very good!

I think this is a great starting point for chicken pot pie. It's so easy to make and you can adjust it for your family's tastes. I throw in canned potatoes and corn and leave out the carrots. I also divide everything into 3 or 4 ramekins and bake them with a layer of puff pastry on top instead of using one big pie crust. Thanks for the recipe!

This is pretty good for a quick pot pie recipe. I really prefer the ones with chunks of vegies and a thinner gravy, but this was quite good for only taking me 30 mintues to make.

Yummy! I used this recipe for my co-op dinner night, so I made 4 8" deep dish pies at once. Actually, I made the filling the night before, then filled the pies the next, put them in the oven and they were done! My measurements were rough, but I used a little less soup and milk than the recipe called for and it still came out great. I also added garlic salt, but other than that I didn't mess with it. Following other reviewers' advice (and with my previous experience with frozen pie crust) I lowered the temp to 375 and baked for 50 minutes which was perfect. Every kid and parent in the co-op loved it, including my picky daughter. Easy to lower fat content with LF soup and cheese! Thanks, Stephanie!