Reviewed: Nov. 7, 2007

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!

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jace's_mommy

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 31, 2007

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!

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lsk

Cooking Level: Beginning

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Reviewed: Oct. 31, 2007

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.

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mcs091004

Cooking Level: Intermediate

Home Town: White Lake, Michigan, USA

Living In: Waterford, Michigan, USA

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Reviewed: Oct. 30, 2007

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!

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Sarah Y.

Cooking Level: Intermediate

Home Town: San Diego, California, USA

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Reviewed: Oct. 25, 2007

My husband and I thought this was a very tasty recipe but, no so much for the little ones. Both my kids didn't enjoy it, even the good eater didn't like it.

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Lane

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Reviewed: Oct. 17, 2007

I added some onion, a couple of stalks of celery and one carrot. Before I put the top crust on I sprinkled celery salt (instead of regular salt), pepper and basil. I thought this was awesome, but my family grumbled about it. It was easy enough, however, and is a great recipe.

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HermionePlease

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2007

EXCELLENT. My husband said, "Add this to my list of favorites!" Substituted frozen veggies I had on hand. Wish there was more left over.

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Andrea Tucker

Cooking Level: Intermediate

Home Town: Fort Collins, Colorado, USA

Living In: Pasco, Washington, USA

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Reviewed: Oct. 3, 2007

I just made this and my ENTIRE family loved it. It was delicious and i followed the recipe to the tee and it was perfect. Really yummy.

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Tara

Home Town: Ladysmith, British Columbia, Canada

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Reviewed: Sep. 29, 2007

So good and so easy! I used store bought pie crust, and I steamed fresh vegetables in the microwave for a couple of minutes. I also added celery seed and thyme. My family loved it.

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ali

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Reviewed: Sep. 27, 2007

This recipe is so good and easy. Used frozen mixed vegetables rather than the brocolli but otherwise followed directions. This has become a family favourite which isn't easy with four picky children and an even pickier hubby.

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caribgal

Cooking Level: Intermediate

Home Town: Nassau, New Providence, Bahamas

Living In: Missouri City, Texas, USA

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Reviewed: Sep. 23, 2007

This was an awesome recipe! I used a store bought pie crust and added some garlic powder, potato chunks and peas. I didn't use fresh produce because I had frozen brocolli florets and a bag of frozen carrot and pea mix. I boiled the potatoes until they were only slightly tender (so that they wouldn't be mush in the pie). I also added about half a cup more of cheese because my husband is a big cheese fan. He absolutely loved it!

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Sep. 19, 2007

I normally don't modify the recipes that I use on here, but after consideration, I did modify this one. This turned out to be DELICIOUS. I loved making it, eating, everything. SO EASY. I used frozen vegetables (corn, carrots, peas, green beans, lima beans) frozen potatoes that were pre chopped. I steamed the vegetables and potatoes for about 3 to 4 minutes just to get them started. I used a can of cream of chicken and mushroom (a little added flavor with the mushroom) and mixed the chicken, vegetables, potatoes all together in a bowl with the soup. Used a premade pie crust (great time saver) and spooned it all into the pie plate. Put in a few dabs of butter (again, more flavor) and then sealed it with the top of the crust. Sprinkled milk on it (to give a shiny appearance) and baked for 45 minutes. DELICIOUS. I can't wait to make it again.

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JAMIEKELLY

Cooking Level: Expert

Home Town: Newport, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Sep. 8, 2007

Fast food with home cooked feel!!!! Love it! I took recommendations from others and tried the pillsbury roll out crusts - this was a great suggestion! I also used frozen veggies and steamed them - a wonderful cheat! This will be in regular rotation at our house from now on!

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nonancolorado

Home Town: Detroit, Michigan, USA

Living In: Evans, Colorado, USA

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Reviewed: Sep. 8, 2007

we left the broccoli out and it was delicious!!

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glenda

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Reviewed: Sep. 7, 2007

This recipe turned out great! I used the Jiffy box mix for the crust and then substituted whatever vegetables I had on hand (potatoes and beans work well). I put it in the oven for 45 minutes at 400. It overflowed a little, but tasted wonderful.

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rita

Cooking Level: Intermediate

Living In: Riverside, California, USA

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Reviewed: Sep. 4, 2007

This is fantastic! I make it with Pillsbury frozen pie crusts and leftover rotisserie chicken and my family loves it!! So easy too!

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pigmasta

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Reviewed: Aug. 31, 2007

Great flavor and very easy to make! I should have cooked mine for a bit longer, the crust was a little underdone.

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Emily H.

Cooking Level: Expert

Home Town: Whittier, California, USA

Living In: Foster City, California, USA

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Reviewed: Aug. 28, 2007

Yummy!! I made just a few modifications... I used two premade 9 inch crusts (Pillsbury brand, I think), a box of frozen veggies with a rosemary sauce, and used reduced fat cream of chicken, skim milk, and half of the cheese to reduce calories. I boiled a chicken breast with Fox Point seasoning (from Penzey's spices) and cubed it before mixing it all together and pouring it into the pan. I also baked the bottom layer of the crust first for about 10 minutes. This turned out fantastic! Thanks for this recipe!

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CulinaryCutie

Cooking Level: Expert

Home Town: Edmond, Oklahoma, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Aug. 27, 2007

My family loved this, I used some shortcut, roll out crust from the market. I replaced the milk with canned milk which gave the pie an extra richness. I think next time I'll make two and freeze one before cooking.

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JoppyLa Rue

Cooking Level: Beginning

Home Town: Portland, Oregon, USA

Living In: Charles Town, West Virginia, USA

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Reviewed: Aug. 25, 2007

I made this for dinner tonight and it was very good. It was my first time making a crust from scratch and it was okay. The filling was delicious and the family enjoyed it as well. I will definitely make this one again.

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