The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 23, 2007
Mmmmmm...I liked this recipe. I sauted the chicken breast in butter first which adds some fat but it makes it taste sooooo good. I only used carrots and finely chopped celery.
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Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 16, 2007
This is such a versatile recipe. I have made it several times, changed it up and it's always well received. The one thing I do each time is I don't use a bottom crust and usually add some frozen veggies and always diced potatoes. I don't precook anything, just chop smaller. My granddaughter always requests this when she visits. I also use the rolled-up pie crust for the top and it's perfect. Last time I made it I used a deeper dish and it didn't "bubble over." I don't even look at the recipe any more, just throw it together. Thanks for such a great, change up, recipe.
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Cooking Level: Expert

Home Town: Mineral Wells, Texas, USA
Living In: Tallahassee, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 13, 2007
This was a tasty and easy meal to make. I used a can of carrots and peas, and a prepared box of frozen broccoli with cheese sauce that you would find in the freezer section. I used one of the reviewer's suggestions and pre-cooked the pie shell (which I bought pre-made) for about 5 minutes before filling. I found that this made enough filling for almost (2) deep-dish pies (I did add an extra chicken breast as well), so I had some leftovers which I put in the freezer and will hopefully be able to use in the future.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 11, 2007
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!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: Phoenix, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 10, 2007
This recipe is a family favorite! I too add the Cream of Chicken w/ Herbs soup and HIGHLY recommend it. It seems to add alot of flavor. I also microwave 2 baby red potatoes for 2 mins and add those. This meal is always a hit ... and so easy!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 5, 2007
Very tasty. My only complaint was how long it took to cook. I upped the temp. and increased cooking time by 30 minutes.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA
Living In: Bella Vista, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 29, 2007
Great recipe, very rick and tasty. My kids loved it. I will definately use this recipe again. I added some peas in the recipe as well. It is the only way to get peas in my kids. It was not over powering, and was a nice addition to the recipe. Thanks for a great recipe. : )
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Cooking Level: Intermediate

Home Town: Aventura, Florida, USA
Living In: Misawa, Aomori, Japan

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Photo by R. Harris
Reviewed: Jun. 2, 2007
Excellent! I baked it at 425 for 30 mins and it turned out great. To keep the bottom crust from being soggy I pierced it with a fork several times and baked it in the oven a few minutes before adding the filling. I brushed an egg wash on top and it was golden brown. I also added lemon pepper, garlic powder, a bit more salt and fresh ground pepper to the filling or it would have been a little bland.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: May 23, 2007
I added some sliced baby portobellos and some sauteed red potatoes. Hearty and delicious. My hubby loved it!
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Cooking Level: Expert

Home Town: Columbia, Maryland, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 25, 2007
Great recipe, family enjoyed it. Cooking time needed to be increased as the bottom crust was doughy, will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 19, 2007
This is absolutely fabulous. I have never made pot pie before and wanted one i could use fresh veggies with. I skipped the carrots, but did everything else as written. I use a pie crust i found here. Wonderful so rich and thick.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 18, 2007
Wonderful!!! I used a bag of california blend frozen veggies and steamed them first. I also added some small english peas. We used the Pillsbury rolled pie crust and it was SO good. My husband raved about it for days!
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Cooking Level: Expert

Living In: Mobile, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 11, 2007
I added crumbled fried bacon to this pie. It was delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 6, 2007
Excellent. I leave out the bottom crust to make it less fattening and add peas to make up for the volume.
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Home Town: Virginia Beach, Virginia, USA
Living In: Fort Lauderdale, Florida, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 28, 2007
I must have put in too much broccoli, so it wasn't that great. My husband loved it but my kids didn't. And I like broccoli, but it was just too overpowering. Other than that, it was just okay. It was easy, so I'd probably still try it in a pinch, but use different veggies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 18, 2007
We loved this recipe. We used premade Phillsbury pie crusts and added a few different veggies to break up the brocolli. I think the key ingredient was the cheese. Will definitely be making again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jan. 11, 2007
I tried this recipe and loved it! Thanks.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 10, 2006
A real family favorite! To cut time, I used the mixed veggies in a bag. Super quick & easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Nov. 19, 2006
I used a deep dish pie plate so I pretty much doubled the recipe. Except I put in extra veggies instead of just the ones listed. I added a chopped green pepper, two ribs of celery, and half of a large portobello mushroom. I also used the "Healthy Request" condensed soup (two cans) and 1-1/3 cups milk. It turned out yummy with the Butter Flaky Pie Crust, but could use a little more salt (I was used to the high sodium chicken soup).
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Photo by Sally S.

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 18, 2006
I used some left over chicken from a whole chicken I baked the night before and it turned out perfect!!! I will make this again after thanksgiving with our leftover chicken and turkey.
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