The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 22, 2006
I thought this recipe was great. I did make a variation, which I thought I'd tell people about, because it turned out so awesome. I used two chicken breasts which were seasoned with lemon pepper and it gavve the pot pie a great flavor. I also used a vegetable variety of corn, brocolli, carrots, and red peppers. I have to agree with others comments about the oven temp and time...375 degrees for 45-50 minutes was absolutely perfect. Thanks so much for an awesome pot pie. This one definitely goes in my personal recipe stash. My fiancee raved for hours afterwards!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 8, 2006
HOORAY!! I've finally make a pot pie that wasn't bland!! Added some garlic and onion to this one and followed another users advise and topped with cresent rolls. This gave the flakey texture I was looking for. I also used chicken from "Boiled Chicken" , a must- have recipe on this site for pot pies. I'll definately add more chicken next time. Also, does anyone have suggestions for cutting the sodium??? Thanks ;-)
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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: Sep. 27, 2006
delicious and easy. Was a little confused about the pie crust part. But it all worked out. I used 2 regular crusts.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 27, 2006
It was good, not great. I forgot the step of steaming the carrots and broccoli. So they were a little crisp, but still good. I did add 1 large potato. I put mine in a pie crust and covered it with crescent rolls, because I am not much of a pie crust fan. Good recipe, will make again.
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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
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Reviewed: Sep. 6, 2006
This pie is very nice and easy to make, I made little ones in patty pans and topped with cheese instead of pastry and my 8 year old son liked these better. The 1st time I made these I followed the recipe exactly, the 2nd time I made them in Texas Muffin Pans, I liked those ones better. I used frozen puff pastry.
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Cooking Level: Intermediate

Living In: Wattle Grove, New South Wales, Australia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Aug. 4, 2006
We really did like this recipe. I would agree to cook this at 375 and cook it for a little longer. I had read the previuos reviews and did this and still needed to cook just a little longer! The cheese in this make it so yummy! Will make again!
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Cooking Level: Intermediate

Home Town: Daytona Beach, Florida, USA
Living In: Lehi, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 29, 2006
This recipe was easy, fast and excellent. My entire family, including my sons who are picky eaters, loved this. Our leftovers normally remain in the fridge until I toss them, this pie was gone by noon the next day. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 28, 2006
This recipe is easy to make and very good. I used Cream of Mushroom soup w/roasted Garlic. I also added mushrooms. Great meal in a pan.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 25, 2006
What a great way to use up vegetables! I used a Pilsbury pie crust and thought it was delicious. Added 1 baked potato (peeled & cubed) & 1 stalk of chopped celery. Cooked at 350 for 60 minutes. My husband was working late so I kept his portion warm in the oven at 200. Can't wait to make this on a cool evening in the fall!
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Cooking Level: Beginning

Home Town: Saint Louis, Missouri, USA
Living In: Ridgefield, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 17, 2006
sooooo yummy! definitely cook on 350 for an hr.
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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: Jul. 12, 2006
i have made this two times and it has been a hit both times! really good and easy! thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jul. 9, 2006
I took the other reviews advise and baked at 375 for 45-50 minutes. I didn't have cream of chicken so I used cream of mushroom and added 4 oz of chopped fresh mushrooms. I didn't measure the cheese but probably did not use an entire cup. My husband actually helped me make it and he thinks it was so easy he could make it by himself next time. Looking forward the leftovers tomorrow night!
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Cooking Level: Intermediate

Living In: Bryan, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 15, 2006
Used carrots and potatoes instead of brocolli. I also used the Butter Flaky Pie Crust (also from this site). IT was excellent. My husband devoured in a day.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Apr. 6, 2006
This is by far the best chicken pot pie recipe my family has ever tasted! It was so easy, yet looked and tasted like it took hours to prepare.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 26, 2006
my first homemade pot pie, but definitely not my last! This was delicious.
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Cooking Level: Intermediate

Living In: Marietta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 26, 2006
This pot pie was perfect. My husband raved about it as well! One note - I don't think it serves 6, unless you're having something along with the pie, as that would be quite a small serving. We'll definitely make this again!
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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: Mar. 10, 2006
Oh my goodness! This was wonderful! I am used to the standard chicken pot pie with the canned or frozen mixed vegetables. I've never thought of using the fresh broccoli and carrots. I used cream of mushroom soup because it is what I had on hand. It was absolutely the best. A definite keeper!
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Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA
Living In: Newburgh, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 6, 2006
The kids gobble this down every time I make it. It's delicious!!! The only thing I do differently is add onions...YUM
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Cooking Level: Intermediate

Home Town: Westphalia, Michigan, USA
Living In: Jenison, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 27, 2006
This was the best pot pie I have ever made. Even my my husband said that it was the best. I did change some a few things. Instead of cream of chicken, I used cream of celery, and I also did not use 2 pie crusts. I only used a top. It seemed to work much better. I used the homemade pie crust (Flaky Food Processor Pie Crust).
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Cooking Level: Beginning

Home Town: Williamsburg, Virginia, USA
Living In: Chesapeake, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 27, 2006
Love this recipe!!! I added celery and frozen peas, and a layer of extra cheese over the mixture before topping with the crust. I have made this twice and a word of advise. Lower the temp to 400 degrees, and cook a little longer. That worked for me. When I baked at 425 degrees, the inside crust was too gooey. I also make it in a square cassrole dish. A++++
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