Reviewed: Feb. 22, 2013

I made this tonight. We loved it. You do need to put it in a deeper dish because I couldn't put all the broth mixture into it without overflowing. Which might explain why people think its dry. I kept the extra a side and just poured the extra over it along with Mashed potatoes on side. Definitely a keeper

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Reviewer:

Lisa

Reviewed: Feb. 22, 2013

I loved this recipe! :) After reading some reviews, I only simmered the chicken for about 5-7 minutes, so it wouldn't dry out. However, due to this, the veggies weren't tender enough. I recommend simmering/boiling the veggies first for about 10 minutes, then adding the chicken for the last 5 minutes! Also, I added some garlic powder in the gravy to add some flavor. Other then these changes, this turned out amazing! The gravy was just enough and it wasn't dry at all, with the lowered simmering time. I will make this again!

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Reviewer:

jjnicz

Reviewed: Feb. 22, 2013

This is so good!!! Both my husband and I took a bite and went....Mmmmmmm!!!

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Reviewer:

ladyinthewoods

Reviewed: Feb. 22, 2013

I have to say the recipe stated is not to far off. The oven temperature I decreased to 375. Cubed the chicken and seasoned with salt, pepper and spices. Sautéed the chicken with olive oil until they were white, added the frozen veggies,celery,fresh parsley. Let it simmer for about 5 minutes then added chicken broth (about 1 cup). Let it simmer until chicken is done, taste to see if it needs anything. Turn off heat. For the sauce I followed the recipe, accept I only used 4 tablespoons of flour and only 1/3 cup of milk. I used a whisk to blend the liquid. Let in thicken and turn off heat. I used a casserole dish (9x12). Brushed the pie crust with egg and poked fork holes at the bottom, for ventilation. Press the pie crust to the sides. Used a slotted spoon to place the chicken at the bottom. Poured the sauce on top and then added a few tablespoons of the chicken broth. Baked it for 45 minutes. This is definitely a keeper!!! Oh, I also brushed the top pie crust with the egg. It came out beautiful.

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Reviewer:

Babs

Reviewed: Feb. 22, 2013

I agree with a few of the other reviewers about the water. Don't boil the veggies in water, boil them in the chicken broth. It softens the taste of the veggies!! Makes a world of difference! I fed this to my best fried that HATES carrots and celery. She loved it! I made these in middle size ramikin crocks enough for 2 servings per crock and it was a perfect size for taking leftovers to work the next day. I also made my pie crust from scratch (top and bottom) and it was so worth it. I had never made a crust before....EVER....and I used this recipe and it turned out perfect and flaky! http://www.simplyrecipes.com/recipes/perfect_pie_crust/

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Reviewer:

Sharon

Cooking Level: Expert

Reviewed: Feb. 22, 2013

It was very easy to make and my family really enjoyed it.

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Reviewer:

Savannah

Reviewed: Feb. 21, 2013

excellent recipe. per other reviews also added some poultry seasoning and granulated garlic gravy mixture- was wonderful. will definitely be making again. worth the effort.

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Reviewer:

annabelle10

Reviewed: Feb. 21, 2013

I really didn't expect much but...WOW.The whole family was impressed.I made my own chicken stock so that may have made it richer..The flavor was great!

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Reviewer:

LIsa

Reviewed: Feb. 21, 2013

Haven't tried it yet, but someone commented that they didn't know how to get the to crust on in onepiece. Lay it in waxed paper, roll it up. Line it up on your pie and unroll.

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