Reviewed: Apr. 1, 2013

This is the easiest recipe to modify and it always comes out awesome! We always tend to add at least an extra cup of whatever veggies or potatoes we have on hand. We also double the liquid, butter and the flour to make it more soup-like, then we pour it over biscuits or pastry puffs! I make it this way often when my SO comes home super-late from work because it can keep on the stove for quite a while until he's ready to eat it. Thanks for the recipe!

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Reviewer:

spoonnlime

Cooking Level: Intermediate

Home Town: Traverse City, Michigan, USA

Living In: Boulder, Colorado, USA

Reviewed: Apr. 1, 2013

The husband and I LOVE this!!! I will make this at least once monthly.

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Reviewer:

danikz

Cooking Level: Expert

Living In: Belfair, Washington, USA

Reviewed: Apr. 1, 2013

Left out the peas. Turned out fantastic! Kids and hubby all loved it.

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ANGELYNE

Cooking Level: Expert

Living In: Mattoon, Illinois, USA

Reviewed: Mar. 30, 2013

This recipe is awesome! It is a HUGE hit with my family.My 22 year old son says this is his new favorite meal! I have made this exactly the same as the recipe calls for, and other times added more veggies. I always brush the bottom & top crusts with egg whites and add garlic. Next time I think I will not boil the chicken, and cook it with the onions and garlic for a bit deeper chicken flavor. All in all this is a very good recipe. I will continue making it for a long time to come!

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Anne N

Cooking Level: Expert

Home Town: Plymouth, Michigan, USA

Living In: Kanab, Utah, USA

Reviewed: Mar. 27, 2013

I usually find a way to screw up a recipe but this was so easy and everybody raved about it. Will be making this again.

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Reviewer:

bbansale

Reviewed: Mar. 27, 2013

I have used this recipe atleast a dozen times now and thought I should share my experience. First, brown the chicken a bit in a hot skillet with a little olive oil and your favorite season-all (I use Mrs. Dash table blend). This adds flavor to the chicken... plain boiled chicken is bleh! Also don't just boil in the water and toss it out. You're losing all the flavor in the water that came from the chicken and veggies. Instead boil in the broth (I use boullion) and then hold onto broth when you drain it, to be used later. Other additons I've found to improve this recipe are a teaspoon of garlic powder along with the other seasonings, a full cup of celery instead of 1/2 cup, pre-bake the bottom crust for 6 minutes to ensure the finished product is not doughy and brush the top crust with egg prior to baking for a beautiful brown crust. Enjoy!

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Reviewer:

Demmyz

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

Living In: Chandler, Arizona, USA

Reviewed: Mar. 26, 2013

Smooth creamy sauce and great crust. SWAG for sure

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Reviewer:

CaptainSparklez

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

Reviewed: Mar. 24, 2013

MUCH better as leftovers, letting the chicken moisten and the sauce congeal. I agree with the other reviewers about the sauce being too flour-y and the chicken too dry. I would definitely make again with some adjustments.

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Reviewer:

healthyEater4308

Reviewed: Mar. 24, 2013

I suggest using left over chicken and veg. Works great! I also added a 1/2 can of cream of chicken soup and one poultry seasoning. Yum!

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Reviewer:

Jennifer

Reviewed: Mar. 23, 2013

My kids are always very excited when I make this. I use the Butter Flaky Pie Crust on this site and I add corn and potatoes as well. I also add poultry seasoning and garlic powder. I double the sauce as some others have done and cook it at 375 for 45 minutes (baking bottom crust a bit before adding the filling).

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