Reviewed: Nov. 12, 2009

Very easy recipe! Like others, I increased the sauce and used chicken boullion when boiling veggies. Yum Yum!

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kkmimi

Home Town: Port Orange, Florida, USA

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Reviewed: Nov. 11, 2009

OMG! the greatest tasting thing ive ever made. mmmmmmmm. i used one pillsbury frozen pie crust. i just stretced it out a little bit and then folded it over the pie fillings. i followed the suggestion of prebaking the crust and used egg whites. definitely gonna use this recipe when ever we have leftover meat. dont skip the celery seed that gives it such great flavour.

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Angela

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Reviewed: Nov. 11, 2009

Made this as stated except I added a diced potato, used frozen mixed vegetables and used fresh sliced celery (2 stalks) instead of celery seed. I also mixed the cooked chicken/potato/vegetables with the sauce in a large bowl and then poured into the pie crust. The family loved it! Will be making this again.

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Barbi

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Living In: Folsom, California, USA

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Reviewed: Nov. 11, 2009

I made this for the first time today and it was a hit with all 5 kids and the man of the house!!! I did modify it a bit for personal taste: Fully baked the chicken with a tad of poultry seasoning because I do not like boiled meats. Added about 4 minced garlic cloves with the onions and butter Added 1 teaspoon of Penzey's Chicken Base Dash of cayenne Nearly doubled the veggies It was perfect in consistency and flavor and made enough for 2 pies.

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Amy Jo

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Reviewed: Nov. 11, 2009

A family favorite in our house! The only thing I really change is I add 1 diced potato to the chicken, carrots, peas, and celery and boil all that for 15 minutes. Its ok if potatoes are a little under cooked because they will finish while cooking in the oven.

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TEREH

Cooking Level: Expert

Living In: Springfield, Missouri, USA

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Reviewed: Nov. 11, 2009

Made this for dinner last night. Took advice from other reviewers and baked the bottom crust for 5 mins first. Added vegi's and seasonings to my taste. Turned out perfect. My boyfriend, who doesn't eat left-over's requested them for lunch today. I will definately make this again.

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mich&rich

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Reviewed: Nov. 11, 2009

I made this for the first time last night. My husband said its one of the best meals he's ever eaten. Delicious! The only change I made was a substition of corn for the celery.

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loloelle

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Reviewed: Nov. 11, 2009

Really good! I liked the modifications suggested here to double the sauce - I boiled my chicken in stock then drained it and added it to the sauce mix. Next time I will add potatoes and garlic as suggested. I used puffed pastry to cover each individual serving - yummmm! This is a keeper.

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Baltimore Cook

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 11, 2009

I added chicken gravy mix, just soupy enough

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idahofarmmom

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Reviewed: Nov. 10, 2009

I made this recipie to the tee except added a cup of potatos just because I like them. It was great! The whole family liked it, even the picky 9 year old!

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Amanda

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Reviewed: Nov. 10, 2009

Instead of chicken (hubby not a big meat eater) I added mushrooms and broccoli. To get the chicken taste I added pultry seasoning. Other than that I followed the recipe and we LOVE IT!!!!!

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Rena

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Reviewed: Nov. 10, 2009

The sauce for this comes out perfect!!! It's soooo delicious. My husband doesn't usually love this kind of food but he is okay with me making this one all the time.

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CelesteK

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Reviewed: Nov. 10, 2009

Ok so I made this last night and it was sooooo delish. My husband said it was the best he has ever had. We could have eaten the whole pie last night. It was really easy too which makes it all the more better. I used half a rotisserie chicken from Costco instead of boiling a chicken. I also used frozen peas, carrots and corn instead of chopping veggies. I added ½ a can of healthy request cream of chicken soup in with the broth and milk. I might use cream of celery next time just to try it out. I added about a tsp of garlic powder in with the onions. After reading the reviews I baked it at 400 degrees for 40 mins and covered it the last 10 mins. I bought the Pillsbury refrigerated dough and did an egg wash like suggested. I think next time I will bake my bottom crust for 7 mins before adding in the ingredients because my bottom crust stuck to the glass dish. This is going in our top 3 winter dishes. I can’t wait for leftovers tonight.

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Gailygirl

Cooking Level: Intermediate

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Reviewed: Nov. 10, 2009

This is absolutely fantastic. I did as a few of the other reviews suggested and made more sauce. In the sauce I also added 1/4 cup white wine, 3 cloves minced garlic, and 3/4 tea poultry seasoning. I had increased the chicken broth and milk too. I put mixture in 13x9 baking dish and layed Pepperage Farm pastry sheets ontop before baking. I didn't use a bottom crust. My boyfriend and I both LOVED it. I can't wait to eat the left overs today for lunch. YUM!

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JESSMORIN81

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Reviewed: Nov. 9, 2009

My grandma said it was the best she has ever ate. I added potatoes as well. Thanks.

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Jacy G.

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Reviewed: Nov. 9, 2009

Excellent and very easy to make!!!

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Tracey

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Reviewed: Nov. 9, 2009

Loved the recipe!

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mary_lou_m

Home Town: Port Washington, Wisconsin, USA

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Reviewed: Nov. 8, 2009

As usual, I couldn't do this exactly as written. I started by cooking up 4 strips of bacon. I poached the chicken. I sauteed all the veggies in the pan with a little bacon grease. I added 2 small potatoes diced. Then added the flour and chicken broth once the chicken was poached. Diced chicken and added it. Plus some fresh parsley, rosemary and thyme from the herb garden. Looked like far too much for my small pie crusts, so I put the bottom pie crust in a round glass casserole dish. Poured in the filling and topped with pie crust. Baked on the lowest rack of the oven to get bottom crust done. 375 for 40 minutes. It was so delicious. Perfect way to spend a November evening.

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