Reviewed: Nov. 6, 2009

This is a real keeper! This is one of those recipes where you don't need to adjust much. I did add a few boiled potatoes, and a few diced mushrooms. I boiled the veggies and potatoes until they were just done, but not too much because the dish has to cook even more in the oven. I suggest leaving the mushrooms out as it didn't lend much to the texture of the dish. Overall, you will have a hearty meal that feeds a bunch of people for very little money. Great for a cold evening, very wholesome and earthy.

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dlewis90

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Reviewed: Nov. 3, 2009

This is a great recipe! My husband loved and took some to work the next day for a coworker and she loved it too! I did recipe identical to what is listed, however I only used 2 chicken breasts (2 good size ones) and chopped finely and that was more than enough, I think unless your using ver small chicken breasts you only need two. I will also try making this again but with low fat ingredients and I think it will be just as good. Also I added a little bit of garlic to the recipe. I don't think I can ever go back to eating a pot pie out of a box again.

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JHAKGRL25

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Attleboro, Massachusetts, USA

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Reviewed: Oct. 28, 2009

I decided to make this since the wife is at work and I am laid ond I have to say this was amazing. I didn't really measure anything just threw it in a bowl and mixed it up which posed a minor problem for the baking dish. I made it work and everyone loved it.

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madrebel

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Reviewed: Oct. 13, 2009

Amazing recipe. I never cook, and it still turned out perfectly. I changed everything to low fat, low sodium when possible, still tasted amazing.

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nursejessi

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Reviewed: Oct. 4, 2009

Extremely easy. Looked beautiful. Tasted OK.

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torianne31

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Reviewed: Sep. 29, 2009

This turned out amazing! Although I did use one can cream of chicken and one can of cream of Broccoli and cheese. My kids devoured it!! Everyone asked for seconds and the leftovers were gone in less than a day!

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megripley

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Reviewed: Sep. 27, 2009

This recipe was AMAZING! I've never made chicken pot pie before, only eaten it. I was a bit skeptical about the cheese, but you honestly had no idea it was there once the whole thing was baked! Also, instead of using a homemade pie dough, I bought two rolls of Pillsbury flaky refrigerated biscuits and flattened them out, one can for the bottom and sides of the dish, and another for the top! It was fabulous!

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AmyG

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Reviewed: Sep. 22, 2009

"Best pot pie I ever saw" and "better than mom's" were just a couple of comments I got on this dish. The cheese is like a secret ingredient. You can't really tell it's there, but it gives a wonderful texture and flavor. The frozen veggie mix I used had corn, baby carrots and asparagus, which was fantastic. The asparagus really added something. (I didn't have any mushrooms, but I'll use them next time if I have some.) I will be making this again soon!

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Owl

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Reviewed: Sep. 19, 2009

AWESOME! Delicious pie...perfect for autumn dinners!

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QSMKAR

Cooking Level: Intermediate

Home Town: Levittown, Pennsylvania, USA

Living In: Aberdeen, Maryland, USA

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Reviewed: Sep. 2, 2009

Used 2 small boiled russet potatoes as I felt you have to have potatoes in chicken pot pie. It was fantastic!

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Corbs09

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Columbus, Mississippi, USA

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Reviewed: Aug. 22, 2009

this was great...so much better than storebought...and better than the recipes I have tried with "flour and milk" as the base..YUM!

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kellycox

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Reviewed: Aug. 14, 2009

This was the best chicken pot pie ever! I like flaky and soft crust so i used croissant dough for the crust! Also i omitted the mushrooms and used cream of potato soup instead of cream of mushroom! Came out GREAT!

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TEEKEE04

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Reviewed: Jul. 31, 2009

This was amazing, and my hubby loved it! I used the pillsbury pie crust and sprinkled parmesan cheese on the top. I also only used 2 chicken breasts, but once they were cooked and diced we put them into the food processer to shred it a little. I used frozen carrots, green beans, and corn becuase that was all I had at the moment. I will never buy frozen pot pie again!

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Jenny

Cooking Level: Expert

Living In: Kokomo, Indiana, USA

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Reviewed: Jul. 26, 2009

This is the recipe I use any time I make pot pie. Thanks!

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robin

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Reviewed: Apr. 27, 2009

I've never made chicken pot pie before. It was fantastic and so easy. I think next time I'm going to take some of the suggestions and add a egg mixture to the top.

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Wendy

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Apr. 15, 2009

One word. DELICIOUS!!! I changed this recipe a little by omitting the mushrooms for 1/4 c. of celery and I used Mrs. Dash Chicken Flavor as the poultry seasoning. BOTH MY MOM AND I ABSOLUTELY LOVED IT! For once, I'm actually going to eat leftovers!

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Amy

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Reviewed: Apr. 3, 2009

This was Awesome! I followed the recipe pretty closely. For my frozen veggies, I picked a mix of zuchini, yellow squash, & cauliflower - they worked great! My hubby loved it - ate 2 large helpings the 1st night and 2 the 2nd night!

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Beth

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Reviewed: Feb. 19, 2009

I thought this was a great and easy recipe. I used a can of crescent rolls as the crust for my pot pies and they came out great!

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Ginasmm

Cooking Level: Expert

Home Town: Tomball, Texas, USA

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Reviewed: Feb. 17, 2009

I've been making this pie for so long now, I am surprised I didnt write a review before..but I'm making it again tonight and wanted to look over it to see what i needed to get from the store. I read some reviews and they said that this was too runny for them....people...let it sit a little bit! Trust me...I know you wanna eat it right out of the oven because it is so good but let it sit if you don't like it runny it wont be so runny. Its even good as a left over!! This is probably the best chicken pot pie in the entire world!!! I wanna give it 10000 stars!

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