Reviewed: Nov. 17, 2008

This was the best for the amount of time it takes to prepare. I followed the recipe almost exactly as was and everyone loved it. I used pilsbury pie crust.

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emilyak

Home Town: Anchorage, Alaska, USA

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Reviewed: Oct. 31, 2008

Cooked this tonight. It made far more than I thought it was going to but, it was delicious. Everyone loved it! Will cook again.

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sarahgw

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: Oct. 20, 2008

I loved this recipe. I modified it for my boyfriend and used fresh veggies. He complained about the cheese, but he complains about everything. Next time I'll omit the cheese in his and double it in mine!

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Manda

Cooking Level: Expert

Home Town: Orange, California, USA

Living In: Fullerton, California, USA

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Reviewed: Oct. 18, 2008

I have never been a fan of pot pies, but my mother made this for me a few months ago and it was absolutely wonderful. I now make it for my family and my children love it, too! The only tweak we made was adding celery.

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STACEY

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: Oct. 14, 2008

This was awesome and super easy! Next time, instead of frozen veggies I will use fresh or canned so I can pick and choose which ones. I also omitted the mushrooms because we did not have any on hand. It is also very yummy reheated. I look forward to making it again!

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beachmomma08

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Reviewed: Sep. 30, 2008

This is good. I sauted fresh veggies then used leftover fried chicken that I chopped up. mixed everything together including more seasonings. I also didn't have a pie crust. so I used Bisquick. 1 Cup Busquick mixed with 1 cup milk. 1/2 stick butter sliced and layered on top, pour batter over top and cook 30 or so minutes till a nice golden brown and bubbly.

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shellbee

Cooking Level: Intermediate

Home Town: Sammamish, Washington, USA

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Reviewed: Sep. 21, 2008

My whole family loved this one. Will make again.

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JSTROUD

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Reviewed: Sep. 15, 2008

This recipes was really a big hit with my children. I made it for iftar during the month of Ramadan, but for the crust i used "J.P.'s Big Daddy Biscuits" recipe It really tasted homemade just like my mother's.

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JameelahS

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Reviewed: Sep. 12, 2008

I thought this was good, and easy to make, but doesn't quite warrant 5 stars. For me, the poultry seasoning stood out too much - the sage seemed just a bit too overpowering for this dish. Next time I might substitute salt, garlic powder, and maybe a little thyme or marjoram instead. And fresh vegetables would help. With a little tweaking, this recipe would be great. I did use a frozen pie crust, and it turned out fine.

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wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 1, 2008

This was delicious! I substituted cream of broccoli soup for the cream of mushroom and added one can of potatoes (that I diced). I also chopped about a 1/2 c. of celery and boiled it with the chicken and onion. Since I included the potatoes, I decided to add an extra can of cream of broccoli. Mine was slightly on the dry side, but I think thats because of the potatoes, so next time I will add a little milk to the chicken and vegetable mixture. I even made an extra batch (in a 9x13) to bring to work for a pot luck tomorrow!

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LadyLoo

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2008

Hands down the best chicken pot pie I have made to date. My kids loved this - amazing, since they don't like my version. I only amolified the chicken and broth with more garlic, onion, cracked black pepper. I will keep this recipe. Thank you. I

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jason

Cooking Level: Professional

Home Town: Dallastown, Pennsylvania, USA

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Reviewed: Aug. 21, 2008

This recipe was the greatest! I added bay leaves and minced garlic to the water as well and poked a bunch of holes in chicken with a fork prior to boiling. Other than that, made it just like it says. I have shared this recipe with everyone I know, it was that good. Kids loved it too!

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Lisa T

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Reviewed: Jul. 29, 2008

I kind of just used this as a template, but it still was the best pot pie ever!!! The changes I made were the following...I added about 1 tsp sage, 1/2 tsp poultry seasoning, instead of the frozen veggies-I added diced celery, carrots, & potatoes. I didn't add the cheese because my husband did not like the idea. The crust was also really doughy on the bottom layer, so next time I will follow the other reviews and bake the crust for 5-6 min, then add all the ingredients.

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txwife

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Jul. 29, 2008

This recipe is so far one of my favorite things I have cooked since I signed up with All Recipes! It tasted exactly like a Marie Calendars pot pie you would get in the store, only better, and with MUCH healthier ingredients! Definitely brush top crust with an egg wash to get that true golden brown. I could not believe how the crust held up the next day as leftovers. Perfect dish!

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Michael E

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 24, 2008

My husband and I loved it. We love cheese and mushrooms so we couldnt get enough of it. But my kids were not too happy with it. Easy to make.

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mmo8

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Jul. 7, 2008

I loved this recipe...but I forgot to grease and flour the bottom of my pan so my bottom crust was soggy and doughy.....PLEASE DONT FORGET THE GREASE AND FLOUR YOUR PAN!!! other than that my boyfriend and I loved it

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chilipepper

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 24, 2008

This was pretty good! I boiled the chicken in chicken broth, added oregano, basil and garlic powder to the soup mix, and basted the pie crust with eggs. I didnt have mozzerella on hand so I just doubled the chedder cheese. I think next time I will try fresh veggies instead of frozen. First time was a success! I used the hyvee roll out pie crust and it was great.

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MOKORBA

Cooking Level: Intermediate

Home Town: Columbia, Missouri, USA

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Reviewed: May 21, 2008

Wow, really good! I boiled my chicken in chicken broth and added carrots and celery to cook with the onion since I didn't have a bag or can of mixed veggies. It was a bit salty, but that's easily fixed by not adding salt! Perfect with homemade crust. Yum!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: May 21, 2008

I made mine w/ 98% FF cream of celery and cream of mushroom, and 2% cheese. It tasted great and my husband couldn't tell it was made with anything low fat. We couldn't taste the cheese too much so I think I will leave that out next time to cut even more calories. This may be because it was 2%, but I still think it will be great without it. Very easy to make and yummy!

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Megan

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Reviewed: May 18, 2008

My husband loves chicken pot pie, so I searched Allrecipes and found this version. I made it based on the other reviews it received and I wasn't disappointed! I also made some slight changes -- I omitted the onion and mushrooms, but added onion powder to the chicken. I used frozen broccoli, cauliflower & carrots. My husbands actual words were: "Wow, I'll have to keep you around a while longer after a meal like that". :-)

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DCGIBB

Cooking Level: Intermediate

Home Town: Martins Ferry, Ohio, USA

Living In: Findlay, Ohio, USA

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Chicken Pot Pie VI

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