Reviewed: Jan. 29, 2007

my family requests this over and over!!!

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herz

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Reviewed: Dec. 18, 2006

Our family didn't care for this recipe. Needs a bit more flavor.

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Mrs. B

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Dec. 14, 2006

Fantastic! Never heard of chicken pot pie made with cheese, but it was a great compliment to the dish. All my other chicken pot pie recipes always came out tasteless. This rocks!

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Nov. 20, 2006

First time ever making a pot pie - was very it easy to make. I omitted the mushrooms and substituted the cream of mushroom soup for two cans of cream of chicken instead. Turned out delicious. Will make again for sure!

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DONNAE23

Cooking Level: Intermediate

Home Town: Orland Park, Illinois, USA

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Reviewed: Nov. 19, 2006

This was delicious, easy to make and great as leftovers the next day. I cut back on the cheese and it still tasted great.

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5 users found this review helpful

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BES166

Cooking Level: Intermediate

Home Town: Bethlehem, Pennsylvania, USA

Living In: Tallahassee, Florida, USA

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Reviewed: Nov. 7, 2006

Absolutely amazing. My family was impressed, as was I! I used a casserole dish, and only put pie crust on top. PERFECT! I believe crust on the bottom would have been too much. My son who does not like anything with veggies resisted at first, but had seconds once he tasted it.

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wendy4876

Cooking Level: Intermediate

Home Town: West Memphis, Arkansas, USA

Living In: Dunlap, Illinois, USA

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Reviewed: Nov. 6, 2006

yum! excellent!

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jen

Cooking Level: Intermediate

Home Town: Thunder Bay, Ontario, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Nov. 1, 2006

I didnt have onions and made a few minor tweaks here and there, but all in all it was delicious! Very easy too...cant forget that :o)

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Eden74

Cooking Level: Expert

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Reviewed: Oct. 23, 2006

THE BEST!!! I used canned peas, fresh carrots and celery & parsley. seasoned with garlic, S&P and poultry seasoning. and egg washed the top.

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mrsfalgoutcooks

Cooking Level: Intermediate

Home Town: Castro Valley, California, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 21, 2006

This was soooo good!! I like to make it with small individual pies instead of 1 big one, although it's more work to make the crusts that way. But that way the filling doesnt run out and it looks better for presentation.

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Donna

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Reviewed: Sep. 12, 2006

Omitted onion, cooked in broth instead of water, wonderful!!!!

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Tashaboo

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Mesa, Arizona, USA

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Reviewed: May 30, 2006

Best pot pie EVER! My family loves this dish. The cheese is not at all overpowering. It makes it oh sooo gooey and tasty!

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Jessica Lynn Hill

Cooking Level: Intermediate

Living In: Butte, Montana, USA

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Reviewed: Mar. 12, 2006

Most Excellent

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jennifer johnsotn

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Reviewed: Nov. 9, 2005

Oh, this is just FABULOUS!! I used a sheet of pie crust for the bottom, and a sheet of puff pastry dough for the top, which I sprinkled with a little Parmesan and nutmeg. I added a splash of dry white wine to the filling as well. And I used a can of Vegall instead of frozen veggies. Just downright sinfully yummy!

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flowersandcandy4me

Cooking Level: Expert

Home Town: Blythewood, South Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Nov. 1, 2005

This was the most awesome chicken pot pie ever!!! I used a whole onion and an 8 oz. container of sliced mushrooms from the produce aisle...I also used cream of chicken and cream of celery....that's what I had on hand. I also used fat free cheeses and 98% fat free soups and just added 1/2 cup skim milk. I bought 2 Pillsbury pie crusts and used all but one half of one to make the crust in a 9x13 casserole dish....I used the extra pastry to make flower embellishments on the crust. Will definitely make this again!!! Make sure and brush your crust with an egg wash to get it nice and golden and crunchy!!

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BASSETTMAN

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Reviewed: Oct. 27, 2005

My husband loves this. I use 2 cups of Bear Creek Cheesy Potato soup I had left over and it was great. I want to freeze it. Do you know how? Can I do it with baking first?

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Mrs Hoot

Home Town: Boise, Idaho, USA

Living In: Topeka, Kansas, USA

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Reviewed: Sep. 29, 2005

This is really quite fantastic- a great way to impress dinner guests. I was concerned about the cheese, and almost omiitted it, but I left it in, and it was really great- not too cheesy- just creamy! I wasn't sure if the juices inside would pour over the edges during baking, so I put a cookie sheet underneath. I wouldn't do that again- because my bottom crust didn't get as crispy as I would have liked. Thanks so much for the recipe- it makes my husband very happy.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Aug. 31, 2005

this was a real husband and child pleaser thanks. I had to use 2 cans of cream of chicken soup and canned mushrooms because that was all I had and it still turned out great. I will make individual pie next time though because the filling tends to run out when you cut into it.

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kerrilynn

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Reviewed: Jun. 13, 2005

This recipe was a hit with my family. I will definitely be fixing it again. Easy too!

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DESIDERATA

Cooking Level: Intermediate

Living In: Bellevue, Nebraska, USA

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Reviewed: May 10, 2005

Ohh sooo good!! I prefer to make individual pot pies so I prepared everything as shown except I used Grands Flaky Crust Biscuits and lined the top and bottom of individual corning ware bowls, cooked for about 26 min. The crust was golden and flaky, the filling was hot and cheesy, my husband went back for seconds!!

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NMT123

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Chicken Pot Pie VI

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