Reviewed: Feb. 21, 2005

I made this recipe when I was taking dinner to a friend recovering from surgery. My family, as well as hers, enjoyed it. I found the recipe, as is, made 2 deep dish pies as opposed to a 2 qt. casserole. I just made an additional top and bottom crust. I added some sage and poultry seasoning in the mixture. Additionally, my husband likes potatoes in everything so I added about a cup of frozen cubed hashbrowns. The reason for the 4 stars is that is is really good, just not fantastic, but really good is good enough on a busy day!

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MEREDITHS126

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Reviewed: Feb. 9, 2005

My husband said this was the best Chicken Pot Pies he has ever tasted and it was so easy to make. I did buy the ready made "PASTRY" crust, not the regular "Pie Crust". I went to my sister's place and made it for them, and they at it all up. Now time to go to my brothers : )

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MAMAEM

Cooking Level: Expert

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Reviewed: Jan. 25, 2005

This recipe was not only awesome but quick and easy. My family gobbled it up.

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lcaldwell72

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Reviewed: Jan. 16, 2005

It was delicious. I did not use the can of cream of mushroom soup it calls for however it still turned out yummy!

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KBYRD

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Reviewed: Jan. 13, 2005

This was my first attempt at making a homemade chicken pot pie. My husband is not a fan of cooked carrots and peas so I just used frozen corn and green beans. I would definetely add more cheese next time. But over all this recipe was great and the family loved it....even the kids. Thanks for sharing!!!!

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Krysti

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Reviewed: Dec. 31, 2004

Terrific! The cheese does not over-power the other ingredients as I had originally thought. My family loved it.

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FeedMyMarkus

Home Town: Gray, Maine, USA

Living In: Augusta, Maine, USA

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Reviewed: Nov. 28, 2004

This recipe was easy to prepare and was a big hit with the whole family.

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SAFISH

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Reviewed: Nov. 8, 2004

This tasted pretty good, turned out well and i did follow directions except used only broccoli instead of mixed vegetables. We both liked it but did not have seconds as it seemed pretty fattening. Can't describe it really, just tasted like it was not super healthy. I did not look at nutrition info before making but a serving has 706 cals w/ 41 g fat. That is a little too much for me. Maybe using reduced fat everything, cheese, and soup, would help. But except for that, this was my first pot pie and it turned out well.

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LARIBROOK

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Reviewed: Oct. 23, 2004

This was incredible!! SOOO easy and delicious! The only thing I changed was that I used cooked, cubed chicken that I already had in the freezer, so I just threw it in the pie with the uncooked onion and poultry seasoning- it worked great! We're also not keen on muchrooms, so I just used 2 cans of cream of chicken soup, and put 3 cups of frozen veggies. I think I'll have to make 2 next time and freeze one. We will be eating this a lot!

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BRENDABAKER

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Reviewed: Sep. 16, 2004

This is by far the best tasting...easiest chicken pot pies I have ever made. Will become one of my treasured recipes. Thanks for sharing.

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JOANMANZ

Cooking Level: Intermediate

Home Town: Milford, Connecticut, USA

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Reviewed: Jul. 22, 2004

This was absolutely wonderful! It has a fun, cheesy taste to it, though I might add more even more cheese next time. :-) I am definitely making this again! Instead of making one 2 qt casserole, I made two 9 in pies so I could bake one and freeze the other. They weren't quite as full as I would have liked, so next time I will increase the recipe by half (6 chicken breasts, 3/4 cup onion, 1 1/2 ts. seasonging, 3 cans of soup, etc.) to make the pies nice and full.

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Krazyquilts

Cooking Level: Expert

Home Town: Lakewood, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 13, 2004

It really was delicious, but i did make a few changes. Used fresh veggies- carrots and english peas and cubed potatoes which were boiled. Really makes it more substantial and fresh-tasting. Even though it's an extra step, i added sauted garlic and it really gave nice flavor. For a little heat, few drops of tabassco was added. And don't forget to cover the top with a beaten egg for that golden look!

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LADYJANE1

Cooking Level: Intermediate

Home Town: Edmonds, Washington, USA

Living In: San Francisco, California, USA

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Reviewed: Jun. 9, 2004

Made this recipe last night...turned out great. I served it with a nice salad. Only one problem- I was looking forward to leftovers for lunch the next day but there wasn't any

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GUZER

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Reviewed: Feb. 16, 2004

Very yummy. I used some of the broth from cooking the chicken for the pie. I made two regular size pies instead of one deep dish and froze the other. Thanks for the recipe!

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Miss Molly

Cooking Level: Intermediate

Living In: West Gardiner, Maine, USA

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Reviewed: Sep. 3, 2003

Delicious!

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MBARWICK1

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Reviewed: Feb. 18, 2003

I made it for supper and accidentally forgot the mushrooms. I made it with a store bought crust and there was a lot of the center mix part left. It was awesome though and I will make it again.

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¤«LÏL§HO®TY»¤

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Reviewed: Oct. 3, 2002

Excellent recipe! I made it last night and my husband and I loved it. I've never made chicken pot pie before, so I was a little worried, but I followed the recipe and it turned out great. My husband even took the leftovers to work today for some of his coworkers to try! Thanks Angie!

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CHILLIS

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Reviewed: Nov. 17, 2001

This is very yummy and my husband raved about it. The only thing I added was 3 potatos, chopped and boiled. It's a great recipe for a cold winter night!

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