Reviewed: Oct. 29, 2009

Delicious! I followed the other reviews and added a few more spices....I think I may have overdone it a bit. I also decide celery instead of the beans and that was a good choice. This was my first time ever making a pie crust and it was easy. I didn't have shortening so I used margerine and it still tasted fine. I also didn't have onion salt so I used garlic salt and that tasted good as well. My husbands only request was that I would put more sauce in it, so I think I may use 2 cans of soup next time.

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Tumzie

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Reviewed: Oct. 19, 2009

ok... gave this recipe 4 stars cause that seems to be the general consensus, but i actually haven't made it yet... you see, i'm pregnant and only a couple of weeks away from my due date, looking for some recipes that i can make ahead and freeze for the week after the baby comes. this looks good, but being rather a novice cook, i need some advice. you make it like it says then freeze instead of baking? then do you bake it from frozen or what?

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jessie

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Reviewed: Sep. 27, 2009

it was good I changed it a little. I added potatoes and mushrooms and corn instead of green beans it turned out really good and the family liked it.

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moolil123

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Reviewed: Aug. 27, 2009

Everyone here loved it. The dough was hard to work with though. Think I'll try a diffrent dough next time. When we were eating dinner last night my son asked when I was gonna make this again! That's a first. Thanks.

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kellie81

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Wayland, New York, USA

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Reviewed: Jul. 25, 2009

This was the worst pie crust dough I have ever tried to work with. It was so hard to roll out that I would never make this dough again. The filling recipe definitely needs more spices too. Next time I will try a different pot pie recipe.

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jul. 13, 2009

This was my first try at a pot pie but I did make a few changes... I didn't water down my condensed soup.. but I did mix a package of country gravy with the water amount said on package (2 cups I think) and added that when I added the soup.. it thickend up great and added a really really great sauce to it... I also used frozen carrots and corn.. it was super good and I love it... I have used the crust with other fillings now and it is just perfect and simple.. its nice and flaky.. I love it..

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superdyna-o

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2009

I've never made a pastry dough or a pot pie! I made this and we 100% love this! It was fantastic. Took others suggestions and added spices. To the spice mixture we added 1/4 t of Italian Seasonings & 1/4t of Mrs Dash Garlic & Herb Seasonings. Also, while chicken cubes were frying I sprinkled chicken with salt. Omitted the Onion & replaced with 1/4t Onion Powder. Let it cook about 5 min. each side. Replaced the beans with 1 can drained corn. I made the dough a couple times because I thought it was rather dry & maybe I did something wrong. Anyhow, it was hard to roll out, it was brittle & wasn't working like a dough. I got it to work by using it as is & I am glad I did. Placed it in my 9" glass pie dish. Baked it with the ingr. inside covered with the Top Dough & made slits. It was done in 24 min. It was phenomenal! This whole pie is exactly what I was looking for today! A quick and easy lunch that was really made in minutes. The thing that was a little bit of time was the pie crust and I am glad I made it, even my picky husband said it was wonderful and flaky and tasted awesome. Yes, he said awesome! He also said this was the best Chicken Pot Pie he ever had! He finished it off in a couple days & asked me to make it every week! Great! I will make this often, although not weekly! UPDATE: Made this again & again, now I pre-chilled the shortening for 1hr first. Also, roll out dough between 2 sheets of wax paper. Perfection!

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Anabela

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: West Palm Beach, Florida, USA

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Reviewed: Mar. 17, 2009

i mixed and matched from this recipe and chicken pot pie II. when i cooked the chicken i used 1 can of chicken broth rather than water and when i mixed the celery and onions i used 1 can of chicken gravy and some of the broth. i did have problems with the crust. the recipe that it calls for only made one (1) pie crust rather than two. otherwise it was a big hit.

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jbgirl

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Reviewed: Feb. 21, 2009

This was a total hit. My Fiancee who eats anything but his kids are super picky eaters.. They loved this!!!!! I did make some adjustments.. I only used Adobo for the salt in the crust. 1/2 tablespoon. I think the cream of soup has enough salt. I added any vegetable in the fridge. Broccoli, corn, string beans, carrots and peas. And no shortening in the rest of the recipe, just used nonstick spray. Thanx a million. This will be in heavy rotation in our kitchen.

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Foody320

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Reviewed: Feb. 17, 2009

I really enjoyed this recipe. I changed it a bit by adding some thyme and sage in addition to the oregano, and omitted the onion salt (because i didn't have any) and the sugar (because it sounded odd). I put green beans, corn, and carrots in it, and it turned out great. Definitely a keeper! :)

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astacy12

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 15, 2009

this was great! I ended up with some corn, carrots and green beans in mine. Wonderful, kids loved it too!

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mel3kids

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Reviewed: Feb. 14, 2009

very good recipe. great, simple pie crust. thanx!!!

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chefkibort

Cooking Level: Expert

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Reviewed: Feb. 2, 2009

I'm giving it 5 stars, even though I did make a few changes. I made up 8 individual pies, served four and froze four. I used powdered onion and added 1/4 tsp sea salt to dough. For the filling, I made my own gravy with chicken stock and the liquid from the canned mushrooms. I skipped the green beans, added carrots and one chopped potato (I parboiled them), but may add peas to my next batch, which I will be making soon!

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Jan. 31, 2009

I used butter flavored Crisco for the shortening and the crust was pefect. As for the filling, I always do my own thing when it comes to seasoning and it would have been a little bland if I hadn't. This recipe still deserves 5 stars because of the awesome crust and because it is a great base recipe.

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Heidi

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Reviewed: Jan. 6, 2009

This recipe was so good. It tasted even better than the frozen ones you buy in the freezer section. I do have to say it was a tad bit sweet, so I suggest cutting the sugar by half. Othewise it was great. It's on the menu again this week.

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Jeri

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Reviewed: Dec. 3, 2008

I only used the recipe for the crust and used a different recipe for the inside. The crust had a nice taste though I found it a little dry, though my friends loved it.

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b

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Reviewed: Oct. 29, 2008

very good. I sugest you double the recipe and freeze one pie!!

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

it is okay but a bit bland and a bit to runny, add extra flour to the mixture to make thinner, also dont use all the liquid it is too much. add lots more spices too like puoltry seasoning, onion powder, pepper, and salt. dont go to crazy.

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Autumn Star

Cooking Level: Intermediate

Home Town: Shokan, New York, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Jul. 23, 2008

I love this recipe, I use carrots, potatoes & onions rather than green beans. And bake it 15 to 20 minutes longer to make sure the crust is nice & flaky.

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shashaicats

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Reviewed: Jun. 27, 2008

I have made this recipe twice. I did make the homemade dough, which made it scrumptous. The second time I made it, I used cream of mushroom for a variation. It too, was very tasty. My family loved this dish.

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KarenP.

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