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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Reviewer:

hazel

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Ypsilanti, Michigan, USA

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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Reviewer:

Heidi

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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Reviewer:

Jeri

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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Reviewer:

Reviewed: Oct. 29, 2008

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

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20 users found this review helpful

Reviewer:

sliker's-Kitchen

Cooking Level: Intermediate

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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Reviewer:

Autumn Star

Cooking Level: Intermediate

Living In: Overland Park, Kansas, USA

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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57 users found this review helpful

Reviewer:

shashaicats

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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19 users found this review helpful

Reviewer:

KarenP.

Reviewed: Mar. 12, 2008

I am not the best cook, I cooked this using deep dish crust from the grocery, and the whole family of picky eaters really love it. Awesome, and finger licking good.

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Reviewer:

MLoghry

Living In: Whitehouse, Texas, USA

Reviewed: Jan. 28, 2008

Great homemade crust, too much onion salt, though. My family couldn't eat it with that much. Next attempt, I cut to 1 tsp and it worked better. My family would prefer without.

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2 users found this review helpful