Reviewed: Mar. 27, 2013

my kids loved this and keep asking me when I will be making it again. I even doubled the recipe so I would have two pies. The only change I made was like other people added crust to the bottom.

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Reviewer:

Ruthellen

Reviewed: Mar. 14, 2013

I added some oregano (teaspoon), garlic salt (teaspoon), basil (1 1/2 teaspoons) for more flavor. Husband loved it!

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Reviewer:

gymnut76

Reviewed: Nov. 3, 2012

Kids and I loved it! I normally don't do the cooking, but I loved how easy and yummy this recipe was!

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CWMom

Reviewed: Sep. 25, 2012

even My Kids Like it!!! Only thing I did different was instead of canned Vegtables (cause I was out) I used fresh Celery and carrots chopped. I liked how it didn't have a bottom crust and used 98% fat free cream of chicken, made it so it was not so rich and heavy. will definatly be making this again.

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Reviewer:

pbjperry

Reviewed: Jan. 7, 2012

This was a great recipe. It's similar to another one I'v e tried, but the addition of the butter onions and flour and milk instead of just the cream soup made for a richer thicker sauce. I didn't have a ready made crust so I made the crust myself and did a bottom crust too! It was a little more work, especially since I hadn't done crust in about 15 yrs! Well worth it! Great pot pie!

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Reviewer:

truecolors19@gmail.com

Reviewed: Nov. 16, 2011

This is not the recipe that I always use. Mine makes way too much for 2 people. Tried this and it was very good and just the right size!

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Reviewer:

Skunkee

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Mcdonough, Georgia, USA

Reviewed: Nov. 1, 2011

Great, easy recipe. Made it the first time as directions stated. Added more vegetables the next time. Thanks

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Reviewer:

LouisianaGirl

Cooking Level: Beginning

Reviewed: Oct. 18, 2011

This was surprisingly good for such a quick and easy meal. I made a couple of small changes since I'm a vegetarian and it still turned out great! Used more onion and light butter. Subbed a package of seitan pieces for the chicken, and a can of Healthy Request Cream of Mushroom soup for the cream of chicken. Used almond milk in place of regular. I can't eat canned vegetables, so I used one package of frozen mixed vegetables and one package of lima beans, both thawed. I also used reduced-fat refrigerated crescent rolls for a one-crust pie, because that's what I had on hand and also to save fat/calories. This turned out great. There was not much left at the end of the night! Will def make again. Excellent comfort food that can be made quickly after a long day at work!

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Reviewer:

shayna76

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Savannah, Georgia, USA

Reviewed: Sep. 27, 2011

Easy Peasy. I am not a cook, but somehow I managed to make a meal that even my picky 12 year old devoured. Thanks for the recipe, which will become a permanent fixture on our dinner rotation!

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Reviewer:

cantcook

Home Town: Wharton, New Jersey, USA

Reviewed: Sep. 6, 2011

I just made this tonight and it was delicious. My husband who usually is not that excited about my cooking went for thirds! Even my very picky 6 year old liked it. I modified it slightly by adding fresh veggies instead of canned (carrots and broccoli work really well) and I also added some thawed hash browns to the mix as someone else suggested. Great and easy recipe and I will be making it again soon!

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