Reviewed: Sep. 16, 2009

I made this last night! It fed seven grown men, 4 little girls and one woman. Had to make a second batch of the crust to use up all the filling. We made 8 individual pot pies and one large one. I followed the recipe almost exactly, with the exception of using mixed veggies-Carrots, Corn, Green Beans and Peas. I did everything else according to the directions. The crust was a tad bit on the dry side, I think it could of used just a little more water. All in all it was a huge hit at my house. I fed all those men unexpectedly, and I am glad this recipe provided such a large amount. Thanks for posting it!

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Jmiller1

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Reviewed: Aug. 26, 2009

I only used the crust and made my own filling. The crust was a bit hard and tasteless. I love the idea of a cheddar crust, but will be looking elsewhere for a recipe for it.

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RobynsLeo

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Reviewed: May 20, 2009

I give this recipe 2 stars...I can't rate it completely fair though, because I only used the cheddar crust. I hate to give negative reviews, but this crust was dry, tasteless, and very hard. I felt like it needed a lot more butter and more water to hold it together, and also a tsp of salt should've been stirred in with the flour. Sorry, I think the idea of a cheddar crust is a good one, but it needs to be more of a crust and not a hard, stale, giant cracker.

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Jennifer

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Reviewed: May 5, 2009

I had leftover turkey and veggies and needed a nice crust recipe. I found this and thought it looked pretty good. It was pretty easy to make the crust and we all enjoyed it! I didn't have any butter in the house so I used some I can't believe it's not butter in the plastic tub and it still seemed to turn out fine. Thanks!

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Wendy

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Reviewed: Dec. 29, 2008

Fantastic recipe and worth the prep time. I did not have any cream so I substituted with 1/2 can of cream of mushroom soup. I also added some peas. The cheddar crust is flaky and crisp. My family ate the entire pie. I split the veggies and chicken in half to feed 4.

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Jannette

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Reviewed: Jan. 25, 2008

This recipe is okay, but when I put this much time into a meal I want it to be much more remarkable. As written, this recipe is very bland, even after I added poultry seasoning to the sauce. Will not make this recipe again.

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Grammy J

Cooking Level: Expert

Living In: Chicopee, Massachusetts, USA

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Reviewed: Dec. 27, 2007

Five stars for the crust! Used it for my French Canadian Tourtiere and it complimented it nicely. I will do the Chicken Pot Pie recipe some day, but had to say thank you for the crust recipe!

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Dec. 22, 2007

After all the time and energy that goes into preparing this dish, it was quite tasty. This is definitely a rainy day recipe when one has nothing else to do but play in the kitchen. Peas would also have been a nice addition to the broth.

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Janie

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Fairway, Kansas, USA

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Reviewed: Dec. 20, 2007

Great Pie crust recipe. I actually used my own recipe for the filling but I really liked the pie crust. Thanks! :-)

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Mitzi

Cooking Level: Intermediate

Home Town: Walnut Cove, North Carolina, USA

Living In: Winston Salem, North Carolina, USA

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Reviewed: Dec. 6, 2007

This recipe has has so many options! I basicly followed the recipe but toss in extra veggies and used a can of turky I had and veggie broth. Came home from work had it in the oven within an hour. Great lunch to take to work for winter, yes it makes a good amout for two! This is one of those recipes you could clean out your frig to make!

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maky

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Reviewed: Dec. 5, 2007

This recipe was really yummy and made a huge amount! However, it did take almost an hour of labor to do. I made a few revisions that made it a little easier. I used my turkey leftovers instead of simmering the chicken. Then when it called for the broth I used 2c water + 2t bullion. I boiled all the veggies together: putting the potatoes and carrots in first, then about 8-10 minutes later I added the celery, onion and some other veggies I had in the fridge, and boiled it for another 3-5 minutes. I skipped step 3 entirely. I added garlic powder and seasoned salt to the sauce for extra flavor. I also had to add extra ice water to the crust to make it stick together.

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