Reviewed: May 22, 2011

I made this for a camping trip this past weekend. I prepped everything Fri. night: I baked/diced the chicken, steamed the rice and then mixed in the milk, soup, and frozen vegetables. I put this mixture into a casserole dish at 375 for about 10-15 min, let it cool and then put it in some ziploc bags and into the ice chest. Sunday at lunchtime I put the mixture in a cast iron dutch oven, covered it with the pastry crust and cooked it over (and under) hot coals. It turned out great and everyone raved!

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2 users found this review helpful

Reviewer:

ronnijean

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Reviewed: Mar. 23, 2011

A good comfort food. I poached the chicken first and used the poaching water as the water in the recipe. I also added a bit of thyme and some shredded fresh carrots. I will definately make this again.

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5 users found this review helpful

Reviewer:

juanita

Cooking Level: Expert

Home Town: Charlottesville, Virginia, USA

Reviewed: Mar. 19, 2011

I didn't care for this recipe. There are better recipes out there.

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4 users found this review helpful

Reviewer:

CindiZR

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Roy, Washington, USA

Reviewed: Mar. 17, 2011

Very easy and very good! *Subs* Soy Milk Cooked Chicken before putting it in the mix Uncle Ben's long grain wild rice, it cooks fast so it was done in time I added in the spice pack from the rice I did have to cook this about 5 minutes or so longer because the puff pastry was not done. My husband is not big on all the crust with pot pies. This was perfect for him. My teenage son ate it right up!

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8 users found this review helpful

Reviewer:

MrsPestana

Cooking Level: Intermediate

Reviewed: Mar. 15, 2011

The only reason this was a 3 star meal is because most of the rice did not cook. It was very good otherwise. A little bit too much for my casserole dish, but good. The puff pastry kind of shrunk up a bit, so I would definitely roll out to be a little bigger than the dish. Also, it did take longer than 20 minutes for the puff pastry to get brown. We'll try it again, just pre-cooking rice.

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6 users found this review helpful

Reviewer:

debwelsh

Reviewed: Mar. 12, 2011

Tasty. Im sure if I would have made it as is, it would have been great too. I used just one can soup and regular whole grain wheat rice (pre- cooked). Just to make it healthier. We all enjoyed it.

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2 users found this review helpful

Reviewer:

spatula flipper

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Jan. 19, 2011

This was a great starter recipe. I had to make a few changes for myself because I didn't have everything here. I used 3 different canned vggies, 1 can of cream of broccoli soup, quick cooking white rice, and evaporated milk instead of milk, and I used a pre-made pie crust. I added some thyme and rosemarry with salt and pepper. It took over an hour to cook with the non-cooked chicken and then another 20 minutes to bake the crust after I topped it with the crust. Next time I will pan fry the chicken pieces first and then cook to warm in the oven. It would be great with some potatoes and celery. It wasn't bad for a "kitchen cabinet meal" as I call them when I just throw whatever I have in the cabinets and fridge together! Thanks for the recipe. I'll use it again!

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14 users found this review helpful