Reviewed: Sep. 6, 2008

Used a premade pie crust, but other than that, did everything that recipe called for. Really tasty, definitely a "keeper"! Thanks for the recipe.

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Mar. 19, 2008

I would take the advice of the others and pre-cook the carrots and potatoes for 10 minutes. I thought I could cut the carrots very thin and the potatoes into small cubes, but some were cooked and some weren't. I was pleased with the crust. I don't have great success with pastry, but this turned out. I ended up using a 3 quart casserole dish because 2 quarts was too small, especially with adding extra vegetables.

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Patricia M

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Reviewed: Feb. 15, 2008

I thought this was a great meal!! I have made it twice so far and it was a big hit. I used frozen pearl onions, and pre-made roll out crust, but the rest was awesome!! Cook time was a little longer the first time, so I pre-cooked the carrots and potatoes for a few minutes. Kudos!!

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Heather P

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Reviewed: Nov. 24, 2007

This was really good! Although it took me longer than an hour to cook, more like an hour and a half. I used turkey instead of chicken left over from Thanksgiving. I will make this again!!!

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jewels

Cooking Level: Intermediate

Home Town: Des Moines, Iowa, USA

Living In: Lucas, Iowa, USA

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Reviewed: Feb. 4, 2007

This is what homemade pot pie should taste like. It has just enough sauce to hold the taste together without being soupy when you try to eat it like most frozen brands. The amounts worked perfectly to fill my 8-cup Deep Dish Baker stoneware.

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