Reviewed: Dec. 21, 2011

Easy and delicious. Thought salt was too much so I omitted it the second time. Thanks for a fast and delicious recipe!

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1 user found this review helpful

Reviewer:

tori956

Reviewed: Dec. 9, 2011

Fast, easy, inexpensive to make.

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1 user found this review helpful

Reviewer:

PCLD

Reviewed: Nov. 29, 2011

This was an easy recipe and tasted pretty good as well. I prepared the pot pie in the morning and threw it in the oven for dinner. I baked it for an hour and put it on broil briefly in order to get a crispier crust. The only thing it was missing was potatoes. Next time I might try cream of potato soup in place of cream of chicken soup.

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4 users found this review helpful

Reviewer:

steelrgrl

Reviewed: Nov. 29, 2011

Loved this recipe--it was awesome and delicious! I made a few minor adjustments. We used leftover thanksgiving turkey, which was already seasoned, so I omitted the salt. I also used less cheese. In addition, I pealed a potato and cooked it in the microwave while prepping, and cut it into bite sized pieces and added it to the pie. Yum!

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6 users found this review helpful

Reviewer:

acbjohnson

Reviewed: Oct. 26, 2011

The only thing I did differently was to use the Kraft cheddar cheese crumbles rather than shredded cheese. This is so good and easy to make! Also good with chicken in place of the turkey.

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2 users found this review helpful

Reviewer:

MamaJess

Cooking Level: Intermediate

Living In: Washington, Indiana, USA

Reviewed: Dec. 27, 2010

Very easy and oh so tasty. The only change I made was using 1 can Veg-All vegetable mix, baked the bottom crust first for 10 minutes because I hate soggy crust. Do not trim the bottom crust because it shrinks.

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17 users found this review helpful

Reviewer:

LolaB

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Monroe, Wisconsin, USA

Reviewed: Nov. 28, 2010

I made this for the "after Thanksgiving dinner meal" and gave it two thumbs up. I have five children that have no problem giving their personal opinion on each meal. This meal was a HUGE hit. It took me a total of 10 minutes to prepare and was easier that the store bought pot pies...and much tastier. I used two frozen crusts. I cooked one and kept the second frozen. While the crust was cooking I made the filling for the pie. I did nothing to change the recipe either. After the crust cooled down I filled it and placed the frozen crust over it...and 30 minutes later we had a great meal. Just like that!! This meal is fool proof and very yummy. I was able to get all my kids and husband to eat it all without complaining...that has to say something....

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7 users found this review helpful

Reviewer:

imcomputnik

Reviewed: Nov. 4, 2010

This was one of the easiest things to make, certainly. I made one larger pie pan and one about 8' and I cut the extra crust and lined parts of a cupcake pan for mini pot pies. I think I'll try the next batch completely cupcake size. I used seasoned salt and some creole seasoning (for the pepper blend the recipe calls for) and the pie did have a little zing. I also through in about 1/4 cup of chopped onion just for s & g.

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11 users found this review helpful