Reviewed: Jul. 13, 2001

This is the best chicken pot pie we have ever eaten! I cook ingredients a day ahead, asemble pie and bake a day later! Feeds a crowd. Just wonderful for Sunday dinner!

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Reviewer:

GRANDMANORMA

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Reviewed: Jun. 4, 2001

It's worth the time it takes to prepare.

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2 users found this review helpful

Reviewer:

JENNIFER KATE

Cooking Level: Intermediate

Home Town: Garland, Texas, USA

Living In: Rowlett, Texas, USA

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Reviewed: Mar. 2, 2001

I like this a lot! I cut the recipe in half and it was more than enough for 2 adults and 4 kids. I assumed the topping would be dumplings but when I mixed according to recipe the "batter" on top was very thin. At first I thought there was a mistake, but after cooking I could see that the milk, margarine and flour topping is what makes it taste like real pot pie instead of scalloped potatoes. It is a real satisfying dish. For the full effect you could put a crust over the top. Also the recipe does not specify covered or uncovered, I did not cover and it was just right.

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Reviewer:

LESLIEKAE

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Reviewed: Jan. 20, 2001

Delicious recipe. I added Italian seasoning and pepper only. I used the low fat Campbells soups and skim milk to make it less calories. I cut the recipe in half and it was more than enough!!!

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3 users found this review helpful