Reviewed: Apr. 26, 2012

After reading some of the other reviews I knew to add extra corn starch and added some spices but it turned out excellent. thanks, it is easy and an outstanding dish!!!

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Reviewed: Mar. 18, 2012

Great served with biscuits!

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ekeith

Reviewed: Mar. 2, 2012

I gave this a 5 based on it's ease and use of leftovers. I made this with a few changes however. I'm sure as is, it's a tasty as can be but I don't like canned milk or cornstarch. Thusly, I started with a little over two cups of cut up left over roast chicken, into the big fry pan with that along with two cups of chicken broth, about a cup of last nights leftover wild rice and another 1/2 cup of leftover green beans and another cup of mixed frozen veggies, got that to simmerin like it says. From there in another pot, I made a simple bechamel using 2 tbsp butter, 3 tbsp flour and 1 1/2 cups of chicken broth and 1/2 cup of cream. That thickened up immediately and I added it to the chicken mixture. Served it with baking powder biscuits and it was a great warm yummy leftover dinner. Of note, I added absolutley zero seasoning but it could use some pepper. With the butter and cream this goes about 180 calories per serving not including the biscuits.

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Raedwulf

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Cooking Level: Expert

Living In: Okanagan, British Columbia, Canada

Reviewed: Feb. 27, 2012

Great way to use left-over chicken. I didn't have evaporated milk so I used some homo instead and it was fine. I also added some worcestershire sauce for flavouring.

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Sheep Girl

Reviewed: Jan. 5, 2012

Very easy & tasty. I did use fresh carrots, celery, and frozen corn as a substitute, which was very good. I like to use fresh if I have the time. I ended up adding more cornstarch as well...just mixed a little with a small amount of cold water & added to mixture. Would also work great as a chicken potpie filling.

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mamamel

Cooking Level: Intermediate

Reviewed: Dec. 29, 2011

This came out soooo good!! I had leftover pieces of KFC so I pulled and diced the meat. Then used frozen corn,canned diced potatoes and canned carrots. Also added a touch of nutmeg and sage. I had no problemwith the consistency, maybe due to using canned veges. Served over grands biscuits. Delish!!!!!

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lybra975

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Nov. 22, 2011

Good concept but way too thin, even when I doubled the cornstarch. Next time I will go back to my old stand-by - making a roux first with 4 tablespoons butter, 4 tablespoons flour and 2 cups of mixed milk and chicken broth. By the way, when you make anything with leftover chicken, it's good to add sage and parsley - just seems to fit really well.

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sings2high

Cooking Level: Expert

Reviewed: Nov. 13, 2011

Excellent meal on a cold day. Followed the recipe exactly as written. The only problem was eating too much!!!

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Jazzy

Cooking Level: Expert

Living In: Stow, Ohio, USA

Reviewed: Jun. 28, 2011

This was tasty, but very thin. I tried adding more cornstarch, still thin. I served it on biscuits. This would have bee very good if it thickened. I also think it could use some cooked onion.

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crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Jan. 21, 2011

this is a great use for leftover chix/turkey here's my add on, add more cornstarch to really thicken then with 2 store bought pie crusts pour it into one and top with the other for instant chicken pot pie! yum-o

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