Reviewed: Nov. 8, 2009

I made this the other night and it was really, really good. My 7 year old claimed she did not want any. I gave her a spoonful and she had seconds. Very easy to make, and I will be making it again.

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Rhonda

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Reviewed: Nov. 6, 2009

Delicious! I only used 2 cans of vegetables and switched one of the soups to cream of potato. Cooked bottom crust first too. My husband has been asking for it daily. Could not be easier to make but doesn't taste it!

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Rachael

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Reviewed: Oct. 25, 2009

a very good recipe! i diced and seasoned my chicken before i browned it added parboiled potatoes 1 can cream of chicken soup and 1/2 can of milk to 1/2 bag of frozen veggies and heated through put in the pie crust and baked it for 40 minutes and it was that simple! i did read the reviews first and i also baked the crust five minutes before filling it..try this you may never buy frozen pot pies again as this is easy and very affordable! thanks for the recipe

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wendy09

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 8, 2009

I substituted a potato, a carrot and canned green beans and corn. Incredible meal and no left overs!

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TurtleLove

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Reviewed: Sep. 28, 2009

Super quick and easy to prepare and delicious! Just make sure to pre-bake the bottom pie crust before adding the ingredients.

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Anna

Cooking Level: Beginning

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Reviewed: Sep. 27, 2009

GREAT!

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jenduffy

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Reviewed: Sep. 22, 2009

Great for a simple easy dinner.

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BRITTKAY

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Reviewed: Sep. 16, 2009

glad to find this recipe! it's simple and delicious. a family favorite. we use cream of potato soup and add 1 tsp of thyme.

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MOMOsan

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Reviewed: Jun. 30, 2009

Love this recipe. Changed one of the cans of soup to a cream of mushroom. Only used 2 cans of the mixed veg and added 1 can of diced potatoes. I added seasoned salt and black pepper to taste. I used Pillsbury refrigerated pie crust baked at 350 with foil around the rim until the last 12-15 minutes of baking. This pot pie is everyone's favorite and so simple to make.

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Lee

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Reviewed: Jun. 8, 2009

Tried this for dinner tonight and it turned out great! I found a pie shell recipe on here that I tried also. The only thing i did differently was to use one can of cream of chicken and one cream of potato (recommended by other reviews) and only used 2 cans of veggies. It came out wonderful! My fiance loved it and so did I. Thank you for such a wonderful recipe!

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Withak

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Reviewed: Jun. 4, 2009

This was so good! I took other suggestions and used 1 can of potato soup and 1 can of cream of chicken w/herbs. I also added fresh sage, pepper, salt, onion powder and garlic powder. I used two large cans of pre-cooked chicken and 2 cans of mixed veggies w/no salt and it was perfect. Served over white rice. We are having the leftovers tonight and I can't wait!

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Neeley

Home Town: Houston, Texas, USA

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Reviewed: Apr. 28, 2009

This recipe is so simple, quick, and easy! I am rating it only 4 stars instead of 5 due to the following changes: It tastes MUCH better to use one can of cream of chicken and one can of cream of potato. I use the Pillsbury's pie crusts (come in a pack of two, red box) and found that the first time I made this recipe the bottom crust was very gooey. Prior to filling the crust, I stick it in the oven uncovered for about 5 minutes. In the end, the crust is very flaky and delicious! Also, I use one 16oz bag of mixed vegetables, and only two chicken breasts. I made this for dinner when my husband invited a couple friends over and they loved it.

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Jenny

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Bellevue, Nebraska, USA

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Reviewed: Apr. 20, 2009

I have made many variations of this recipe. Depending on what I have, I've used various "cream of" soups. I like the combination of chicken and celery the best. I'm going to add garlic salt & pepper to the vegetables next time. I usually use the pillsbury crust (2 per box). I love that crust. I've also baked this at 425, but it still takes about the same amount of time. You just have to cover the top after 1/2 hour so it doesn't get too brown.

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Lizzie H

Cooking Level: Expert

Living In: Ravenna, Ohio, USA

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Reviewed: Mar. 30, 2009

It was a pretty good, traditional flavored Chicken pot pie. My husband loved it! I did have to add a few dashes of Salt, Garlic Salt, Black Pepper, and onion powder. After all that, it was still a little bland. I only used 2 cans of mixed veggies, and that was plenty. I used a store bought 9" crust, so that may be why the 2 cans of veggies were just enough. Over all thank you for a great, quick and simple chicken pot pie. I will make again.

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Melissa

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Reviewed: Feb. 15, 2009

This pot pie is great. It is so creamy and the flavors blend really well. I have never liked pot pie, but everyone else in my family does so I decided to try it. I have been missing out! We finished the whole thing in record time and it has already been requested again. Perfect dinner!

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drewsmama

Cooking Level: Intermediate

Living In: Woodinville, Washington, USA

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Reviewed: Jan. 16, 2009

This was my first homemade chicken pot pie and I thought it was fabulous! I substituted one cream of chicken soup for cream of potato as well as added a dash of the following: salt, pepper, garlic powder, onion powder & rubbed sage. Next time I will use fresh vegetables. It's really delicious if you serve the pot pie slices on top of bowtie pasta.

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Manuele

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Reviewed: Dec. 4, 2008

I first made the recipe to the letter and that's why I'm giving this 1 star. It was very bland...sorry. I see that others are giving this recipe 4 and 5 stars but with many changes...this does change the outcome and is not a true rating.

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TheHappyCook

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Morehead, Kentucky, USA

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Reviewed: Dec. 4, 2008

Not as easy as some of the other pot pie recipies I have come across, but not hard at all. I prefer the taste of this one over the others. Very good

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hockeymom089

Cooking Level: Expert

Home Town: Warren, Michigan, USA

Living In: Macomb, Michigan, USA

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Reviewed: Nov. 21, 2008

Wonderful! The leftovers the next day tasted even better than the first!

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Heather

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Reviewed: Nov. 17, 2008

Every time I try a new recipe, my husband rolls his eyes. This time, though, he was very pleasantly surprised! I got compliments all evening over this one. I did add a little milk to make it more creamy, and it does need salt! Used only 1 can mixed veggies, and 1 can each of corn and green beans. The Pillsbury pie crust makes this a masterpiece!

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