Reviewed: Jan. 2, 2008

I love this recipe! I did make a little change to it (because i grabbed the wrong soup at the store) I used one can cream of chicken and one can cheddar soup! It was wonderful! My family loves it! Best of all it is very easy and quick! Thanks....Many thanks

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Amanda Bean

Cooking Level: Intermediate

Home Town: Perryton, Texas, USA

Living In: Saint Francis, Kansas, USA

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Reviewed: Dec. 27, 2007

This recipe was so easy and tasty. I used frozen mixed vegetables (cooked first)and leftover Christmas turkey. It was my first attempt at a pot pie and it was a success!

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hmark

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Reviewed: Dec. 13, 2007

This was a very easy recipe to make and with good results. I had to substitute based on what I had on hand. I cut up some celery and baby carrots and sauteed them in a small amount of butter. To that I added a can of diced potatoes and a can of cream of mushroom soup. I also added 1/2 can of milk. while that was heating up I seasoned my chicken breast with salt, pepper, garlic powder, and onion powder then grilled the breasts. I stirred the dieced chicken breast to the vegetables. I used the Pie Crust III recipe from this site. I made enough dough to make 3 individual potpies. Thanks, Michael, for a great recipe!

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GODDESS599

Cooking Level: Expert

Living In: Plymouth, Massachusetts, USA

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Reviewed: Dec. 5, 2007

DELICIOUS!! Especially the next day!!

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Frannie

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Reviewed: Nov. 26, 2007

This is one of the easy, quickest and delicious chicken pot pie I have ever prepared. I added thyme, a liitle curry powder, and black pepper. I tried the pot pie with 2 cans of cream of chicken soup and also have tried it with cream of potato and cream of chicken the both turned out great. I did add some milk to the mixture to thin it out a little. This is recipe is my family favorite.

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Deb Hep

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Reviewed: Nov. 2, 2007

This was an awesome recipe. I made a few adjustments to my taste but the basic recipe was absolutely awesome. My kids loved it and my husband too! Thanks so much..

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tatooedmommee

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Reviewed: Nov. 2, 2007

This recipe was pretty easy and tasted good. My only change would be to use cressant rolls instead of the pie crust. The second crust was hard to get out of the pan. It tore while doing so. I also added a few extra seasonings like onion power and garlic salt. The family loved it. Thanks!

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Kerrie

Cooking Level: Intermediate

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Reviewed: Oct. 22, 2007

Delicious and so easy I'm ashamed of myself. It's a favorite in our house!

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JOANNES0

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Reviewed: Oct. 1, 2007

This was delicious!! I followed the advice of the other reviews. I used 1 can cream of chicken, 1 can cream of potato and mixed in 1 can of milk. Only used 2 chicken breasts, 8 oz of frozen veggies, added 1 potato (cubed in popped in microwave for 2.5 minutes), 4 sliced mushrooms, 1 clove garlic, and 1/2 of a medium onion. I sauteed the mushroom, onion and garlic together. Added some italian seasoning herbs....AMAZING. I also used the Pillsbury pie crusts---so EASY! Will definitely make again.

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DICHAN1021

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Reviewed: Sep. 9, 2007

This was very easy! It tasted great after we added some seasonings. I did not have the size pie pan it said to use, so I used a 9x9 glass pan, it worked! I did not use all of the veggie-soup mix, seemed like it would be too much for the amount of chicken, and it would not have all fit in the dish anyways. All in all a great recipe, I will fix this again, soon!

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Tarah

Cooking Level: Intermediate

Home Town: Decatur, Arkansas, USA

Living In: Springdale, Arkansas, USA

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Reviewed: Sep. 7, 2007

This turned out great! Everyone in my family actually ate it. I sauteed onions with garlic while I cooked 2 chicken breasts on the electric grill and had a potato cooking in the microwave. Then I added the 2 cans of cream of chicken soup and 2 cans of mixed veggies. I then cubed the potato and chicken and added to the rest of the mix. I used two frozen pie shells that were 9 in and I had some left over... but we still ate that too! It was really good, thanks!

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GLSCUMMINS

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2007

very good! I boiled potatoes and carrots, used frozen peas and corn, chopped onion and celery. I only had 1 can of cr. of chicken soup so I subbed in cr. of mushroom. This was pretty good. Next time I think I'll try potato like some of the other reviewers. I also added some dried herbs and garlic salt. Could have added more salt. I was afraid on my first attempt to add too much. I used 1 ready made pie crust and topped it with a pastry sheet. Perfect! I did have to extend the cooking time to about an hour. I will definitely make this one again.

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jcromwell

Living In: Charleston, South Carolina, USA

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Reviewed: Jul. 30, 2007

I read a few pot pie recipes and added a bit of every one of them to my liking. I substituted a can of cream of potato for the cream of chicken, sauteed onions with my chicken and seasonned the chicken as it was cooking in my pan with poultry seasonning, accent salt and pepper. I then added a small bag of frozen veggies and soups and 1/4 cup of milk, and also added 1 cup of shredded cheddar cheese. It was not overpowering, just make it all creamier, I simmered for about 5 minutes and placed my filling into my pie. I bought pre-made pie crust and it worked wonderful. I covered the edges with foil until the last 10 minutes. After 30 minutes, I raised the temp to 400 for the rest of the time.. and timing was perfect. ready in 55 minutes! My hubby LOVED it, had seconds.. so did I and my little one ate it too. We have left overs for lunch today. YUMMM-O!

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V8ellison

Cooking Level: Expert

Home Town: Chicoutimi, Quebec, Canada

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Reviewed: Jun. 24, 2007

I made it with shortcrust pastry. Felt that there was something missing though..no real kick. Might have been better with Puff pastry (i'm lazy to make my own :P)

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melissa olivia

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Reviewed: Jun. 2, 2007

I have never made pot pie until now. This is a great recipie...very quick and easy! I made this for a potluck the other night and it was a hit. Great time saver to use pre-made pie crust. I would recommend this recipie when you don't have time to cook...it's declicious. My only suggestion is to reduce the veggies to only 2 cans, and to add some milk to the soup so that it won't be too dry. I also used one can of cream of chicken and one can of cream of potato as a personal preference.

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silverxfalcon

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Reviewed: May 31, 2007

Great recipe, super easy. Only complaint is that it took forever to bake. i turned up the temp. and increased cooking time by 20 minutes.

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A. Solano

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Bella Vista, Arkansas, USA

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Reviewed: Apr. 26, 2007

This dish got rave reviews from everyone in my household, including a very picky husband and my children actually ate all of the vegtables. I made it a little harder on myself because I made the pie crust but definately the right amount of ingredients to make a perfect pot pie.

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Amanda

Cooking Level: Beginning

Home Town: Mahopac, New York, USA

Living In: Wappingers Falls, New York, USA

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Reviewed: Mar. 17, 2007

I loved this recipe, I added some onion and used one can cream of mushroom soup and one can of water chestnuts for a little crunch. Was great on a cold day and my kids loved it. Definitely going to make it again and again on cold days.

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TMW

Cooking Level: Expert

Home Town: East Palestine, Ohio, USA

Living In: Canton, Ohio, USA

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Reviewed: Mar. 9, 2007

quick,easy, and oh so good

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Kelly

Cooking Level: Intermediate

Home Town: Danbury, Connecticut, USA

Living In: Rancho Cucamonga, California, USA

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Reviewed: Feb. 24, 2007

very good and yummy as leftover. I added garlic powder, thyme and rosemary. Also i used cream of chiken, cream of celery and cream of patato with milk . It was very tasty i called my mom right after dinner to tell he about it. I will make it again

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