Reviewed: Mar. 4, 2012

Great Recipe but I made this in my Demarle Texas muffin tray. Great for individual servings. recipe is right on!

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Reviewed: Jan. 12, 2012

This is a good recipe, easy to fix, and great comfort food. I used a refrigerated pie crust. I also left out the thyme because I'm not fond of it. Other than that I went exactly by this recipe. I don't like it when others rate a recipe low based on their idea of the nutrition value of the recipe. I also don't care to read that someone liked it but made a few changes. Or in other words they made an entirely different dish with their 'few' changes. If you think this is too high in sodium you can use low sodium soups and leave out the salt. If you're not comfortable with that make something else for dinner.

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nursecindy

Cooking Level: Intermediate

Living In: Shelby, North Carolina, USA

Reviewed: Oct. 16, 2011

Very tasty!

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Reviewer:

Sandy

Reviewed: May 29, 2011

This is the best pot pie recipe I have tried. I didn't make my own pastry, I used the Tenderflake pie shells. I did not change anything other than that. It is the easiest pot pie I've made. I'm not sure why people have said it's a lot of work. How hard is it to open a few cans of soup/veggies? I will definitely be making this again and again and again.......

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Reviewer:

rfreer

Reviewed: Mar. 27, 2011

Like some, I substituted frozen veggies for the canned. Since I have to be careful with salt, I used Campbells Healthy Request soups. They contain less sodium. Plus No-Salt substitute works as well for the "Salt to Taste". Thanks for the recipe!

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Reviewer:

colleen45

Reviewed: Jan. 30, 2011

Really fast and easy to make. I used refrigerated pie crust, veg all canned mixed vegetables. I omitted the thyme. Next time I will increase the milk.

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Reviewer:

Kathy

Reviewed: Jan. 29, 2011

I used this recipe more for the method than the exact flavor. The method was good. I made two pies, but I only had one top crust, so I made a lattice top on both. I used Golden Mushroom soup, and a lot more milk than called for to thin it out. Should've thinned it more, the lattice top doesn't hold the steam in the way a full top crust does. I added a lot of other herbs and spices. Even tossed in some dried mustard greens I had lying around. The chicken I used was a smoked chicken, and I used a little less than half a smoked chicken in the two pies with a lot of frozen mixed veg I heated in the microwave. It took a good deal longer to bake than the 25 to 30 minutes, but it was a deep dish pie, and there were two. Hubby was very happy with it, the kids loved it. Rating it four stars because it obviously needs a lot more interest than the base recipe--more herbs and spices, etc. But the method is good.

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Reviewer:

shris

Cooking Level: Intermediate

Living In: Charlotte, North Carolina, USA

Reviewed: Nov. 13, 2010

ok this is such a lovely pot pie... i chgd a couple things, instead of cream of potato soup i used 1/2 can cream of chicken and 1/2 can cream of mushroom and i used half and half instead of milk, used a full cup. yummy! we had so much left over it made 2 pies. but i was shy the top crust for 2nd pie, so i used puff pastry shells for top of second. wow! oh i know why i had 2, i used oval bakers not the full pie dish.

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