Reviewed: Oct. 19, 2009

Great pie, would be 5 stars except I added an extra can of potato soup. And it took a bit longer to cook than stated, although probably depends on your oven. Delicious and great even as leftovers!

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AlannaN

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Reviewed: Sep. 30, 2009

This recipe was quite easy to make. I loved that I could use canned veggies,GO Veg-All! way easy. It was hard to wait while it was baking b/c it smelt soooo good. Between my boyfriend and I, we ate 3/4 of the pie. DELICIOUS!

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AllisonP83

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Reviewed: Sep. 17, 2009

It is a quick and simple recipe that my boyfriend and I both enjoyed! I did do a few variations on this as well using half a can of cream of chicken soup with the cream of potato, added half a cup if celery, and instead of using thyme I substitued it with poultry seasoning. was very yummy..The bake time took a little longer then indicated. I would recommend 375 for 40-45mins until crust is golden brown.

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ShannonB

Cooking Level: Intermediate

Home Town: Cazenovia, New York, USA

Living In: Utica, New York, USA

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Reviewed: Jul. 10, 2009

I thought this recipe was just okay - maybe a little boring. I used canned chicken breast meat (2 - 13 oz. cans), which turned out fine. My complaint was that there wasn't much of a gravy to it - I think next time I'll try one of the recipes which call for a cream (chicken or whatever) soup. Also, I definitely wouldn't add anymore that what's called for as far as the thyme.

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SUE KLUVER

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Reviewed: Jun. 27, 2009

My Grandson absolutely loves this too. We made mini ones for him in a muffin tin to freeze for lunches.

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carollou3

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Reviewed: Sep. 18, 2008

This was wonderful!! My husband loved it. My picky daugher couldn't get enough!! Wow, the kitchen smelled great as it baked. Thanks!!!

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Caseyjo

Cooking Level: Expert

Home Town: Pickerington, Ohio, USA

Living In: Marysville, Ohio, USA

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Reviewed: Oct. 19, 2007

My husband and kids loved this recipe!!! I altered it by adding defrosted frozen grean beans, peas and carrots and omitted the thyme and salt. I also added an extra half can of cream of chicken because I had it in the pantry and the mixture seemed a little bit too firm. I also prebaked the bottom of the pie for 5 minutes and had to increase the cooking time to 45 min (but maybe that's just my oven). Great recipe.....will make again!

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rachelcat

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 7, 2007

I had to adjust this recipe because I didn't realize it was not meant for a deep dish pan...my mistake! I added 2 more cans of veggies and a can of cream of chicken. Very good. Next time I'll double this recipe to fill my deep dish pie plate.

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SHANESMOMMY

Cooking Level: Intermediate

Living In: Punxsutawney, Pennsylvania, USA

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Reviewed: Jul. 15, 2006

A very easy and tasty dish. I used frozen vegetables instead of canned, but I would not recommend this. The vegetables weren't thawed completely and it made the whole dish quite watery. Otherwise, this was perfect. Just the right amount of spices. Thanks for the recipe!

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COURTNEYSUNSHINE

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2006

This is a GREAT RECIPE!!!!!!!!!!! I'd give it 10 stars if I could!!! I couldn't help myself, I made a couple tiny changes that make this recipe sing! I poached my chicken with Bell's poultry seasoning- that's the key-, added a little more milk (1/2cup total) and a second can of cream of potato soup. I've tried this with frozen mixed veg and with Veg-All brand canned mixed vegetables and the Veg-All is the way to go! This meal is completed, in our house, with some cranberry sauce....DELICIOUS!!!!!!! EASY!!!!!!! WONDERFUL!!!!!!!!!! Thanks for sharing!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Oct. 22, 2005

This is a good start for a recipe. I added a can of cream of mushroom soup and quite a bit more milk to get it to the consistency that I like. I also used two frozen pie crusts (thawed) and I baked the bottom crust before I poured the chicken mixture into it. I'll make it again.

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MELISSALEX

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Temple Hills, Maryland, USA

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Reviewed: Aug. 26, 2005

I made this with phillo dough instead of pie crust and came out great. I'll make this again but use fresh ingredients instead as you could tell the vegetables were canned. I used more milk than what was called for, about double and omitted the salt. Very good starter recipe for someone just learning to make homemade pot pies.

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LILYP

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Reviewed: Jul. 18, 2005

This recipe is simple and delicious!

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FROHED08

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Reviewed: May 12, 2005

This recipe turned out pretty good. It did seem like a lot of work considering how many pre-made frozen pot pie dishes there are available on the market. I made the following changes: cut thyme in half, added frozen mixed vegetables, added a can of pearl onions to the sauce (this was a huge mistake). If you enjoy the flavor of onions I recommend adding onion powder instead of the pearl onions I tried. They did not blend in with the dish and the texture was not something I enjoyed. I will probably not be making this again.

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DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Apr. 20, 2005

This was a hit at my house! It is FANTASTIC! I used thawed, frozen veggies but followed everything else exactly. It does take a little longer to bake.

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CINDERS24

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Reviewed: Mar. 16, 2005

Excellent. I recomend adding a good shot of both garlic and onion powder. Beware if you're timing it closely because my pie took a little over an hour to bake completely!

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CHICRIDER

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Reviewed: Mar. 9, 2005

My company gave it a 5+, but I gave it a 4 because I used both a 1/4 tsp. of thyme and Poultry seasoning as another rater advised.I'd cut them both in half next time. Also used frozen veggies and Cream of celery soup W/a Diced, al dente potato.Next time (and there will be a next time) I'll add some canned baby limas. I think this would raise it just another notch.Yummy,yummee!

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ELFHELP069

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Reviewed: Jan. 12, 2005

This was really good. My pie crust did not bake all the way, though. I think I will use a homemade crust next time...or bake the crust first before adding the filling. Thanks for the recipe!

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PENNYPIE

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Reviewed: Dec. 31, 2004

This was really good. I added a little more milk because it seemed a bit dry. Also used refrigerated crusts. Was even better the next day for leftovers.

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