Reviewed: Dec. 28, 2011

Followed recipe exactly and this one is a keeper. There was none leftover.

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Reviewed: Oct. 26, 2011

OK, this was delicious! I, too, used ground mustard and added 1/2 tsp. of marjoram. I also went with the puffed pastry crust. This could work with any type of crust. The filling is SO rich and tasty! My boys wanted me to make it for their birthday dinners!

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LovesToBake

Cooking Level: Intermediate

Home Town: Lakewood, California, USA

Reviewed: Jan. 13, 2011

Tastes great, easy to make, smells mouth watering when cooking. BIG hit with family. 1 drawback - rolls on top as a crust tasted more like croutons. Would recommend using a ready-made pie crust to place on top or making one.

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8 users found this review helpful

Reviewer:

bamafan

Reviewed: Dec. 16, 2010

My husband really enjoyed it. He loves Chicken Pot Pie. I have never had it before therefore I am still not sure if I like it or not.

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10 users found this review helpful

Reviewer:

cutiepai323

Reviewed: Dec. 13, 2010

This was very good and easy to make. The only thing I didn't like was that the topping is so crusty, but my husband loved it this way. I will definitely make this again. Saved time and used a baked chicken from the grocery store.

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Reviewer:

Beth

Reviewed: Dec. 6, 2010

YUM! YUM! YUM! Double the recipe and still ended up with only one serving of leftovers. Will DEFINITELY makes again. Used half and half instead of heavy cream.

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Reviewer:

mdhowe

Reviewed: Dec. 2, 2010

I love this recipe for utilizing so much of my "leftovers"!! I did not have Mushrooms [so I omitted them, besides, the boy hates them!] nor did I feel like running to the store for the bread topping, so we whipped up a batch of Bisquik dough and rolled that over the pan. Otherwise, everything else was followed to a T. I even got to finally use my homemade chicken broth that I'd been dying to try! I was skeptical at first that the sauce was too runny but it turned out to be perfect later. This was downright DELICIOUS. So satisfying, yummy, homemade, and worth every effort [and it's still easy!] My boyfriend and I devoured half of the contents of the 9x13 pan in the first sitting. The rest made for awesome leftovers.

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7 users found this review helpful

Reviewer:

Angelika

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Silverdale, Washington, USA

Reviewed: Dec. 1, 2010

This was just what I was looking for. I had most of the ingredients and was looking for the perfect recipe. My whole family loved it! My kids even reheated it for a snack later on. The only change I made was I used fat free half and half instead of cream, which is what I had on hand and I did not add the optional green beans.

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Reviewer:

sandy

Cooking Level: Expert

Home Town: Hawthorne, New Jersey, USA

Living In: Fair Lawn, New Jersey, USA

Reviewed: Dec. 1, 2010

I followed the directions and this recipe did not turn out! And it tasted awful! I will never make this again.

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Reviewer:

tfilbey16

Reviewed: Nov. 30, 2010

Great recipe! We're snowed in, so I had to make do with what was on hand, but it still turned out delish! I used fresh mushrooms instead of canned, fat free half & half instead of cream, stone ground mustard instead of Dijon, and a 16 oz bag of frozen peas & carrots. Used my bread machine to make bread dough and dotted that evenly over the top. A deluxe homemade pot pie without the labor intense pie crust!

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10 users found this review helpful