Reviewed: Nov. 8, 2009

This was so good! I added just a few chopped onions and two potatoes that I had peeled, cubed, and boiled. I also used a lower fat cream of chicken soup and low fat cream cheese. It was very easy to make, and perfect food for a chilly day!

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Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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Reviewed: Nov. 1, 2009

I enjoyed this version of pot pie, but I think the cream cheese should be cut back to about 4 oz. It overwhelmed the other flavors. I used cream of mushroom instead of cream of chicken and added some additional poultry seasonings and sauteed onion (or mire poir mix - carrots , celery & onion). Overall it still tasted pretty bland. Perhaps you need to use the cream of chicken soup to stand up to the 8oz of cream cheese? I'll probably try it again, but I'll continue to look for a better recipe.

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KHUDLOW

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Reviewed: Nov. 1, 2009

Great quick meal for a busy day and kids will really love it. My girls both begged for 2nds...what a great way to get some veggies in! I did add oregano for flavor. Definitely a keeper!

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dhi

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Reviewed: Sep. 30, 2009

I followed the recipe exactly but used fresh carrots, potatoes and celery which I precooked. The taste of the pie was overwhelmed by the cream of chicken soup. Won't be making this again.

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mrstrii

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Reviewed: Sep. 28, 2009

I can't tell you how much we LOVED this! I made minor adjustments by using peas and corn in one pie and just corn in a second and a diced baked potato in each. Everything else was made to recipe and I honestly wouldn't change a thing. I have already been told I need to make this again- soon!

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TamiB

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Reviewed: Sep. 19, 2009

One word: Extraordinary! This is the best pot pie I've ever made. I followed the recipe but made a few small changes. I used frozen I had on hand: carrots, corn niblets and green beans. I sauteed some onion and added it as well, and since the reviews all seemed to concur on this-I used cream of mushroom in place of cream of chicken. It was spot on. I noticed some didn't find the cream cheese necessary, but I used the amount the recipe stated and found it perfect-rich and decadent. If you would like it lighter-I would say leave out the cream cheese.

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bleu

Cooking Level: Intermediate

Home Town: Manchester, Iowa, USA

Living In: Marion, Iowa, USA

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Reviewed: Jul. 17, 2009

I followed the recipe as is and it was GREAT!

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Marina

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Reviewed: Jul. 10, 2009

Excellent recipe. I doctored it a bit for our preferences. I used fresh carrots, potatoes, and onions- sauted in garlic and butter. I added black pepper, celery flakes, and poultry seasoning. I cooked up chicken thighs and shredded the meat off the bone. I used all of the cream cheese and soup. It turned out phenomenal! Even my toddler cleaned his plate. Definitely a keeper in our menu.

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Jamie

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Reviewed: Jul. 6, 2009

Thanks for the recipe my husband has just finished it and really enjoyed it, and he knows pie - we call him the pieman ha ha ha, I added some chicken seasoning whilst cooking the diced chicken and he said this was a lovely added taste and I also added onion and a few mushrooms to the usual mixed veg. Thats the great thing about this recipe you can just add whatever you have handy, as this was the first time I have ever tried to make a pie I'm well pleased with the result and am looking forward to making more pies and more recipes from this site!

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faye

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Reviewed: May 6, 2009

We all loved it. I added the whole 16 oz bag of vegtables, 1/2 sauteed onion & black pepper but it really does need more spices to be absolutely great. Next time I'll use 1 whole onion, some sage or thyme

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SML678

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

Oh My Gosh! So good. I was amazed at how simple this was. This pie tasted like a lot of love and care was put into it but really, it was just a lot of pre-made items.

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renrimes

Cooking Level: Beginning

Home Town: Tacoma, Washington, USA

Living In: University Place, Washington, USA

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Reviewed: Jan. 25, 2009

Absolutely delicious. So easy. Cut cream cheese in half. Added 1/2 tsp each of sage, thyme, a cup of fresh sliced crimini mushrooms and a couple pinches of salt and black pepper.

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Verveinite

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Reviewed: Jan. 13, 2009

couldnt be any easier to make. It was very rich and delicious. Different from your typical chicken & gravy pot pie, but still very tasty.

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Jenna Bailey

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Reviewed: Jan. 8, 2009

Absolutely good and easy to make. I made this for dinner tonite, and the kids loved it. Vegitables and all. I used 1 can of cream of Mushroom soup instead of the cream of chicken, and it turned out great! This is a good, inexpensive dish! I am definitately added it to my dinner cycle.

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Young Mom

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Reviewed: Dec. 30, 2008

Tried this recipe for the first time tonight. I loved it and so did my boyfriend. He actually said that I will have to make this again real soon. Very creamy and tasty.

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irish

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Reviewed: Nov. 9, 2008

I must say, this is the same recipe I have used for over 15 years. I didn't know anyone else used cream cheese! The only difference I add to mine is a dash of poultry seasoning and I do not put crust on the bottom, only because it ends up soggy. I place mine in a glass caserole dish and place premade pie crust on the top. I usually make some biscuits and serve the biscuits for those who want more bread. THIS IS TRULY THE BEST Chicken pot pie and the easiest one to make also.

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MSHELLZ2U

Cooking Level: Expert

Home Town: Chester, Virginia, USA

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Reviewed: Jun. 10, 2008

Excellent! Definite comfort food. Here are the changes I made. I marinated my chicken in buttermilk, then sauteed and cubed. I used 1 can of condensed chicken and mushroom soup, added 1/3 cup of buttermilk to the mixture. I only had fresh carrots on hand so I cut and boiled them and added frozen peas. I used the entire 8 oz of cream cheese.

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AK Serena

Cooking Level: Intermediate

Living In: Eagle River, Alaska, USA

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Reviewed: Jan. 9, 2008

I was pleased with this recipe, having grown up eating homemade, store-bought and restaurant pot pies, this one was a real contender for the top spot. I prepared mine using deep dish pie crusts and was able to utilize the full 16oz of frozen veggies. I also added about 2 Tbs of dry sherry and 1/2 of a large onion to the recipe. I should also note that I used left over chicken from the "Savory Roasted Chicken" recipe posted on this site. Using plain chicken would have required salt and pepper, and possibly other seasoning.

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AKrause

Cooking Level: Expert

Living In: San Ramon, California, USA

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Reviewed: Nov. 18, 2007

BIG hit with adults and kids. I left out the veggies, and served some on the side. VERY creamy. Thanks for the great recipe! I know this will be a favorite from now on.

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