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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I was pleased with this recipe, having grown up eating homemade, store-bought and restaurant...