Reviewed: Sep. 22, 2009

These are good. I used crescent rolls to make the little pies, and they didn't look near as pretty as the pic. But they really are very, very good.

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Ingalyn

Cooking Level: Expert

Home Town: San Leandro, California, USA

Living In: Discovery Bay, California, USA

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Reviewed: Aug. 31, 2009

These were okay. I thought they were missing something though, as they were kinda bland.

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spoiled

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Reviewed: May 3, 2009

This recipe tastes similar to another on this site that is a whole lot easier to prepare! It was good, but I would rather prepare the one using the packaged crescent rolls.

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recipegirl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Rigby, Idaho, USA

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Reviewed: Apr. 19, 2009

Everybody loved and I was able to make ahead of time! I tried with pie crust but will try with different dough products. Good switch on a pot luck if everyone is bringing desserts.

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Baking Bunny

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Reviewed: Feb. 21, 2009

These were pretty good. I think I should have rolled the dough thinner. Make an impressive looking appetizer for a party.

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Katy Belle

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Reviewed: Jan. 19, 2009

Very good. I sauted the chicken in poultry seasoning and added chopped carrots then wrapped in uncooked tortillas. Even with not making my own crust they took forever! They were a little dry, but tasted very good. Next time I'll add some liquid to make more 'pot pie' like and will probably make my own crust, but will definitely be sure to start early in the morning.

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Strawberry

Cooking Level: Intermediate

Living In: Sedona, Arizona, USA

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Reviewed: Jan. 13, 2009

So easy and so so good. I did add a little goat cheese, just because I'm currently addicted to it. The only problem was that they looked so perfect that no one believed me that I made them!

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alysha

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Reviewed: Jan. 4, 2009

I never actually got to taste these as they just flew off the plate, but my husband loved them. I used celery salt instead of poultry seasoning. I baked them and then froze as suggested. Definitely a make again. Many Thanks.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Dec. 25, 2008

Well, they took FOREVER to make!! That's why I'm giving it four stars. They tasted good though... I didn't get to make the other stuff I was going to make because these took so long. I think next time if I do something like this I will just use chicken salad from the deli and some premade dough to wrap them in.

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Tabitha L.

Cooking Level: Intermediate

Living In: Augusta, Georgia, USA

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Reviewed: Dec. 23, 2008

Yummmm!!! I made this as it is written. I personally would not like to substitute the pastry part of this recipe unless I was in a hurry. These are a bit time consuming to make, but worth the effort. The pastry was so flaky with a melt-in-your-mouth texture. The filling was so flavorful! Everyone gobbled these things up and raved about them! Maybe next time I will roll the dough out into 2 logs and roll the mix up in those, bake it, then cut it into slices...that may take some of the time out of preparation! Thank you for the tasty recipe!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Dec. 14, 2008

I got great reviews on this but I thought the filling needed more flavor. I used pie crust, I minced the onion and I used and a pampered chef pastry press to make the crimp. I bought a whole rotisserie chicken which made it easier to prep the shredded chicken. The first batch took a little time prepare but the second took no time at all.

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Wendy L.

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Reviewed: Nov. 18, 2008

These were so good! I made them for a dinner party that I had recently. I've read the other reviews though and I'd like to offer a couple of tips for working with a butter pastry. First, make sure that your butter and water is very cold. I usually pop mine in the freezer for an hour or so before making the crust. Another hour or so in the freezer after you've made the crust is a good idea too. I didn't find these time consuming at all.

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Atriel

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

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Reviewed: Oct. 14, 2008

Made as written. This was just OK. We didnt hate it but we were not crazy about it either. It needed something just not sure what. Thanks anyway

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2 yummy

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2008

I was really impressed with the filling. Its a very rich food including the crust. I would suggest either cutting the salt to half or using unsalted butter in the crust. The fresh pastry is worth the time!

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Karisma

Cooking Level: Expert

Home Town: Twentynine Palms, California, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 15, 2008

My 4yr. old and I made this together-everyone loved them! I thought i made enough to freeze for later, but my husband and brother-in-law split the last one. I did use can biscuits rolled thin instead of making my own dough-next time going to try cresent rolls.

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foodyum

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Reviewed: Apr. 12, 2008

We love this so much, I make it for the main course! I am a horrible baker, but this dough is impossible to screw up.

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CooperCook

Cooking Level: Expert

Home Town: Algonquin, Illinois, USA

Living In: Creedmoor, North Carolina, USA

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Reviewed: Mar. 6, 2008

I thought these were good. They were a lot of work. I think the 2.5" cutter was too small...next time I think I'll try a 3" size or possibly larger. I put extras in the freezer, so hopefully they'll turn out okay when I thaw them later!

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RachtheBach

Cooking Level: Intermediate

Home Town: Jasper, Missouri, USA

Living In: New Lenox, Illinois, USA

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Reviewed: Feb. 25, 2008

I followed this recipe exactly and it was perfect! I did follow other peoples suggestion to chill the dough and that worked very well. I have 2- 2 year olds, 2- 3 year olds and a 4 year old and they all loved it (I did too)

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COSarah

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Reviewed: Feb. 6, 2008

surprisingly flavorful and very good! the pastry was really flaky and everyone said "they just melt in your mouth." however i can't help but wonder if the full cup of butter is necessary... next time i might try less butter. but they were really really good! give it a try!

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Sarah

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Reviewed: Jan. 12, 2008

I make something similiar to this pretty often. Instead of pastry crust, I use eggroll wrappers! I know it sounds crazy, but they turn out quite well. Secondly, instead of poultry seasoning and paprika, I use 1 1/2 tsp dried dill weed and a hearty dash of cayenne pepper. They are absolutely to die for! Nonetheless, I did try this recipe, and it was good too!!

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