Reviewed: May 15, 2012

We loved it! i only put half of the thyme leaves salt and pepper to tast More then recommended I used 'no chicken chicken' rather then vegetable broth, cut veggies into smaller pisces, used 6ish tablespoons grated Parmesan cheese and 1 (8 ounce) can Pillsbury® refrigerated butter crescent dinner rolls

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Reviewer:

inouno

Reviewed: Apr. 2, 2012

YUMMY!

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Reviewer:

nikkigramms

Reviewed: Feb. 20, 2012

Excellent! But I thought that 3 tablespoons of parmesan cheese was not enough. I added a little bit more.

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Reviewer:

pulpfiction267

Cooking Level: Intermediate

Reviewed: Dec. 10, 2011

I didn't like this combination. I cooked it for the allotted cook time, and it was still doughy when we were getting ready to eat. I put everything back in the oven, cooked for another 18+ minutes - and it still wasn't crispy. The dough gave the pot pie a flavor that was a little too sweet for my taste. My husband didn't think it was too bad - I picked the veggies out and ate those. I think I will probably try a pie crust the next time we attempt to make a pot pie.

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Reviewer:

brnnlisa

Reviewed: Nov. 11, 2011

Awesome results!

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Reviewer:

amclaurin

Reviewed: Sep. 29, 2011

I'm new to "cooking" and found this recipe really easy to use. Made a few adjustments as I didn't have everything exactly: --Didn't have potatoes ready at home, so skipped the spud and just added frozen vegetables with lots of corn. --Surprise, surprise, also didn't have veggie broth so used beef broth instead. Added a nice flavor. --Added Trader Joe's frozen chicken. No longer vegetarian but that's OK too. --Skipped the crescent roll tin and opted for the puff pastry sheet, lined a casserole dish (after spraying with olive oil spray) and popped it in for about 30-35 minutes until the top was crispy. Great recipe, obviously made a lot of adjustments but was fun to experiment. Highly recommend!

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