Best pot pie recipe yet & I've used quite a few. Followed the recipe with only two substitutions - baby carrots for carrots & 1/2 cup Half & Half with added water instead of milk. Didn't like the looks of the boiled chicken but it tasted good, like the recommendation to use roasted chicken, instead. May try that and boiling vegetables in chicken broth, using two cups of it later in the sauce the next time. It did not turn out dry for me but I was worried the liquid was too thin when building the pie, apparently not.

Reviewed On: Feb. 26, 2012

Turned out incredibly well. Added salt, pepper, Italian Seasoning and rice. Used a can of fire roasted tomatoes. Accidentally forgot about the chicken broth and cheddar cheese. It all fit into 4 large red bell peppers. Baked for 40 minutes until a good portion of the skin wrinkled. Peppers were too large to fit into the muffin tins I had on hand but used the idea of open air vertical baking by standing them into small loaf pans. Will try it with the cheese next - didn't seem to need the broth, probably because I added partially cooked rice.

Reviewed On: Jul. 28, 2011

Quick, easy and it works great

Reviewed On: Feb. 9, 2010