ScienceFair Profile - (13915744)

cook's profile


Home Town: Kansas, USA
Living In:
Member Since: May 2009
Cooking Level: Expert
Cooking Interests: Stir Frying, Slow Cooking, Asian, Mexican, Indian, Vegetarian, Kids, Quick & Easy
Hobbies: Scrapbooking, Sewing, Gardening, Walking, Reading Books, Music
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Recipe Reviews 1 review
Slow Cooker Chicken Pot Pie Stew
Too much pepper!!! Had to add extra can of cream of chicken soup to cut the pepper a little. My husband said it was like a fire in his mouth. Next time a tsp of pepper or maybe not add any and season when we serve it. Unless you like a TON of pepper, cut that one way way back. Made this with a freezer meal group. We only used 2 bouillon cubes, used frozen diced hashbrowns for the potatoes (they won't turn gray, and no prep necessary), and added 3 c. water when cooked. Mine was far too runny to serve over biscuits, so they were just eaten with the soup. Aside from the pepper overload it was really good. And its a recipe I would consider making again, with that modification.

0 users found this review helpful
Reviewed On: Jan. 6, 2013

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