Great recipe! I used refrigerated crusts which required me to bake it longer than specified (maybe 15-20 min. longer). I also baked the bottom crust first for 10 min. as others suggested. Also, I used one can cream of celery reduced fat soup instead of cream of chicken and I also added the suggested amount of fat free milk. I used one box of frozen mixed veggies as well as a fresh chopped onion, garlic powder, dried thyme, basil, oregano, a touch of mrs. dash seasoning mix and a hint of cayenne pepper. Lastly, instead of chicken, I used leftover turkey sitting in my freezer from Christmas. Super easy and with the low fat soup and skim milk modifications it was on the healthier side. The only change I would make is add a little salt since the soup was blander than the full fat variety.
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Great recipe! I used refrigerated crusts which required me to bake it longer than specified...