Reviewed: Nov. 30, 2009

Not fantastic, but good. I will only make again with alterations. The soup/sauce was kind of blah. I much prefer a more gravy-like sauce. Three stars mainly for ease and convenience.

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Reviewer:

JustinaKay

Cooking Level: Intermediate

Reviewed: Nov. 29, 2009

This was delicious...I cooked my own chicken breast and seasoned it with poultry seasoning, garlic powder, salt and pepper. I also chopped a little onion and sauteed it with the veggies. Will definitely be putting on my regular rotation. Thanks!

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Reviewer:

Wendy's kitchen

Reviewed: Nov. 29, 2009

I just used this with left-over turkey from Thanksgiving... It was great and quick. didn't change anything except the Turkey!

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Reviewer:

Deborah

Cooking Level: Beginning

Reviewed: Nov. 29, 2009

This was a GREAT RECIPE! I made it several days ago and it turned our fantastic. I added some additional seasonings that brought out the flavor. I can't wait to make this with leftover turkey.

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Reviewer:

Sweet CeeCee

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Petersburg, Virginia, USA

Reviewed: Nov. 28, 2009

This is easy, a great way to use leftovers, and a good way to finish the ends of the bags of veggies in the freezer. It is easily tailored to your family's likes. I made it with leftover turkey from Thanksgiving; used one can of soup, and leftover gravy instead of second can of soup and milk; used frozen onions, carrots and peas, and a bit of borccoli because that's what needed to be used up from the freezer. I also put a pie crust on the bottom because I had one leftover from making the Thanksgiving pies. It was a bit salty, so I suggest low sodium soup.

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Reviewer:

HANNAHKATE

Reviewed: Nov. 26, 2009

Easy to make, and my daughters both liked it. I used cooked boneless skinless chicken breasts instead of canned chicken. The recipe does not specify what to cook the frozen vegetables and chicken in, so I cooked them in the liquid from cooking the chicken. I found it quite runny when done, so I added 2 tbsp cornstarch dissolved in water to thicken it a bit. Also, at the temperature specified, the biscuits would have been burned by the end of the baking time. When I looked at them at 20 minutes, they were done, so I left the pie in the oven but turned the oven off for the last 5 minutes. Thanks!

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Reviewer:

susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

Reviewed: Nov. 25, 2009

this was good but not the best. nest time I will not use biscuits. too much bread. next time I will use a pie crust.

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Reviewer:

Rosella

Cooking Level: Expert

Reviewed: Nov. 24, 2009

I thought this was a great, last-minute recipe! My husband, mother in law, and 4 children loved it. The only change I made was to put it in an 8X11 rectangular pan, and I rolled out a tube of crescent roll dough over it. It was wonderful! I will try it again with biscuits, but this was what I had on hand.

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Reviewer:

momof4boyz

Reviewed: Nov. 24, 2009

Just enjoyed this recipe! Fantastic! and super easy! Will definitely make again.

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Reviewer:

Jess

Reviewed: Nov. 24, 2009

this was really good, altho i changed it a bit: i had skinless/boneless chicken thighs to use up, so cut them into chunks, used cream of celery (low fat) and cream of chicken soups, added a bit of garlic powder, poultry seasoning, and chicken soup base, then topped it with crescent rolls (from a tube) laid flat (i had them to use up)---it was fantastic! my husband went up for thirds: a sure sign of a hit!

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