Reviewed: May 14, 2013

It's easy and quick. The trick is to get the other pie crust on top without tearing. I trim off the edges and drop it onto a piece of wax paper. Then it is easier to get it on the pie neatly.

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Reviewer:

Belda

Cooking Level: Expert

Home Town: Brunswick, Georgia, USA

Living In: Ellwood City, Pennsylvania, USA

Reviewed: Mar. 3, 2013

I too am giving this recipe four stars, but only because I changed it slightly. I use *two* cans of Campbell's Cream of Chicken WITH HERBS soup. With that and some ground black pepper, I don't need to add any other spices. This recipe is really delicious; a quick and easy comfort food that my hubby loves. I'm sure improvising with vegetables is fine as well.

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Reviewer:

Hutney

Reviewed: Feb. 23, 2013

This was wonderful, and I will make it many times again. I followed the suggestions the reviewer CCOTINO wrote. I also added a diced serrano pepper for added flavor. I always use Pillsbury rolled pie crusts and roll the bottom crust a little thinner. That way my pot pie is more filling and less crust.

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Reviewer:

SouthwestHiAltCook

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Pueblo West, Colorado, USA

Reviewed: Jan. 30, 2013

A great recipe that is super easy. My wife raved about it and my girls kept asking if I made it. One even told me I had bought it already made. I used cream of celery and it turned out great.

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Reviewer:

mrfrank65s

Cooking Level: Intermediate

Home Town: Bartow, Florida, USA

Living In: Oxford, North Carolina, USA

Reviewed: Dec. 11, 2012

So easy and very good! I put a little egg wash on the top of the crust before baking....turned out beautiful. Will be making this again.

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Reviewer:

EllieKat

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Conroe, Texas, USA

Reviewed: Dec. 9, 2012

Great recipe, super easy to make

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Reviewer:

kyrab

Reviewed: Dec. 6, 2012

I made this recipe after Thanksgiving 2012, using leftovr turkey. I used half a bag of frozen mixed vegetables and otherwise followed the recipe exactly. It turned out great. I used refrigerated pie crust, two of them. I did not bake the bottom crust for 10 min. as some suggested, and next time, I will do this, to keep it from getting soggy. I brushed beaten egg over the top crust halfway thru baking, and boy did it look professional. This would also be a good way to use leftover cooked chicken from chicken soup. I use a small whole chicken for soup and always have too much meat left.

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Reviewer:

Barbara M.

Cooking Level: Intermediate

Home Town: Westbury, New York, USA

Living In: Flushing, New York, USA

Reviewed: Nov. 11, 2012

I like to use cream of potato

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Reviewer:

audrey

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

Reviewed: Nov. 9, 2012

What I ended up doing different was adding a twist into the recipe. Instead of mix vegetables, I used sliced stalk of celery, small bag of mini carrots. I didn't cut up carrots used them whole for flavor. I gave addition of sliced onion and chicken broth along with the milk combination thickened everything nicely. Everything was cooked together on stove top then placed into the two deep dish pies. I then made slits into top of each deep dish pies before placing into the oven; 350 for 30 minutes. Watch carefully since ingredients are cooked. Crust just needs to be golden brown then it is complete. Enjoy!

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