Reviewed: Apr. 19, 2012

Easy, quick and delicious!

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cheesehead.jlb

Reviewed: Mar. 7, 2012

Sometimes I add a can of mushroom pieces. I love this recipe!

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sarahfromgeorgia

Cooking Level: Expert

Home Town: Wrightsville, Georgia, USA

Living In: Hephzibah, Georgia, USA

Reviewed: Mar. 6, 2012

Very easy and very yummy! I am going to try substituting Cream of Potato soup next time!

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jad370

Reviewed: Mar. 3, 2012

I used the frozen bag & Mrs Dash (thanks MATUCKER), wife seriously didn't believe I made it, thought I bought it. GREAT, SIMPLE & EASY

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dbr9025

Reviewed: Jan. 30, 2012

A nicely simple concept and easily altered to taste. I prefer less carrots and peas, so I put in frozen broccoli and cauliflower instead. Also I love Cream of Celery soup so I combined half a can of that with the Cream of Chicken soup. I mixed all that together in a bowl and added a healthy dose of black pepper. It's fabulous and easy to make. Also, I shred my chicken instead of dicing it. Makes it smoother to mix with the soup.

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Sara Rose

Cooking Level: Beginning

Home Town: Merkel, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Jan. 26, 2012

OMGoodness! this was the best tasting pot pie I have ever had. When I cooked my chicken, I seasoned it with celery salt and I used boneless chicken thighs instead of chicken breast. This was a quick and very easy recipe. I didn't need to change the recipe at all!! It was LOVED by all..even my 15 month old son!!

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LUV2COOK4RON

Reviewed: Jan. 9, 2012

Love how easy this is to make. I use cream of potato soup instead of chicken because I think the potato is more hearty. I also just get rotisserie chicken and use the leftovers for sandwiches. To cut back on fat, I only use a pie crust on top, but make sure to put a baking dish underneath to catch any "spillover"

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mailinh44

Reviewed: Dec. 6, 2011

for a quick and easy pot pie, this was good. I did bake the bottom crust for 10 minutes before adding everything to make sure it was crusty and added a few extra spices to jazz it up, but other than that, made as is. I typically prefer and more "homemade" pot pie with fresh veggies and a butter/flour roux, but on a busy evening when you need something quick and hearty, this was great!

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HAILA HILL

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

Reviewed: Nov. 16, 2011

I went directly by the recipe except I added: 1/4 tsp dried sage 1/4 tsp dried marjoram 1/4 tsp dried coriander 1/4 tsp garlic powder 1/4 tsp fresh cracked black pepper 1/4 tsp salt I had to bake mine a little longer to get the top to brown, but it turned out delicious! I will make this again!

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NomNomNom

Reviewed: Nov. 14, 2011

Delicious! I like to add a can of cream of mushrooms soup and a can of mushrooms also. Then it yields 2 deep dish pies! it was a hit at my church potluck dinner! I multiplied the recipe and easily fed 100 church members. Many of whom asked me for the recipe! :)

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