Reviewed: Mar. 16, 2012

I've made this twice and we like it better without thyme...was too overpowering. I made it with 1 can each of cream of potato and chicken. Delicious! Even my picky 3-year-old loved it!

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2 users found this review helpful

Reviewer:

JENNIREESA

Cooking Level: Intermediate

Home Town: Binghamton, New York, USA

Living In: Marietta, Georgia, USA

Reviewed: Mar. 6, 2012

This is so good!!!! I have made this about three times. I only make a couple of changes, 1 tsp of pepper (i like a little kick) and 1/2 tsp of garlic salt.

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Reviewer:

yeya

Reviewed: Mar. 4, 2012

A 'do again' from my wife.

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Reviewer:

Alan

Reviewed: Feb. 6, 2012

I needed a starter recipe & this was great for that. I made some changes so that I could call it my own- Started with only a pinch of thyme. I used 1 whole can of cream of chicken & 1 whole can of cream of potato. Also added diced potatoes, used both canned & fresh. I added a bit of season salt or poultry season to the chicken. I have used both canned & frozen vegetables, both work great. I brushed the top with egg whites, which made it perfectly flaky! I did not place the pie on a cookie sheet & turned out perfect. My family loves it! Thanks for a great start!

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Reviewer:

elabbi

Cooking Level: Intermediate

Reviewed: Feb. 3, 2012

So good! My boyfriend has been asking for it every night for the past week (I'm waiting to make it again so we don't burn out on it)

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Reviewer:

ivyvines60

Reviewed: Jan. 31, 2012

it was ok needed more soup, it was a little dry

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Reviewer:

leesa

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Living In: Quartz Hill, California, USA

Reviewed: Jan. 27, 2012

Didn't have enough flavor for my taste. I think the cream of potato should have been omitted and a cream of celery added

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Reviewer:

brenda

Reviewed: Jan. 4, 2012

It was good. I wish there had been a little more information in the ingredients section as well at the directions. I didn't use a cookie sheet or tin foil. I used fresh veggies, boiled. I also baked it at 425 degrees for 35 minutes. I found another pot pie recipe on here that seemed similar and those were their baking instructions so I figured it would be fine. No need to wait 60 minutes. If I make this again, I would reduced the amount of cream of celery (adding more cream of potato) and maybe the thyme. It was just a bit strong.

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Reviewer:

Kirstin122

Reviewed: Dec. 19, 2011

Unfortunately, I used pie crust instead of puff pastry. The texture, taste, etc., would have been greatly improved.

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5 users found this review helpful

Reviewer:

deb m.

Cooking Level: Intermediate

Reviewed: Dec. 17, 2011

I decided to try this recipe for my high school speech team potluck after eating an amazing version of chicken pot pie at Mel's Drive In, and i am happy to say that most of this dish disappeared quickly (although it may have been part of the fact that it was the only hot dish there. What can i say - high school students+potluck = not Iron Chef). I used one can each of cream of chicken and cream of mushroom, can of corn and cut up green beans, and that red box of pie crust. It was pretty good and easy, looked like it took a long time and pretty delicious. I would not make this again for my family, but if there was another potluck, sure, because its fairly cheap and looks like it took a lot more effort than it really did :] If i would make this again I would add more salt to the chicken mix.

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6 users found this review helpful