Reviewed: Jun. 17, 2013

Wonderful! The only change I make is grilling heavily seasoned chicken thighs and breasts. My kids Hate the smell of boiling chicken lol.....I have to agree. I am teaching my eldest Son this recipe to cook at the Fire Station....Thank you!!!

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Reviewer:

kellyk

Reviewed: Jun. 17, 2013

We loved this recipe! The BEST Chicken Pot Pie I ever had!!! We made a substitution with the chicken. We had some leftover Tequila Lime Chicken that I grilled out 2 nights before, browned just right with a good caramelized coat. Cubed it, and added uncooked frozen peas to the mix just before putting it together between 2 home made pie crusts. The peas were still crunchy and a brighter green just how I like'm. We'll definitely make this one again!! Enjoy:-))

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Reviewer:

Semorado

Cooking Level: Expert

Home Town: Cape Girardeau, Missouri, USA

Living In: Grand Junction, Colorado, USA

Reviewed: Jun. 17, 2013

I have never reviewed a recipe before but we absolutely loved this! Next time I will mix the peas with the boiled chicken, carrots &celery. They got a little mushy when boiled 15 minutes. Other than that, fabulous.

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Reviewer:

Gayanne

Reviewed: Jun. 17, 2013

This is the best Chicken Pot Pie ever!!! My son had been asking me to make this, so i found this recipe, read some reviews and it was a huge hit!

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Reviewer:

abreault

Reviewed: Jun. 16, 2013

This is ridiculously easy and works well with turkey. I've made this 4 times and haven't screwed it up once and is fantastic as leftovers.

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Reviewer:

Lissa

Reviewed: Jun. 16, 2013

Awesome recipe! The only variation I made was that I used a 9 x 13 inch glass baking dish rather than pie pans, and bought extra pie crust so I could stretch and mold it as necessary, but it otherwise went over well with the family! They loved it! Thanks! :-) *it also helps if you marinate the chicken, I used some pre-marinated chicken that I'd made garlic-lime chicken fajitas from the day prior. My kids are generally picky eaters, bit in this case, it was a hit!

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Reviewer:

KatieDid

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jun. 14, 2013

cook it all in one pan, add your own spices, meats and veggies. delish.

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Reviewer:

tashatrost

Reviewed: Jun. 13, 2013

Made this tonight using most of a rotisserie chicken. Since the meat was already done, I thawed 1/2 pkg frozen veggies in a skillet, added sliced celery, then added chicken and chicken stock instead of water. Due to allergies, I didn't use onion, but it tasted fantastic using the homemade gravy! This is now my number ONE chicken pot pie recipe. 10 stars!!

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Reviewer:

Johanna WISHES she were a

Cooking Level: Expert

Reviewed: Jun. 12, 2013

This recipe was a last ditch effort for dinner that end up tasting very good! I made a few adjustments to utilize the ingredients I had in my kitchen. I used corn instead of carrots, & believe it or not canned chicken from Costco! (I'm not a big fan of canned foods either but it worked great). I end up warming up the veggies & adding the chicken last minute. I also cooked the remaining ingredients in a separate pot. Instead of pie crust which was nowhere to be found in my house I used Pepperidge Farms Pastry sheets. They were cut up to fit my four small glass containers. I prepared them as suggested & cooked them for about 25 minutes. No need for extra sauce as there was plenty. I cleared the table with empty plates! Good Luck.

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Reviewer:

MI Gal

Reviewed: Jun. 11, 2013

This was fantastic. People say it's too dry. Even my husband said it was too dry, but then he said "But I like it soupy" If it's soupy, then the crust will be mushy. I thought it was perfect. LIttle note: Try using the "Never Fail Pie Crust II" That's the crust I used for this and it was so perfect and flaky and didn't get soggy at all.

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