Sister Schubert's® Chicken Pot Pie with Bread Topping Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Dec. 1, 2010
I followed the directions and this recipe did not turn out! And it tasted awful! I will never make this again.
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Reviewed: Nov. 30, 2010
Great recipe! We're snowed in, so I had to make do with what was on hand, but it still turned out delish! I used fresh mushrooms instead of canned, fat free half & half instead of cream, stone ground mustard instead of Dijon, and a 16 oz bag of frozen peas & carrots. Used my bread machine to make bread dough and dotted that evenly over the top. A deluxe homemade pot pie without the labor intense pie crust!
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Cooking Level: Expert

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Photo by Katie Compton
Reviewed: Nov. 14, 2010
with a few modifications this was a great meal. I felt it was a little heavy on the thyme i think a 1/4 tsp would have been just right. I added 1/4 tsp of marjoram (dried) and did a puff pastery crust, 400' oven for about 20mins. Will definetly make this again. Little idea, make the mix and put in a ziplock container or baggy and freeze it. have puff pastery on hand and when your ready, defrost it and assemble. Happy cooking!
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Photo by Katie Compton

Cooking Level: Expert

Home Town: Longview, Texas, USA
Living In: White Oak, Texas, USA
Reviewed: Sep. 29, 2010
This was really good. I did not have dijon mustard and used ground mustard instead and it was delish! It is rather time consuming and involved for a pot pie recipe but I think it's worth it.
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Cooking Level: Intermediate

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