Reviewed: May 11, 2013

This was great . its extremely good . I didn't add any salt or pepper while cooking . Used two cans of cream of chicken as the recipe indicates and one small can of cream of celery . used maybe 8 potatoes .cooked the breasts whole and shredded at end and also added some shredded turkey I had frozen . Very easy and very good . Cut potatoes and baby carrots in bite size pieces .

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Reviewer:

raven2012

Reviewed: May 10, 2013

My family enjoyed this recipe once the garlic salt, celery salt and chicken bouillon cubes were replaced with Tony's seasoning, 1/2 to 1 teaspoon of poultry seasoning, minced garlic, chopped onions/parsley and 1 cup of low sodium chicken broth. This one is a keeper!

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Reviewer:

bdimiterch

Reviewed: May 10, 2013

I agree with those who said it was too salty. Garlic powder for garlic salt would work, and I'm not sure that the celery salt adds that much. And a TABLESPOON of black pepper? WAY too much. Start with a TEASPOON and go on from there.

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Reviewer:

zxprof

Reviewed: May 9, 2013

It was a very good "all in one" meal. Had to make some changes because of what I had on hand. I used four skinned leg quarters and put them in the bottom of the cooker. In a large bowl, I mixed all of the other ingredients (changes were: 2 lbs red potatoes, 1 cream of chicken, 1 cream of mushroom, 1 chicken bouillon cube, 1 teaspoon pepper). All of the other ingredients used were as listed. After 5 hours I added 1/3 bag of mixed veggies because that was all I had. It still turned out wonderful. I think using 2 cans of cream of chicken would be better than what I did. Love the quick convenience of the recipe!

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Reviewer:

gtyyup

Cooking Level: Intermediate

Home Town: Hillsboro, Oregon, USA

Living In: Princeton, Oregon, USA

Reviewed: May 9, 2013

Used a cup of chicken broth instead of the bouillon... but the pepper was crazy. Try a tsp instead, maybe.

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Reviewer:

Bruce Mitchell

Reviewed: May 9, 2013

I think the one tablespoon of pepper should have been one teaspoon because I put i/2 tablespoon and it was way too peppery!

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Reviewer:

aprilhoule

Reviewed: May 8, 2013

Too much salt. I also don't like to use canned anything because of BPA. Too many of the recipes on here rely on canned soup instead of making your own gravy. There are too many additives in the canned soups. This recipe is ok but I made my own gravy and left out all the salt and pepper (I don't like pepper at all). I also left out the celery because the chicken pot pies I ate growing up did not have celery in them (not really fond of a strong celery taste).

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Reviewer:

robertbb99

Cooking Level: Beginning

Home Town: Hollywood, California, USA

Reviewed: May 8, 2013

Way too much salt. Garlic salt AND celery salt? Plus the saltiness of the bouillon? Will use garlic powder. Oh, sorry. I have not tried this yet but will definitely tweak it. The picture looks good!

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Reviewer:

Peggy

Reviewed: May 8, 2013

I followed the VIDEO recipe almost to the letter and this was really excellent! That is, I used only one bouillon cube, one teaspoon of pepper and I used garlic powder in place garlic salt. (Even with those changes it was still fairly salty, which was just fine for our taste buds, but some might want to cut down even more on the salt by eliminating the celery salt. ) Was really really easy, no fuss -- I served over those Pillsbury type bake in the oven biscuits that come in a tube. Yum!

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Reviewer:

VickieB

Reviewed: May 8, 2013

I like everyone else made some changes, but it turned out good. I did not add any of the 'salts', I used sodium free bouillon, added minced garlic and an extra can of cream of chicken soup. I also added some chopped onion. Also, I did't have any carrots, so I have canned and I will add them before serving.

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