Chicken Pot Pie I

It was good, but very bland. After following feedback from other reviewers, I added 1/2 cup of milk, and used low fat soup - these made for a great consistency. I used corn and peas, but next time I'll try adding try mushrooms and carrots with it. I'll also add 1/2 tsp. of marjoram, 1/4 tsp. of salt, onion flakes, and a dash of parsley to spice it up. Very easy, and worth keeping!

Easy as pie!!! Everyone loved it!!! Followed a few suggestions though, used 2 cans of soup and 1/2 cup of milk, added spices: salt pepper, galic powder, onion powder, oregeno, and parsley. Will make again!!!

Wow! This was delicious! It was so easy that I had to try it and knew it would be good, but I didn't expect it to be great. I did add one extra can of soup (I used 1 cream of chicken and 1 cream of celery). I also used frozen veggies - carrots, peas & corn - instead of canned (I just boiled them for a minute in the chicken stock leftover from cooking the chicken). I will definitely use this recipe over and over again. Thanks!

I made my own crust, used a can of cream of chicken and a can of cream of mushroom, and then used frozen veggies. I also added some salt, pepper, a little garlic powder, thyme, and some Lawry's seasoned salt. Really easy, and turned out great. My whole family loved it.

Wow...I've attempted chicken pie before and had terrible results but not this time. Delicious!! I made a ton of tweaks, so many that I'm not sure if what I made is really the same recipe anymore. I heated two cans of soup (cream of chicken and cream of chicken with herbs) thinned with some milk and stock and made an additional sauce with 1/3 cup butter, 1/3 cup flour (whisked together and cooked for 2 minutes), 1 and 3/4 cup chicken stock, 3/4 cup milk, salt, pepper, celery seed and fresh thyme. I wanted to be sure I had tons of gravy. Once I mixed all that together I reserved a third of it to top the pie and mashed potatoes with. I cook up a chopped onion, 3 ribs of celery and 3 shredded carrots in some butter. I then sliced up a roast chicken and boiled and chopped up 2 potatoes. I threw all that in along with a can of peas. Now I had enough for two pies. I put 1/2 the filling in the freezer for next time. Used 2 deep dish ready made crusts. One I poked holes in and flashed baked for 10 minutes at 350 and the other I used to top it all, giving it an egg wash and cutting some holes in the top. Cooked at 350 until golden.

Followed exact directions but did add two cans of cream of chicken soup instead of one...DELICIOUS! This will be a regular dish in our home.

I just did not like this recipe. It would have been alright if I had used fresh vegetables. The problem was the canned veges, they made it taste awful. My husband thought it was ok but I couldn't eat mine. I doubt I'll ever make it again.

Wow! This was delicious! It was so easy that I had to try it and knew it would be good, but I didn't expect it to be great. I did add one extra can of soup (I used 1 cream of chicken and 1 cream of celery). I also used frozen veggies - carrots, peas & corn - instead of canned (I just boiled them for a minute in the chicken stock leftover from cooking the chicken). I will definitely use this recipe over and over again. Thanks!

This recipe was not bad for a weeknight supper, however it was definetly nothing really special. I thought that it tasted like eating a can of soup with chicken and vegetables in it. I like lots of sauce in my chicken pot pie and I felt that 1 can of soup did not make enough sauce for the pie. I added an extra half can and I think next time I will add fat free sour cream instead of the extra soup and a few tablespoons of white wine. I think I will also try making it with puff pastry. I also added about 1/2 tsp garlic powder and 1/4 tsp onion powder and some fresh ground pepper. I used the half fat soup and I feel this worked well.

I found the a lot of these reviews to be incredibly rude and condescending. For one thing, most reviewed something they DIDN'T COOK! That is a huge pet peeve for me. There are plenty of people that appreciate the ease of this recipe and I'm one of them. I have tried this and during the winter it's a go-to recipe for me and my family. I do replace the canned vegetables with frozen or fresh vegetables, but follow the rest of the recipe exactly. I usually make 2 at once and freeze one. With a full time job and a family with limited time, I think this recipe is a winner and doesn't make whoever created it "lazy". Thank you Sharon for posting it and know that not everyone shares the feelings of the opinionated reviewers who are reviewing something based on their own 'nose in the air' mentality

I'm always looking for new chicken recipes, and I was skeptical when I found this one. I made it last night and it was excellent. I tweeked it a little: I added 1 can sweet cord 1 big handful of sweet baby carrots 1 large potato (diced) a few shakes of celery salt and pepper a few shakes of dehydrate onion 4 cloves of roasted garlic (sliced thin) It was EASY and yummy!

I like to try the recipes as presented but found this quite bland for our taste and would give it 2.5 stars. The 2nd time I made this dish I made my own cream of chicken soup (recipe from here) I added fresh thin sliced carrots, frozen petit peas, red bell pepper & baby spinach. I spiced it up considerably with spices to our taste and added some green parsley from my garden. Awesome and the end result 5 stars

Simply great! I used 2 chicken breasts because I was only serving for 2, then I cut the raw chicken into small pieces and then put into 1 can of boiling chicken broth with added spices for taste. Let simmer until all the way cooked. In another pan I boiled mixed frozen veggies. Then I combined chicken, veggies, 2 cans of creme of chicken and a small amount of broth. Added more spices for flavor. Then I used a box of pillsbury crust and followed directions on the box. I baked bottom crust for 8 min first before adding mixture. Added the mixture and top layer of crust and baked for about 25 min. (Everything was cooked already so it shortens baking time) During the last few min of baking I brushed on a beaten egg to crust to make golden brown. So good!

So, of course I tweaked the recipe.......used 2 cans of cream of chicken plus 1/2 can chicken broth, 1 bag of frozen mixed vegies that I boiled in seasonings first. Added trader joe's 21 spice salute and some extra poultry seasoning and dill.........Really, Really Good......I will most certainly make this again...... So simple....Try it....just add some seasoning.

It was a simple yummy meal although I must say I had to season it up!!!! but it was good my whole family loved it!!!

As written I give it a 3 star. It is a good recipe. I usually don't make recipes that call for cans of soup. However this one looked quick and easy, so I tried it as written and I did find it to be a bit bland, for my taste, however all good cooks take a good recipe and make it better (according to their tastes and make it their own) The version I made last night was made with these changes - 2 cans of chicken - 1 can of cream of celery - 1 cup of chicken gravy (made from the powder stuff - poultry seasoning- pepper - fresh cut carrots, diced potatoes -parsnips and green beans, parboiled. I mixed everything in together and poured it into the pie crust and baked it for about an hour. I used Pillsbury pie crust. This tasted as wonderful as it smelled. Thank you Sharon for sharing such a good recipe that is so versatile and easy!!!! Update: January 2013. I made this again last night. This time I roasted potatoes, onions, parsnips and carrots and 3 diced chicken breast on my stone baking sheet. I drizzled them all in olive oil and seasoned with poultry seasoning - garlic and onion powder salt and pepper. I only roasted them for about 30 minutes at 350. I then took 1 can of cream of celery and 1 can of cream of chicken added them to 2 cups hot chicken gravy as stated above. Poured veggies into sauce - stirred well and poured sauce into 2 pie shells. I made one pie for company and froze the other. Heavenly pie!

Very bland recipe - if you steam the chicken with a little bit of water/chicken bouillon, garlic, onion, pepper, thyme, rosemary, sage, basil and fennel, you have a great start. I advise using fresh or frozen veggies to eliminate all the sodium that is in canned veggies. With that said, you have a wonderful dish that was worth the extra effort!

I have to say that I am growing weary of the number of 'recipes' that are little more than opening a few cans and adding some meat. I rated this 'list of instructions' as a 2-star so that I wouldn't throw off the average rating too much, but honestly, combining canned vegetables with a can of condensed soup and some boiled chicken sounds disgusting, and I certainly don't need to look up a recipe on the internet to throw it together. At least use fresh veggies, chicken stock, some onion, celery and carrots, add some spices, and wine. I simply don't understand how a recipe like this can get so many rave reviews... if you have to change the recipe to make it palatable, then its your recipe that deserves the accolades, not the original.

This recipe was quick and easy! Everyone loved it, I made 2 pies and for both used canned peas and corn and added cut carrots. In the 1 pie I used 1 can cream of chicken and 1 can chicken gravy. In the other I used 1 can of campbells chunky broccoli and cheese soup that had potatoes in it. Also added garlic powder to both. They were amazing!!!

This was a great base recipe. I've never made chicken pot pie and it turned out great! I first cooked the chicken in onion and garlic and used all fresh vegetables, except the canned peas. I also used 1 can of cream of chicken and 1 can of cream of mushroom. My family loved it!

It needed more moisture..Will make it again but with 2 cans soup or a thickened chicken base..

This is a really good base recipe. I added a few important things and made this a 5 star! I started out making a bechamel (white) sauce. Melt 3T of butter in a heavy bottomed pot and add 2T flour. Cook that together for a couple of minutes and then add milk, salt, and pepper until you get to a consistancy you like. Then I added 2 half inch slices of Velveeta (diced) to the sauce and let it melt and stir. In a skillet I sauteed some diced onions, a little garlic and some chicken thigh strips. After the chicken was browned I added some broccoli florets. In the meanwhile I added a can of cream of chicken soup, a little more milk, and 2 cans of mixed vegetables to the cream mixture. In a 9x13 dish I poured the chicken and broccoli mixture in. After spreading it with a large spoon I then poured the cream mixture over the chicken. Lastly I took a container of grande biscuits, sliced them all in half horizontally and topped the dish. Put it in the oven at 385 and baked til the biscuits were golden. OMG yummmmmm. I'm begged to make this at least once a week. Very light on the pocketbook too!

Try this with a can of cream of mushroom soup instead of the cream of chicken soup- yum! Also in a pinch canned chicken (found near tuna fish) will work as a substitute and save you a lot of time.

I was pleasantly surprised by this recipe. I have never made a "quickie" chicken pot pie in my life. I always cook mine from scratch. But I was looking for ways to use up some leftover chicken and a refrigerated pie crust purchased from the "reduced" section at the local grocery. I stumbled across this recipe. So, I thought "Why not?" This is one of those recipes that should be entitled "chicken pot pie your way." As with all recipes, I tweaked it a bit to make it my own. And this one turned out fabulously. After reading the reviews, here's what I came up with: Mixed soup with milk in a large bowl, per some reviewers. Added a generous splash of white wine, 1 chopped onion and 1 potato,cubed.Followed by the leftover chicken (cubed), and frozen mixed vegetables until the amounts looked right. Many people complained that the recipe was bland, so I seasoned the filling with poultry seasoning, salt & pepper. Spooned it into the bottom crust in a deep dish pie plate. Topped with the 2nd crust and cut 4 vents. Baked, covered with foil for about 30-35 minutes. Removed the foil and brushed the top with a beaten egg. Returned to the oven for another 15 to 20 minutes, or until it was a pretty golden brown. Even with the changes,the dish cost under $5. A great way to stretch my budget. Thanks for sharing.

I was deemed a master chef after serving this overstuffed Pot Pie! EASY!!!

Definitely add more spices - I add freshly ground pepper and thyme. Sometimes I use celery soup in place of the chicken, but most any "cream of" soup will work. I also use a can of chicken if I am really in a hurry.

very good. i had more diced chicken than called for so I only used one can of veggies (this was a good change as I love chicken and cut down on the canned veggie taste). the only resaon I gave it four stars instead of five was because it wasn't SUPER AWESOME, but for how easy it was and the dish still being tasty, I will make again!

This was so simple! I'm not the best cook, but this was easy to put together. Both my husband and I work late on Fridays (after 8:30 pm), and this came together fast. I added garlic salt and Mrs Dash chicken grilling blend. I'll try a different Mrs Dash next time. We liked it, and so did my 20-year-old daughter!

Excellent with adjustments. Cooked chicken in chicken broth, used frozen veggies, used 2 cans of cream of whatever we had in the cupboard, 1/4 cup milk, and 1/4 cup chicken broth leftover from cooking chicken. Spices added: garlic powder, salt, pepper, and palm full of Mrs. Dash. Roommate approves.

This is a winter regular at our house. Definitely use 2 cans of soup (heart healthy low sodium) and a splash or 2 of milk. We use 2/3 bag of frozen mixed veggies, shredded cheddar and even a cup of cooked rice on occasion. Add pepper. Serve with a salad. Easy and very tasty!!

It's quick but way too salty. Will look for another pot pie recipe.

had a really weird taste to it. maybe the soup was the cause of that as well as being very salty. would not recommend.

This is a great starter recipe for Chicken Pot Pie. Next time I cook this I will use fresh and/or frozen vegetables. I just was not a fan of the can taste. Instead of boiling the chicken breasts I cooked them in a frying pan with some garlic powder to give a little bit more flavor to the chicken. 4 stars for the simplicity of the recipe, but minus one for the taste.

Add some poultry seasoning along with some ground black pepper to give it more taste. Overall it is a quick and easy weekday meal.

I added a can of diced potatoes and another can of soup, It came out delicious!! I will make this again. This recipe is so easy... 4 ingredients, how much easier is that?

family loved it!! toped it with mashed potatoes instead of pie crust everyone loved it :) with the potatoe toping made pleanty of leftovers

Made it last night. This was a great recipe and will definitely make again and again. So glad I signed up to get these daily recipes. Read a ton of other reviews before attempting to make it as directed (always recommend you do this). I had just purchased the Ronco Rotisserie & BBQ Oven and made a a chicken on Sunday so I used the meat from this. Then used 1 can cream of chicken and 1 can of cream of celery; 1/4 cup milk and 1/4 cup chicken stock; 2T of white wine and some garlic and onion powder, fresh ground black pepper, dried Thyme and Marajom (sp)...these spices I just eyeballed vs. measure 1/4-1/2 tsp each. Put all those ingredients on stove and simmered to mix. Bought already made store brand pie crusts in refridgerator section at grocery store. While sauce was simmering took 1st crust and put on bottom and placed into preheated 350 oven for 8-10 min. Thawed some frozen corn and peas and added them to sauce along w/chicken that i basically just tore w/my hands. When 1st crust was done put the filling in and covered with 2nd crust. Put 4 vents in top and baked for 30 min. Also did egg wash per other viewers. Was really yummy and made a lot. Try it and enjoy!

This was fantastic - I did what a couple other reviewers said and used two cans of cream of chicken - as well as a bag of frozen veggies (broccoli, corn, red peppers). I cut one medium potato into small chunks, boiled and drained them, and added them as well. Finally, I used about 1/2 of the meat from a rotisserie chicken instead of the breasts - I threw everything together into a bowl with some spices and then into the pie dish (and I used prepared Pillsbury crust for that), and baked it according to the recipe. It made the entire house smell wonderful, and it's one leftover that didn't last very long.

I make this with undiluted can of cream of mushroom soup...more flavor. If you're too lazy to make regular pie crust...you can substitute with a can of Pillsbury rolls. Press about 1/2 on bottom of pie plate and make a lattice top with the rest.

Although i don't think this is a great recipe, it did inspire me to make many modifications and of course after reading several of the reviews, i got some extra good advice. I used only 1 can of condensed chicken soup and about half a carton of chicken stock (Progresso, low sodium). Yeah, and the pie - Pillsbury crust. I used all fresh veggies: sugar snap peas (sweet w/ a slight crunch), potatoes, onions, celery and carrots. To spice it up some, I used fresh taragon, dried dill and Penzy's Paris spice. Oh, and also used cooked chicken too - of course.

I love pot pie!!! Okay, I'm only giving this recipe 4 stars because with a few additional ingredients it becomes much tastier - some thyme, oregano, fresh ground pepper. Also, rather than canned veggies I've found that frozen veggies retain more flavor. I just pop them into the microwave and defrost them, add the soup (I use two cans of whatever combo is available,) spices, throw together a crust and this dish is yummy!!

All of the adult and older kids loved this, everyone went up for 2nds. The younger kids didn't like the way it looked and refused to try it. I double the recipe and added a can of cream of onion to feed a group of 12.

This was wonderful. Easy quick recipe that was a hit with all. Thanks for sharing!

This was a pretty easy/simple recipe. I used boneless skinless chicken thighs rather than breast because that part of the chicken has better flavor and is better in cooking stew like mixtures. Definitely used more seasons because I could tell this was bland without it. I added a can of cream of mushroom, onion, rosemary, salt, pepper, and a little thyme. I covered the chicken cuts in flour and some seasoning salt before lightly sauteeing it with the soups and seasonings. I didn't bother to cook the chicken before putting it in the oven.

Very good recipe, but I made it with two cans of soup and three cans of mixed veggies. It was definitely a hit...will make it again.

Great recipe and got raves from my boyfriend who almost ate the whole thing by himself. I topped this off with the Pie Crust III recipe (http://pie.allrecipes.com/az/PieCrustIII.asp).

I have been using this recipe for a long time. One thing I would like to mention is that for the crust I've always used a Bisquick or Jiffy batter to make a top crust. Turns out excellent!

This is a very easy recipe. I use the same ingredients, but instead of canned vegetables I use frozen. I also use 1 can of cream of potato in addition to the cream of chicken. Sometimes I use 2 cans of potato and no chicken.

I have made this three times now, using left over turkey from the holidays and I really like it! I use frozen veggies (Bird's Eye) and boil them in chicken broth for a couple of minutes. Add cooked turkey, put in thawed pie crusts, and dinner...easy and delicious!

Good recipe but I added 1 can of cream of chicken and 1 can of cream of potato with 1 can of mixed veggies. Wonderful!!! My whole family loves it.

I have made this dish 3 times. It is excellent each time. The only change I made was to dice the chicken breast then bread the breast and fry until golden brown. I believe that this adds an additional flavor to the recipe. I'm not a big fan of boiling any meat.

This almost exactly how I have made my chicken pot pie for years and it is one of my husband's favorites. I make this almost every time I have left over chicken. I add 1 can of Cream of Potato soup, because my husband loves extra potatoes. I warm the filling ingredients in a saucepan before I pour it into the pie crust. I know it is an extra pan to wash, but it seems to bake the crust better if the filling starts out warm. I add some season salt, garlic powder and onion powder or onion flakes to taste.

I am SO EXCITED about this recipe. I followed the other reviewers' advice and used a can of cream of chicken AND a can of cream of celery (PERFECTION!). I used a bag of frozen peas and carrots that I gently cooked in the chicken stock that I had leftover from poaching my chicken breasts. One user suggested using the ready-to-bake pie crusts in the Pillsbury biscuit section, which I did, and it was easy to use and tasty to boot! Next time I will use more chicken, as I used two whole frozen chicken breasts, which were on the smaller size. I used a glass 9.5in baking pan and there wasn't quite as much filling as I'd have liked... the taste is AMAZING though! I sampled the filling while I was preparing it to go in the oven to see if it needed any additional spices and I had to resist eating it right out of the pot, lol... Thanks for a great recipe that I will am looking forward to using again... and again... and again!

Great chicken pot pie recipe. I used frozen mixed vegies, cooked them for a few minutes with the chicken as it was boiling. Then drained them and diced the chicken. I mixed this with 2 cans of soup, one cream of chicken and one cream of celery. I added a 1/4 cup of milk, 1/4 tsp pepper, 1/4 tsp salt, and 1/4 tsp parsley. It makes enough for 2 pies. I put one in a frozen pie crust and one with Pillsbury crescent rolls formed to fit the bottom of a pie plate and the points brought up to meet at the top. Cooked the one with Pillsbury crescent roll dough at 375 for 30 minutes and the other for 45 minutes. I would make this recipe again.

I made this with two cans of chicken, two cans of cream of mushroom, a bag of frozen peas and carrots that were thawed with lots of seasonings and of course, the pie crust. I got two big filling meals from this. The first I tried to make the chicken pot pie with. It wasn't the best. the pie crust was doughy. It had good intentions of working but it wasn't how I thought it should be. since I was unable to fit all the "filling" into the "pie" I saved it for the next meal. Where I cooked the filling over the stove and poured it onto Grands Biscuits... nothing yummier than Biscuits and gravy! Oh that was really yummy, a very good comfort food on a cold night!

EXCELLENT!!! I used frozed mixed veggies, frozen chopped onions, a can of mushrooms and a can of chicken. I boiled that in chicken broth and a can of cream of chicken soup. I let that reduce, then added the flour and milk. Like others, I baked the bottom crust for 8 min, then added the chicken mixture and the top crust and baked for 375 for 40 min. It turned out perfect!!!! None left!!!!

"Better than Marie Calendar's!!" is what my husband said the first time I made this recipe. The second time I made it he thanked me - twice -for the "great dinner!" The only alterations I made, as reviewers suggested, were: *2 cans of soup *FRESH veggies (broccoli, carrots, cauliflower, green beans) *purchased prepared pie crusts. I boiled the chicken breasts with salt, pepper, whole allspice, bayleaf, garlic, onion, whatever seasonings appeal to me on that day - as if making stock. When chicken is cooked I remove it from the pot, strain the stock and return it to the pot. I blanch the veggies in this liquid for about three minutes before adding them to the chicken/soup mixture. Yummy tender-crisp veggies, creamy chicken, flaky crust. A salad on the side. Comfort food at it's best.

I gave this 4 instead of 5 stars because you MUST add seasonings for this to not be bland! I didn't boil my chicken, I baked it, sealing it in aluminum foil to trap in the moisture. I added the chicken stock from the baked chicken as well. I seasoned my chicken with salt, pepper, thyme, garlic powder and onion powder. I also added seasoning salt to the mixture but not much. Also use frozen veggies instead of canned. Your vegetables will be more firm but cooked.

I really loved just how simple this recipe really was. I'm 5 mo pregnant right now so anything I can whip together that's tasty is appreciated. This was perfect! I kept to the recipe except I used chicken tenderloins instead of the breast b/c they cook up faster and pulled the chicken apart rather than dicing it. Then before I added it with the veggies, I mixed the chicken around in McCormick's season all seasoned salt. It was just the right touch. I also cooked it at 400 for only about 30 min and it came out golden brown and perfectly flakey. I will definitely be making this again!

fast and easy but too processed tasting.

Love this recipe, i cook the chicken mixture in chicken broth, love it so much, kids and husband eat it all in one night!

This came out really good! I followed the recipe except I made it with rotissarie chicken, frozen veggies and 2 cans of Cream of Celery and 1 can of Cream of Chicken...It had tons of flavor...will definitely make this again....

Honestly I can't really rate this recipe because I didn't make it exactly but, I did come up with this basic idea on my own. My version differs because I use prepared crusts, 2 cans of soup, and I add small chunks of par-boiled potatoes. Oh and I season with garlic powder, onion powder, and fresh ground pepper.

LOVED IT! The only thing i added was a half cup of milk and prebaked the bottom crust for 15 minutes before filling. (as advised in the reviews) Came out great! Husband loved it and said the leftovers were even better. I will definitely be making this again and again!

This is now my new favorite dinner dish! I LOVE this recipe. The pie is so easy to make, which is convenient for me and my husband loves it also. Thanks for posting this!

I'm rating this a five for when I used all fresh vegetables. I have made it following the recipe and it is not nearly as good. The canned vegetables turn to mush and it wasn't as flavourful. My suggestions: use all fresh vegetables, add poultry seasoning, thyme, parsley and concentrated chicken oxo. Add about 2 tbsp flour to soup mixture to help thicken. I'm confident enough with these changes to serve this to company.

I used a rotisserie chicken, deboned, and added 1/3 can water, seasoning salt, black pepper, and thyme to the mix for a better flavored filling. Also, oppose to dumping the uncooked filling in the shell, I heated it on the stovetop with veggies, seasoning, and meat while baking the unfilled bottom crust for 10 min. Then, I filled the partially baked bottom crust added top unbaked crust and baked for 30 minutes.

Awesome. The whole family liked this meal. I also enjoyed the leftovers. They were just as good the second time. I used frozen veggies since I didn't have canned and that was fine, too. I'll definitely make this again.

Made this yesterday using frozen veggies and 2 cans cream of chicken soup, because we love the gravy. I used one soup can filled half way (approx 5 oz) with 1/2 n 1/2 poured into a Mrs Callenders pie crust and we couldn't stop eating it! Both my husband and I loved it so much that we had it for lunch and dinner. Would definitely make this again! Thank for submitting.

This is an easy and delicious meal to make on those cold nights that you are looking for something homey. I added 1/2 cup of milk to the soup and includeded potatoes, diced onions and stuffing to the mix. This turned out amazing - will definately be making this again throughout the colder months.

Really good and easy! I make this all the time now!

Wonderful! I used 2 cans of cream of mushroom soup and frozen veggies. My husband couldn't stop eating it. He even went back for more as a late night snack and asked me to pack it for him for lunch today. I will definitely be making this again

I use the frozen veggies, cream of chicken and cream of celery along with oregano and chopped parsley.

very bland so added sherry (a jigger) and also a can of cream of celery soup and a splash or three of heavy cream. I used frozen mixed vegies. Came out alot with a great flavor and consistancy. Thank You!

My family loves my chicken pot pie recipe. I use 2 cans of cream of chicken with herb soup and 1 bag of frozen mixed vegetables.with the chicken. You can add chopped celery for texture. I heat all the ingredients before putting it in the pie shell so it heats up faster. It is delicious.

This was good but too bland next time def increasing the seasonings

This recipe is a good base recipe -- it's up to you to be creative and add to it! You can adjust things like the types of veggies, the spices, etc. I find that two large breasts sauteed with onion work well, along with a small pkg of frozen mixed veggies, poultry seasoning and pepper. If I have it, I add about a half a cup of shredded cheddar cheese, too. I also use two cans of low-fat cream of chicken. Brush some egg yolk on the top crust to brown it. Great!

Yummy and easy. once again I was able to get in lots of veggies and my family loved it!!!!

Delicious and so easy a kid can make it! My 8 year old made this dish herself while I watched. She even made the pie crust herself from a box of Jiffy. The only thing I did was help her get the crust in the pie pan evenly and then take the finished dish out of the oven. She even cooked the chicken and chopped it when it cooled. We did use frozen veggies, though. I think canned mixed are mushy. Our family of 5 ate the whole thing and wished there was more. You can adjust any spices to your liking (we added garlic salt, pepper, onion powder, and thyme), it's one of those basic recipes that has a lot of potential for becoming a very different dish with a few minor changes. Change to steak and or ground beef and add kidney beans and a dash of tex-mex seasoning and red peppers or jalapenos for a mexican dish, or just use whatever ingredients you happen to have on hand. I can't wait to use this as a base and get creative next time!

This turned out great. I used fresh veggies, cooked them along with the chicken cubes (sauted), par baked a potatoe in the microwave and cubed that, used 2 cans soup (cr. chick. & cr. mushrm). Mixed together, pour into prepared crust, top with crust and bake 375, 45 min. Hubby loved it.

So quick and easy if you have leftover chicken!

This is so easy, but just to make it easier I cook a small chicken in the slow cooker until it practically shreds itself. I also add some sage, thyme and rosemary just to make it a bit more tasty. Everyone loves it.

I've been making a variation of this for years. What I do differently: either use left-over roast chicken, rotisserie chicken from market, or saute chicken breasts seasoned with poultry seasoning, use 1 can of cream of potato soup and just a bit of milk (1/4 cup or less), and one can of veg-all mixed veggies (drained). Bake at 400 for 45 minutes or until browned and bubbly.

this is to die for... super easy and a family favorite for ever. I have made this several times with different veggies, is a good recipe to use up what in the fridge.

This was really good. I used frozen mixed vegetables and fat free cream of chicken soup. I also diced and sauted the chicken instead of boiling it. I seasoned the chicken with Mrs. Dash and garlic.

I used frozen mixed vegetables and put a crust on the top and bottom. My family loves this! When i made this again.. yesterday I used a 11 x 13 pan and just bought two packages of pie crust and made it huge. It was just as great. It has truly become a family favorite!

My family said this was the BEST pot pie ever! I boiled a whole chicken and made two pies (*could have spread it out and made three). I used pillsbury pie crust and pre-baked the bottom crust for 10 mins. @350. Added the following seasoning: 1/2 tsp pepper, thyme, tarragon, garlic powder. I omitted the milk and used 2 cans of soup: Cr. of chicken & Cr. of Potatoe. Brushed the top crust with egg for nice color. Yummy! *If making 3 pies would add can of diced potatoes to make go further. For my family of 5 it took two pies!

For something so simple this was amazing! I used chicken thighs instead of breasts and it had sooo much flavor. I will definitely do this again.

Easy and delicious! This is a keeper.

Great recipe! Very easy and tasted wonderful!

the Original recipe..off a can of Veg-All..said to use salt and pepper to taste, and add some dried thyme...that takes care of the blandness...have made this recipe for years..and is now my daughter's signature meal!

this was delicious the first time so i am makeing it again since everyone loved it , i add a few things to it to spice it up comes out great eveytime

My family love it!! I added a can of cream of potato and a whole potato diced, I also used frozen mixed veggies and jar of chicken gravy to the original recipe. I added one teaspoon of poultry seasoning, rosemary, pepper and minced garlic.....AWESOME

I used a frozen pie crust. And I don't have canned mixed veggies around so I used a combination of fresh & frozen. I didn't think it was *that* easy --pie crusts are never fun, even the frozen kind. I also thought this somewhat boring -- I continued to add salt, pepper and poultry seasoning to it as I ate it so as to "do" something to it. As usual, I am rating the recipe, not what I did to fix it. (And it was still a 3 anyway.) I won't make it again. Also, there's issues with the recipe. Obviously this is a two-crust pie shell, not a single. And the filling is enough for TWO pies, so I ended up with twice as much as what I'd intended, and not knowing it wasn't too exciting, went ahead and made two.

Overall, I really liked this pot pie! I did make some changes and added garlic powder, salt, pepper, poultry seasoning, basil and parsley. I used a can of mushroom soup instead of the milk, frozen peas and carrots instead of canned vegetables, and sauteed some celery and onion and added it to the filling as well. Poking some holes in the bottom crust and cooking it for 10 min. at 350 first was a great idea. Brushing the top crust with beaten egg to give it a nice golden color was also a great tip. I did have to cook the pie an extra 45 min. because 30 min. was not enough time. This recipe will be added to my favorites!

I also used 2 cans of cream of chicken, some seasoning, a half can of milk, and frozen mixed veggies instead of canned. Turned out really good. Had to cook a little longer than 45 minutes. More like 55. This thing is huge! It weighs at least a few pounds!

My first try at chicken pot pie, could not believe how easy it was and very good. Minor changes, seasoned chicken breast with Montreal Chicken Seasoning and pan seared before I cut into cubes, used one can on cream of chicken & muchroom soup and one can on cream of celery along with 1/2 cup of half and half. Used frozen mixed vegetables and blanched before use. Added a pinch of tyme and salt and pepper to taste. Egg wash on top of crust and baked for 1 hour.

Very good just the way it is

This was great! Even though I consider myself a good cook, I, too, always keep a few cans of soup (cream of celery, chicken) on hand for just this kinda thing, to whip something up, especially leftovers, in a hurry, throw it in the oven and forget about it. Great way to use leftover potatoes, carrots, just about anything. The only thing I changed was to add a lot more seasoning cuz I luv it!