HeatherB December 03, 2013
I thought this was a great recipe after making a few alterations. I cooked the bottom crust until slightly golden brown. I added 2 tablespoons plus one teaspoon of dry sherry and 1/4 thyme to the mix for extra flavor.
belva September 14, 2013
Easy Chicken Pot Pie
2 pie crusts
2 cans Banquet Creamy Vegetable Stew with Chicken
1 large can cooked chicken
Put 1 uncooked pie crust in pie pan
combine and heat stew and can chicken
pour into pie pan
Put top crust on and seal edges
Cook on 425 until crust is brown.
Not too bad at all May 14, 2013
I used dijon mustard and didn't notice any weird flavor. The chicken soup I used was full sodium and had herbs in it. I also used full fat sour cream and full fat crescent roll dough. Would have needed salt if I hadn't used the full sodium soup. It did need some pepper.
I bet using the flaky crescent rolls for the top would be absolutely amazing. I'll have to try that next time. Or the buttery ones...mmmm.
Anonymous May 30, 2012
We liked it very much (even my 9 year old gobbled up two portions.) Some of the bottom crust was undercooked and next time we will lessen the mustard.
mamacakes February 12, 2012
Fantactic!! Do not leave out the mustard. It makes all the difference in the world!!
Anonymous January 21, 2012
This dish was a huge hit in my house, will say the only ingredient I added was a few hits of hot sauce just because we like thinks a little spicy. I will defiantly be making it again.