I made this recipe and it was the best I have ever had. Thanks Susann for this recipe. My family loved it too. I saw it said to drain the vegetables. It was perfect. WHOOOO!!!!!
I have discovered that I do NOT like dill in my pot pie... Sorry, but this was not good for our family.
This was good and easy. I used 2 cups of frozen mixed veggies (instead of canned) and about 3/4 can of chicken broth. Also, I used half of the crescent rolls as a pie bottom and half as the pie top (no pie sides) and baked in a 9x9 dish. Also I used cream of chicken soup, but I think those soups are kinda interchangeable anyway . Thanks!
Really fantastic! I followed the recipe exactly and it is delicious. Because I like to fool around with recipes, I will try adding some celery seed and perhaps a little onion powder next time. The consistency seemed a little to liquidy when I first took it out of the oven, but I let it sit for about 10 minutes and it thickened up perfectly. Thanks for posting Susann!
This was a quick, easy recipe that my family really enjoyed. I used frozen peas and carrots and cream of chicken soup (family doesn't like mushroom!). I also used regular potatoes and cut them into bite-sized chunks. Because of the potatoes, I cooked the mixture on the stove for about 15 minutes first. This recipe will be added to our family favorites!
Yummmmmy! Only thing I did was leave out the dill(not my taste) but love the recipe!!!!!!!!!!!!
I don,t know if you were suppose to drain juice from the can veggies.But it taste great,but to much liquid.I like my sauce thick.The recipe did not indicate to drain ??????SORRY FOR 1ST REVIEW TRYED AGAIN AND WE LOVED THIS N THANKS
This was WONDERFUL!!!!! We all thought it was the best pot pie ever--thanks so much, Susann.