Chicken Pot Pie IX

"The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry. So I doubled the sauce, used a deep dish pie plate, reduced the temp to 375 & baked for 45 m..." See moreinutes. It was perfectly moist without being runny, and the pie shells were perfectly done. Absolutely fabulous! Goes without saying it is a keeper!"

"After reviewing several ratings I made some recommended changes. The first being I added more seasoning (garlic pepper, garlic powder, poultry seasoning) to the sauce and to the chicken mixture before..." See more cooking. Also, I cooked the chicken and veggies in chicken stock instead of water. My husband doesn't like celery so I used potato instead and also added some corn. I used Pillsbury ready made pie crusts (so easy..just open and unroll). And after brushing with egg white, baked the bottom crust for 5 minutes. I doubled the sauce and added most to the chicken mixture before putting it into the pan. I baked on 375 for 40 minutes. It looked and tasted delicious!!"

"I'm giving this recipe 5 stars for the way it turned out after my modifications, without them I doubt it would have been as good. I took a lot of the previous suggestions, and I boiled my veggies in ..." See morechicken broth (just added a boullion cube) although I didn't use peas (can't stand them) and just boneless, skinless breast meat. I used 3/4 cup of onion, and subbed 1/2 tsp garlic powder for celery seed (didn't have any). I drained the broth from the veggies, and used 2 cups in the pan, and after I added everything into the crust, I poured about another 1/4 cup of broth in with everything (as other reviewers complained it was too dry). Cooked for 30 min in a gas oven, and it came out perfect! Will definitely make again. edited to add: I also made this with 3 small, cubed potatoes, and it made it even better."