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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 325.8
  • Total Fat: 16.7 g
  • Cholesterol: 61.7 mg
  • Sodium: 295.6 mg
  • Total Carbs: 25.2 g
  • Dietary Fiber: 2.8 g
  • Protein: 19.1 g

View full nutritional breakdown of Topless Chicken Pot Pie calories by ingredient
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Topless Chicken Pot Pie

Submitted by: CHEF_MEG
Topless Chicken Pot Pie

Introduction

This kid-friendly comfort food is perfect for a weeknight meal. Even better: You can use frozen veggies and leftover chicken. This kid-friendly comfort food is perfect for a weeknight meal. Even better: You can use frozen veggies and leftover chicken.
Number of Servings: 6

Ingredients

    1 deep-dish frozen pie crust
    2 leeks, white part only, washed and sliced
    1/4 cup unsalted butter
    1/4 cup all-purpose flour
    dash black pepper
    1 cup chicken stock, low sodium
    16 ounces chicken, white meat, cooked and diced
    1 bag (10 ounces) frozen mixed vegetables
    1/2 teaspoon dried thyme

Tips

You can make this without the crust, using a 9" deep-dish pie pan coated with cooking spray. You'll save 108 calories per serving.


Directions

Preheat oven to 350 degrees Fahrenheit.

Place a large saucepan over medium heat, then add the butter.
When the butter has melted, add the sliced leeks and saute for 1-2 minutes.

Add the flour, and cook, stirring constantly, for 1 minute.

Slowly add the stock and bring to a boil, then reduce to a simmer until the mixture thickens.

Add the thyme, vegetables, and chicken; stir to combine.

Prick the bottom of the pie crust with a fork and place on a sheet pan; fill with the chicken mixture and bake for 30 minutes.

Cool 4-5 minutes before serving.

Serves six.






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Member Ratings For This Recipe


  • Very Good
    25 of 25 people found this review helpful
    I do this, but instead of all butter use a combo of butter/olive oil to saute the leeks, and put the crust on top instead of on the bottom. Great way to use up leftover chicken/turkey and veg. - 10/6/10

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  • Incredible!
    13 of 13 people found this review helpful
    Wow, the thyme and the Leeks really do the trick with this meal. My husband used "Mediterrerian Veggies" (cauli, carrots, italian beans, red bell pepper) instead of what I refer to as the Horrid Mix (carrots, corn, green beans, and lima beans) - Good good good! - 10/20/10

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  • Very Good
    10 of 10 people found this review helpful
    I used left over turkey, broccoli, and carrots. One cup of broth was not enough - it was way to thick so I added another cup of broth and some milk. Instead of a bottom crust, I put on a top crust using a Pillsbury pie crust. It was great - everyone loved it. Great flavor. Will make again. - 11/20/10

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  • Incredible!
    9 of 9 people found this review helpful
    This is how I do my pot pie already. Add in more broth for sure. Too dry. I also add a 1/4 cup of Sherry. You will love the Sherry! Try it. I got it off of a Southern recipe blog and I will never do a pot pie without it. It makes the pot pie amazing! - 3/26/12

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  • Good
    8 of 8 people found this review helpful
    I actually quite liked how easy this recipe was. However, I found the filling just a bit too dry. As per some of the suggestions, I added 1/2 cup extra broth, but think next time I will use even more. Also, I didn't have leek, so I used a regular, diced onion and garlic powder instead of thyme. - 11/29/10

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  • Incredible!
    6 of 7 people found this review helpful
    Very good.I love pot pies anyway and this stands up there with the best. Next time I'll try it with a few potato slices on top. Like sheppard's pie? We'll see! Granzam - 3/13/10

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  • 5 of 6 people found this review helpful
    I did mine with turkey and I used the basil instead of the thyme. I think thyme would be wonderful with the chicken.
    Oh and I used the coconut oil instead of the butter and I did put the crust on top.
    Thanks - 11/26/10

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  • Incredible!
    4 of 4 people found this review helpful
    I used onion instead of leeks and added a clove of garlic. Also put the crust on top. Very tasty! - 9/23/12

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  • Incredible!
    4 of 4 people found this review helpful
    My whole family loved this dish. It was simple and flavorful. I loved that the filling was thicker than most potpies. It didn't run all over when I cut each piece. Definitely a keeper. - 5/22/11

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  • Incredible!
    3 of 3 people found this review helpful
    I added an extra 1/2 c. of broth and a 1/4 cup of sherry after reading some of the other comments. Absolutely amazing! Will be making this again and again and again. - 10/7/12

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  • 3 of 3 people found this review helpful
    I have made something similar but just make it all in the skillet and make whole wheat cream biscuits. put a biscuit in a bowl and top with the chicken mixture. much bwetter as leftovers this way too. - 3/25/12

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  • 3 of 5 people found this review helpful
    I do a similar chicken pie. I don't use flour, I thicken with a little cornstarch. I also use corn instead of mixed veg, to make it a chicken and corn pie. No butter is used to help reduce the fat content. I make it up as a soup base and from that I can also make a stew, risotto, pasta, pastries. - 3/25/12

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  • Good
    2 of 2 people found this review helpful
    The "pot pie" I learned to make, my paternal grandmother's recipe, didn't have a crust. It has thick homemade, almost dumpling like egg noodles and stewed in a stockpot. The meat and veggie pies are just that. Pies! There is no "pot" involved. - 3/25/13

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  • Incredible!
    2 of 2 people found this review helpful
    This was very easy to make and delicious !! Thank you - 11/10/10

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  • 2 of 5 people found this review helpful
    Sounds like dinner to me! - 2/16/10

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  • 1 of 1 people found this review helpful
    I haven't made this but thank you for making it low sodium!!! - 3/25/13

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  • 1 of 2 people found this review helpful
    Think I might try this with some vegetarian 'chicken' & use wheat flour. - 3/25/13

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  • Incredible!
    1 of 2 people found this review helpful
    So good! My whole family loves it when I make this dish. - 1/20/13

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  • 1 of 4 people found this review helpful
    iAm I missing something, it has the number of servings but what is the serving size?
    - 9/11/12

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  • Good
    1 of 2 people found this review helpful
    I thought it was a little bland but my kids liked it. - 9/11/12

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  • Very Good
    1 of 1 people found this review helpful
    Easy and Delish!! - 11/26/10

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  • O.K.
    1 of 3 people found this review helpful
    Good for turkey leftovers too. - 11/26/10

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  • 1 of 1 people found this review helpful
    Excellant! - 10/31/10

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  • Very Good
    1 of 1 people found this review helpful
    This is the perfect dinner for the change in season! - 10/9/10

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  • Very Good
    1 of 1 people found this review helpful
    wonderful - 3/11/10

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  • Very good. I add extra onions. Thanks! - 5/12/14

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  • This was good. I tweaked it a little and it came out bland but it was totally my doing. I was out of thyme (pun intended) and didn't put in enough seasoning. I will try again. - 8/9/13

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  • I made my own crust and rolled it out thin and put a crust on top. Very good. - 6/10/13

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  • This recipe is really delicious. I might try putting the crust on the top the next time and maybe adding a bit more broth. The leeks really made this dish. I used a bag of Green Giant mixed vegetables, but I also might mix it up with broccoli next time. - 4/10/13

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  • Really nice flavor..no thyme so used rosemary. No instructs on whether or not to cover, so I didn't. Next time I will as some veggies dried a bit on top. Not 5 min prep time...15 more accurate if on a 2nd time around with recipe. - 4/9/13

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  • Quick prep and delicious! - 3/26/13

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  • I made this as documented except I put the crust on top. Used a bag of frozen pea, carrots, corn. (all of the vegetables I typically stay away from) My husband is not a big vegtable lover so I like coming up with ways for him to eat them without causing him pain. The crust really helped. - 3/26/13

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  • The serving size would be 1/6th of your dish. - 3/25/13

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  • I put the crust on top and used fresh veggies instead, the frozen stuff seems too bland. I did have to add some extra stock to the recipe, also. - 3/25/13

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  • I make something very similar, but with a spash of white zin! My kids like to dig into a top crust & so do I, so I make mine "bottomless!" I use a corningwear dish, & put the pre-made roll out dough on top. Voila! We are still saving calories & get the 'flaky golden top!' YUM! =o) - 3/25/13

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  • I would do this the opposite way, use a top crust only, in stead of the pie crust which gets soggy. Either use individual ramekins, or a round or square baking dish, and put a premade pie crust over the top. - 3/25/13

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  • You can also use low fat crescent rolls at the top/bottom crust. - 3/25/13

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  • This recipe was frustrating to me. It sounded easy and good, but didn't work. I doubled the gravy but it wasn't enough and I had to make more, which added more butter. The picture looks nothing like mine. - 2/22/13

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  • 0 of 1 people found this review helpful
    Sounds good.... but I'd use coconut oil instead of butter. It tolerates high heat better than butter. And I'd add garlic :) - 2/9/13

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  • I would rather have the crust on top and you don't need any fat to saute...just use water! - 8/27/12

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  • I made this last night. I had some homemade crust in the freezer and used it on top and fresh leaks from the garden. Hubby said it was the best pot pie he's had and the only fresh one he's had. I also added some red pepper seeds to spice it up a little. Definitely in my favorites! - 8/25/12

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  • BEST pot pie I ever ate! Thank you!!! - 8/24/12

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  • Great base dish...felt it needed a little more seasoning but otherwise great! - 8/16/12

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  • Amazing! - 8/9/12

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  • As suggested by others, I added more broth and put the crust on top. It was a HUGE hit!! - 7/16/12

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  • Made this for dinner tonight. Due to altitude needed to add a bit more stock and back about 10-15 minutes longer. Family comments - get rid of the leeks. I love them, but forgot that they can be overpowering and the fam didn't appreciate them. Will make again without them. - 4/18/12

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  • A little dry on top. Maybe a cover for the last 10 minutes would help? Very good for being nondairy! My kids are lactose intolerant. - 3/27/12

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  • I make my chicken pot pie with the crust on the top instead of the bottom and it looks like a real pie,still the same amount of calories and is easy to cut and get out of the pie plate. - 3/26/12

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  • Very Good
    0 of 1 people found this review helpful
    Going to make this tonight. Love simple recipes! - 3/26/12

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  • The sauce is remarkably good. I used Best Life margarine baking stick instead of butter (it was all I had in the fridge). Next time I will put the crust on the top, not the bottom. Excellent recipe and I will use it often. - 3/25/12

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  • I love this recipe but I put the crust on top. - 3/25/12

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  • This is excellent!!! I have a similar recipe, but like this one better. - 3/25/12

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  • I make a version similar to this already that is just the filling. I usually use less chicken & more vegetables. I also use half butter/olive oil. - 3/25/12

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  • LOVE IT - 3/25/12

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  • Good
    0 of 1 people found this review helpful
    I do a similar dish without the pie crust and with a topping of mashed potatoes. Also if you cook the leeks very gently in the butter for at least 5 minutes or more it enhances the flavour. - 3/25/12

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  • 0 of 3 people found this review helpful
    try - 3/25/12

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  • Awesome! It's a keeper! Can't wait to make it again. - 2/25/12

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  • Sounds really good. I will try it. Thanks for showing us!! - 2/9/12

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  • yum! - 1/11/12

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  • This was very good! I can't eat mixed veggies with my gastroparesis, so I substituted an entire bag of carrots instead. - 1/10/12

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  • Excellent use of leftover chicken... I would make this again! - 1/10/12

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  • I LOVE LOVE LOVE this recipe! The kids eat it up and want more. - 1/5/12

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  • Looking for more recipes that are gluten free or can be easiloy adapted - 1/4/12

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  • looks yummy - 12/1/11

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  • OMG....this is wonderful. Great comfort food. - 11/12/11

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  • It was pretty good. I made it for 2 thinking I'd have leftovers, but it really made a terrible leftover meal. The fat is high in it, as well. The days I ate this I had a problem staying wtihin my range. - 9/21/11

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  • Loved it!!! Next time I would add some extra chicken stock.
    Also, the filling was so tasty I might try just the filling without the pie crust. Easier to freeze left overs :) - 9/7/11

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  • Needed some other flavoring! ;-) My husband didnt like it, he put hot sauce over it. I liked it...just wouldnt make it again. - 9/6/11

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  • Delicious! It worked better when I preheated the frozen veggies first though, so they were tender instead of stiff - 6/4/11

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  • this was awesome. i will def make it again. even my kids ate it. used a little less chicken and more veggies. Got the corn/carrot/asparagus mix. mmmm it was delish - 5/22/11

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  • This is our new favorite dish. Easy and delish! - 3/15/11

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  • This was great. Agree with others who used more chicken broth. Used fresh carrots and celery with frozen peas instead of mixed frozen veggies. Delicious! - 3/1/11

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  • made with GF biscuit mix on top instead of pie crust - worked well. - 2/16/11

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  • this was pretty easy to make and soooooo tasty!!! the only change i made was cooking chicken in my slowcooker first with a can of ff cream of mushroom and then adding it to pie, came out perfect! - 2/7/11

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  • Very good. - 1/20/11

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  • Yum! This sure was satisfying, as pot pies are meant to be. Super easy to make, too, so it's easy to work into a busy family schedule. - 1/3/11

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  • Loved this recipe. So easy and really great. I read some of the other comments so used 2 cups low fat, low sodium chicken broth. Very creamy and the thyme added such a bonus flavor. My husband told me it was a definite keeper and I'm sure will be added to a regular menu. - 1/2/11

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  • I used Olive Oil instead of butter because dairy really bothers me. I used 16 oz of veggies. I also had to use more chicken stock. Instead of a bottom crust, I used reduced fat refrigerator biscuits for the top. It turned out to be 13 Weight Watchers PointsPlus for 1 serving, including a biscuit! - 1/2/11

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  • So good and easy! I will add a little more chicken next time!! - 12/19/10

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  • Delicious but I will bake a bit longer next time, reduce the butter replace with olive oil as suggested here. - 12/8/10

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  • Roast chicken in on tonight's menu so this will be a perfect "planned-over" meal for the weekend - 12/3/10

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  • making it tonight instead of using a bottom crust I'm going to use 1/3 of a crust and cut into small pieces and sprinkle on top of the pie then spoon it out into bowls. It worked great with a splenda pumpkin"pie" actaully custard with crust bits sprinkled on top. Gives u the taste of the crust - 12/1/10

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  • May try it agian with the crust on top. The bottom crust became mushy and just didn't do the trick for us. - 11/29/10

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  • this will go down well at our table - 11/29/10

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  • made this tonight for dinner, it was delicious! used more broth though, about 3 cups - 11/28/10

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  • Why don't you put all the stuff in the pan and cover with 1 crust? Then it will get brown and crispy. No one would know the bottom one was missing. - 11/28/10

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  • My husband raved about this! It's so great that I'm making it a second time for dinner tonight. It's super-easy, too, and cleanup is a breeze. I highly recommend this! - 11/26/10

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  • AWESOME! - 11/26/10

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  • I was shocked to scroll down to the Nutritional info and see a chicken dish with a whopping 15.8of FAT!!!! - 11/26/10

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  • I have it in the oven right now. It is a perfect way to use those Thanksgiving leftovers. - 11/26/10

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  • I bet this would work great with left over turkey too. I think I will be giving this a go during the week. Thanks for the new version. - 11/26/10

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  • 0 of 2 people found this review helpful
    I am going to try this tonight! - 11/26/10

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  • Good
    0 of 2 people found this review helpful
    Going to try this for dinner tongiht with the left over turkey from Thanksgiving - 11/26/10

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  • 0 of 1 people found this review helpful
    Think I'll try this with some leftover turkey ! - 11/26/10

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  • 0 of 1 people found this review helpful
    Will have to try this, love chicken pot pies. Just need to work on my gf pastry dough. I might make this in individual serving size so I can freeze & reheat at work in the microwave. - 10/17/10

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  • Very Good
    0 of 2 people found this review helpful
    By the ing. list, I know we will like this dinner . - 10/6/10

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  • 0 of 6 people found this review helpful
    I tried this with the paprika flavoured crisps (chips) as a topping, and no pastry base.
    It was tastier than using cornflakes, but I'd need to adjust the seasons to compensate for the extra flavour of the crisps. - 10/3/10

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  • Incredible!
    0 of 1 people found this review helpful
    i can't wait to eat it i love my moms homade pie so i' definetly excited about this one - 10/3/10

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  • Made this last night. My kids and hubby loved it! Think I will prebake the crust before I fill it next time. - 3/9/10

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  • MMMMMMmmmmm! Fiance and I devoured this. Used Perdue chicken shortcuts and only needed one bag (9 oz.). Absolutely delicious. - 2/26/10

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