This is a recipe very similar to something my mom, born and raised in Ireland made for us growing up. We just call it Irish Pot Pie, lol. One thing we do is to coat the peices of chicken in flour with salt and pepper, which does help thicken up the sauce as it cooks. If it is still too runny, we just make up a bit of flour/water to thicken it a bit more. I also add some baby carrots, which makes it prettier. We also use pastry sheets, which we cook separately so it raises better..and put it on top after its all cooked. It does come out very well. I love this dish..one of my faves:)

Reviewed On: Mar. 17, 2009

I was looking for something different to do with Egg Salad. Loving olives made me think this would be interesting. I was skeptical when it came time to actually put the chopped olives into the egg mixture, but I did it anyway. I'm afraid its just not to our taste. I ended up putting in diced celery and alot more paprika to try to perk it up. Sadly, that may have made it worse. Oh well, back to my same old boring recipe. Thanks for posting anyway...I'm glad I at least tried it.

Reviewed On: Nov. 8, 2008

My family loved this salad! I love that its so healthy for us. I went with the version of using olive oil rather then mayo, and included both apples and red grapes. The vinigrette was delicious. I did grate in fresh lemon zest and added a touch more dry mustard. I also added a few tablespoons of gorganzola cheese right before I served it. Was a perfect picnic salad, cause I didn't need to worry about the mayo base spoiling. Great recipe! Thank you.

Reviewed On: May 25, 2008