As usual, I couldn't do this exactly as written. I started by cooking up 4 strips of bacon. I poached the chicken. I sauteed all the veggies in the pan with a little bacon grease. I added 2 small potatoes diced. Then added the flour and chicken broth once the chicken was poached. Diced chicken and added it. Plus some fresh parsley, rosemary and thyme from the herb garden. Looked like far too much for my small pie crusts, so I put the bottom pie crust in a round glass casserole dish. Poured in the filling and topped with pie crust. Baked on the lowest rack of the oven to get bottom crust done. 375 for 40 minutes. It was so delicious. Perfect way to spend a November evening.

Reviewed On: Nov. 8, 2009

Pretty good soup. The biggest change I made was after making the soup as listed I thought it was a little thin for a main dish soup. We like thicker soups. I added some sweet corn that I had frozen this summer. That did the trick.

Reviewed On: Nov. 4, 2009

Just okay.

Reviewed On: Aug. 16, 2009