This soup was a hit! My 12 year old son had two bowls and told me to give it a great rating! I did omit the hominy (didn't have any) and the cilantro (my family doesn't like it). I also seasoned the chicken heavily with fajita seasoning and chili powder while I was cooking it. I used all chicken broth and no water to make it a bit richer and it was perfect! I will make this recipe again and again! It was super easy and super delicious!

Reviewed On: Oct. 1, 2009

My whole family loved it -- that says a lot! I want to start by saying YES, make two crusts so as not to waste the extra filling you are bound to have. Also, for the undercooked potato problem, after I sauteed the mushrooms I added a bit of olive oil to the pan and sauteed the potatoes for a few minutes to start the cooking process. I did not have any fresh carrots or celery, so I used frozen veggies. I just threw them in the skillet after I sauteed the potatoes and heated them with the mushrooms and potatoes before adding it all to the yummy gravy! I added some of the stock from boiling the chicken to the gravy to thin it just a bit and simmered it with the veggies a few minutes before putting it in the crust! The only REAL addition I made to the recipe was to throw in some fresh thyme and fresh cracked pepper. I thought it needed just a little something. My other changes were made just because I really wanted the recipe and didn't have the fresh veggies on hand! Great recipe and certainly a "keeper" in my hubby's book!

Reviewed On: Aug. 12, 2009

I make these without the mayo and mustard and they are still great! I agree with the person who said that deep frying is a regional thing. I had it deep fried once and the greasy thick coating was just too much! For the people who said that something is missing, make sure you are using good quality meats and cheeses and serve with a side of good quality raspberry jam! This is a delight!

Reviewed On: Jun. 15, 2009