This was very tasty and my whole family loved it! Thank you so much for sharing. I did use other reviewers recommendations, and prebaked the bottom pie crust for 5 min. prior to adding the mixture. I also bought already made pie crusts. I didn't have celery, but instead used what I had on hand, fresh carrots, potatoes, green beens, onion, and fresh garlic (3 cloves). I used a little extra seasoning and fresh cracked black pepper. As for the chicken I used left overs from a beer roasted chicken and simmered all the veggies in chicken stock and a little bit of water. Because I didn't have a deep dish, I used a 2 qt. (9 in. round) glass casserole dish and it came out just fine. This dish was fantastic! Your recipe allows for imagination and I love that. Thanks again!

Reviewed On: Oct. 14, 2008

I needed a glaze that didn't call for confectioner's sugar as I had run out. I used this to top a pineapple cake and it was awesome! Thank you!

Reviewed On: Oct. 6, 2008

Thank you so much for this recipe. I used to make something similar years ago, and lost the recipe. I added about 3 oz. more pumpkin to make the bread more dense and moist, and raisins instead of walnuts. I also used a simple vanilla/almond glaze to top it off. There was none left after a few hours, my family loved it! Thanks!

Reviewed On: Oct. 6, 2008