I, like many others, used broth to cook the chicken and most of the vegetables, plus one diced potato (and minus the peas), then I used the broth to make the sauce. I blank baked the bottom crust for six minutes after brushing with beaten egg. I made extra sauce, added a little chicken base for a more pronounced flavor, and I added the vegetables (including the frozen peas) to the sauce before pouring into the pie shell (I used store-bought, the long red box); I had extra filling (no problem). Note: The ready to use pie crusts are smaller, both by weight and measurement, than they used to be, making it harder to use. Next time, I might use that butter crust someone else mentioned to make it truly decadent. I had one piece; by the time I got home from work the following evening, my DH had eaten all but one piece--I let him have that, too, and he poured the extra filling over it. He told me to tell you all that he gave it "Nine thumbs up--out of nine."

Reviewed On: Sep. 25, 2011

Awesome. My mom, a southerner, used to make this when I was a kid growing up in Hawai'i. Macadamia nuts, particularly broken ones, were cheaper than pecans. We all liked this better. Good for you, STORMY, and thanks!

Reviewed On: Oct. 9, 2010

This is a basic recipe, a good start. Like many others, I use a tsp of vanilla and up the cinnamon (it depends on how strong/fresh yours is). I also add 2T. of maple syrup and 1/8 tsp of ground nutmeg to the soak (it's not meant to be a batter, it is a soak). I use stale/day old bread--the origins of this dish is pain perdu, lost bread, it's what one can do with less-than-fresh bread (hence the need for a soak). Alternatively, one can do as someone else suggested--toast the bread first.

Reviewed On: Sep. 25, 2010