This made a great picnic side dish! Next time, I will add a little less balsamic, as it was slightly too salty and acidic for my taste.

Reviewed On: Mar. 1, 2008

I didn't turn this into a salad, but just used the recipe for the marinated grilled pork and plums. It turned out great, and the leftovers were excellent in a flour tortilla with some sliced avocado and sour cream!

Reviewed On: Mar. 1, 2008

I made the following changes based on previous reviews: - Add 1 cup of cubed potato and 2 cloves minced garlic.- Cook the vegetables and chicken in chicken broth rather than water. - Reserve and strain same broth to use in gravy. - To gravy add 1/2 tsp. garlic powder and 1/2 tsp. poultry seasoning. - Brush bottom crust with egg whites and bake for 5 minutes. Also brush top crust when pie is assembled. - Bake at 375 for 30 minutes. Another note: * With the addition of the potato, I could not fit all of the veggie/chicken mixture into the pie pan, nor could I fit the doubled gravy amount that a couple people suggested. However, I found that baking at the lower temperature kept the filling from turing out too dry. Delish!

Reviewed On: Mar. 1, 2008