Delicious soup as written. Quick and easy. It annoys me that some people rate and write a review and tell us all the different things they did to change the recipe. They should write and submit their own recipe.

Reviewed On: Jan. 4, 2008

This is a good variation from the Real Key Lime pie. Key West would not serve it, however. And, people, PUHLEEZE.....Key Lime Pie is NOT green. It is the color of the juice. I would not touch a piece of green Key Lime Pie.

Reviewed On: Jul. 7, 2007

Thank you for sharing....as most good cooks who have a tendency to add/subtract from recipes, I did too. But the basics were right here in the original recipe. I used Marie Collanders Deep dish pie shell (frozen)for the bottom crust and Ritz regular crust for the top crust. Put an egg wash on the bottom crust before adding the chicken mixture. To recipe I added mushrooms (small can), garlic powder, onion powder, a little Lawry's Seasoned Salt, black pepper. Covered with top crust and brushed on egg wash. What a wonderful pie this makes. Baked 350 degrees for 55 minutes. Beautiful golden brown, top and bottom. The basic recipe is so good that you can add whatever your heart desires to it or leave it as it is. Either way would be DELICIOUS! This is a keeper, so I threw out all my old recipes. LOL. Something was not done properly if it didn't turn out as above. The filling was great....not soggy or runny. Everything held in place. I let stand 10 minutes after I removed it from the oven for the filling to settle down before cutting. This is a no-brainer recipe.

Reviewed On: Jul. 7, 2007