This was excellent! I'm not a pro in the kitchen, so I used Pilsbury refrigerated pie crusts and I used a 12oz bag of mirepoix (2:1:1 of onions, celery, and carrots - available at Krogers) and only 1 and 1/2 russet potatoes. Made enough filling for two pies definitely! Followed the modification of boiling the chicken (3 breasts) in chicken broth for 10 minutes, adding the mirepoix and boiled for 5-7 minutes longer, then removing the chicken and straining the broth to get the onions, celery and carrots out. Additionally, allowed the pie crust the bake as the oven preheated, then brushed on egg whites and no soggy crust. Definitely a keeper!

Reviewed On: Oct. 18, 2009

Very good -- just cooked it up and found it to be very tasty and a keeper. I may be tweaking some of the spices to my liking, but as is it's good -- Oh, I added the same amount of thyme. Thanks for the recipe!

Reviewed On: Sep. 13, 2009