Much tastier when served cold.

Reviewed On: Jun. 12, 2009

Delicious with a side of mushroom risotto. I definitely suggest adding a some extra mushrooms and a little fresh minced garlic.

Reviewed On: Jun. 12, 2009

After reading other suggestions, I brushed the bottom of a deep-dish pie crust with an egg-white wash and prebaked it for 7 minutes. I added 1/4 tsp garlic powder and 1/2 tsp poultry seasoning to the sauce. I tried doubling the sauce like other readers suggested, but found it to be a little too much (had about 2 cups of unused sauce). Oh, and I used a pea/corn blend instead of just peas. The recipe was fantastic and I can't wait to make it again.

Reviewed On: May 11, 2009