Great recipe! I made a few changes, including making small individual pies instead of one large one, using shallots instead of onions, using thyme instead of celery seed, and pan-cooking the chicken instead of boiling it. They turned out great with this recipe as a basis! See photos and the changes I made to the recipe at http://www.recipemashups.com/2009/01/20/mini-chicken-pot-pies/.

Reviewed On: Jan. 20, 2009

This pie turned out extremely sweet… too sweet in my opinion. The thick sugar mixture gives it a praline-like flavor. I think next time I’ll revert to a family recipe that uses less sugar and butter – I prefer having the flavor of the apples front and center with a little bit of cinnamon secondary to that. If you like a sweet caramel taste, you will probably love this recipe. I would recommend sticking with the Granny Smith apples recommended in the recipe or another very tart variety since the recipe is already so sweet. I made this recipe with many of the changes suggested by other reviewers: 1) In the butter-sugar-flour mixture, omit the water and add a tablespoon of cornstarch. 2) The butter-sugar mixture is very thick, so add it to the apples before putting on a top crust or lattice. I also used a basting brush to cover the lattice crust with leftover butter from the sauce pan. 2) Add cinnamon and vanilla if you so desire. I totally forgot about this until I was about to put the pie in the oven, so I sprinkled cinnamon over the pie. Better than no cinnamon at all. 3) Bake at 350 for the whole time instead of starting out at 425. 4) After about 35 minutes, the edges of the crust were sufficiently browned. To keep them from burning, I took the pie out and placed strips of foil around the edges and left them on for the duration of the cooking time. Bottom line: the pie was fine, but not the best I've ever had. I prefer a less sweet recipe that doesn't ov

Reviewed On: Sep. 21, 2008