Never Again. Way too oily. The dough literally melted down into the bottom of the pie pan and I had to take it out and add more flour and start over TWICE! Where oh where is that oil crust recipe Betty Crocker had in its 1960's cookbook?

Reviewed On: Nov. 25, 2008

This recipe is awesome! My whole family gobbled it up. I used more beets and even some greens. Put in some beef gravy I'd made from pan-seering some steaks instead of broth. Used 1/4 c. tomato paste. Otherwise, followed the recipe. I'll make this again! DELICIOUS!

Reviewed On: Dec. 30, 2007

This is a fabulous soup! I floured and fried up 8 boneless,skinless,defatted chicken thighs (in 1/4 cup sunflower oil)first. Took out 4 for shredding and saved 4 for another meal. Poured a box of organic low sodium chicken broth into the brown bits of the frying pan and boiled them a bit to soften. Pouring that into the soup made for a VERY hearty flavor. I used salsa verde instead of chunky salsa. Garnished with cilantro and pepperjack cheese. I'm making a double batch next time since my family wolfed this down with little to spare.

Reviewed On: Dec. 29, 2007