I have made this the last two years during the holidays and it is good. I add extra pecans for the decorative topings and substitute a nut milk (I like almond or hazelnut) for the soy milk. I usually just use ground pumpkin pie spice instead of the spice combo listed. I have found that this pie is best when the filling is blended extra long in the food processor and stored in the fridge overnight before serving. Making it the same day seems to result in a less flavorful pie with a gloppier consistancy.

Reviewed On: Jan. 5, 2004

My family really loves this recipe. I use bone in, skinless chicken thighs and cook on low for 6-8 hours so I can make it early in the morning and forget it the rest of the day. I also omit the browning step to save time and omit fat. I double the liquid and use italian seasoning instead of oregano. I also throw in 4 cups of frozen brocoli/cauliflower/carrrot mix during the last 40 minutes while I wait for the rice to cook in my rice cooker. A family favorite.

Reviewed On: Jan. 5, 2004