I have made this recipe many times since I first discovered it. My husband ranks it in his "Top 5" and begs me to make it all the time. I buy dark meat chicken quarters when they're on sale and make my own stock for this. If you make the chicken, stock and pie crust ahead of time and keep them in your freezer, it really helps cut down on the amount of time it takes to make this dish. I use 4 cups of stock instead of 3, and instead of 2 pies I simply pour the filling into a 9x13" baking dish and cover with a double pie crust. Other than that I don't change a thing and it is PERFECTION. Thank you, Karen!

Reviewed On: Nov. 21, 2009

I've made these rolls twice; the second time because I forgot I'd already tried this recipe. Unfortunately, though the rolls baked up nice and pretty they were incredibly bland and tasteless.

Reviewed On: Mar. 10, 2008

Very disappointing. Made this for a guest dinner and ended up apologizing for it. It is incredibly bland, the crust turned out too hard and the inside was globulous to the point that I couldn't slice it decently. If you're looking for a recipe similar to this, I highly recommend the Cheese Herb Bread, also from this site, which bakes up nicer and has a much better flavor. One of these days I'll learn to stick to ol' reliable recipes when company comes to eat!

Reviewed On: Dec. 29, 2005