This recipe has lots of potential, but as is it doesn't work. Way too runny, needs more time to cook, and the crust gets soggy. I would follow other suggestions to reduce down the amount of milk to 3/4-1 cup and half of an onion, bake the crust for 10 minutes before filling it, line the crust with the cheese, and cook it 45-50 minutes.

Reviewed On: Feb. 14, 2009

Very good stewed chicken. I used cubed boneless skinless chicken breast which turned out really well. The only little problem was when I added the chicken, which was still cold, the brown sugar syrup quickly hardened. I think next time I'll try adding a little water first to thin out the brown sugar so it doesn't solidify from the cold chicken. Other than that, it was perfect.

Reviewed On: Feb. 10, 2009

Not that great. I scaled it down for two chicken breasts, and reduced the ratio of Worchestershire and chili powder to mustard, but it was still too much. I tried adding brown sugar to mellow it out, but it must not been enough, because it was still very bitter after cooked. This one has potential, but needs major tweaking to make it tasty.

Reviewed On: Feb. 10, 2009