This was SO GOOD. I used skinless thighs, used plain mustard instead of Dijon, reduced the butter to a couple of tablespoons, and sprinked fresh seasoned bread crumbs over the chicken after pouring on the honey mustard sauce. This is a keeper!

Reviewed On: Oct. 28, 2009

Awesome! I'd never made meringue pie before, but this turned out great! The directions were very clear, so even a first-timer like me had no problem. I followed the advice of another reviewer and used lime-flavored water in place of the plain water. Everyone loved it; I'll definitely be making it again. EDIT: It's March 13 and I just tried this recipe again. I did the exact same things I did last time, but this time the meringue would not set. I don't know why.

Reviewed On: Dec. 25, 2006

I cut the biscuit mix to 2.5 cups, and they turned out perfect. I think 3 cups might be just a bit too much. I absolutely couldn't get any more biscuit mix worked in (I was doing it by hand, though, so maybe with a stand mixer it's possible.) I added a little powdered garlic and paprika just to see how it would be -- SO GOOD! I think next time I'll use sage sausage. Anyway, thanks for the recipe!

Reviewed On: Dec. 3, 2006