Loved this recipe. We always tried to grill asparagus and seemed to overcook it each time. Scratched the grill for the oven and this was awesome with the garlic, cheese and salt (we used kosher salt). Asparagus was cooked but still had the right amount of crispness rather than being mushy. Recipe is a keeper!

Reviewed On: Apr. 1, 2012

Wow--rare is the recipe that is truly easy and awesome at the same time. These dumplings pull it off. I made them exactly as the recipe says with two exceptions: added some vanilla and used 1/2 brown and 1/2 white sugar. I used my favorite apples that I can only find at farmer's markets and apple farms: Mutsu (they're perfectly tangy but not tart like a Granny Smith--using Honeycrisp would be good too). These dumplings are really juicy when you first pull them from the oven but the sauce thickens up and ends up perfecto! They even reheat really well after time in the frig so don't be afraid to make the whole batch. Definitely company-worthy or perfect for just the family.

Reviewed On: Oct. 9, 2009

This was outstanding! I made this according to the recipe with one exception: I subbed potatoes for peas since I had the one and not the other. Used Pillsbury refrigerated pie crusts, which are the best. I used the only pie dish I own, which is just your run-of-the-mill size (not deep dish) and while I wouldn't call it too dry, I can see where it would also be good a little "saucier." Next time, I might just reduce the amount of chicken and veggies a little to get the same result as would doubling the sauce since a standard pie dish couldn't accommodate double sauce. Absolutely a keeper recipe.

Reviewed On: Feb. 23, 2009