I am not quite sure what it is that I did wrong. The dough was too soft to roll out so needed more flour and it took twice the baking time. When all was said and done, they were incredibly delicious. I will certainly make these again. It will be interesting to find out if I end up with the same results or if tonight was just a bad baking night.

Reviewed On: Oct. 21, 2009

I simply love recipes that are made from scratch. There is nothing more rewarding than knowing every single ingredient that went into your dish. I had left over chicken from the night before and was looking for a use for it. I followed the recipe with the exception of the addition of some thyme, sage, and rosemary. Just tasting the roux, I knew this was going to be a tasty dish. I cubed the potatoes and used the mandoline on a fine slice for the carrots, sauteed them with the herbs and added to the roux along with the chicken. I didn't have any problems with the potatoes being uncooked nor the quantity of pie filling as others had experienced. If you have the time, you should really follow the recipe for the pie crust. It was very light and flaky. A very fine dish. Thank you for this delicious, made from scratch, recipe.

Reviewed On: Sep. 22, 2009

Simply fantastic! A very simple recipe with simple, every day ingredients that's bursting with flavor. I followed the recipe exactly. With the delicious flavor comes very subtle heat from the jalapenos. If you like more heat, (you know who you are and probably already doubled the jalapenos in the recipe in your head just reading over the ingredients) it could benefit from some nice roasted anchos or guajillos for a little extra kick. Thank you ChefClaude for a seriously delicious and healthy alternative to canned.

Reviewed On: Sep. 1, 2009