Great recipe for the grill. I added a little cayenne pepper for some heat, omitted the cherry tomatoes (because I don't like them) and added mushrooms. The meat stayed juicy, and everything had a great flavor. I will definitely make this again.

Reviewed On: May 18, 2012

I loved this. The only thing I would do differently next time would be to add a little garlic with the onion. This makes a great, rich, saucy rice side. I did not have the same problems others did with the cooking instructions. At first, I thought there was no way the rice would soak up that much water and sauce and it seemed strange to cook it without covering the pan. I ended up cooking it a little longer than indicated (just because the rest of the meal was not ready yet) but the came out perfectly cooked and tender.

Reviewed On: Jan. 4, 2012

Wow - a little bit of work, since you have to cook the filling, then bake the potpie, but worth it. I made the recipe as listed with a few minor variations - I added a few turnips to the vegetable mix, because I had them in the fridge. I used fat-free half-and-half and skipped the egg yolk wash on the biscuits. The filling had a great flavor, with the thyme, and the sauce was the perfect consistency, not too thick but not too thin. I used regular Pillsbury Grands refrigerated biscuits (in the can) and they made a great topping. I only used about five in a circle around the top, so there was a little space in between, which I think helps them brown and cook through more (because steam can escape the filling mixture as it heats). A homey, filling meal.

Reviewed On: Jan. 4, 2012