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

I was craving an eggnog pie, so I used this recipe as the filling. I made it as listed on the site, except I added brandy in place of the optional vanilla. I baked the filling in a deep dish regular pastry pie crust, in a water bath, until firm, approximately 55 minutes. Just awesome - great rich eggnog flavor, with a firm creamy texture from the marscapone. Since there was no burnt sugar on top, I would compare this more to a custard than a creme brulee. I will definitely make again, as custard or pie. Yummy!!

Reviewed On: Dec. 27, 2011