I used a 2.5 lb leg of lamb, cubed; didn't have tarragon so I used basil and thyme, and it worked wonderfully. Served with brown rice and caramelized onion, with a side of tabbouleh. Great!

Reviewed On: Oct. 19, 2009

Perfect! This was a great light dessert after a grilled salmon dinner. I put this in the oven just as we started dinner, and it was ready when we were ready for dessert. As other reviewers have noted, the proportions were just right. The crispy meringue on top, the spongy cake in the middle, and the lemon pudding on the bottom was heavenly. Thank you!

Reviewed On: Sep. 27, 2009

Out of this world! This is no ordinary pot pie. More time and effort to make than the regular canned soup version, but a million times better tasting - worth the labor.

Reviewed On: Nov. 24, 2008