I made two loaves of this bread for our baby shower. All I heard were rave reviews and there weren't any leftovers- unfortunately! The only change I made was to use 2/3 cup of butter instead of 1 cup.

Reviewed On: Jul. 27, 2009

My hubby and I really enjoyed this recipe- with a few changes. I substituted 1/4 lb of thick cut prosciutto for the bacon since it has more meat per slice and is less fatty. I sauteed the diced meat, green onion and garlic in a little canola oil rather than in bacon grease. Also, I added 8 to 10 ounces half and half to the sauce, which made it creamy, but not too thick.

Reviewed On: Apr. 3, 2009

This pot pie was outstanding. I doubled the sauce, but it ended up being double the amount that I could fit in the casserole dish. I ended up using the extra white sauce for biscuits and gravy, so my work and ingredients were not wasted. I made the pie crusts by hand. I found that prebaking the bottom crust after coating it with egg white and coating the top of the upper crust before baking prevented sogginess. The boiled chicken and veggies were perfectly tender.

Reviewed On: Feb. 15, 2009