I can't imagine why the recipe says to drain the broth from the chicken and vegetables. What a waste! I cooked the chicken and vegetables in about 2 cups of water, then added bouillon to finish flavoring the broth. In a separate pot I added the milk to the flour/butter/onion mixture which created a thick paste, then scooped the whole glob into the chicken/veg/broth and heated it to finish thickening the sauce. Since I only had one pie crust I made a biscuit top crust out of 1 c. self rising flour, 2 T crisco, and enough milk to make a workable dough. I rolled it out to about 1/4 inch thick and sealed it on top of the pie. Worked great!

Reviewed On: Jul. 9, 2009

I made this last night for a youth group gathering. I actually decided to make it an hour before it was served. It was quick, easy, and delicious! I also served another soup and of the two, this one was gone by the end of the night. I love it when people rave about the food I serve! This one's a keeper.

Reviewed On: Jun. 27, 2009

I threw in an old banana and added lots more zucchini than the recipe called for and it still came out delicious. The crumb topping mentioned in another review was a great idea (brown sugar, flour, butter, oats and a dash of cinnamon). A room full of children devoured three loaves and asked for more. When I told them what the "little green flecks" were in the bread they were thrilled that they had successfully eaten something they thought they hated. Oh, and I added about a cup of chocolate chips to the recipe. They sank to the bottom which made them easily avoided by people who didn't like them. The bread seems to taste better after it has sat for a half day or so. This could be nice with grated carrot added in.

Reviewed On: Jun. 4, 2009