Wow! I made this for supper today and it was a really big hit. I didn't have any 9" pie crusts on hand, but I did have a bunch of 8" crusts, so I scaled the recipe by 1.5 in order to fill two crusts. I was hoping to have some left to freeze or to serve tomorrow, but that's not looking too likely at this point. Other than the scaling, I followed the recipe to the letter (since there was no time given for marinating the chicken, I just left it in a zippered bag overnight). I served it with mashed potatoes, which made a really nice accompaniment for it. I will definitely be making this again.

Reviewed On: Mar. 25, 2007

Okay, I just finished cooking the first batch of thse, and they are absolutely amazing! I couldn't get them quite paper thin with my vegetable slicer (they are about the thickness of the cardboard used in cereal boxes, maybe even a little thicker), but they still came out crispy and very tasty. I have been cooling them on wire racks with a cookie sheet placed underneath to catch any stray oil, but so far there hasn't been much since most of it drains back into the deep fryer. I hope the rest of the family gets to try these as well - they are disappearing fast!

Reviewed On: Jan. 27, 2007

This was amazing! I didn't have Italian sausage on hand (just breakfast sausages), but it still came out great. It has a lot of the flavour of lasagna, but with only a fraction of the effort. I will definitely make this one again.

Reviewed On: Jan. 21, 2007