Really, you can put pretty much anything in this, and it will be good. I put in most of my Tgiving leftovers: turkey, roasted root vegetables, chard, and even leftover stuffing (let's face it, that's where all the flavor REALLY is with the roast turkey). The stuffing not only added a ton of flavor (it was the Creole cornbread stuffing from this site, with andouille sausage), but it created a wonderfully thick, hearty porridge-like filling for the pot pie. I just used a basic pie crust recipe with half butter, half shortening for the flakiness and the buttery flavor. Delicious!

Reviewed On: Nov. 28, 2010

I've tried different variations, but really, the recipe works out perfectly as is. Perfect dinner rolls. Everyone I know goes so nuts over them, I'm embarrassed to admit how easy they are to make.

Reviewed On: Apr. 26, 2010

I have nothing new to add about this recipe. It's absolutely delicious; the only reason why I don't make it more often is because I can't stop eating them once they're done. Yes, the recipe is kind of messy, but it's worth it! I tend to halve the meat called for to double the sauce:meat ratio, so I can have extra sauce to eat over rice.

Reviewed On: Apr. 26, 2010