I made these and they ended up turning out spectacular. They were a little salty as is, in the recipe, however I had ommitted salt, but I think it's because I used the really large bullion cubes. I ended up just adding more water and dilluted the mixture. The pork chops were a bit hit, and I made some gravy out of the left over sauce. I will make again and again!

Reviewed On: Nov. 16, 2009

This is absolutely fantastic. I did as a few of the other reviews suggested and made more sauce. In the sauce I also added 1/4 cup white wine, 3 cloves minced garlic, and 3/4 tea poultry seasoning. I had increased the chicken broth and milk too. I put mixture in 13x9 baking dish and layed Pepperage Farm pastry sheets ontop before baking. I didn't use a bottom crust. My boyfriend and I both LOVED it. I can't wait to eat the left overs today for lunch. YUM!

Reviewed On: Nov. 10, 2009

It's simply amazing. I've used it on a vanilla sour cream pudding pie, as well as a crepe filler. WONDERFUL!

Reviewed On: Oct. 5, 2009