yum! I made these with vanilla instead of lemon zest, and I topped them with "sugar cookie glaze" from this site and sprinkles. So pretty, and everyone raved about the taste. They are very light and cake-like. The batter was quite sticky, even for my Pampered Chef scoop. (I used the small one) I didn't need to press down the cookies with a glass, they flattened on their own. These are SOOO good! And perfect for me....since I have a dairy allergy. I think they really need the glaze, though, it helps make them PERFECT!

Reviewed On: Sep. 30, 2011

this is SO good! I was so happy that I was able to make a dairy-free chicken pot pie! I substituted the butter for olive oil, and it turned out great. I also sauted the potato cubes in olive oil until they were almost soft, and they were crispy and brown on the outside. It's worth the extra effort, in my opinion! I left out the mushrooms (yuck) and also added garlic. I took other reviewers advice and put the filling into 2 pies... which I regretted. they were too skimpy, and I don't think it's way too much filling for 1 pie, like others said. Maybe that's personal preference, or maybe I used smaller potatoes, carrots, etc? don't know... but either way.. it's SO good and doesn't turn out runny or soggy. mmmm

Reviewed On: Dec. 31, 2010

This was the thanksgiving hit! It went the fastest (I made 8 other pies). I used chocolate creme filled Oreos for the crust (crushed in the food processor, and mixed with melted butter, but left out the sugar). After I made the pie, I mixed peanut butter and warm cream to make a drizzle for the top, as well as a chocolate cream to drizzle the other way. I piped whipped cream around the edge and added chopped peanut butter cups. It was pretty and YUMMY!!!! make this pie and everyone will sing your praises!!!

Reviewed On: Nov. 30, 2010