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Reviewed: Aug. 7, 2008

I made this exactly as the recipe called for and absolutely loved it. My husband found it a little bit dry, so the next time I made a roux and added that to the mix before baking, and this time we both loved it! This is a definite keeper!

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Reviewer:

Kate N.


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Reviewed: Mar. 20, 2008

I really enjoyed it! Lots of room to play around with this easy-to-follow recipe.

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Reviewer:

Liz


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Reviewed: Feb. 10, 2008

I made quite a few changes, but this was such an awesome beginning recipe that I gave it 5 stars. Here's what I did: Sauteed the chicken in olive oil with an onion and two crushed up bay leaves. In another pan, sauteed in olive oil 2 shredded carrots and 4 medium-sized shredded potatoes, plus two stalks of celery. I added a little rosemary and some dried minced onion while the veggies were cooking. After both pans were finished cooking, I combined them and added black pepper and 1 cup of chicken broth and two more bay leaves. A pre-fab pie crust from the refrigerated aisle finished up this easy dish. One last note: The pie took over an hour to bake fully, but was perfect in the end. Can't wait to share this one!

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Reviewer:

Amy

	Cooking Level: Intermediate
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Reviewed: Jan. 4, 2008

I shredded the vegetables with a food processor, including some onion instead of the onion powder. I also added about a cup of cheese and additional chicken broth. Shredding that way is faster than chopping and cooking them is a lot faster too. In addition my kids found the shredded veggies more palatable.

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Kendra M.

	Cooking Level: Expert
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Reviewed: Aug. 28, 2006

I added more broth and I found it delicous.

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3 users found this review helpful

Reviewer:

WENDOPIA

	Cooking Level: Intermediate Home Town: Quebec, Quebec, Canada Living In: Budapest, Pest, Hungary
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