This was good, but the chicken boullion made it very salty. I'd probably replace the water and boullion with chicken stock and salt to taste instead. I enjoyed the biscuit-like crust, but found it baked up very thick. I would cut the amound of crust and roll it thinner. As written, the crust was about an inch thick after baking and overwhelmed the filling. We ended up scooping out filling to add to the crust portions on the plates. Tasty recipe, but this needs a few tweeks as mentioned above.
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This was good, but the chicken boullion made it very salty. I'd probably replace the water and...