Nice recipe. I used a loaf of French brioche bread that I had in the freezer. Didn't have golden raisins so I used regular raisins. Also, I didn't use the 3 TBS of butter. I only used enough to lightly coat the pan. I did add 1 cup of chopped pecans. After it cooled down from the oven, I topped with the vanilla sauce from "Bread Pudding" from this site. The sauce was great and the pecans gave it a nice "extra".

Reviewed On: Apr. 18, 2012

Followed the recipe pretty close. I did cook the chicken in 3 cups of broth and when I made the rue after cooking the onions, I used about 1/2 cup of flour and a little over 1 cup of milk as well as upping the spices a bit along with some poultry seasoning (about a 1/4 ts spoon). As I cooked the sauce, I did add a couple of TB spoons of flour to get the desired consistency. Another change I made was using a couple of small russet potatoes rather than the peas.. didn't have any in the house. I had some friends come over to "test" the pie and one friend said it tasted better than what her grandmother used to make! That was quite a compliment, considering this was my first time making a pot pie! One last thing to mention. I used the "Flaky Food Processor Pie Crust" from this site. I've tried several and personally feel it is the best pie crust recipe hands down.

Reviewed On: Apr. 11, 2012

Nice tasting pie. Paired this with "Flaky Food Processor Pie Crust" from this site and wow'ed friends at game night. Follower the recipe pretty close. I just sugared all the berries in one bowl with the flour and used an egg wash instead of the milk. I also only used about a tablespoon of sugar on top. One other thing I did, was to add a little lemon juice to the frozen berries to brighten up the flavor a bit. Nice to cut a piece of berry pie and not have all the filling run out into the pan.

Reviewed On: Apr. 7, 2012