Made this for my boyfriend and he loved it! I did follow a few suggestions though: added a potato, did 1.5 the amount of sauce, used less flour for making it and mixed the sauce and chicken/veggies together beforehand. However, because we upped the sauce, it wouldnt all fit in the pie! Although most did. One thing I definitely noticed was by the time we went back for a second slice, a lot of the sauce had dried up--I would definitely suggest using double the amount of chicken broth and milk and still only the 1/3 cup flour. That was the pot pie isn't so dry! Remember the sauce will thicken more when in the oven, so dont over do it on the stove! =]

tHESE WERE GOOD! But I just couldn't find the best way to make sure the brownie was just right--not too cooked and not falling apart goop. I tried several different ways. I piped the brownie batter into the cake mix which was wayyy too messy and caused the brownie to be cooked through. I put layered which caused the same outcome as piping but was MUCH easier to do. But by far the best was what the recipe actually calls for...brownie batter on bottom with cake above. It was the closest to the consistency that I wanted. But I do have to tell you all: don't even both with piping!! The batter is wayy too thin and it just creates a mess that ends with overcooked cupcakes!

DELICIOUS! These are the best enchiladas ever! Definitely restaurant quality. And it makes so much! I have had to use a a large and small baking pan every time I have made these to fit them all! I would leave the chicken in large pieces to boil because it definitely makes it easier to shred. But most importantly I don't know how only 10oz of enchilada sauce is enough for anyone! I used almost an entire 28oz can. So I would definitely recommend buying more of it just incase you also find that its not enough to cover all the enchiladas.

Delicious! I mixed all the sauce ingredients and simmered in a crock pot for about an hour, then started making the meatballs. Before putting them in the crockpot, I rolled them in flour and browned them quickly on the stove and it really locked in the flavors! I did use crushed tomatoes instead of whole peeled ones because I don't like my sauce to be too chunky...I also added some extra cayenne to kick it up a notch. Since the sauce wasn't chunky, as I imagine it would be with the whole tomatoes, I used the left overs for meatball subs! Everyone looved them with pasta but especially the subs!