Made a few hours beforehand for Christmas eve and kept warm on back of stove. Looked fine at first, but it ended up being very liquidy after a few hours like it was swimming in butter so didn't look appetizing. Had even added extra handful of brown sugar because it looked too buttery when making the sauce originally. Tasted fine, but I thought the sauce would be much thicker.

Reviewed On: Jan. 1, 2010

I used ripe pears and sliced them thin (instead of halves), but felt that the pears were still too firm in the end. And I'd agree with another reviewer that 1 Tbsp was too much vanilla. I should have covered it somehow to prevent overbrowning. Maybe baking this 40 mins then turning oven off and leaving pie in for 1/2 hour to "set" would have been better. My husband did like the taste of the "custard" and one of my daughters devoured 2 pieces.

Reviewed On: Oct. 1, 2008

This is definitely worth the effort on a cold wintery day. I make this a different way each time I do it, and it's always delicious. I agree with a few other reviewers that the chicken and veggies should be cooked in the chicken broth, then that is used for making the sauce. I recommend cooling the broth back down a little bit before making the sauce with it though so it thickens at a manageable pace. Also, my favorite chicken broth/stock to use is Emeril's, it's all natural and tastes wonderful. Since you won't use the whole container for this recipe, find another recipe to use it on, or freeze it for the next time.

Reviewed On: Jan. 15, 2008