Made recipe almost exactly as written. Omitted the butter and basil and used 1/2 cup wine instead of 1/4 cup for deglazing. Delicious new recipe. I can easily see making this a couple times a month. Snapped a photo (#35) which really shows what great caramelization is possible with this dish.

Reviewed On: Apr. 3, 2012

This recipe makes exquisite sausage. Really, very tasty and satisfying. I had to change the ratio of ingredients a bit, but all in all, this is our new sausage recipe! I scaled the recipe down to 10 pounds of sausage, so if you're halving it, here is what I used. Super simple to remember. And as a side note, some of the reviewers stated that it wasn't spiced enough, so I made these changes based upon their reviews. - 2 Tbl Salt - 2 Tbl granulated garlic - 2 Tbl ground black pepper - 2 Tbl paprika - 2 Tbl fennel seed, lightly toasted and ground - 1 Tbl red pepper flakes (2 if you're feeling adventurous)

Reviewed On: Feb. 21, 2012

Helpful and time saving tips: in lieu of the carrots and peas, add two cups of frozen mixed vegetables to the chicken during the last three minutes of boiling time and then just drain and transfer them along with chicken to the sauce. For extra flavor, boil the chicken in broth or use a couple of bouillon cubes. Finally, bake at a slightly lower temperature (400F) and place the pie on the lowest shelf. This will aid in a thorough cooking of the crust. This is hands down the best chicken pot pie we've ever enjoyed. It's much easier than the recipe from America's Test Kitchens with just as much flavor and interest.

Reviewed On: Jan. 23, 2012