My mother in law gave me a huge zucchini, so I used up about 1/3 of it in this recipe. To be honest, the soup looks kind of unappealing when it's boiling, but once blended, it was absolutely tasty! The curry gives it a slightly spicy zip which is very pleasant. I added 1 clove of garlic, and used home made chicken broth. A bit of cream just before serving gives it an even smoother taste, but it is really not necessary. Very simple, I will make this again for sure!

Reviewed On: Aug. 14, 2010

This recipe is a bit too sweet for me. I only used 1/2 cup, and I feel like I could decrease the sugar to 2 tablespoons or omit it completely. Very creamy, simple, everyone will like it.

Reviewed On: May 26, 2010

The taste of this chicken pot pie is old-fashioned and comforting. It is exactly, in my opinion, what chicken pot pie should taste like. Like most reviewers, I doubled the liquids (stock and milk) because half was not enough. However, I did not double the butter or flour. I used cornstarch to thicken it instead, since I am the one who is eating it, and knowing that I used 2/3 cups butter would make me feel a bit too guilty. I actually made 1 small pie and 6 mini pies for which I used jumbo muffin cups as a mold. They turned out really cute, and a perfect portion size for a meal which is so easy to overeat.

Reviewed On: Apr. 19, 2010