I had a rough start with my crock pot (open lid then off outlet) and this still came out amazingly. I picked this recipe one day because I could just throw in chicken breasts straight from my freezer. Of course after my initial mishaps I had to defrost said chicken to make it on time. In the end I cooked it on High for 2 hours, then pulled the chicken and cooked it on Low for another Hour. The only change I made to the sauce was adding a diced onion. It was delicious on toasted hamburger buns with garlic salt. We were so excited to have so many leftovers. We will definitely make this again. So much gain for so little effort!

Reviewed On: Jun. 18, 2011

these were great! i was really tempted to take others' advice and double the filling but since i was low on eggs and i always like to try a recipe the original way first, i did it exactly as written and i'm glad i did. i loved the ratio of crust to filling. it was about even, 1:1. so if you like more filling, just make more filling.

Reviewed On: Feb. 11, 2011

this was delicious, but I took others' advice. i cooked the chicken in some oil and then added the onions and pepper and cooked those for a few minutes. i also steamed the broccoli to crisp-tender in advance. i like the use of dill and almonds. delicious and pretty and fairly easy, this is definitely going in our rotation.

Reviewed On: Jan. 25, 2011