Reviewed: Jul. 23, 2009

My family loved this dish! I added zucchini to get in some veggies, and it was awesome! Next time I think I will add more veggies and maybe some pepper.

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7 users found this review helpful

Reviewer:

AO1124

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Reviewed: Jul. 7, 2009

I love this!! I added carrots ,onions,celery and peas to the chicken stock as the chicken was cooking. Then scooped them out and added to the dish. I didn't use eggs. Used that broth in recipe. Thanks for the recipe.....yum!

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4 users found this review helpful

Reviewer:

PATTI2222

Cooking Level: Intermediate

Reviewed: Jun. 25, 2009

this was delicious! my sister, boyfriend and i absolutely loved this. I added frozen veggies and had to add some milk to the crust to make it more watery, i think i used the wrong kind of buttermilk...but all in all, i'll definately make this again!!

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5 users found this review helpful

Reviewer:

paulette1979

Cooking Level: Expert

Home Town: Long Beach, California, USA

Reviewed: Jun. 17, 2009

This is one of my family's favorite recipes with a couple of adjustments...I use 2c. chicken broth with cream of celery soup, and pour 2 drained cans of Veg-All over the chicken and eggs. I also use only 1/4 c. butter in the crust. We love this!!!

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4 users found this review helpful

Reviewer:

Shanna

Reviewed: Jun. 16, 2009

I didn't care for the eggs. That seemed out-of-place to me. Otherwise, it was okay. Husband liked it.

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4 users found this review helpful

Reviewer:

Tad

Cooking Level: Expert

Living In: Spokane, Washington, USA

Reviewed: May 30, 2009

This dish didn't come out that well for me. It was very soupy. I used cream of mushroom soup instead of chicken, and store-bought honey-roasted chicken strips which made it yummy, but all that juice was not too appealing. I also didn't see the point of the sliced egg, which was not enough to cover the whole pie anyway.

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3 users found this review helpful

Reviewer:

Alina

Reviewed: May 25, 2009

This was great! I made my own chicken broth by boiling the chicken with onion, carrot, poulty seasoning, and parsly... and instead of using buttermilk I used whole milk... it was so good.

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9 users found this review helpful

Reviewer:

Kristian

Cooking Level: Intermediate

Home Town: Summerfield, Florida, USA

Reviewed: Mar. 25, 2009

This was so delicious! My family devoured it in minutes. Next time I will make a double batch, maybe doctor up the second one with onions, potatoes and a green veggie.

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8 users found this review helpful

Reviewer:

MYMYS

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Watertown, Minnesota, USA

Reviewed: Mar. 16, 2009

I loved this recipe...even with a few substitutions. I omitted the soup and broth and made my own by boiling 4 chicken legs with thyme, bayleaf and crushed corriander seeds. I thicked with flour, and substituted sour milk for buttermilk (1 tbsp lemon juice in 2% milk. Yummy, light and great served with green beans and salad!

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20 users found this review helpful