Samantha Bolton

Made this last night for dinner. I read the reviews prior to cooking. Following the advice of others, I got deep dish pie shells, as many stated the filling needed to be doubled otherwise it was too dry. More on that later. I also browned the bottom pie shell for about 5 min before adding the filling, so as to avoid soggy crust. There were some complaints of blandness, so I added garlic salt as well as sauteed a few cloves of garlic with my onion. Lastly, I boiled the chicken, carrots, and potatoes (yeah, had to add potatoes to this recipe fo sho) in chicken broth, which I later used to make the gravy. So, made a few tweaks to the recipe, but overall kept it as is. I thought it tasted great! To the people who said it was dry, I have no idea how their pie was dry. I didn't end up doubling the gravy, I used the amounts the recipe called for, and it absolutely did not turn out dry! Definitely recommend this recipe. Add your preferred seasoning and boil your ingredients in broth.. Maybe add potatoes.. And you'll be happy with the result.

Very simple chicken dish. Made it with mashed potatoes. I didn't change the recipe at all. The chicken came out moist and delicious. Great flavor. Will definitely make again.

The only changes I made were to omit the green onion and add garlic powder. In my opinion, this is very close to what is served at a Mexican restaurant. The flavor is great and the consistency is smooth. A perfect dip for tortilla chips. I was planning on making a bean dip from scratch using cooked pinto beans and the whole nine yards, but now I'll probably just stick to this recipe. The only thing I will say is that it's a rather large amount, 13x9 pan, of dip.. so, if you're not making for a large family or gathering, you may want to half the recipe. That said, I think it will be excellent reheated for a snack.