What a fantastic pie. The only thing I did differently (because I had the girls coming round for dinner on a weeknight and wouldn't have been able to get home from work in time to cook it all) was I popped all the filling stuff in the slow cooker this morning. So when I got home all I had to do was thicken it, fill the pie crust and bake. Delicious! And definitely hitting repeat on this one.
Best chicken pot pie I have ever had or made. I read a bunch of the other comments first, so I cooked everything up in the broth. Then used that liquid to make the sauce. Also switched the celery for mushrooms because... Blegh celery. Thanks for the recipe! And thanks to the other users for their suggestions.
So so good! I have made it a bunch of times over the past couple of weeks. I just switched the sunflower seeds for green pumpkin seeds (because I usually have those in my kitchen). This salad has gone brilliantly with butternut soup, braai, and last night, a steak and Guinness pie.
This is a nice and filling dish. Reading previous reviews I cut down on the liquid - instead of using a can of tomato sauce I used tomato paste. And I simmered with the lid off for a while to let it thicken a bit more. I was looking for more coconut and curry flavours, but it's still tasty and second helpings were had. I served it with caulirice.
I've made these a bunch of times now. They're ridiculously quick and easy. I pipe them using my biscuit gun and a star fitting. First few times I mixed, pipes and fried immediately. Tonight I mixed and piped them early to take to friends for dinner and we fried them after we'd eaten. They were still great. Now we're all lolling around in churro comas.
Oh my glory, this was delicious. I was a tad sceptical with all the reviews that raved and said it was just like/ better than take out. But... it is! Yeah, it takes a little more effort than jumping in the car and hitting up your local Chinese place, but it's AMAZING. Make it, make it now!
Simply phenomenal. And totally worth the time it took to make. Creamy with the most divine tingly chili after taste. I don't usually cook with much salt so I took previous reviewers' advice and only used a little. Served it on caulirice. Will definitely do this one again and again and again.
I mixed some up to go in the slow cooked chicken taco soup I have on the go right now. The seasoning tastes great as is and promises to be a winner in the soup. Here's hoping the next 6 hours speed by so I can taste the final product.
The perfect soup for a rainy day like today. I used Bill's taco spice mix as suggested. I couldn't find the right beans so I used two tins of Four Bean Mix instead. And I used beer as the recipe said. Very tasty.
This is really tasty. Rich and creamy. I used fresh English spinach, and cut and sauteed the chicken breasts first (instead of baking) like other reviewers suggested. I would have preferred the dish to have turned out a little less runny though. But perhaps it'll thicken on standing a bit. We'll definitely be dishing up seconds later. I served it with buttery green beans.
