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"If not for all the great reviews, I would have been skeptical that something so simple could actually work, but it did! It really did! And it was really, really good, even. As a bottom crust, it's super simple. Like some others, I also tried to use it on the top, starting with the ball and pressing it with my hands into a flat shape. It was d..."
"Incredibly good! I didn't have any left over chicken, so I butterflied a couple of large chicken breasts, rubbed them with olive oil and salt and pepper and baked them at 350F/175C for 40 minutes and let them cool before chopping them up. I did a top and bottom crust, but next time I'll only do a top crust as I think the recipe indicates..."
"Simple and delicious! I also just used raw chicken and cut it into bite-sized chunks. I added some Italian seasoning near the end. I am thinking about trying it sometime without the tomatoes, too, because I sampled it before I put them in, and it was pretty good. Like many foods, this was even better the next day. Thanks for sharing it!"
"Excellent! I didn't have an iron skillet, but it worked fine in a regular pan. I also substituted pineapple juice for a little of the milk, and it was heaven! So good!"
"Made this in my rice cooker (re-started when it switched to the hold temp in order to keep it on "high" for awhile) since that's what I have, and it was SO delicious! I also had no mustard powder but added a little onion soup mix. I think it's fairly versatile if you go with good flavors. I ended up taking out the pork chops an..."
"So easy and delicious! I used my rice cooker (in Japan without a crock pot, but this works), and it smelled so good cooking. I added a little Italian seasoning and salt at the end to serve because it needed a little more flavor once it actually hit the pasta, but this is a keeper."