"We just finished having this dish for supper, and were happy enough with it to leave a glowing review. We did not have four individual ramekins, so we made it in a large ceramic stew bowl with store-bought puff pastry. We loved the complex taste offered by the different spices !!
We used Yukon Gold potatoes instead of peas and blanched all of the vegetables ahead of time as I saw in another Chicken Pot Pie recipe. Everything was perfect, except the sauce was a little wet.
Our one comment is the flour should be measured by cups and Tablespoons as that is the normal measure for dry ingredients. Overall easy to make, but we had to add more flour mixed with Pot Pie Liquor to thicken it. Even with that I still rate it a 4-star recipe. We will make it again, but add less liquid to have a thicker stock.
I always look for recipes by Alton Brown on Food Network, because I like his style of teaching us how a recipe's components are supposed to work together. Thanks, Alton."