Easy to make yes. Good peanut butter fudge. NO. I followed the recipe to the letter at first, but as I was mixing it. I noticed the color was almost white. What kind of peanut butter fudge is white? I took a quick taste and realized that it barely tasted like peanut butter. It was more like marshmallow with a very slight hint of PB. I ended up addinG ALOT MORE peanut butter just to get the slightest taste of peanut butter in the final product. It WAS quick. It DID set up good and it was not bad for a quick "candy type" treat. Mine was not "taffy like" as others have said but I think it's because I added so much extra peanut butter. It is not creamy, it was more sugary and the color was way off. I have made "quick, no mistake fudge" type fudges before and everytime I make a peanut butter one it actually LOOKS the color of peanut butter and is smooth and creamy. I will not make this again. It was definitely NOT fudge. Candy, yes, FUDGE, no. As a "candy" it's not bad. I should add that it did all get eaten in my house, but everyone who ate it said it's definitely NOT fudge. One reviewer mentioned using evaporated milk instead of regular milk. That would probably definitely help with the smoothness of this candy as most good fudge recipes call for evaporated or condensed milk, even the ones that use fluff. Anyone who has never made real fudge before though would not know this. Anyone looking for a true fudge recipe, this is not it. I give this recipe 3 stars only because it wa

I made this recipe because it was almost the same as one I usually make. My family loves it, but I decided to look here for something different this year. I guess pot pies are pretty much timeless and the recipes don't change much, so I just went with this one. This isn't really that different from mine ... LOL, so I kinda followed it but used my years of experience to make it more to our liking. :) The things I changed where... I did dice and cook one medium sized potato first. Cooked, drained and then put it aside. I cooked my celery with the onions in the butter. then stirred in the flour (way less than the suggested amount) and then chicken stock. I added about a 1/4 to a 1/2 of poultry seasoning,(Bell's seasoning, actually) to the gravy mixture. I then added the chicken and frozen veggies and simmered just until heated through. I let the mixture cool slightly before pouring into the bottom shell. The biggest complaints I've seen about this recipe is the dryness. In my opinion that's because there is way too much flour being used for the slightly more than 2 cups of liquid. I reduced the flour to about 2 1/2 or 3 TBLS and I had no problem with the recipe coming out dry. I did not have to add extra liquid. I just reduced the flour. Lastly... I made this in a 13x9 pan. I can't say how long it took to cook. I just kept an eye on it. Maybe a 1/2 hour to 45 minutes??? I just cooked it until the crust looked done :)

Not a bad recipe but its lacked a bit of flavor. I added a onion and cooked it in evoo. All around though a good dish either with breakfast or dinner.