Five stars with my changes: First, I use a bottom crust, which I prebake 5-7 minutes before filling. When cooking the chicken, I reduce the dressing to less than half, that flavor is too strong. Substitute cream of chicken soup for the broth, which gives it a nice, thick base and makes the flour unnecessary. I add a little garlic and onion powders to the filling, and I always use an entire brick of cream cheese. This is restaurant quality, and a favorite with all my family and friends. Sure hope this review doesn’t get "lost” like my previous one did!