I was pleasantly surprised by this recipe. I have never made a "quickie" chicken pot pie in my life. I always cook mine from scratch. But I was looking for ways to use up some leftover chicken and a refrigerated pie crust purchased from the "reduced" section at the local grocery. I stumbled across this recipe. So, I thought "Why not?" This is one of those recipes that should be entitled "chicken pot pie your way." As with all recipes, I tweaked it a bit to make it my own. And this one turned out fabulously. After reading the reviews, here's what I came up with: Mixed soup with milk in a large bowl, per some reviewers. Added a generous splash of white wine, 1 chopped onion and 1 potato,cubed.Followed by the leftover chicken (cubed), and frozen mixed vegetables until the amounts looked right. Many people complained that the recipe was bland, so I seasoned the filling with poultry seasoning, salt & pepper. Spooned it into the bottom crust in a deep dish pie plate. Topped with the 2nd crust and cut 4 vents. Baked, covered with foil for about 30-35 minutes. Removed the foil and brushed the top with a beaten egg. Returned to the oven for another 15 to 20 minutes, or until it was a pretty golden brown. Even with the changes,the dish cost under $5. A great way to stretch my budget. Thanks for sharing.
Was this review helpful?
[
YES
]
3 users found this review helpful
What's this?