Changed up the recipe a little when I made it tonight. Added some chopped celery to add flavor (wish I'd added peas too...next time I guess), and seasoned the chicken with some Peruvian Chile Lime powder from this place (which is local shopping for me): http://www.savoryspiceshop.com/blends/peruvian.html - I seasoned the chicken before throwing it in the skillet to cook, so it absorbed the flavor a bit more. Seasoning a couple hours before would've made the flavor even stronger, so I'll do that next time.
Next, I added a little bit more salt, and some fresh ground pepper (about a 1/2 teaspoon per pie) and just a little bit of corn starch to thicken up the sauce a little bit. The pie cooked perfectly at the time/temp in the recipe, so no complaints there!
Overall, I want to make a couple adjustments next time, but it's the tastiest pot pie I've made at home, whereas most of mine are bland. Next time I'm planning on a bit less pepper and chile lime powder, some peas, and whatever else comes to mind (I want to try to find something to use instead of the condensed soup, so it's healthier). That said, I'll be making this one again
Was this review helpful?
1 user found this review helpful
Changed up the recipe a little when I made it tonight. Added some chopped celery to add...