I actually only loved this recipe after I changed it quite a bit after some other suggestions. I ended up changing the mounts to make two pie pans because it's too good for just one pan! Here's what I did (which is a little more specific than some other posts).
1.85 lbs chicken, 1 c sliced/quartered carrots, 1 1/2 c frozen peas, 1 1/2 c frozen corn, 1 c sliced celery, bouillon cubes: make the same as directed in original post.
1/2 c butter, 1/2 c chopped onion, 1/2 cup all purpose flour, about 4 c broth, 3/4 tsp salt, 3/4 tsp black pepper, 3/4 tsp ground cumin, 1/2 tsp italian seasoning, 1 3/4 c broth, 1 1/2 c milk: make the same as directed in original post.
Continue preparing as directed. I baked at 375 degrees for 40 minutes. You don't have to, but I buttered the crust and stuck it back in for 4 minutes for extra browning. Let cool for 10 minutes.
This is my first time making this and it turned out perfect. My family tore through it. Next time I will make my own crust because I am partial to home made and the pillsbury is a little sweet (since it's for desserts), but it still works out great if you don't feel like making your own roll out crust. Tip: if you're worried about making the exact amount of gravy mix to cover perfectly, feel free to double the gravy recipe and spoon out until the chicken mixture is covered. You can always use the left over gravy for other recipes since it really is just a chicken based gravy. Hope this helps!
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I actually only loved this recipe after I changed it quite a bit after some other suggestions....