This pie came out perfectly! I made it very close to as written, my only change being subbing out the celery for some green beans because that's what I had on hand and, instead of opening a container of broth, I used some of the water I had boiled the chicken and veggies in plus a bouillon cube. The amount of sauce worked out just right and pie was not at all dry - it was perfectly moist! The flavor was perfect too - a very classic "pot pie-y" pot pie! I used salted butter to make the roux, so that probably gave it a little extra oomph. Used the refrigerated "roll" type of pie crust, didn't bother pre-baking the bottom crust with egg, but I did poke a few tiny holes in it with my knife and it didn't turn out soggy at all. I wrapped foil around the edges of the pie until the last 6-7 minutes of baking to prevent brown crust. My honey and my sister the chef both agreed it was spot on. Thanks for the recipe - I'll make it again for sure!
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This pie came out perfectly! I made it very close to as written, my only change being subbing...