This was my first time attempting a pot pie. I used half a rotisserie chicken - put that in the pot with the veges and covered with chicken broth. I sauteed the onions with butter but stirred in only cream of chicken soup (1 1/2 cans). I drained the broth from the chicken and veges and put it in another container which I then used about 1/2 a cup to thin out the cream of chicken mixture. I added poultry seasoning, salt and pepper then combined the sauce with the meat and veges. I did not have a deep pie dish so I used a 9x9 square dish instead. After placing the bottom crust in, I pre-cooked it for 6 minutes then I poured the mixture in, placed the top crust on, cut vent holes and cooked for 40 minutes at 375. It came out perfect. I think this would have been even better had I added cubed potato. Thanks for a great recipe.
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