I followed this recipe exactly except for the pie crust since I used puff pastry instead. It turned out lovely! Just the right amount of salt, the flavors blended together, and there was plenty of sauce. This isn't for the novice cook as there is a bit of cooking knowledge needed to make this correctly (i.e. mixing the salt, pepper, and celery seed together with the flour, whisking the "roux" while cooking it for at least 1-2 minutes, knowing when to stop cooking your sauce on the stovetop so it doesn't get too thick, etc.). To each his own, but I personally did not feel the need to change a thing about this recipe. Homemade (or even semi-homemade) foods aren't going to have the same texture or taste as chemical- and sodium- laden frozen foods or fast foods.
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I followed this recipe exactly except for the pie crust since I used puff pastry instead. It...