Loved it! I was so impressed that it came out of MY kitchen, too! I LOVE chicken pot pies and used to eat them all the time as a kid (until I realized how much fat was in them!).
I altered just a couple things in this recipe for dietary reasons, but tried to stay true to the recipe because I cannot compromise flavor: I used a cup's measurement for all boiling veggies (that was unintentional, but good!) 2 Tbsp of butter instead of 1/3 cup. I didn't have celery seed, so I used celery salt. White pepper instead of black for visual reasons. 2% milk instead of whole milk. And finally, instead of pie crust, I used phyllo dough.
To do this I poured the chicken mixture directly into the pie dish, then topped with the liquid mixture. I unrolled a roll of phyllo dough and spritzed each sheet with spray margarine before I scrunched it and placed it on top of the filling. I repeated that step until scrunches of phyllo covered the top. I tried to leave no openings so that it wouldn't bubble over. Baked it for the same time (30 min), and the top was golden brown, the filling was bubbly, and it looked oh so good! Spoon it out and you are good to go!
**With the leftover celery and carrots, I chopped them up and portioned into ziploc bags and stuck in the freezer to be ready for the NEXT time I make this! Mmm! Mmm! Mmm!
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Loved it! I was so impressed that it came out of MY kitchen, too! I LOVE chicken pot pies...