Jan 18, 2007
Truely fantastic recipe! I agree that the filling is enough for almost two pies, so cut back on the broth and flour. I used the called for amounts of veggies, but added an extra cup of chicken and some peas and broccoli.
Here's what i did to solve the crunchy veggy problem: i boilied the raw chicken tenderlions in the chicken broth for about 10 min, then added the potatoes and carrots and cooked for another 5-7 min until they softened a bit. then i took the chicken out of the broth and used a large straining spoon to get the potatoes and carrots out, and poured the broth into the butter mixture and followed the recipe from there, adding 1/2 cup of whole milk at the end.
And to solve the soggy bottom crust problem, i found the PERFECT cure! I used Pilsbury crust and put it in the oven while preheating. About 3 min after it had heated to 400, i took it crust out of the oven and let it cool for just a few minutes. Then i brushed egg whites on it (and on the top crust). Not at all soggy on the bottom - PERFECT!!
The only other modification i would make to the recipe is to use one potato to cut back on the filling. Or, perhaps it's possible to freeze/refridgerate the leftover filling to use later with some buttermilk biscuits?? yummy!
Ps - although i have once added a teeny bit of rosemary, i don't recommend it. cooking the chicken in the broth and adding the whole milk added that slight extra bit of flavor that i will now never try to change! Enjoy! :)
—L Sacher
