This was *delicious*. I followed the recommendations from BAMBARBIE and L Sacher. I used a crust recipe from Joy of Cooking, which was actually very close to the one in this recipe, but didn't really roll out very well... maybe it needed more time to chill? Regardless, it ended up being very tasty & flaky. I pre-baked the crusts for a few minutes and brushed on egg whites to the insides of the base and both sides of the top. I omitted the mushrooms (my own preference), added a little bit more onion to the roux, steamed the carrots and celery, and boiled the potatoes in the broth for ~6 minutes. I also used bouillon cubes to make the broth. I agree, the filling this recipe makes could fill 2 pies... not a bad thing, though! I made a pie, 3 tiny pies in a muffin tin, and froze the rest of the filling. Quite a few modifications are necessary to improve the recipe... but a good base recipe nonetheless! Chicken pot pie at its finest.
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This was *delicious*. I followed the recommendations from BAMBARBIE and L Sacher. I used a...