This is a really good recipe. My preference (for the potatoes, celery, carrots, onions, and mushrooms) is to saute' them together in olive oil, then sprinkle the flour over the vegetables, slightly browning/cooking the flour and then whisk in the liquid to make the sauce. I also added ground bay leaf (Penzey's) to the seasonings. To cook the chicken, I use boneless, skinless, organic fed chicken, drizzled with olive oil, sprinkle with salt, and cook in a 350 degree oven until done. After the chicken is cooled, shred the chicken in medium size pieces with two forks. The flavor of the chicken is exquisite and no square chunks. When putting the pie together, I never use a bottom crust. Put the vegetables/sauce mixture in greased pan/Pyrex, add frozen green peas and chicken, top with crust...making a design or slits in crust to let steam escape. Bake the left over pie crust as crackers and serve with.
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This is a really good recipe. My preference (for the potatoes, celery, carrots, onions, and...