This recipe was a really good starting point. The pastry came out delicious, very flaky and was a great compliment to the filling. I used a milk wash on the top to make it a golden colour. I made a few changes, I wanted a creamier sauce so I added some half and half in place of some of the chicken broth. I also added some different spices...dried dill weed, cajun seasoning, and lots of garlic powder. I also added mushrooms to the pie, pan fried first so my sauce didn't get soupy once the pie was cooked. Lots of fresh ground pepper too! Will definately make again with leftover chicken or turkey, this was worth the LOT of time it took to make. I knew it would take lots of time, so I doubled the recipe and made 2, one to freeze and re-heat later on when I don't have time to cook.
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This recipe was a really good starting point. The pastry came out delicious, very flaky and...