For beginners/first time makers like me: If you have no store-bought chicken broth on hand; since the instructions call for draining off the boiled broth, I just reserved all of that until I saw how much I needed to make the filling thick enough (which would be at least the 1 and 3/4 cup chicken broth called for). To start, I just covered the chicken completely with water, sprinkled in a couple Tbsp of rotisserie chicken seasoning I had on hand. then reserved that liquid, after boiling. This may be what the instructions intend in the first place, but since it doesn't say what to do with the broth drained off the chicken, that's what I used. The only veggies I had were one can each of corn and green beans. So that they wouldn't be cooked down to mush, I waited to add them in after the chicken got boiled. Carrots would have given this more color. You could use a can of Veg-All, which contains a colorful variety, but there's something about it that looks too store-bought to me, even when it tastes fine. So I try to avoid that. I used pre-made, refrigerated pie crusts and that worked well. I probably put more slits in the crust than necessary, but I've seen too many boil out of the crust. I think this would be nice with some water chestnuts added in, if you don't have celery. I only had 1/4 c onions; to give it the amt of onion taste intended, I could have added a little onion powder I THINK. Do pre-bake the bottom crust so that this won't turn out too mushy. Tasty!
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For beginners/first time makers like me: If you have no store-bought chicken broth on hand;...