Made this last night for dinner on the spur of the moment and it was great. Of course, being spur of the moment, I didn't have all the ingredients on hand. I know, I know...you should follow a recipe as written the first time, then make changes. But I went ahead and made changes the first go round. First, I used a Pillsbury refrigerated pie crust because that's what I had on hand. I also left out the mushrooms. And I cooked the veggies first before putting them into the pie. I chopped 1/2 cup of onion and sauteed that with the carrots, celery and potato (I only used one potato). I cooked the carrots and potato in a bit of butter and started those first, since they take longer to get soft. I cooked them about 10 minutes, then added the onion and celery and cooked another five minutes until everything was soft. I added in the chicken, which I'd sauteed in another skillet. I threw in a handful of frozen peas at the end. Then I made the roux as written with butter and flour, but left out the onions since I had put those in the veggie mix. I didn't have chicken broth on hand, but I had chicken bouillon, so I put in 1-1/2 large cubes of chicken bouillon in the three cups of water and added that to the roux. I didn't salt the gravy since I had already used the bouillon. I put in 1/4 tsp of ground thyme, 1/4 tsp of poultry seasoning and 1/4 tsp of ground sage and 1/4 tsp of black pepper. I mixed that gravy into the chicken and veggies and poured everything into my deep dish pie plate
Was this review helpful?
[
YES
]
5 users found this review helpful
What's this?