Chicken Pot Pie IX
I made this chicken pot pie today, and the house smells amazing! I used a low sodium chicken broth, added peas, a bit of corn, potatoes, and 1/4 extra (each) of milk and broth to the sauce.
It made more filling than I expected it to. I baked the pot pie in a deep dish pie plate, and I still have enough filling left over for another small pie, or to freeze and serve over rice later.
The next time I make this recipe, I will bake it in a 9x13 lasagna pan and use a flat frozen crust (like Pillsbury) on the top, with no bottom crust.
1 user found this review helpful
Nov. 13, 2011