We all owe Ms. Roberta Bublick a huge thanks for posting this recipe. Beyond fabulous, this pot pie is worthy of becoming a long-standing family tradition. That said, I must note that, while the recipe would be quite tasty in original form, I made a few modifications. Following the advice of other reviewers, I added 1/2 teaspoon garlic powder, and 1/2 teaspoon poultry seasoning for flavor. I also increased the onion from 1/3 cup to 1/2 cup. I then reduced temperature to 325 F, and baked longer. The result was a beautiful, perfectly moist pie. I know some have experimented with doubling the creamy filling, or otherwise modifying to prevent dryness. This is probably not necessary, as the pie is quite moist and tender with merely reduced temperature and increased cook time. Also, be cautious: as measured, this recipe already overflows from a standard pie pan. If you double the creamy filling, you'll need a sizable dish.
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We all owe Ms. Roberta Bublick a huge thanks for posting this recipe. Beyond fabulous, this...