My whole family loved it -- that says a lot! I want to start by saying YES, make two crusts so as not to waste the extra filling you are bound to have. Also, for the undercooked potato problem, after I sauteed the mushrooms I added a bit of olive oil to the pan and sauteed the potatoes for a few minutes to start the cooking process. I did not have any fresh carrots or celery, so I used frozen veggies. I just threw them in the skillet after I sauteed the potatoes and heated them with the mushrooms and potatoes before adding it all to the yummy gravy! I added some of the stock from boiling the chicken to the gravy to thin it just a bit and simmered it with the veggies a few minutes before putting it in the crust! The only REAL addition I made to the recipe was to throw in some fresh thyme and fresh cracked pepper. I thought it needed just a little something. My other changes were made just because I really wanted the recipe and didn't have the fresh veggies on hand! Great recipe and certainly a "keeper" in my hubby's book!
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My whole family loved it -- that says a lot! I want to start by saying YES, make two crusts...