Although the pie was fabulous, I'm only rating four stars since I made some reviewer-suggested adjustments. I added a ton of garlic powder to the onions; probably upward of a teaspoon and a half, although I was just eyeballing. Enough to make it quite aromatic, anyway. I used low-fat margarine instead of butter, extra celery seed and 2 pillsbury pie crusts, one baked for five minutes before filling. The chicken and veg were boiled in stock rather than water and there was only 2 cups of cooked chicken in the mixture off a roast I had already done. There was still a ton of filling and it ended up spilling out over the course of the cook time. Didn't find it dry at all, though.
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Although the pie was fabulous, I'm only rating four stars since I made some reviewer-suggested...