Thrilled with this recipe. Made this dish for the very first time for my boyfriend who is Scottish German and whose grandparents are from Amish country. He loved it! Reading the reviews helped a lot. Some tips I found the most helpful included: Using a rotisserie chicken, adding fresh garlic (2 medium cloves), adding red potatoes (2-3 small diced), mixing the chicken and veggies in the cream sauce, adding more ¼ to ½ cup more chicken broth, and finally using a deep dish. The flour cream mixture can be improved by adding 1/8 to ¼ tsp of dry mustard powder to the flour before heating the flour in the butter. If you don’t have dry mustard, ½ tsp liquid mustard can be added to the butter as it is melting in the pot. Then add flour. As instructed, I cooked the carrots, onions, and chicken separately. Then I added the cooked veggies (not peas), chicken, and potatoes to the cream mixture and let that cook for about 15-18 minutes. This helped get the potatoes a little cooked before baking. During the last 3 minutes of cooking on the stove top, I added ½ cup frozen peas (peas cook fast), ¼ cup fresh flat parsley chopped, and 1 tbsp dry thyme. Used a square casserole baking dish with no bottom crust. Just poured the mixture into the pan and topped with 1 slice of Pillsbury crust. I then brushed egg over the crust. Baked at 375 degrees for 40 minutes. Wonderful! I scored major points with this dish.
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Thrilled with this recipe. Made this dish for the very first time for my boyfriend who is...