I use allrecipes and it's reviews all the time and always have successful results. But this is the first time I have ever written a review- I love chix pot pie and this recipe is a keeper! I took others advise and doubled the sauce, cooked at 375 for 40 min. I egg washed the bottom crust and cooked for 10 min before adding mixture and broiled for a couple minutes after the 40 min to make sure the top was toasty Some other changes I made;I steamed small red potatoes, cut up, and chopped leaks ( i put a chix bouillon in the water which I steamed it in) Once they were steamed I added 2 cups of frozen veggie mix(peas, carrots, green beans and corn)- I omitted the celery. The shredded chicken I used was leftover from chicken soup I made the day before. I was able to make the sauce and the veggie/chix mixture hours ahead of time and then just put it all together before cooking and serving. Letting it sit after it comes out is key, so it cools down, thickens and then the flavors really come out.
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I use allrecipes and it's reviews all the time and always have successful results. But this is...