I followed other reviewer's suggestions of precooking the veggies (I used diced raw potatoes, frozen asparagus, frozen diced red peppers, frozen baby carrots, frozen peas and frozen green beans). I sauteed a 1/2 cup of diced celery with 3/4 cup of chopped onion in the butter. Instead of making one large pot pie, I made 4 single serving size pot pies. I used more broth so that the pie filling wouldn't be dry. I also brushed the top crusts with egg white before baking the pies for 20 minutes at 425F. After 20 minutes of baking time, I covered the pot pies with foil and baked them for another 10 minutes
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I followed other reviewer's suggestions of precooking the veggies (I used diced raw potatoes,...