This is an excellent basic recipe to start with; just the right blend of "from scratch" and convenience! Pot pie's adaptable--I'm sure you could use just about any veggies you like instead of ones you don't care for. We did make a few changes, but I don't think they were too significant. First, I added a cupful or so of cubed potatoes (because I like them), and we used refrigerated pie crust as someone else suggested. I found it easier to work with (to make the top crust) than the frozen ones I usually buy. I put it in a deep dish pie pan, since I'd added the potatoes. I did bake the bottom crust a few minutes first, as others suggested, because I was worried about it being soggy, and we cooked the chicken in the broth. Also, whoops! We forgot to buy celery seed, so we used seasoning salt instead of regular salt to compensate a bit. Like I said, pot pie's adaptable. =) Otherwise we followed the recipe to a tee, and it was deeeelicious!!! I'll be making this again.
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This is an excellent basic recipe to start with; just the right blend of "from scratch" and...