This was delicious !! I followed the directions, but as with many others I made a few changes. I sauteed the onions and celery together in 2 TBS of butter, I didn't have any poultry seasoning, but did have a " butchers blend " that I seasoned the chicken with, then boiled it with the carrots ( leaving out the peas because I didn't have any and am not a fan of frozen ) in the amount of chicken broth called for. I pre baked the bottom crust in a 425 degree oven for 8 min then set aside to cool while making the filling. I added the broth, milk and because it wasn't thick enough for me, I also added 1 can of cream of chicken soup to the gravy mixture and it made more then enough gravy. Placed everything into the pre baked crust and set the pie plate on a cookie sheet and in the oven baking for 35 min at 425 .. I would say to let it set for more then 10 min to thicken closer to 20 min .. will make again. I thougth about using this for a beef or in my case a lamb potpie using beef broth, gravy mix and some of the left over lamb I have in the freezer from Easter Sunday ... this recipe is a keeper ..
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4 users found this review helpful
This was delicious !! I followed the directions, but as with many others I made a few changes....