Chicken Pot Pie II
The other reviews were right -this recipe is time consuming, but totally worth it if you have the time and energy. I don't think frozen veggies would ruin it, but I wouldn't leave out the potato.
I used salted water with smashed garlic cloves instead of broth, and for veggies used 1/2 a russet potato, 1/2 cup chopped carrots, 1/2 cup diced bell pepper, 1/2 cup chopped green beans (all blanched) then stirred in almost a cup of chopped mushrooms with the celery and onion.
I even made the filling ahead of time and kept it in the fridge for a few hours until we were ready for a meal.
Also used a premade double crust in a 10" pan, no problem fitting it all in there. The sauce was creamy, the pie was moist, and I was really happy with the result. Lots of fresh veggies kept it much lighter than store-bought pies. Thanks for a great recipe!
1 user found this review helpful
Dec. 21, 2012