5 stars after changes....I don't really care for pot pie, but had seconds of this. I followed the suggestions of others..used refridgerated ready made crust, baked the bottom crust 10 minutes before filling. I used 1 can cream of potato, one can cream of chicken and the milk. I boiled 2 split chicken breasts the day before and shredded/cubed it into the mix. I added pepper, salt and a couple shakes of garlic salt. It took longer than 30 minutes for the crust to brown. If you don't heap the filling you can get 2 small pies from 1 batch so you have more crust per serving, my husband likes the vegetables, so best to just heap it all in.
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5 stars after changes....I don't really care for pot pie, but had seconds of this. I followed...