4000+ reviews has to say something! This is a phenomenal recipe and was my first attempt at making chicken pot pie! Like others have said, look at the reviews, especially the "most helpful" ones to summarize changes/substitutions. I used two large chicken breasts, diced, sautéed with garlic. I boiled (using chicken broth) one diced russet potato and a large handful of frozen mixed vegetables (carrots, pees, carrots) for about 10 - 15 minutes. I then made the sauce using 1 stick of butter, onions, 1/2 cup flour, 3/4 cup milk, 1 3/4 cup chicken broth, salt/pepper, and garlic powder (because I didn't have celery seed). The nice thing is you don't have to be right on the money with the ingredients. Season to taste. This made more than enough sauce and in fact I was unable to fit all of the sauce and filling into a deep dish pie crust. The only problem I had was transferring the top, it started to crumble. I think next time I'll try phyllo dough just because I prefer the taste. Cooked bottom pie crust brushed with egg for 5 minutes before filling and then baked the whole pie for 35 minutes at 375 degrees. Perfect! I saw another tip to place tin foil in a ring around the crimped edges to keep them for excessively browning/burning. This worked like a charm! Remove when there are just a few minutes left to cook. (They make a kitchen gadget for this too, I think it's called a pie shield.) Enjoy!
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4000+ reviews has to say something! This is a phenomenal recipe and was my first attempt at...