My daughter and I LOVE this recipe! We did, like many of the other reviewer's, make some changes, but oh, was it ever so scrumptious! I brushed an egg wash on the bottom crust and baked it for about 10 minutes before putting the filling in. I also added 1/4 tsp of poultry seasoning and 1/2 tsp of garlic salt. I added one whole can of cream of chicken soup to the 'gravy', and 1 cup of diced potatoes when boiling the chicken. Like some other people said, the pot pie can get dry, so my advice is to mix all of the boiled chicken and veggies in with the sauce BEFORE you put anything into the bottom crust. If you don't do that, you will find it difficult to mix it all in together in the crust, and you will have a lot of leftover sauce. The sauce will cook in to the bottom crust, so make sure you add as much of it as you possibly can fit, so you have a nice and juicy pie. I used a regular store bought deep dish pie crust for the bottom crust, but for the top, I went with puff pastry, and brushed an egg wash on that. It was wonderful! My daughter went back for seconds. Make sure you only make enough to eat for one meal. My daughter said it didn't taste anywhere near as good reheated as it does when first cooked, because the crust gets soggy and that is not recoverable. You can double the recipe and put half of it into a container or freezer bag and freeze it, then thaw it out when you next want to make a pot pie, pour it into your prepared crust, and have a nice hot meal with
Was this review helpful?
5 users found this review helpful
My daughter and I LOVE this recipe! We did, like many of the other reviewer's, make some...