It's been a long time since I have been cooking this recipe. I have streamlined it a bit though and I'm sure I made the changes in the most popular reviews but wanted to add my tips and tricks: 1. This recipe freezes great, so as long as you are making it double the recipe and make two. 2. I usually only do one top crust to save me the trouble of prebaking the bottom crust and allows me to stretch the package of premade crust I usually use. 3. I use precooked chicken (reserved from my own roasted chicken. I chop up the leftovers and freeze them in 2 C portions for recipes like this.) 4. Since the chicken is already cooked, I make the whole sauce recipe in one big pot instead of in multiple steps as the original recipe suggests. 5. Lots of veggies can work in this recipe, but I usually use mixed frozen veggies (carrots, peas, corn, grean beans) and add them in as the last ingredient to the gravy after I have turned off the heat. They cook in the oven and stay crisp without getting mushy and overdone as they would if you cooked them twice. 6. I made this for the first time without any milk since I've recently had to eliminate dairy for my son an it is as good as ever. I probably added less chkn stock overall to keep it thick and even added pureed veggies for added nutrition and substance to the sauce. (Pureed cauliflower would have been my 1st choice, but I actually used pumpkin and spinach!) You can't taste them with all the other wonderful flavors in there. Enjoy!
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It's been a long time since I have been cooking this recipe. I have streamlined it a bit...