I give this 5 stars, AFTER adjustments, what I did...I used a food chopper and chopped the onions, (2 small white), a handful of shredded carrots, and two small potatoes... (half of a yukon & 1 full small red), and about half a can of Le Sueur brand baby sweet peas. (the only kind I like) I boiled this all in chicken broth in a large saute pan. About a can and a half. Then I added the chicken after about 10-15 minutes of boiling. I got chicken in the can, the 99% fat free white kind. I got two cans, for a total of about 20 oz. I also tossed this in the chopper before, just to make everything the same style shred. I cooked that for just a few minutes, because the chicken is already precooked. I seasoned it with pepper, salt, garlic salt, a little bit of italian seasoning, and sage. Rather than celery. I then made a topping, of about 2tbsp of butter, a few scoops of flour, milk, and chicken broth. I used about a 1/2 can of chicken broth. I basically made this sans measuring until it was a creamy buttery texture. I put one pie crust in a 2 cups size pyrex glass dish. I made sure I sprayed it before. I put one crust in the bottom, then but the meat mixture in, topped it with the butter mixture, then I folded the top up and over it. I cooked it for 20 minutes at 450. Then I basted it with some butter... and took the heat down to 350 and cooked it for about 10 more minutes. I recommend a food chopper for this. It made everything a nice shred, and it cooked evenly and was delish!
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I give this 5 stars, AFTER adjustments, what I did...I used a food chopper and chopped the...