Because I find chicken breasts to be a bit dry, I used chicken thighs instead and, after reading a few reviews, boiled them in a chicken broth and water with the peas and carrots. I used the resulting broth in the gravy as well. I ended up making the pie in a rectangle glass dish- I didn't think that much filling and gravy would have fit in one 9 inch pie crust. I brushed the top of the pie crust with egg (used a basic homemade crust). I also cooked it at 375 for about 45 minutes after reading some of the reviews. It turned out fantastic- pie filling was very moist without being runny; and crust was golden and done perfectly. I even got a "gold star" from my notoriously picky grandmother. :)
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Because I find chicken breasts to be a bit dry, I used chicken thighs instead and, after...