I have used this recipe twice, as a base for making my own chicken pot pie. Though I made my own pie crust (Joy of Cooking, pg 665), I used frozen chicken and vegetables to save time. The first time I made the recipe, I followed it very closely. It turned out too thick and a bit bland; I had to make extra gravy for the leftovers. Also, to make it more flavorful I added 2 cloves minced garlic, dried chives, ground white pepper, and marjoram. To overcome the thickness, or lack of gravy problem, either double the amount of liquid, or halve the amount of flour used. After these changes, my pot pie turned out perfect! My boyfriend was too busy eating to even comment!
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I have used this recipe twice, as a base for making my own chicken pot pie. Though I made my...