Made this recipe today for, what I thought was, the first time. After cooking the chicken and veggies, I reserved the 'stock' and used it with the milk to add into the roux, to which I added a tsp. herb de provence. Used the roll out pie crust for this test run pie just for convenience but next time I will use the French Pastry Pie Crust (from this site) which is my normal go-to pie crust. Next time I will definitely increase the sauce and bake at maybe 375-400 for 10-15 mins longer. As it turns out, this is the very same recipe I made years ago when I was first married. It's from Betty Crockers' 1981 edition, which I still own, and received in 1982 when we were married. Thanks for posting, the best recipes always stand the test of time.
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Made this recipe today for, what I thought was, the first time. After cooking the chicken and...