Amazing! Made this today and it is wonderful. It seems everyone tweaks this a tad, sometimes out of necessity, here's my tweaks: (most of this is all going on at the same time): I had two frozen pie crusts that I set out to thaw. Instead of boiling (I think it makes the meat too bland) I sauteed two big boneless skinless chicken breasts in a little olive oil over LOW heat, I salted them and put some garlic powder and black pepper on them too. Covered them as they were cooking so the meat would be really soft, almost boiled. Let the meat rest for 10 min before I shredded it. Had a bag of frozen peas/carrots/green beans/corn that I lightly boiled in just enough broth to cover them, for 5 minutes. Sauteed chopped onion and 2 finely minced garlic cloves in a little olive oil for 20 min- LOW-med heat, don't let that garlic burn! Baked one of my thawed out crusts (the one to be used as the bottom) for 5 minutes. And the sauce.. pretty much followed the recipe's directions to a T. Note: some people stated the mixture to be runny... let your sauce cook on low heat for awhile, it can take half an hour to thicken, just keep in on low heat and keep stirring. It WILL thicken. I cooked mine to the consistency of gravy. Taste your sauce, it should taste as salty as you want your pie to taste, if not, add more salt! Note: when u put on the top crust and seal it together, brush on a little melted butter, it makes it brown nicely. Outstanding w/ a green salad and sweet iced tea!
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Amazing! Made this today and it is wonderful. It seems everyone tweaks this a tad, sometimes...