My husband and I liked this recipe, as did our picky 2 year old. I followed some previous suggestions- I cooked the veggies in chicken stock, added some garlic powder and garlic salt to the mixture, used 2 cups of chicken stock, I added 3 small cubed potatoes, and I baked it at 375 for about 45 minutes. I also mixed it all together before putting it in the pie shell. I also made some other changes- I used soy milk to keep it non-dairy, I used 3 Tablespoons of olive oil instead of the butter for sauteing, and I used 2 cups of mixed frozen veggies instead of the carrots and peas. Since I used already roasted chicken (about 2 1/2 cups), I didn't put the chicken in the boiling water, rather I added it to the sauteing onions. To cut down on fat, I made half the recipe of "Oil Pie Crust" from this site to top off the pies. It made 2 regular sized pies, and they were not dry at all. Next time, I will use 2 potatoes and add more mixed veggies.
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My husband and I liked this recipe, as did our picky 2 year old. I followed some previous...