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Chicken Pot Pie with Cheddar Crust

Reviewed: Nov. 26, 2012
Based on the reviews that said this recipe was bland, I swapped out the original spices and used instead the spices from Tender Pan-Fried Chicken Breasts recipe from this site. I've never made a crust before, and didn't measure the water - simply added it until the dough started staying together - but it turned out very well, although not as cheesy as I was hoping. I also boiled all the vegetables in homemade chicken broth and pan-fried chicken breasts, which cut out some of the prep time. It still took a good hour of prep though - definitely a weekend meal. I cut the recipe in half and even after my bf and I had seconds, there is still plenty left over. Will definitely make again.
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