Chicken Pot Pie IX
This recipe was absolutely delicious! It was hands down the best pot-pie myself and my fiance have ever had (I was awful proud of myself..).
I took the time to read the highest rated comments and went ahead as suggested a number of times and doubled the quantity of the sauce which really made this super moist and delicious - there was even a little sauce left over to pour over top while plated.
As for the filling, I also added half a cup of corn, and a fresh yellow potato into the mix. I also added 1/2 a teaspoon of garlic powder and some fresh pepper. Instead of dumping the filling into the pie crust first followed by the sauce as the recipe calls for, I mixed the chicken and vegetables directly in with the sauce and then placed it into the pie shell.
I didn't have the time to make my own pie crust, so I instead bought a Pillsbury ready made refrigerated pie crust which turned out absolutely perfect and conveniently comes in a pack of 2.
I used a removable sided cake pan rather than a pie dish as it allowed the pie to be deeper and therfore more stuffed full of goodness.
I also cooked it at 350 degrees rather than 400, which allowed it to slowly heat through - I cooked it for about 35 - 40 minutes, taking it out once the top was flaky and golden brown.
This is a great recipe with plenty of room for additions and subtractions depending on your hearts desire.
The chicken was fall apart tender, and it was hot, steaming and flaked up perfectly.
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Dec. 8, 2012