Chicken Pot Pie IX
An ok basic recipe, but I like to make several important modifications.
First, I use chicken from bone-in pieces (whatever I have on hand) that I cook in a slow cooker, from which I also make fresh broth to use in this recipe.
I use the fresh broth instead of water for boiling the ingredients and I add diced potatoes, corn, and chopped fresh green beans (about 3/4" pieces) to the boiling mixture. I add extra broth as needed so the boil doesn't dry out. I also add some fresh herbs to the boil, chopped oregano, parsley, thyme, rosemary, etc.
Most importantly, I find that I have to nearly double the recipe for the gravy sauce (like many other reviewers), especially because of the extra vegetables that I add.
Using these modifications, this is the best chicken pot pie I have ever had :) and has become a Fall/Winter staple for me
(For the crust, I use a simple recipe called "Best Ever Pie Crust", for me it makes about 6 mini pot pies which are great for freezing)
4 users found this review helpful
Sep. 25, 2013