Katie Accashian Recipe Reviews (Pg. 1) - Allrecipes.com (187938355)

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Katie Accashian



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Chicken Pot Pie IX

Reviewed: Jan. 12, 2013
Best pot pie ive ever had using the following modifications ive collected using other peopes suggestions: -cook at 375 for 40 minutes -brush the bottom pie crust with egg white and bake for 10 minutes so that the crust does not get soggy and leftover stay delicious! -also coat the top of the pie with egg white before cooking. adds a nice golden brown color. -add 1 cup of frozen corn -add 1 small package of sliced mushrooms (cut into halves) - did not use celery seed -prebrown the chicken in a skillet seasoning with poultry seasoning -boil the vegetables(minus the mushrooms) and chicken in the chicken stock -double the amount of milk and chicken stock used -use slightly less than one stick of butter, add the onion, 1 small clove minced garlic and the mushrooms. when cooked add the flour until a thick roux is formed (less than 1/3 cup is needed). next add the chicken stock/veggie mix and milk. season with thyme, rosemary and parsley to taste.combine and then pour into pie crust. -used a phillsbury piecrust and it was delcious! A GARENTEED MASTERPIECE TO ADD TO THE COOKBOOK! (and also very easy)
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