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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Best pot pie ive ever had using the following modifications ive collected using other peopes...