Chicken Pot Pie IX
I love this recipe, and have now made various modifications after making it a lot.
First, I agree with another user's comment about lowering the temperature. The 375*F made it well.
The recipe on its own is fantastic. It fits better in a standard pie tin than a deep dish though, so if you want deep ones, just up the proportions a bit.
I found that to get the best gravy result within the pie, I needed to alternate a layer of filling and a layer of gravy. The filling alone is too dense to let enough gravy flow through it. Alternate filling and gravy though, and it is blended wonderfully!
Some of the modifications I have tried include using corn instead of peas, or half and half corn and peas. I think I like that result the most for the pea substitution (50/50 mmm).
Using broccoli instead of celery was "okay". It was pretty good on the first serving, but made for lesser leftovers.
Adding mushrooms tends to go well. Boil them with the other filling bits.
When making the filling, use chicken broth instead of water, and season it with tasty things. Some filters out, but generally the flavor is stronger this way.
And my favorite addition - anaheim pepper. Use 1/2 to 1 anaheim pepper per pie, and add it with the onions to the gravy. Make sure it is chopped really fine. The flavor result is that your entire pie has a gentle warmth to it and peppery flavor, without fire. It isn't really a chili sauce, as much as simply addition of pepper. Even spice shy people can handle it.
5 users found this review helpful
Aug. 31, 2013