Overall, I really liked this pot pie! I did make some changes and added garlic powder, salt, pepper, poultry seasoning, basil and parsley. I used a can of mushroom soup instead of the milk, frozen peas and carrots instead of canned vegetables, and sauteed some celery and onion and added it to the filling as well. Poking some holes in the bottom crust and cooking it for 10 min. at 350 first was a great idea. Brushing the top crust with beaten egg to give it a nice golden color was also a great tip. I did have to cook the pie an extra 45 min. because 30 min. was not enough time. This recipe will be added to my favorites!
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Overall, I really liked this pot pie! I did make some changes and added garlic powder, salt,...