I altered the recipe based on what was in my pantry. I used 2 boneless chicken breasts and covered them with a lid when I cooked them to contain the moisture, which I then substituted for part of the chicken broth. I didn't have peas or onions so I doubled both the celery and the carrots and added onion powder when I mixed in the flour. I used half the butter and added it in slowly so it wouldn't cook away. I only used 1/4 cup of flour and 1 3/4 cup chicken broth. I added 1/4 cup white wine. I did not use any sugar. I halved the dough recipe, and because I hate how sticky it gets, I just dropped it on top like little drop biscuits. I added some crumbled Ritz crackers on top for a little extra crunchiness, although I am not sure that they made that much of a difference. I cooked it uncovered for 30 minutes at 350 in a slightly smaller casserole dish. I am not sure how my version compares with the original, but my husband and I really enjoyed it. I give the recipe five stars just because it was so flexible and turned out so well in spite of my alterations.
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I altered the recipe based on what was in my pantry. I used 2 boneless chicken breasts and...