This turned out wonderfully well with just a couple of adjustments. I had to cook the chicken, so I boiled a chicken breast in a couple cups of veggie stock I had in the fridge, letting it reduce to 1-1/2 cups before I added the veggies. I didn't want to wait an hour for the mixture to cool before putting it in the pie shell, so I baked the bottom shell about 8 minutes before adding the filling (without cheese), spreading the cheese on top and stirring lightly. I put the top crust on and baked as directed, increasing the temperature to 350 near the end to get a bit of browning. The sauce is flavorful and just thick enough, and the crust is flaky on both top and bottom. Delicious!
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This turned out wonderfully well with just a couple of adjustments. I had to cook the...