Makes no sense to me at all why you wouldn't use the stock instead of canned broth. I sauteed' veggies (I chose frozen mixed, instead of just peas & carrots)onions(instead of with rue), & chicken in a TBSP fo EVOO. Then added water and couple tsp chicken bouillion, seasoned with s,p, sage & thyme. Then used my large salad spinner to drain, but keep stock. I made the rue in the still warm pot, using 2 cups of the saved stock. then because I think it's so much easier to mix sauce in the pot with chicken/veg mix, then trying to mix up in the crust. And finally, I looked at the recipe photos with quite a few burned crusts, and decided to cook at lower temp (375) for longer (40 min.). Thank you, Robbie Rice for a DELICIOUS recipe that I just changed for my preferences.
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Makes no sense to me at all why you wouldn't use the stock instead of canned broth. I sauteed'...