I sauteed the meat along with the onions and celery, then added the flower, then slowly added the chicken stock & milk. I added a small bit of white wine after the milk mixed in (1/4 cup?). I used 2 cups of stock with 1 cup of skim milk since everyone said there wasn't enough sauce. I ended up with too much, lol. I didn't have any celery seed, but I used about a cup of celery instead of half. I did boil 2 medium diced potatoes and the carrots in salted water & drained, then added to the stock mix just before it was finished cooking down. 15 minutes was too much for the potatoes, but just right for the carrots. If I did it again, I would throw in the carrots and then wait 5 before putting in the diced potatoes. My wife doesn't like peas, so I didn't use them. I cooked it in a deep dish pie pan for 45 min at 375. It could have cooked 5 min longer. I mean no disrespect to Robbie Rice by making so many changes. I am sure that the original would be great. After over 30 years of cooking, it is hard to resist going your own way with things. However, with this recipe as a starting point, I made the best Pot Pie of my life. The wife said it was the best she had ever had too. She still put ketchup on it, man that really annoys me! Thanks for the recipe!
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I sauteed the meat along with the onions and celery, then added the flower, then slowly added...