I made the changes suggested by the other posters and it turned out great. I used Pillsbury roll out pie crust and baked it for 5 minutes before making the pie. I boiled two chicken breasts whole and shredded them once they were cooked as I feel shredded chicken goes further than diced. I added a Knorr stock cube to the water as well as salt and pepper. I then cooked my veg (I just used frozen mixed veg) and diced potatoes in that water. I also used that seasoned stock water for the sauce. I doubled the sauce recipe as well, added garlic, paprika, poultry seasoning and a smidge of cayenne as my other half likes a slight after kick. I mixed the sauce in with the chicken and veggies before pouring it into the pie. I have enough mixture left over to make another whole pie. I will freeze the mix for next time!
I baked at 375 for closer to 50 minutes to get the golden brown crust.
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I made the changes suggested by the other posters and it turned out great. I used Pillsbury...