I cooked the carrots and peas in broth then I measured the broth after removing the veggies and brought it up to 2 1/4 cup , but had increased all ingredients by 1/3. . It was perfectly moist. I also added garlic and sautéed onion, garlic, celery, and chicken in butter. I used reduced sodium chicken broth and ended up adding Johnny's seasoning salt to taste. I did mix it all together before filling shell. I baked it at 375 for 45 minutes and let it cool for five minutes to set up before serving.
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I cooked the carrots and peas in broth then I measured the broth after removing the veggies...