I've been making this for years now, and I've adjusted the recipe as follows: 1) I double the sauce recipe as others suggest, 2) I add in poultry seasoning, garlic powder, and chili powder to the sauce to taste, 3) I just use a 16oz package of frozen mixed veggies and a diced potato. I boil these in broth with the chicken, 4) After the sauce has thickened, I dump the chicken and veggies (after draining) into the saucepan and stir it all together before putting it in my pie.
Doubling the sauce and adding extra veggies gives me a little leftover filling when I do a regular deep dish pie (I'm ok with this though, as I happily eat the filling on its own). However, usually I make 2 dozen mini pies in my muffin tin, cooking for 20 minutes. I love these mini pies because I'm constantly on the run and can eat them with one hand without a fork and knife!
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I've been making this for years now, and I've adjusted the recipe as follows: 1) I double the...