This is a really good recipe for a quick-fix pot pie but it does require some changes. (1) I boiled boneless, skinless chicken thighs with water, onion, celery, and a low-sodium/no-sodium added vegetable bullion. After chicken is done, save 1 cup of the liquid to re-add later. (2) I used an organic semi-condensed cream of mushroom by Amy's. (3) As I heated the soup I added chopped broccoli and a frozen veggies (onion and celery mix). Bare in mind these frozen veggies will release water. I added 1 cup of the reserved chicken broth but had to add 3/4 tsp of corn starch to thicken. Next time, it'll probably be best to add 3/4 cup broth at max (especially if using frozen veggies). Reserving the cup will give you some flexibility if you want more liquid. (4) I think the cook time suggested of up to 35 minutes is a bit too long at 400-degrees. I should have check the crust a little sooner. However, I made my crust so this may explain the bake time issue I had. (*)This is a good base recipe for a quick chicken pot pie. Relying on pre-made crust expedites the cooking process. However, clean eaters can still enjoy this by making a few modifications. Taste is 4.5 stars but due to changes needed rated 4-stars. Will make frequently and a plus that it freezes well!!
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This is a really good recipe for a quick-fix pot pie but it does require some changes. (1) I...