Although I'm not the world's greatest pot pie fan, I served this to my family and a friend and they thought it was very good. I didn't stray much from the recipe, except I added a bottom crust- partially baking and cooling it beforehand so the crust wouldn't be soggy at the bottom, and I used fresh cut carrots because I prefer them a bit al dente. For the chicken, I used (slightly under) four packages of pre-cooked fresh carved roasted chicken that was on sale, and which saved some time.
I appreciated the accuracy of measurements and ingredients of this recipe, which produced balanced flavors, sauce consistency, and exact amount of filling for two generous pies. I gave it four stars based upon 5 reviews at my dinner table: 3@liked it, 2@loved it.
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Although I'm not the world's greatest pot pie fan, I served this to my family and a friend and...