I've been making this recipe for years and modified a few things a tiny bit to make extra creamier sauce and 2 extra pies. This last time I made it was the best to date!
3 recipes pastry for a (10 inch) double crust pie
1 1/2 sticks of butter, divided
1/2 Vidalia onion, minced
1 small bag baby carrots, sliced
1/2 cup dried parsley
1 tablespoon dried oregano
6 cubes chicken bouillon
6 cups water
5 lbs potatoes, peeled and cubed
6 lbs chicken breast cooked then cubed
2/3 cup all-purpose flour
2 1/2 cups heavy cream
1 can of corn
1/2 can of baby peas
This will make the most amazing and creamy pot pie filling! No need to add salt. I bake the bottom crust before I add filling to avoid gooey bottom. Makes 3 pies
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I've been making this recipe for years and modified a few things a tiny bit to make extra...