5/11/2023 0 Comments Devour mac and cheese![]() Used a square casserole baking dish with no bottom crust. During the last 3 minutes of cooking on the stove top, I added ½ cup frozen peas (peas cook fast), ¼ cup fresh flat parsley chopped, and 1 tbsp dry thyme. This helped get the potatoes a little cooked before baking. Then I added the cooked veggies (not peas), chicken, and potatoes to the cream mixture and let that cook for about 15-18 minutes. As instructed, I cooked the carrots, onions, and chicken separately. ![]() If you don’t have dry mustard, ½ tsp liquid mustard can be added to the butter as it is melting in the pot. The flour cream mixture can be improved by adding 1/8 to ¼ tsp of dry mustard powder to the flour before heating the flour in the butter. Some tips I found the most helpful included: Using a rotisserie chicken, adding fresh garlic (2 medium cloves), adding red potatoes (2-3 small diced), mixing the chicken and veggies in the cream sauce, adding more ¼ to ½ cup more chicken broth, and finally using a deep dish. He loved it! Reading the reviews helped a lot. Made this dish for the very first time for my boyfriend who is Scottish German and whose grandparents are from Amish country. My Fanny Farmer cookbook said to cook two crust pies on the lowest oven rack so that the bottom crust browns. The sauce was SO GOOD, and I think that was why. I cubed the chicken breast and mixed it into the finished sauce with the veggies. I thought that I might have to add more broth to equal 1 3/4 c again, but I did not. I strained the veggies out of the chicken broth and used this broth to make the sauce. I set the cooked chicken breast on a cutting board to cool while I made the pie crust. I did not change any of the ingredients, but did alter the steps as follows: I simmered one very large chicken breast in the chicken broth for 15 minutes on low, along with the carrots, celery, onions, salt, pepper and celery seed. It was not dry at all, in fact, my pie was so full that about 1/4 c of sauce bubbled out onto the bottom of my oven. This is the best chicken pot pie we have ever had! I will definitely make this again! I do like lots of sauce and was a bit concerned about the reviews that stated it was dry. Outstanding w/ a green salad and sweet iced tea! Taste your sauce, it should taste as salty as you want your pie to taste, if not, add more salt! Note: when u put on the top crust and seal it together, brush on a little melted butter, it makes it brown nicely. I cooked mine to the consistency of gravy. let your sauce cook on low heat for awhile, it can take half an hour to thicken, just keep in on low heat and keep stirring. Note: some people stated the mixture to be runny. pretty much followed the recipe's directions to a T. Sauteed chopped onion and 2 finely minced garlic cloves in a little olive oil for 20 min- LOW-med heat, don't let that garlic burn! Baked one of my thawed out crusts (the one to be used as the bottom) for 5 minutes. Had a bag of frozen peas/carrots/green beans/corn that I lightly boiled in just enough broth to cover them, for 5 minutes. Let the meat rest for 10 min before I shredded it. Covered them as they were cooking so the meat would be really soft, almost boiled. Instead of boiling (I think it makes the meat too bland) I sauteed two big boneless skinless chicken breasts in a little olive oil over LOW heat, I salted them and put some garlic powder and black pepper on them too. It seems everyone tweaks this a tad, sometimes out of necessity, here's my tweaks: (most of this is all going on at the same time): I had two frozen pie crusts that I set out to thaw. Maybe a 1/2 hour to 45 minutes? I just cooked it until the crust looked done :)Īmazing! Made this today and it is wonderful. I reduced the flour to about 2 1/2 or 3 TBLS and I had no problem with the recipe coming out dry. In my opinion that's because there is way too much flour being used for the slightly more than 2 cups of liquid. The biggest complaints I've seen about this recipe is the dryness. I let the mixture cool slightly before pouring into the bottom shell. I then added the chicken and frozen veggies and simmered just until heated through. I added about a 1/4 to a 1/2 of poultry seasoning,(Bell's seasoning, actually) to the gravy mixture. then stirred in the flour (way less than the suggested amount) and then chicken stock. ![]() I cooked my celery with the onions in the butter. I did dice and cook one medium sized potato first. ![]() LOL, so I kinda followed it but used my years of experience to make it more to our liking. This isn't really that different from mine. I guess pot pies are pretty much timeless and the recipes don't change much, so I just went with this one. My family loves it, but I decided to look here for something different this year. I made this recipe because it was almost the same as one I usually make.
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