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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