Chicken Pot Pie was a success; it was as good as I remembered it. I cheated

B

barb_b

Well-known member
and used the store bought pie crusts for the top; used frozen corn / bean / pea mixture. I cooked 2 lbs chicken breasts and one bag of the vegies. Ended up 2 pies. Devoured last night. I did pound the chicken prior to baking it in the cream. Also added some roasted garlic to the cream.

Really good, quite a bit of pans, but worth the effort.

I used the Silver Palate recipe.

http://chezmegane.blogspot.com/2007/01/chicken-pot-pie-to-cherish.html

 
It was pretty good, but I was disappointed in the size of the meat/vegetable chunks..I think they

should be half of that 1-inch size. Used the entire recipe, in a 2-qt. dish, white wine, one refrigerated pie crust on top, crimped around edges and egg-washed, very good. The tarragon and thyme made it outstanding. No more frozen Marie Callenders for me! They are always too dry.

 
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