Well - I sorta made it - took all kinds of short cuts but still it was the best chicken pot pie EVER. My husband talked about it all last night and this morning - LOL.
The short cuts I took were:
1) I used a rotissarie (sp?) chicken and cut up the meat. So I basically skipped the entire first part of the recipe.
2) I used Pillsbury refrigerated pie crust. I so wanted to make the crust from scratch but just did not have the time. Hubby didn't seem to notice
3)I subbed frozen peas for the green beans - couldn't find fresh around my parts
4)I subbed 2 cans (15 oz size) of low sodium chicken broth for the broth made in the first part of the recipe and for the 'beef broth' called for in the latter part of the recipe. So I basically made the roux, added milk, cream and then the stock.
This recipe made so much that I put some of the filling aside for later in the week and then I froze quite a bit too for future meals.
Thanks Pat!
http://www.epicurious.com/recipes/food/views/Chicken-and-Vegetable-Pot-Pies-with-Cream-Cheese-Crust-104683
The short cuts I took were:
1) I used a rotissarie (sp?) chicken and cut up the meat. So I basically skipped the entire first part of the recipe.
2) I used Pillsbury refrigerated pie crust. I so wanted to make the crust from scratch but just did not have the time. Hubby didn't seem to notice
3)I subbed frozen peas for the green beans - couldn't find fresh around my parts
4)I subbed 2 cans (15 oz size) of low sodium chicken broth for the broth made in the first part of the recipe and for the 'beef broth' called for in the latter part of the recipe. So I basically made the roux, added milk, cream and then the stock.
This recipe made so much that I put some of the filling aside for later in the week and then I froze quite a bit too for future meals.
Thanks Pat!
http://www.epicurious.com/recipes/food/views/Chicken-and-Vegetable-Pot-Pies-with-Cream-Cheese-Crust-104683