Thanks for the recipes, re chicken pot pie.

R

rustic57

Enthusiast Member
I would never of thought to use nutmeg, but seems to be a recurring theme, with the recipes posted. Interesting.

I'll let you know how I make out.

 
Rustic, I made some this week that was the best I have ever ever had, let alone made. The diff was

that I put charred red pepper in. What a wonderful flavour addition.

I baked it with only a puff pastry top. No bottom.

 
The biscuits were so pretty.

I made the one with carrots, celery, potatoes, onion roule, with the cheese biscut topping c/w the egg wash.

Who knew............guess you all did.

The glaze made them utterly devine golden brown and they were very light and fluffy. Yum.

The onion roue/white sauce/gravy/ made a great sauce and what a nice taste difference with the nutmeg.

Usually all my chicken recipes have summer savory, and rosemary.

Thanks again and now I can say that this recipe is T & T.

Jennifer

 
You must log in or register to reply here.
Back
Top