This is a superb recipe. My first time making a potpie and my son loved it. I will definitely make this again. I used light cream in stead of milk which made the sauce very thick and creamy. I also used a can of diced potatoes, 4oz can of mushrooms, corn, and carrots instead of the frozen vegetables. I added some of the mushroom juice to the chicken broth and the carrots(I wanted them soft)I also sauteed the onions and mushrooms together but used about 5 tbsp butter instead of three.
This crust was very tender and flaky just as stated by other reviewers. I followed Paulap's advice and put everything in the freezer including the oil. I also added 1tsp each of salt and sugar to the flour as many others suggested. When you wisk the oil and ice water together, it will turn white, then add it slowly to the flour. If you have a dough hook attachment on your mixer, this dough comes together in a few minutes. Very easy! I was surprised at how good it baked. I used the crust for the Luscious Chicken Pot Pie recipe on this site and it was excellent! The crust browned evenly on top and bottom, no soggy crust here. I will definitely use this recipe again. Thanks, Linda, for a wonderful recipe!
This was a very easy recipe to make and with good results. I had to substitute based on what I had on hand. I cut up some celery and baby carrots and sauteed them in a small amount of butter. To that I added a can of diced potatoes and a can of cream of mushroom soup. I also added 1/2 can of milk. while that was heating up I seasoned my chicken breast with salt, pepper, garlic powder, and onion powder then grilled the breasts. I stirred the dieced chicken breast to the vegetables. I used the Pie Crust III recipe from this site. I made enough dough to make 3 individual potpies. Thanks, Michael, for a great recipe!
A Definite keeper. Real easy to make. I seasoned with Kosher salt, cayenne pepper, garlic powder and black pepper. I did as others and added chopped onion during the last half of cooking. I used half butter and olive oil but want to try it with the onions and chopped bacon and cook with bacon fat and butter next time.
This recipe is very similar to one my grandmother used to make. I left out the celery salt because I didn't have any and did what others suggested and added a little little more mayo. I also didn't add a whole cup of celery. A little more than 1/2 cup and finely diced was all I needed. I used around 8 potatoes. Sliced a 4th egg on top as a garnish and topped with Paprika. It was very good
Excellent recipe and quick to make. I followed other's suggestions and used half dark brown sugar with the granular sugar. The muffins were not overly sweet at all. I also added as was suggested vanilla, cinnamon and a dash of nutmeg. I only needed to bake for 20 minutes and they came out perfect and a nice golden color. Very good!