Once again, original recipe from Hillbilly Housewife here.
And here are the changes I made.
It called for 2 crusts. I bought 2 small frozen crusts. I let them thaw, then attempted to follow the recipe. Obviously not what they were talking about. They were tiny. And they were supposed to be rolled out and placed in a casserole dish. That didn’t happen. So I used what I had. I kept one in the aluminum pan it came in, attempted to roll out the second one and cut hearts in it. I did this in on wax paper so that I could just flop the top crust over on the top of my filled pie (no picking up required). Then I placed the hearts I had cut out on the top of the crust. And because we had the small crusts I trashed some of the filling I had made – just too much for such a small pan.
I used canned carrots and canned peas (forgot to buy the frozen kind – this worked just fine for us). I will add canned diced new potatoes as well next time.
I used my frozen broth I had prepared from another time of boiling a whole chicken. Recipe for that coming soon!
It needed a tad more salt for my taste.
The filling: I loved it. I loved knowing just what was in it. And that they were all simple ingredients – broth, milk, flour, and butter. You make the creamy part just like you would make gravy. Keep stirring it the whole time. And when you add the liquid, add just a little at a time, making sure to mix it thoroughly before you add more liquid (this keeps it from lumping).
Overall, the whole family liked it, it’ll be a keeper. My picky-est eater (TheMiddlest) was not wild about any part of it other than the chicken, but hey, you can’t please everybody. And he eventually ate it knowing there was a treat at the end of the eating tunnel.
As always, happy eats, friends!
