Monday, April 12, 2010

Chicken Pot Pie

Though this chicken pot pie was good, it wasn't as great as some other recipes I have tried. I must admit that I didn't have time to make the pie crust, so I cheated and used a store-bought crust. With regard to the filling, though, the consensus at our house was that it was too rich and thick (ha! - and this is comfort food we're talking about, I guess we're just really picky...). I was really surprised by the direction to use an entire cup of flour - if I decided to try this recipe again, I would definitely cut down on that. I did like her use of white wine, though, and will probably incorporate that in the chicken pot pie recipe that I like a bit better.

1 comment:

Lou Ann Chae said...

I'm with you Cathy! I thought the filling was way too thick and gloppy - wouldn't make this recipe again!