I can’t say this was my favorite chicken pot pie, but not because it was bad though. It was just so different from that traditional chicken pot pie that we all love. For the chicken, I purchased one of those pre-made rotisserie chickens and shredded it. I also used more celery than they recommended (about 4). Instead of the frozen pea-carrot medley, I used 2 cans of mixed vegetables. For the breading, I used pie crust, but it didn’t end up being that bready at all. If you’re like me and you do like the bready part, they suggest refrigerated biscuits as an alternative to pie crust.
We're a group of ladies in need of a little excitement and inspiration in tackling the awesome and sometimes overwhelming job of cooking for our families. The plan is to cook through a book from cover to cover-blogging about it and sharing our successes, and sometimes failures, with each other along the way.