I started really loving chicken pot pie after eating at The Pie Store in Montclair, NJ…I started making curry pies, and this will be my first non-curry pie! A few observations: I used chicken thighs, and they weren’t fully cooked when crispy and brown. Maybe I used too high of heat, but regardless I just added in as usual careful to tre…
I started really loving chicken pot pie after eating at The Pie Store in Montclair, NJ…I started making curry pies, and this will be my first non-curry pie! A few observations: I used chicken thighs, and they weren’t fully cooked when crispy and brown. Maybe I used too high of heat, but regardless I just added in as usual careful to treat as raw meat. I added cooked cubed rutabaga, and used less broth (about 2 cups total)…Alison’s warning about a soupy filling is true. I remember watching them make pies at the Pie Shop, and the filling was so thick it could be piled up in a pyramid, but it always turned out just perfect. Follow her pea advice…I like peas and one cup was almost too much.
I started really loving chicken pot pie after eating at The Pie Store in Montclair, NJ…I started making curry pies, and this will be my first non-curry pie! A few observations: I used chicken thighs, and they weren’t fully cooked when crispy and brown. Maybe I used too high of heat, but regardless I just added in as usual careful to treat as raw meat. I added cooked cubed rutabaga, and used less broth (about 2 cups total)…Alison’s warning about a soupy filling is true. I remember watching them make pies at the Pie Shop, and the filling was so thick it could be piled up in a pyramid, but it always turned out just perfect. Follow her pea advice…I like peas and one cup was almost too much.