I made this on a whim just needing something different to do with chicken and it turned out wonderful. I did make double the sauce and used most of it. I also used an egg white wash and baked the bottom pie crust for about 5 minutes (on the advice of other users). I will be making this in the near future.
This is one of the best chicken pot pie recipes I have had/made. I was surprised to find that it did not call for potatoes as would be in a traditional chicken pot pie. Because of this, I added 3 small red potatoes cut into small cubes and put them in the pan with the carrots celery and chicken. This gave them plenty of time to soften during the boil. I don’t have celery seed on hand so I substituted celery salt. My only other adjustment was homemade pie crust versus the store-bought. Simply delicious!
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