A delicious chicken pie with carrots, peas and celery. Use chicken stock instead of the water if you like just watch you don't use too much liquid.
Was easy and delicious!Thanks! - 11 Jul 2014
The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry. So I doubled the sauce, used a deep dish pie plate, reduced the temp to 375 & baked for 45 minutes. It was perfectly moist without being runny, and the pie shells were perfectly done. Absolutely fabulous! Goes without saying it is a keeper! - 14 Apr 2002 (Review from Allrecipes USA and Canada)
After reviewing several ratings I made some recommended changes. The first being I added more seasoning (garlic pepper, garlic powder, poultry seasoning) to the sauce and to the chicken mixture before cooking. Also, I cooked the chicken and veggies in chicken stock instead of water. My husband doesn't like celery so I used potato instead and also added some corn. I used Pillsbury ready made pie crusts (so easy..just open and unroll). And after brushing with egg white, baked the bottom crust for 5 minutes. I doubled the sauce and added most to the chicken mixture before putting it into the pan. I baked on 375 for 40 minutes. It looked and tasted delicious!! - 25 Feb 2007 (Review from Allrecipes USA and Canada)