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
Like everyone else, I boiled the chicken & veggies in stock. I added extra seasoning to the sauce and did 1 1/2 times the recipes, for a while I thought I had too much sauce but will double it next time.. Deep dish, 190 for 40mins. Best chicken pie I have ever eaten. - 05 Jul 2017
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)