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Wow, this was good! And very easy to make, too. Like another poster, I rolled out the topping and it made a nice flaky potpie-style covering for the filling.
I've been sick and my neighbor brought over some chicken. It was really dry and I couldn't eat it again so I used it in this recipe and it was really good. Nothing too fancy, just good down-home comfort food...which is always good but especially when you're not feeling great. I did have to add more flour to the topping to make it dry enough to be crumbly though.
I cut the recipe in half which was perfect for DH and I. Used 1 boneless chicken breast which was cooked in boiling water until done and then shredded into bite size pieces. Instead of half-and-half, I used skim milk with the addition of 2 tablespoons powdered milk. This makes a richer sauce without the added fat. Did not use the bouillon but did use some of the broth that the chicken was cooked in. Added some onion and a herb seasoning blend to add some extra flavor. I'm not sure what I did, but my topping did not "cumble". I rolled it out and topped the casserole. The pastry was nice and flakey! This is a keeper.