1 Review

We had this for dinner last night and it was fantastic! I'm not afraid of cooking with mayo - I love the way it comes out - and I knew I'd like this recipe. I made a couple of amendments: First of all I halfed the recipe (there's only two of us) but kept the baking time the same (which seemed to work fine). Neither I or my other half are particularly fond of celery, so I omitted that and basically topped it up with extra chicken and a large leek. I used low fat mayo (just low fat - not extra low fat or anything) and wound up needing a little extra - about a cup and a half. Also, for the pastry, I used salted butter cos that's all I had in. The filo pastry was an excellent change though. We have a lot of pies with puff pastry (v unhealthy) and this was really different but still excellent. I will almost defintely use the filo pastry topping again on other dishes. This was a tasty dish that both of us enjoyed and would happily have again. Thanks for an excellent recipe Michelle!

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Wendy-Bob September 14, 2007
Hot Chicken Salad Pot Pie