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8 servings, 1/8 recipe (203 g) each
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Prepare using a thawed frozen deep-dish pie shell. Invert pie shell over filling in casserole, flute edge and bake as directed.
If using a casserole dish with a diameter larger than 9 inches, roll out pie crust on lightly floured surface to fit top of casserole before using as directed. Or, if using a casserole with a smaller diameter, cut crust to fit top of casserole. If desired, cut pastry trimmings into desired shapes, then use to decorate top crust before baking as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
SOoo good! It is 'runny' but I love sauce and think it's great. Even makes me eat my carrots and peas which I normally won't eat.
I make this recipe all the time, it is so flavourfull. I just add a lot of extra vegetables to make up for the amount of liquid and put it in a 9 x 13" pan. I also top it with a biscuit dough instead of pie crust.
After reading the previous comments, and not having any on hand, I decided to leave out the chicken broth in the recipe. It turned out great! I made individual pies though in ramekins and layered the bottom of the pies with the pie dough also. It was super creamy and a really good balance of flavors. Really simple and easy to make too. I will definitely be making this again.