Don't over-saute the filling after adding flour and broth. The Corn Chex are a sacrificial offering to the mushy-crust Gods (!). Instead of cooking the bottom crust 15 minutes before filling, you can instead sprinkle a thin layer of crumbled Corn Chex on the bottom crust before filling. The recipe does not call for a bottom crust. The reason it says place both crusts on top is that you need to trim, fit and slightly overlap them so they cover the entire rectangle. It calls for round pie crusts, but also calls for cooking in a 2 q casserole (i.e., rectangular) dish. Do it !!! The recipe isn't clear about the two crusts. But ZERO herbs (dry or fresh), is simply leaving too much flavor out of this recipe !!! It takes all of 15 seconds to sprinkle some dried thyme, oregano and sage into the mix when you first saute the veggies. Any more than three will have too many flavors fighting each other. Thyme (my favorite for this recipe) Oregano Sage Rosemary Tarragon. they keep disappearing !!!ĭo NOT skip herbs !!! They elevate this 5 star recipe to 5+++ stars !!! If you are in a hurry or don't have fresh herbs, use dried !!! I think the best choices would be. don't let it.This recipe is so worth going for and can be ready for oven in the 30 minutes.Just back to add my stars. So if an hour might scare some people off. It made this delicious dish even more yummy, had the perfect amount of creaminess.I would also like to add that I had timed myself and it was all done and ready to pop in the oven in 30 minutes not an hour. Perfect.and I measured the seasonings I put in and it was a pinch of nutmeg and a tsp. Thanks so much for sharing your lovely recipe vincy.We loved it.UPDATE: Made this again and went with adding the extra 1/4 cup of wine with an extra 3/4 cup of broth which was an extra 1 cup of liquid to the recipe in all. The wine really adds a very nice rich flavor to the dish. It had creamy flavor but I would of preferred just a bit more liquid so I would add a little more broth and wine. But next time I make this I would like it to have just a bit more juice to it. It took just and extra 15 minutes in the oven. I had made the mixture the night before and then made the individual bowls for lunch in the morning. The flavor was so yummy, we really enjoyed this dish so much. For the top crust I used Pillsbury crescent rolls. Did everything in the directions but added a pinch of nutmeg, some garlic salt, thyme, poultry seasoning, rosemary and about 1/4 cup white wine and I added a bit of frozen peas. After reading all the reviews and looking at the recipe I had to agree it needed some spices. It was so delicious and not hard to make at all.
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