*Plated* Chicken Pot Pie with Parsnip and Thyme

Chicken Pot Pie is one of my go to dishes so it was nice to see a different spin on it than what I usually make. All the ingredients looked pretty good, the celery was a little soft but no major problems.
A lot of effort went into this recipe. From seasoning and searing the chicken, washing and cutting many ingredients, cooking the veggies in several waves, combining it and baking it… it smelt lovely and I was pretty confident it was going to taste just as good. I was hoping for all the time that went into it that it was going to be another success for sure. But I guess it was just a false hope, whomp whomp!

The pastry crust didn’t have much flavor. Maybe if it was buttered and sprinkled with a little garlic powder it could have been better. The recipe called for one and a half of the chicken stock cartons but that just didn’t seem wet enough so I added the full two anyways. Turns out some more would have been nice, the dish was a bit dry. I think of chicken pot pie having a creamy, runny filling but this did not at all. The chicken was pretty good and my husband didn’t mind the dish once he took off the pastry crust but the rest of us were even less impressed. Once again for Plated, we all ate it but no one really liked it too much. Just another run of the mill, blah meal.

If only it tasted as good as it looked and smelt while I was cooking it! Below; Theirs on left vs. mine on right.


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