"Made this last night, it was pretty good.

I tried 2 Hispanic supermarkets and did not find Goya Sazon it appears to be an East Coast brand. I substituted 1/4 tsp each achiote, coriander, cumin, garlic powder, oregano, paprika, pepper, and salt. This worked fine.

I had to add more liquid. As others have said, it would seem better to cook the r"

"I made this last night. It was very good but some useful information follows.

First, the 55 minute cooking time is wrong, cooking alone is 1 hour 35-40 minutes, and total time from start to finish is a little over 2 hours.

Using standard sized pot pie tins, the filling was 3 times too much. Cut the filling recipe in 1/3.

To save time, get the chicken in the oven and the pastry in the fridge ASAP, then start chopping vegetables.

The crust was just right and far superior to the frozen crusts, etc. you can buy in the stores. Make the crust as described, it is a high point of the recipe. Be generous when applying the egg wash for a dark golden brown color.

It looked, smelled, and tasted just like a chicken pot pie should, with a pleasant contrast in texture between the hot smooth filling and the light flaky pastry."