You guys, I just don’t have it today. I’ve got three meetings at work this week. And I want to write my 8 month letter to Gibson, but I just can’t do it justice this morning. So I’m re-blogging a post from two years ago. Now that the weather is finally cooling off, this recipe has been on my mind a lot. If only I had the time to cook it!!!
Is there anything more warm and homey than a chicken pot pie? I don’t think so. And one day back in September, I really wanted that domestic feeling. But now that it’s after Thanksgiving and I have a pile of turkey in my fridge, it’s the perfect way to dispense with my leftovers.
HFM Chicken Pot Pie
Ingredients
1.5 lbs of boneless, skinless chicken breast (2 to 3 breasts)
[Or use a couple of handfuls of shredded turkey]
2 stalks of celery, chopped
1/2 of an medium onion, diced
Flour
Seasoning Salt
Olive Oil
1 can of Cream of Mushroom soup
Frozen mixed vegetables
Kosher Salt
Black Pepper
Rubbed Sage
Parsley Flakes
1 cup Bisquick
1/2 cup Milk
1 Egg
Butter (optional)
Recipe
Cut the chicken breast into cubes. Or if using leftover turkey, shred it. Season to taste with seasoning salt. Coat the meat in a thin layer of…
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Hungry For Motherhood 