The Leftover Files: Chicken (or Turkey) Pot Pie

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!!!

Hungry For Motherhood

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…

View original post 954 more words

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s