Comfort Food

I realize the last recipe I posted was a chicken recipe, but this is a good one, and it felt right to post it today.

Some of us are gravely disappointed in the outcome of the election, some of us would have been gravely disappointed with either outcome, and most of us are just so weary from the whole nasty election season and more than relieved it is all over.comfortfood

 
So, it seemed very appropriate to post a recipe today that is pure comfort foodChicken-n-Biscuits. I don’t have a picture of it, so you’re just going to have to trust me that it is sooooo yummy! Oh yeah, also helps that it is super easy to make!

Serve it over some rice and enjoy! Go check it out here and comfort yourself today!

signature

Chicken Pot Pie

1  package pie crusts

1  29-oz. can Veg-All

1  14-oz. can of chicken (or equivalent amount of rotisserie chicken, shredded or cut up)

1  can cream of chicken soup

1  can cream of celery soup

  1. Preheat oven to 425.
  2. Thaw pie crusts if frozen. Lightly grease a pie dish. Place one of the pie crusts in the bottom of the pie dish.
  3. In a bowl, mix together the Veg-All, chicken, and cans of soup. Pour mix into the pie dish. Place top pie crust on top and pinch it together with the bottom crust at the edges. Poke a few holes in the top to allow steam to release while cooking.
  4. Bake at 425 for approximately 30 minutes or until crust is nicely browned.
  5. Enjoy!