I was going to write this whole post about how I got so irritated after work yesterday that I not only missed the gym (the human race was better without direct contact from me) and nearly gave myself heartburn, but instead I’ll just share a dinner recipe. It wasn’t that important in the end anyway.
Once again, this is from that loved/hated, quasi-food adoring lady Lisa Lillien, aka Hungry Girl. As I said yesterday, she has some good ideas here and there, and this is one recipe I’ve made dozens of times that never fails. Tweaked a little, of course.
The recipe is great in that it only requires four different ingredients. I veer a little away from her recipe as I use a can of cream of potato soup (instead of the almost fat-free celery) and a whole pound of chicken breast tenders, 8oz is just not enough chicken for me and I like adding another tangible veggie to the mix. Using the tenders is much easier to cut and saves you a little time.
On occasion, I’ll use biscuits to cover the top of the pie. This time I only had one tube of crescent rolls which will not completely cover the mixture. Make sure you have a rolling pin to spread out the dough, it is somewhat hard to flatten out by hand without it trying to spring back to its original size.
See what I mean? Nevertheless, it still provides a delicious, carby hat of love on top of your pot pie mix.
I’ve been known to eat half the pie myself, but kept to just one serving this time so we had leftovers for tonight. The recipe is also a man-favorite as Scott and a few of his friends love when I make this. It’s an easy, comforting dinner that won’t do serious damage either.
I had grand plans to head into the city tomorrow to cheer on people running the races, but our realtor is ill and the other agent can only take us tomorrow. I will be checking Twitter for everyone’s updates and times and wish everyone the best of luck again!