Thursday, March 15, 2012

pie heaven

In honor of pie day yesterday, I decided to make an traditional chicken pot pie but with twist. Instead of pie crust, I topped the dish off with good old buttermilk biscuits (my man's favorite) It turned out a million times better than I thought and really tasted like chicken pot pie. My two secrets were using cream of chicken soup and the biscuit topping. You can add whatever veggies you feel like that day and chicken of course, bake without the biscuits for about 20-30 minutes. Then top with biscuits and cook for 20 more. Pretty much the best comfort food, hands down. Get your pie tins friends and get to cooking! 


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