I know- MPM says enchiladas. I got up this morning to a still-frozen roast, so that’s not gonna happen. So we’re switching days! The key to successful meal planning is FLEXIBILITY!
I’ve tried homemade chicken pot pie a bunch of different ways. Today, I’m trying something slightly different. I’m still on the quest for the PERFECT (yet easy) chicken pot pie. I’ve come close but now I’m kind of tinkering.
2 Pillsbury brand pie crusts
2 chicken breasts, poached in chicken stock and cooled, then diced
mixed frozen vegetables (I bought a huge bag from BJ’s not too long ago- carrots, peas, green beans)
1 can chicken gravy
2.5 tbsp Stonewall Kitchen Chicken & Pork seasoning
Because I don’t put potatoes into my pie, I will serve this with a side of some sort of crunchy potato. I’m contemplating grating it and making a hashbrown sort of thing because it’s probably the crunchiest I will get and I will put some of the chicken seasoning into it. We’ll see what I end up with!