We've been on a bit of a retro meal streak here at the Hartman house. On Saturday it was beef stew and yesterday I repurposed some leftover chicken from Friday into a yummy chicken pot pie with spring vegetables.
I used the recipe from my bible, The New Best Recipe. This time I opted to do the biscuit topping rather than the pie topping because I didn't have any vegetable shortening left in the house. I prefer the pie topping, although the biscuits are delicious too. And the recipe made more than I could fit on top of the casserole, so I baked them up separately and had them for breakfast drizzled with honey this morning. Yum...
I followed the recipe pretty much exactly, except that I thought it tasted a bit bland so I kicked up the amount of thyme and also added some sage and rosemary before putting it in the oven. Last time I made this I think I added sauteed mushrooms and I missed them this time. They add some depth of flavor that I really like.
The bonus is that the recipe is designed for a good sized family and so along with the leftover beef stew from the weekend, our refrigerator is well stocked with tasty and nourishing lunches for the week!
We also finished planting our container garden this weekend. We added two tomato plants, two pepper plants, some cucumbers from seed (that's an experiment... I have never grown them before), and a whole bunch of herbs. The leafy greens are all doing well and I think we might be able to eat our first mini-harvest in another week or so. Pictures will be posted later...
1 comment:
Yum! Comfort food at it's best.
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