Chicken Pot Pie
When I was learning how to cook, making a somewhat healthy meal for four small kids (that they actually wanted to eat) wasn’t always easy. But I knew their favorite vegetable was mashed potatoes, so one night I put mashed potatoes at the base of a chicken pot pie—and amazingly, it worked. They all loved it, and this dish has been a hit in our house ever since.
Today I’m making that version of Chicken Pot Pie—mashed potato at the base, creamy on the inside and topped with a crisp, buttery pie crust. I’m also making Spinach Salad with a Warm Bacon Vinaigrette, which is salty and savory in the best way. For dessert, I have a rich, moist Chocolate Kahlua Bundt Cake topped with a smooth Kahlua glaze.
See you in the kitchen!
creamy layers of mashed potato, chicken, and vegetables topped with homemade pie crust and baked until golden brown
Spinach Salad with Warm Bacon Vinaigrette
spinach salad tossed with a warm bacon vinaigrette and topped with red onion and slices of hard boiled eggs
a dense, moist chocolate and kahlua bundt cake drizzled with a thick, chocolate kahlua glaze
