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 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