The Best Chicken Pot Pie - A Great Recipe!

 

I love how this pot pie recipe takes all the guesswork out of making comfort food. The combination of cooked chicken (rotisserie is so easy), cream soups, canned vegetables and using store-bought pie crusts means you can have this family favorite on the table without any stress. It is foolproof! 

Ingredients:

3 cups cooked chicken (Rotisserie works great)

1 can Cream of Chicken Soup

1 can Cream of Potato Soup

1 can mixed vegetables (Veg-All) drain

1/2 cup milk

1/2 t pepper

1/2 t thyme

2 pie crust (roll out kind - the refrigerator section at your grocery store)

Directions:

Mix all ingredients and pour into bottom pie crust.

Place the top pie crust on and press edges together. Make vents.

Bake at 375 degrees for 45 minutes.

 

 

French Toast Sticks

 

These French toast sticks are the ultimate comfort breakfast - easy to make but feel so indulgent. The key is using thick Texas toast that can really soak up that rich egg mixture with brown sugar and vanilla. When you serve them with warm maple syrup for dipping, it's like having your own little breakfast café at home. 

Ingredients:

3 eggs

4 T brown sugar

2/3 cup milk or Eggnog

1/2 t ground Cinnamon

1 t vanilla

Pinch of salt

6-8 slices of Texas toast , cut into thirds lengthwise

Butter for cooking

Warm maple syrup and pats of butter. 

Directions:

In a shallow bowl, whisk together the eggs, milk, brown sugar, cinnamon, vanilla and salt.

 Warm a nonstick skillet over medium heat, dip each piece of bread in the egg mixture and turn to coat. Cook for a few minutes on each side until till brown.

Meanwhile warm maple syrup in a small sauce pan.

Serve with warm maple syrup and small pats of butter.