Sunday, January 25, 2015
I've been making pretty simple meals since Christmas. We lost our sweet boy Rocky two days after Christmas and we miss him dearly. I want to still have warm meals for my elderly mom, but with am not feeling the usual motivation to cook things that take more time. Roast chicken is always an easy meal, and we get three meals from one chicken. I had enough left in the fridge with some left over veggies, so I made some pot pie cups.
I always have the Pepperidge Farms frozen puff pastry cups in the freezer. These are so handy for many things. Great for desserts of fresh fruit, some lemon curd with whipped cream or even ice cream with a drizzle of chocolate. They are also great for brunch with scrambled eggs inside. Add a little cheese to the eggs and sprinkle some crumbled bacon bits on top and you have a nice Sunday breakfast, or even a light dinner or lunch. I've used them with chicken salad, Mexican version with taco meat or chicken, veggies and cheese, and these pot pies.
I used a can of cream of chicken soup with herbs, 1/2 cup of milk, some left over veggies and diced chicken. Just stir together and heat through.
Bake your frozen pastry cups according to directions. Let cool for about 5 minutes and them fill with the pot pie mixture. Couldn't be easier! I have made my mixture using this recipe for a couple of years. This time when I took my package of frozen pastry out, I saw the very same recipe on the box.
Have a nice Sunday afternoon.
Linking to Between Naps on the Porch's Met Monday
Cozy Little House's Tweak It Tues
The Charm of Home