Chicken pot pies- warm 2 c. c milk. Fry 2 Tbs butter, 2 carrots, 3 stalks celery, 3 cloves minced garlic, Salt and Pepper, 1 c peas, 1 c corn, 2 c cooked chicken. When done, add ¼ c plus 1 tbs flour, fresh thyme leaves. put into crust, brush with egg
Use up your leftover chili in these individual-sized chili pot pies which are topped with a delicious cornbread crust! Substitute a gluten free flour, and use a gluten free chili such as Amy's, and your meal could be ready in 35 minutes!