Good Eats Thursday

We're still working our way through this list of meals and, thankfully, we're loving the new recipes. Other than a bananas, bread and cheese run I've also been able to stay away from the store... Saving a ton of money!

One of our new favorites that I added into the rotation was chicken pot pie. Seriously, yum!


The kids gobbled it... Not a lot of left-overs!


But, it was so super-easy that we don't need left-overs, we can just make it again! And you can too!

Here's what 'cha do:

1 can cream of chicken soup
1/2 cup mayo
1/2 t. salt, 1/2 t. pepper, 1 t. dried parsley (I never use parsley)
3 cups frozen mixed veggies (cooked and drained)
1 large potato (peeled, diced and cooked)
1 package chicken breast cooked and shredded
4 DEEP DISH pie shells
1 cup shredded sharp cheese (I always add more)

Mix all ingredients except cheese. Spoon into two pie shells. Sprinkle cheese on top of veggie/meat mixture. Use second pie shells to cover the pies. Cook 45 minutes @350. Makes 2, so you can freeze one if you want!