Grilled cheese sandwiches. With tomato soup.
Chips and salsa.
Homemade Macaroni and Cheese.
Banana Bread with walnuts.
My Papa's Chili.
Hot Tea and Buttered Toast, the way Mom always made it when I was sick.
Biscuits and Gravy.
Fresh baked bread with butter and honey. (Did anyone else have a bread machine in their freshman dorm room? Stephanie and I did! We were pretty popular on those bread-making days!)
And I can't forget my Mom's recipe for Chicken Pot Pie.
Here's another chicken pot pie recipe...with a slightly more elegant twist--a phyllo dough crust topping. I think it would be perfect for a ladies lunch when there's a chill in the air! A great winter alternative to chicken salad. It really has a great fresh...and somewhat light taste to it for a potpie! It would also look elegant served in individual baking dishes!
Phyllo Dough Chicken Potpie
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 3 cups diced red potato (1 pound)
- 2 cups onion
- 2 cups sliced mushrooms (8 oz.)
- 1 cup diced celery
- 1 cup diced carrot
- 1/4 cup chopped parsley
- 2 tsp. chopped thyme
- 2.5 Tbsp. flour
- 3 cups milk
- 1/2 cup chicken broth
- 2 cups chicken breast, cooked and chopped
- 1 cup frozen green peas
- 1 tsp. salt
- 1/2 tsp. pepper
- 6 sheets frozen phyllo dough, thawed
1. Preheat oven to 375 degrees. Melt butter in a large saucepan over medium-high heat; add oil. Add potatoes and next 6 ingredients and saute for 5 minutes. Reduce heat to low; sprinkle flour over vegetables. Cook 5 minutes, stirring frequently. Stir in milk and broth. Increase heat to medium-high; bring to a boil. Reduce heat and simmer 5 minutes until thick. Add chicken, peas, salt, and pepper.
2. Spoon into a 2 quart baking dish. Place one phyllo sheet on a large cutting board; lightly spray the sheet with cooking spray. Repeat with remaining phyllo dough slices. Place phyllo laters loosely on top of mixture in dish. Place dish on a baking sheet. Bake for 20 minutes until golden.