Biscuit-Topped Chicken Potpie Menu

This tastes like Mom's potpie, but we've taken some shortcuts to slash the cooking time. (Serves 6)

Biscuit-Topped Chicken Potpie

* Heat 1 tablespoon olive oil in a Dutch oven; add 1 (10-ounce) bag baby spinach; sauté 1 minute or until wilted. Place cooked spinach in a medium bowl. Add 1 (10-ounce) bag baby spinach; sauté 1 minute or until wilted. Add to spinach in bowl; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Serve with lemon wedges.

Cooking Light, October 2006