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
Sautéed baby spinach *
Mixed berries dolloped with vanilla yogurt
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Randy Mayor
* 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.