The month of March as an Arts Program Coordinator is insanely busy with County and State assessments. This year, I promised myself that I would not allow my job to strangle my life, so cooking at least 5 nights a week and eating correctly has been a part of that promise. Cooking my Mom's recipes has brought me a comforting joy and I feel so close to her when cooking.
Here is the recipe:
I started with olive oil and 1 teaspoon of butter (salted) because let's be real, I hate unsalted butter unless I am baking. Then, I threw in the Mirepoix (onions, celery, carrots) and let that cook until the onions were almost translucent. I saved time by going right to the freezer section for the mirepoix. When I have time, I take the time, but this was a later Sunday night and I needed to keep it moving.
To the pan, I added thyme, parsley, oregano, and salt and pepper to taste. Then, I added shredded roasted chicken breast (this is quick, so it was already cooked from Whole Foods). I added 1 cup of Chicken Stock (store bought, again, operative word is quick) to the pan and scraped up all the bits from the bottom of the pan. Then, I added a small can of cream of mushroom and combined.
Finally, I then poured everything into a casserole dish and topped with Amy's buttermilk biscuits. I let bake at 350 degrees for 12-15 minutes until the biscuits were golden brown and the topping was bubbly.
The entire process took about an hour and it was worth it. I forgot to mention this casserole was not a dinner item, but my lunch all week and it brought me calm and comfort in what became a chaotic week at work each day! I hope you try it because it was QAF and GAF!
#chickenpotpie
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