Lesson #1: Always make sure your camera battery is charged before you start cooking so that you don’t have to charge it for minutes at a time then snap pictures of what you are making. True Story.
Lesson #2: Feed a cold
Though I’m feeling a lot better, my nose is still stuffy (tmi?) and I feel a little hazy. All I want to do is lie on the couch and eat soup and warm bread.
Solution: Make a pot pie. This was the best idea of my day. But I
didn’t have any chicken wanted to be creative so I used a Cup of Soup mix. Voila! A simple, easy, and college friendly recipe to get you back on your feet.
Oh, and the biscuit topping. Well, that doesn’t hurt either.
The topping was probably my favorite part of the pot pie and my motivation. Actually, I made a lot and had a very thick crust which worked for me. I may or may not have licked the spoon too. yum.
Makes 2-3 servings
Filling: 1/4 cup onions
2 stalks of celery, chopped
1 1/2 cups peas and carrots (frozen or fresh, your choice)
2 T milk
1 T flour
1 packet of Cup of Soup
1 1/2 cups flour
3 tsp baking powder
1/4 cup milk (or enough to make dough slightly sticky)
1 tsp butter/margarine (eyeball it)
Dash of Salt
Saute onions and celery in pan over medium heat. When onions clear, add peas and carrots and cook until softened but still firm. Add cup of soup and milk. Stir and reduce heat. Add flour and stir. Remove from heat.
Preheat oven to 350 degrees.
Mix flour and baking powder together. Add milk and butter and stir until well mixed. Add in salt and stir.
Pour vegetables into a greased or sprayed loaf pan. Top with the biscuit mixture.
Bake for about 30 minutes or topping is golden brown and crisp.