Ever since the first time I made chicken pot pie, I've wanted to make it again. But it was too hot during the summer. As soon as it turned colder, I started telling myself it was time to make chicken pot pie. Weeks went by before I bought the ingredients. Then I just didn't have the time. We were way too hungry to wait through 50 minutes of prep time and 30 minutes of baking. So, I stir fried the fresh red peppers, celery, mushrooms, and onions that were supposed to go into the pot pie and made some rice. Then I cursed the chicken for not cooking in the microwave fast enough.
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