Well things started getting back to normal around here today. The kids went back to school including Tyler back to preschool. I am back to a normal work week after 2 short weeks for the holidays. The snow is almost gone (insert cheering here hehe).
Tonights dinner:
Homemade Chicken Pot Pie and Salad ($5.14)
1 bag salad mix $2.50
Assorted veggies. I used carrots, celery, onion and potato. Enlist 13 year old son to chop up the veggies in uniform size. (.40)
Leftover chicken from last night (1 whole chicken (bought on sale .69# x 5.45 pounds = $3.76. This chicken will be used for 3 meals so $3.76/3= $1.25.)
1 can cream of chicken soup (bought on big sale) .59
water
1 double pie crust (I used this recipe but cut it in 1/2) .40
You can add whatever seasonings you like, I used salt, pepper, garlic and thyme.
Saute the veggies in a non stick pan with a little water until soft. Add seasoning and mix in can of cream of chicken soup and about 1/2 can of water. Add chicken.
Make pie crust. Press 1/2 in bottom of pie pan and fill with filling. Roll out top crust between 2 pieces of flowered wax paper and lay over top. Cut steam vents. Bake at 350 for 30 minutes.
Lots of leftovers for lunches!
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