Friday, April 13, 2012

What's for supper? Crescent roll potpie

Tonight's dinner menu (really cleaning out the fridge):

Chicken potpie, made with leftover cooked chicken, frozen peas, cut up carrots and celery, chicken-flavoured white sauce (made with milk and bouillon powder), and cheese; heated till bubbly in a 9 x 13 inch pan and then topped with the contents of a can of Pillsbury Crescent Rolls--that is, the whole flat sheet of dough--and baked until the biscuits were done.  (That sounds extravagant, but crescent rolls were on sale again last week.)

Salad made with lettuce, apples, and a bit of coleslaw mix (cabbage and grated carrot)

And things on the table for whoever wanted them:  almonds, applesauce, etc.

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