I have known Linda and Ralph Malone for about 40 years. I am honored and happy to have been invited to share my recipes on this forum.
I actually worked for many years at Marone’s, the best Italian restaurant at the time. Then I became a nurse. I have worked for the Carson-Tahoe Regional Health Department for the past 25 years.
I am now embarking on a new adventure as a school nurse at Carson Middle School. It’s a great adventure. I have a passion for feeding people, preparing food, hosting gatherings, sharing, and collecting recipes. I appreciate simple recipes that produce rewarding results.
Cooking and feeding my family and friends is my love language. I love trying new recipes to please the people in my life. Teaching people how to cook is also a passion of mine.
I want my young grandchildren to experience the joy and skill of making their own food. It’s very rewarding for them and for me. I love spending time with my kids poring over illustrated cookbooks, choosing recipes, shopping for ingredients, cooking delicious meals, and creating memories.
Chicken pot pie has always been one of my favorite “go-to” dishes. I like to take it with me when I feel like I need to feed someone, like a friend who is sick, a friend who is recovering, or when a baby is born. My friend and colleague Holly Peterson shared this recipe with me.
It’s a really simple, easy and delicious recipe. It satisfies the sturdy comfort food of a home-cooked meal that we all crave from time to time. This recipe was made using leftover turkey, chicken, or store-bought roast chicken.
It is aimed at beginners, and even a 4-year-old child can assemble it with a little guidance, so please give it a try.
material
2 cans of potato soup (I used 1 potato and 1 cream of chicken)
2 cups mixed vegetables (I used frozen peas)
12 ounces cooked diced chicken
1/2 cup unsweetened almond milk (or your favorite milk)
1/4 teaspoon black pepper
Salty to your liking
2 sheets (9 inches) of puff pastry (make or use frozen)
1 egg (lightly beaten)
direction
Mix the first 6 ingredients together, place one sheet of pie crust in a regular pie plate, and spoon the mixture into the prepared pie crust. Cover the top with a second piece of puff pastry and cut a vent in the top pastry.
Crimp the edges to seal and brush with beaten egg. Bake at 375 degrees for 40 to 55 minutes until the dough is golden brown. Let cool for 10-20 minutes.