Former Fox News correspondent and wine aficionado Jim Angle explains. Visit winebestbottle.com
CHICKEN POT PIE
Frozen pie crust
1 large can mixed vegetables (green beans, carrots, corn, potatoes), drained
1 can white chunk chicken, drained
2 cans cream of potato soup
Splash of milk
Dash of oregano
Salt and pepper, to taste
Thaw the pie crusts.
Preheat oven to 375F.
Mix together canned ingredients, milk, and spices in a bowl.
Place layer of pie crust in bottom of pie pan. Pour soup mixture into pan. Place second layer of pie crust on top and use fingers to press together and seal crusts. Crinkle the edges.
Bake in oven for 45 minutes, or until pie crust turns golden brown.
1 can pie filling
1 box yellow cake mix, Jiffy recommended
1 stick of butter
Preheat oven to 400F.
In medium casserole dish, pour in pie filling. Spread cake mix evenly over the top. Cover entire top of cake mix with small pats of butter.
Bake for 45-60 minutes, keeping an eye on the crust.
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Recipe from Martha & Marley Spoon meal-kit delivery service featuring Martha Stewart's award winning recipes. Available for order at www.marleyspoon.com
Cooking time: 25 minutes
What we send:
2 boneless, skinless chicken breasts (12 oz total)
5 oz shallots
1 green bell pepper (8 oz)
1 ear corn (10-12 oz, unshucked)
1 cup frozen okra (4 oz)
1 cup frozen lima beans (5 oz)
2 Tbsp red wine vinegar (1 oz)
1/2 oz fresh basil
What you need:
Freshly ground black pepper