Christmas is one week away! Shopping, wrapping, baking, cooking, planning…. Stay calm.

This is the week when things start to get super hectic around here. Between finishing decorations, shopping, baking cookies and finishing up last things at work, it is almost like a tornado! I just have to stop myself every other moment and tell myself to breath… oh and of course to remind myself to eat! Yes, between store hopping and munching on those cookies I just baked, I tend to let actual dinners go out the window.

Tonight I have dinner planned. I’m not going to let this one slip! I will be having one of my absolute favorite recipes from Campbell’s Kitchen: Chicken Pot Pie! This is the ultimate comfort food and is just perfect after a busy day. I hope everyone enjoys it, I know I will.

Chicken Pot Pie
From Campbell’s Kitchen
Prep: 20 minutes
Bake: 45 minutes
Makes: 6 servings

Ingredients:

1 package (15 ounces) refrigerated pie crust (2 crusts)
1 can (10 1/2 ounces) Campbell's® Chicken Gravy
3 cups cooked cut-up vegetables *
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained

Directions:

Let the pie crusts stand at room temperature for 15 minutes or until they're easy to handle. Place 1 pie crust into a 9-inch pie plate.

Stir the gravy, vegetables and chicken in a medium bowl. Spoon the chicken mixture into the pie plate. Place the remaining pie crust over the filling. Press the edges to seal. Cut several slits in the top crust.

Bake at 400°F. for 45 minutes or until the crust is golden brown.

*Use a combination of sliced carrots, peas and cubed potatoes.

Best, and until next time, Kaitlin!

I also wanted to let all of those Buffalo Chicken Dip lovers know that I found this really cool Evite for New Year’s. If you haven’t sent out all your invitations, what are you waiting for… next year?!