Cheesy Rosemary Potatoes

Chicken and Veggies Healthy Recipe

I asked Abby what she wanted to help me cook yesterday and she said sheeeken which I was expecting. It’s her favorite food besides shocawate and bubba gum.

I was in a chicken pot pie mood myself so I started a pack of boneless, skinless chicken breast in a stew pot, half filled with water, I added 2 tablespoons Devo wild mushroom and sage olive oil, parsley, salt, and pepper.

While it was cooking I peeled and diced 4 large potatoes and started them cooking as well. I started getting together some ingredients and discovered I was out of buttermilk for the biscuit topping, carrots, and cream of chicken soup.

Oh, my!

So I improvised.. and came up with a one dish chicken and veggie meal that was really delicious. There is one thing I would change on this if it were only me eating it and that would be to leave the potatoes out. I love potatoes probably more than anyone, however, this dish was a little too filling to suit me for an evening meal.

Chicken breasts (I used 4)
Potatoes (I used 4)
Can of early peas
Can of Lima Beans
Can of corn
Parsley 2 teaspoons
Salt and Pepper to taste
1 cup of chicken stock

Pie crust ingredients rolled thin and cut into circles

Bake at 350, uncovered, for an hour.

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