Deep-Dish Chicken Pot Pie Dinner
- Deep-Dish Chicken Pot Pie (see recipe below)
- Tomato-Basil Soup
- Fresh Fruit Salad with Lemon-Tarragon Dressing
- Blueberry Turnovers
Deep-Dish Chicken Pot Pie is pure comfort food. You don't need to cook all day to make it anymore -- this recipe uses a rotisserie chicken from the deli and you can substitute a refrigerated piecrust for the pastry in the recipe. Start with a bowl of Tomato-Basil Soup; add Fresh Fruit Salad with Lemon-Tarragon Dressing and Blueberry Turnovers for a complete meal. If you can't find lemon-tarragon dressing, use poppy seed.
Chop fresh basil and add to canned tomato soup.
Look for bottled lemon tarragon dressing, and add a bit of sugar to sweeten it for this dish. Drizzle over diced fresh fruit.
Heat oven to 375 degrees F. Open a package of grand size refrigerator biscuits and flatten them slightly. Fill each with 1 Tbs. blueberry preserves and then fold over and seal. Place on a foil-lined cookie sheet and bake until puffed and golden brown, about 10 to 15 minutes.
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