#fff Chicken and Turkey Potpie Comfort

Are you ready to fatten up with some comfort food?

Turkey is now on sale for just 47 CENTS per pound! How could I resist, roasting one, along with its quicker cooking cousin, a chicken? And, once roasted, finding every way and mean to make the most of it giving its life for me and mine?

So, today I picked 1.5 pounds of green beans from the garden, and our first "baby broccoli" head from the Artistic cultivar. Together with cubed meat from the low budget poultry, and a can of Campbell's cream of mushroom, my produce formed the filling of this classic American casserole.

Yes, as a matter of fact, there IS always a freshly laid brown egg on my kitchen counter, photo-bombing my food journalism!

Mmmm! All this recipe has is...some turkey and chicken rubbed in salt and pepper and roasted on a rosemary bed, cut up with fresh green beans, mixed with a large can of mushroom soup and a handful of grated cheese. For the crust on top, a basic baking powder biscuit recipe. Baked at 350-375 for about 2 hours. Thickens upon standing in ten minutes so your slices will hold firm.

Comfort food on a Friday, food fighters. Slack is a goal worth striving for! Leftovers, plus fresh-picked veg, gravy provided by the mid-century aesthetic of salty canned soup. All topped by the biscuit recipe favored since the Mayflower dropped anchor. Classic Americana, git in mah belly!

Love,cat
@creationofcare

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