{december 2nd} christmas countdown mini

Yesterday I tried a new recipe that my Dad had told me about.  A super simple chicken pot pie.  For my minibook pages I added the recipe in place of my journaling.  Below is a pic of the gluten free version I made for myself with a Bisquick top.

 

On the journaling page, I added four white stars to the red tree and a red sequin star over the largest which I popped up with pop dots.  The recipe was added using my typewriter.

 

To make the extra page insert with two photos back to back easy to turn, I added one of the chalkboard mini tabs with three of the green gems on top.

 

I used my typewriter to add a note about the spices I liked along with a wood veneer arrow on top of one of the labels.  A doily is layered under it all with the photo.  Everything I used for today's page was in my Christmas Countdown Kit.  There is still one left HERE if you're interested in making a minibook of your own : )

 

Easy Chicken Pot Pie (Serves 8)

 

Ingredients:

• 2 cans (18.6 oz each) Progresso Rich & Hearty chicken pot pie style soup (not gluten free, but less than 2%)
• 1 bag (12 oz) Birds Eye Steamfresh broccoli, carrots, sugar snap peas and water chestnuts
• 1/2 bag (bag is 12 oz) Birds Eye Steamfresh broccoli, cauliflower and carrots
• 1 can (10.2 oz) Pillsbury Grands Flaky Layers
• Pepper to taste
• Mrs. Dash to taste

1. In a stovetop pan mix soups, veggies, pepper and Mrs. Dash.  Boil for 2 minutes and then spoon ungreased Pyrex.
2. Pull biscuits apart into two layers.  Cut each layer into 4 pieces and place over the hot mixture.
3. Bake uncovered at 375 degrees F for 16-20 minutes or until biscuits are golden.

For gluten free replace Pillsbury biscuits with gluten free Bisquick.  Also, I recommend using butter instead of shortening, and half and half instead of milk.