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When we first got married, I asked my husband what he wanted me to cook on the daily. I truly love to cook and wanted to make anything and everything he wanted. my husband told me multiple times that he wanted me to make not only the foods we grew up on, but new and adventurous foods. To us, that meant anything other than the fried plantains and black beans from our Cuban heritage. We would be willing to try anything, especially if it wasn’t Cuban food.
As we got accustomed to married life, we tried new dish after new dish every single night. Needless to say, we did gain a few pounds, but boy was it worth it. One of the first meals we decided to make was chicken pot pie. I knew it was a dish my parents ate often when we lived in Ohio and I wanted to make it here where it is uncommon to make. We absolutely loved this dish. I have made it in Pyrex dishes, in the crock pot and just regular meatloaf pans, but this, it is the absolute best version of the pot pie I have ever made. It is so simple and easy and so full of flavor and fun because it’s not just the pie, but a soup!
Photo and recipe courtesy of Kitchen Dreaming.
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Quick Tip: Use frozen or fresh veggies in this dish.