Creamy and savory, this pie is filled with cream of chicken and cream of potato soups, along with a bit of thyme. It cooks up thick and hearty full of chicken and mixed veggies.
Bake the potatoes and shred the cheese the day before making the soup. If the soup needs to simmer awhile on the stove, you may need to add more chicken broth.
This dimpled Italian flatbread still has yeast, but only one quick rise time before baking into a heavenly bread sprinkled with crushed rosemary. Eat as is, or use as a crust for innovative pizzas.
