While I can’t speak for everyone, but Sundays seem a bit off now that we can’t congregate for Sunday Services. Now would be a good time for people of faith to pull out their books and spend a little time as a family sharing the word. For me, that’s Catholic. Whatever your faith or beliefs, now would be a good time to pass those along to the next generation.
If you are Catholic, you might already know that today’s Responsorial Psalm is The Lord is my Shepherd, there is nothing I shall want. In these trying times of irrational hording, faith gives reason to calm unnecessary fears. Are these trying times? You bet. Should we be concerned? Absolutely. But don’t let fear cloud the goodness that is coming forward.
A Reading from Ephesians:
Brothers and Sisters; You were once darkness, but now you are light in the Lord. Live as children of light, for light produces every kind of goodness.
Sunday gathers around the table need not be elaborate productions. A simple Biscuit Pie with a crisp salad and tall glasses of cold milk will make for wonderful memories. Now is the time to make happy memories of being with one another in small circles of love.
Chicken Biscuit Mini Pot Pies
1 tablespoon Butter
1 Chicken Breast, diced
Kosher Salt to taste
Black Pepper to taste
1 (10 oz) package Frozen Mixed Vegetables
1 tablespoons Water
1 (10.5 oz) Cream of Chicken Soup
1 (16.3 oz) can Refrigerated Flaky Biscuits
In a non-stick skillet over medium heat, melt butter. While the butter melts, dice chicken into small pieces. Scatter chicken in the skillet, season with salt and pepper to taste. Stirring often, cook until no longer pink, about 8 minutes. Set aside.
Empty vegetables into a microwave-safe bowl. Add water, microwave on HIGH for 8 minutes, stirring half-way through. Set aside.
Heat oven to 375-degrees F. In medium bowl, combine vegetables, chicken and soup; mix well.
Press each biscuit into a 5-1/2-inch round piece of dough. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each cup. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan. Don’t forget the salad and milk!