This month I was honored to host my wonderful friends for Supper Club. I have spent months planning this little doo-dah, no, seriously.. I knew what I was preparing back in June. I’m hard core, it seems. I actually stole borrowed the idea from Firemom. You see, she has a Supper Club of her own.. one that has been going strong for many, many years- My fireman and I have been lucky enough to be invited a time or two, and I love her fellow Supper Club’ers just as much as I love my in-laws When trying to come up with ideas, she mentioned that she found these cute little bowls to serve Chicken Pot Pie in for her group- umm, hello. Gimme those bowls. Planning ahead for November- Chicken Pot Pie seemed fitting for this time of year.. I just needed to find those dadgum bowls- or at least something close to it.. more on that, later.. back to my precious friends.
So, what’s on the menu this month?
After driving to four..um, five cities I ended up with nine (in case one broke..which is almost a guarantee in my world.)
1 large sweet onion, diced
1/2 cup white wine
2 (10 ounce) cans Healthy Request cream of celery soup
2 boxes rolled refrigerated pie crusts (I used Pillsbury)
523 calories; Fat: 29.9 g; Carbohydrate: 50.1 g; Fiber: 2 g; Protein: 8.1 g