“With the help of magnetometers and ground-penetrating radar, scientists have compiled a digital map of the fields around Stonehenge. Seventeen previously undetected features—other Neolithic monuments and a wooden building—have been mapped beneath the site’s surface.”
As yet, nobody has figured out how it was built, how they got the stones there in the first place, what it was built for, who built it or anything else much about it. Maybe these new discoveries will help. Despite being a Brit, I have never been to Stonehenge and these days I understand it is fenced off so you can’t get near it anyway.
We went shopping for pants for me and I was delighted to find I was 3 sizes less than I thought I was. I almost enjoyed shopping for pants today – actually I hate clothes shopping and only do it when I am absolutely forced into it. I thought about ordering on line, just as well I didn’t as they would have been way too big for me. I have been putting off buying new pants because I am still dieting, kind of, although I am not losing any weight these days. As it turned out the two pairs I bought were on sale this week so I saved a few bucks. Of course I will have to pay to have them shortened. I do wish I could sew. My only claim to domesticity is cooking.
Here’s a new take on a great favourite.
Chicken and Bacon Pot PieKraft
Chicken pot pie is nearly always a guaranteed win. Add bacon, and your odds are even better. Add a cream-cheese pie crust? That's a home run for sure!
What You Need6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
1/2 lb. sliced fresh mushrooms
1 baking potato (about 5 oz.), peeled, cut into 1/2-inch cubes
1 onion, chopped
1 carrot, chopped
2 cloves garlic, minced
2 Tbsp. flour
2-1/4 cups fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 cups shredded cooked chicken
1 recipe Foolproof PHILLY Pie Crust
COOK and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 tsp. drippings from skillet.
ADD vegetables and garlic to reserved drippings in skillet; cook 5 min., stirring occasionally. Stir in flour; cook and stir 1 min. Gradually stir in broth. Bring to boil. Add cream cheese; cook and stir 1 min. or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate or shallow 1-1/2-qt. casserole; top with bacon.
HEAT oven to 400ºF. Prepare dough for Foolproof PHILLY Pie Crust and roll into shape 1/2 inch larger than top of casserole dish; place over chicken mixture. Flute edge, sealing to edge of dish. Cut several slits in crust to allow steam to escape. Place on baking sheet.
BAKE 40 min. or until golden brown, covering edge of crust with foil for the last 10 min. if necessary to prevent overbrowning.
Kraft Kitchens TipsServing Suggestion
For a delightful brunch idea, serve this Chicken & Bacon Pot Pie with a seasonal fruit salad.
Pot pie can be assembled ahead of time. Wrap with foil, then freeze up to 3 months. When ready to serve, unwrap and bake in 425ºF oven 1 hour 10 min. or until crust is golden brown and filling is heated through, covering edge of crust with foil strips before baking. (No need to thaw pie first.)
Substitute a 9-inch deep-dish pie plate for the casserole dish.
- 8 servings
- Have a great day