This Chicken Pot Pie is one of those "throw-it-together-at-the-last-minute" recipes that pays some mind to a weightier restaurant version. It is crust-less, and sure, a pie crust could be made and secured to the bottom of the pan, but who needs the 'extra' dough weighing in on the meal? Ok, truthfully, I enjoy my crust, but to go a bit lighter this measures up fine (see: Mini-Italian Pot Pies). The flavors are there and the dish can be eaten among friends looking to warm up to a comforting home-style meal.
A friend recently brought over a batch of gluten-free chocolate chip cookies that were mysteriously moist and deliciously flavored with almond. Needless to say, it inspired this little idea: a Chocolate Chip Cookie Cake using a similar formula. There isn't really a mystery here aside from good ole-fashioned goodness baked and frosted with some good ole-fashioned greatness. This frosting is a rendition of my grandma's own preferred cake topping and I happily jotted it down when we recently spoke. The cake was sweet, moist, and oh yes: it tasted like one big bite of cookie!
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