Comfort Food with Kelly Rizzo19 Nov 2023

Leave It All on the Table with John Stamos

When Kelly found out Bob had passed, she knew there would be a few people that would be very difficult to tell. Those people were “Bob people,” the people who knew him as well as she did. At the top of the list? His full house family, and one of his best friends, John Stamos. Today, John shares the reason he never plays Bob’s guitar, his love of Disney and how Bob’s gallows humor is channeled through them. This episode also features a never-before-seen recording of one of Bob’s last shows.

You can follow Kelly Rizzo on all platforms @eattravelrock for clips or BTS footage from the podcast, and you can get John’s book, If You Would Have Told Me, wherever books are sold.

Chicken Pot Pie Recipe

Find your favorite pre-made pie crust and make sure there’s enough for both the top and bottom of your pie.
Simmer your chicken breasts in some stock with your favorite aromatics - I like salt, pepper, chicken bouillon, rosemary, and some garlic, but choose your own adventure.
Once the chicken is cooked through, remove and set to the side to cool.
While your chicken is cooling, saute some onion, celery, and carrots or whatever veggies you like in a pan with some butter, salt, pepper, garlic powder, and celery seed.
When the veggies are cooked, add some water and milk and bring to a simmer until nice and thick.
Shred your cooled chicken and add that to the veggie mixture.
Put your pie crust in your dish and add your chicken and vegetables.
Place your second crust on top and cook at 425 degrees for 30-45 minutes or until the crust is golden brown.

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