Chicken Pot Pie

 So, I know you are here for the Chicken Pot Pie, and for good REASON! It’s one of my favorite comfort foods. Plus, I get to use my oh-so darling burnt orange crocks that I LOOOOOVE.  But before we get to food, I just had to share a quick picture with you of Tylan.  This weekend, he got to be the Jr. Attendant for Homecoming at our school. I saw our school, because it is the Christian school I graduated from waaay back in the day. ’99
 

  He answered his questions so sweetly, they read these aloud as he walked in with his friend, Kinley, and last years Queen.

Ty says his favorite food is Mommy’s cooking, his favorite colors are green, blue and white {Central’s Colors}, his favorite subject in school is Handwriting, and his favorite Bible Story is David & Goliath, because it shows God can do BIG things!

  Alright, on to the food:

  You are going to take one look at this ingredient list and say it’s too much work!  But don’t!!!! Once you get all the veggies, chopped, and the chicken cooked, the rest comes together very easily.  I PROMISE you, this is so worth it!

Homecooked “Comfort Food” at its BEST!!!!!!!!!!!!!!!!!

This is Dale’s Aunt Lucy’s recipe, and my favorite part, is that it’s not a thick, quagulated filling, but almost a hearty chicken veggie soup under that flaky crust.  And the seasonings are just plain incredible!

Try it, try it!!!!!!!  Please????

{click title for easy printable}

Ingredients

• 3 whole Boneless Skinless Chicken Breasts, Cooked, Seasoned And Cubed
• 6 Tablespoons Butter
• 32 ounces, fluid Chicken Stock Or Broth, Divided Use
• 1 whole Large Onion, Diced
• 3 whole Carrots, Thinly Sliced
• 3 stalks Celery, Thinly Sliced
• 2 whole Potatoes, Peeled And Finely Diced
• 3 whole Garlic Cloves, Pressed
• ½ cups Flour
• 1-½ cup Milk {I Use Half Cream!}
• 1 teaspoon Thyme
• ¾ cups Frozen Peas, Thawed
• 2 Tablespoons Parsley
• 2 teaspoons Salt
• ½ teaspoons Cracked Pepper
• 2 teaspoons Worcestershire Suace
• ½ teaspoons Italian Seasoning
• ½ teaspoons Rosemary
• 1 box Pie Crust Dough, 2 Crusts
• 1 whole Egg
• 1 Tablespoon Water
• 6 whole 10 Oz Ramekin Cups

Set out pie crusts for easier spreading. Cook chicken and cube chicken, set aside.

Preheat the oven to 400* and start to prepare your filling:

In a large skillet or soup pot, melt butter on medium heat. Add the onions, carrots, celery, garlic and potatoes. Cook until the onions are translucent, about 10 minutes. Add the flour and cook stirring 6 minutes more. Stir in peas. Whisk in 2 1/2 or 3 cups chicken stock, and cook until starting to thicken nicely. Whisk in cream/milk mixture. Decrease the heat to low and simmer for 10 minutes, stirring often.

Add the meat, thyme, parsley, rosemary, garlic, salt, and pepper. Stir well. Add worcestershire sauce. Taste and adjust as necessary. You can add more stock here, if it seems too thick. {I added the rest of the carton because mine was!} Divide the warm filling among 6 – 10 oz. ramekins.

Cut the pie crust into 6 rounds slightly larger than the ramekins. Lay a dough round on top of each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the ramekin. Cut a 1 inch vent into each pie. Apply egg wash to the dough, which is 1 egg mixed with 1 T. water.

Line a baking sheet with foil; place the pies on baking sheets.
Bake 400* for 25 minutes or until golden and filling is bubbling. Let cool 5 minute before serving.

Ok, Suzie Homemaker, you’ve GOT THIS!  Come back and tell me how much your family oohed and aahed over this meal.  I know mine sure did!  🙂

~T

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Chicken A La King

  Now here is a blast from the past, my mom made this one a lot when we were kids!  It’s a win win, because the noodles are long and slurpy and fun, and the veggies are healthy and colorful, too!

  I double this for our family of 6, so we can have lunch leftovers.  If you double it, only do 13 oz. of your noodles.  16 ounces is too many and it gets dry! 

(click for easy printable)

Ingredients

• ¼ cups Butter
• ½ cups Flour
• 1 teaspoon Salt
• ½ teaspoons Pepper
• 2 tsp garlic powder
• 8 ounces fresh mushrooms, sautéed in butter
• 2  cup Chicken Broth
• 8 ounces, weight Spaghetti Noodles,  Cooked And Drained
• 2 cups Cubed, Seasoned Chicken
• 2 cups Cream (I’ve Done A Combo Of Milk And Sour Cream In A Bind)
• 12 ounces, weight frozen Carrots, Peas And Beans Combo, Steamed And Seasoned To Taste

In a large family skillet, cook and cube your chicken. Remove from pan and leave drippings. In the same pan, melt butter, blend in flour and salt and pepper until liquid is absorbed. Add in chicken broth, cream and mushroom liquid, heat to boiling, then turn down heat a bit, stirring often. Continue stirring as it thickens. This takes some time. (If it doesn’t work, take a splash of cold water and blend with a Tablespoon of corn starch, add to your skillet of liquid and bring to a boil, stirring often. This will help thicken quickly.)
Meanwhile, cook and drain your spaghetti noodles and steam your veggies. Cook mushrooms in butter in a small skillet.
Check your roux (butter, cream, broth, flour mixture) as it should be thick now like a gravy, before adding in cubed chicken, steamed veggies, sautéed mushrooms and cooked and drained spaghetti noodles.  Taste and season as needed.

Enjoy!

~T

Teriyaki Chicken Lettuce Wraps

  I told my friend, Kim from The Sunflower Supper Club, that we just might be Foodie Sisters separated at birth, or maybe just the lunch line.  All I know, is that what she posts, I print, make and LOVE…every single time!

These Teriyaki Chicken Lettuce Wraps are amazing. The homemade Teriyaki sauce is GORGEOUS!  And makes the dish in my opinion!

(click title for easy printable)

adapted from Sunflower Supper Club

Ingredients

FOR THE GLAZE:

• ½ cups Soy Sauce
• ¼ cups Brown Sugar
• ¼ cups Honey
• ½ cups Red Wine Vinegar
• ½ teaspoons Garlic Powder
• ¼ teaspoons Onion Powder
• ¼ teaspoons Ginger
• 2-½ Tablespoons Cornstarch

FOR THE FILLING:

• 1 pound Boneless Skinless Chicken Breasts, Diced Into Bite Size Pieces
• ½ teaspoons Pepper
• 2 Tablespoons Sesame Oil
• ½ cups Onion, Diced
• 1 Tablespoon Garlic, Minced
• ½ teaspoons Dried Crushed Red Pepper Flakes
• ½ whole Lime Juiced, (about 1 1 /2 Tablespoons)
• 1 whole Red Bell Pepper, Diced
• 4 sprigs Green Onions, Sliced
• 2 whole carrots, peeled and thinly sliced
• ½ cups Dry Roasted Peanuts Or Cashews
• 12 whole Lettuce Leaves, Boston or Romaine Hearts work best because they are a stiffer leaf {not pictured}
• 1 box Fried Rice, made according to package directions

FOR GARNISH:

• Cilantro
  
• Soy Sauce

In a medium saucepan, mix all the glaze ingredients together, except the cornstarch, and bring to a slow boil. Take 1/3 cup of sauce and put in a small bowl. Mix with the cornstarch and whisk together. Add back into the sauce and simmer until it thickens to desired consistency, about 5 minutes. If it gets too thick, you can thin with a little water. Set aside.

Season the diced chicken with pepper. Heat a large nonstick skillet over medium high heat and add the sesame oil. Sautee the onion and garlic for a few minutes until beginning to soften. Add the chicken and continue cooking until chicken is cooked through, about 5-7 minutes. Stir in the red pepper flakes, if using; cook another minute. Pour the glaze into the skillet with the chicken. Add the lime juice, red bell pepper, carrots green onions, peanuts or cashews and sautee a few more minutes. Remove from heat for a few minutes before serving so you don’t wilt your lettuce “shell”.

Spoon a few Tablespoons of fried rice, followed by  1/4 cup of the mixture into a lettuce leaf and garnish with fresh cilantro.

Enjoy!

~T

Busy Day Chicken

 Needing some new supper ideas?  Well this recipe is fast, easy and all kinds of good!

(click title for easy printable)

Ingredients

• 8 whole Chicken Breasts
• 8 slices Swiss Cheese
• 15 ounces, weight Can Of Cream Of Chicken Soup
• ½ cups Chicken Broth
• 2 Tablespoons Minced Onion
• 2 cloves Garlic, Pressed
• 16 ounces, weight Box Of Herb Seasoned Dressing Mix, Dry
• Salt And Pepper, to taste

Lay chicken in a greased 9 x 13 casserole dish. Salt and Pepper to taste. Place cheese on top of each breast.
In a bowl, combine chicken broth, soup, garlic and onion. Spread over chicken and cheese. Sprinkle dry dressing over all.
Bake UNCOVERED at 350* for 45 minutes.

Simple and oh-so delicious!

Overnight Chicken Supreme Casserole

  My little brother & his best friend used to BEG my mom to make this Chicken Casserole when we were kids, but honestly? I don’t recall it one way or another.  For me, the biggest appeal in making this casserole now that I am a momma, is that I was able to make it the night before, for an easy no-prep supper the next night.  By letting it sit overnight, you eliminate the need to cook your macaroni noodles!  Cool, right?!

(click title for easy printable)

Ingredients

• 2 cups Cooked, Seasoned Chicken, Cut In Small Cubes
• 2 cups Raw Macaroni (do Not Cook!)
• 2 cans (14 Oz Each) Cream Of Mushroom Soup
• 2 cups Whole Milk
• 1 whole Onion, Chopped Finely
• ½ teaspoons Celery Salt
• 3 Tablespoons Butter, Cut Into Small Pieces
• 1 cup Shredded Cheese
• Salt And Pepper, to taste

Combine all above ingredients, except cheese in a large bowl with lid. Refrigerate overnight. When you are ready, scrape macaroni mixture into a sprayed 9×13 casserole dish and bake for almost an hour at 350*. The last 5 minutes, add shredded cheese to the top and return to the oven until melted.

  We served ours with Creamed Peas, which we all ADORE!  {Cooked peas ususally make me gag, not these!}

Simple and delicious! My kids said “Mmmm” with every bite!

~T

Mexican Smothered Chicken Thighs with Spanish Rice

Dillon’s had a nice sale on Chicken Thighs recently.  Usually we grill any “on the bone” chicken I buy, but let’s be realistic, it’s NOT really grill season! BRRR! (By the way, that is a “He-We”. I do not grill, that is a Dale-only job.)  What?  You’ve never heard of a He-we before?  Hmm, well, an example of a “She-We” would be: We need to bake those pies today. Get it?  That’s a job I would typically do alone, even though I said “we”. 

Except when Dale and I talk to each we tease: “Is that a YOU-we or a ME-we?” 

  Anywho, I came across this chicken recipe in one of the many recipe magazines that reside in my home and I had to give her a go.  This photo is SUPER ugly, but trust me, the meal was SUPER delish!  For those who are anti-meat with bone, don’t worry, the chicken falls right off the bone, it is so tender. Plus, think how much money you will save your family by being brave and getting this “budget” kind of chicken!  Bone-in is typically cheaper, sale or no.

• 2 cups Flour
• 2 Tablespoons Season Salt
• 2 teaspoons Salt
• 2 teaspoons Pepper
• 1-½ cup Milk
• 10 whole Bone In Chicken Thighs, Skin Removed
• Olive Oil For Pan Searing
• 1 whole Onion, Chopped
• 2 whole Jalapeno Peppers (seeded And Chopped)
• 16 ounces, fluid Tomato Sauce
• 1 cup Water
• ½ teaspoons Chili Powder
• 2 teaspoons Garlic Powder
• 2 teaspoons Cumin

Remove skin from chicken. In a bowl, combine flour and seasonings. Pour milk in a separate, shallow bowl. Press chicken into first flour mixture, then milk, then flour mixture again. Set aside. Heat up several tablespoons of olive oil in a large skillet and pan sear each chicken thigh until flour is starting to turn golden brown. Transfer to a sprayed 9 x 13 casserole dish.
In the same skillet, sautee onion and jalapenos until tender. Add tomato sauce, water and spices. Bring to a boil then reduce heat and simmer, uncovered for 5 minutes or until thickened. Pour over chicken.
COVER and bake at 350* for 35 minutes or until chicken juices run clear.
Serve chicken and sauce over Mexican rice.

Ole’!

~T

Be sure to head over to Post 2 for today to see our photos from Christmas! 🙂

Easy Chicken and Stuffing Casserole with Creamed Peas

This is the “real” post for today, I just had to share the first one because it totally cracked me up. 🙂

EASY CHICKEN & STUFFING CASSEROLE

Ingredients

• 8 whole Chicken Breasts, Cooked, Seasoned And Shredded (I like to use boneless thighs)
• 2 cans (10.75 Oz) Organic Cream Of Chicken Soup
• 2 sticks Butter
• 4 packages (6 Oz) Pepperidge Farm Dressing With Herbs
• 2 cups Sour Cream
• 3 cups chicken broth water from cooked chicken (Or Canned Broth If You Prefer)

Preparation Instructions

Boil chicken in a pot of salted water until done. Remove chicken breasts, reserving liquid. Place chicken in a medium bowl and shred with 2 forks.
Melt butter in a medium skillet with 2 packages of dressing mix. Add enough of the chicken water (or canned broth) to reach a thin consistancy, about 3 or so cups.
Put stuffing mixture into a lightly sprayed casserole dish. You will want a large 10×14 Pyrex or the deep pampered chef rectangle baker. Add shredded chicken, covering evenly. Mix sour cream and cream of chicken soup, spread on top of chicken layer. Place the rest of your dressing on top. Bake at 350* for 1 hr or until hot in center.

Enjoy with a side of Creamed Peas, they taste AMAZING together!

 

Yup, I said Peas. 

You will eat them and you WILL like them.   

Oh sorry, I thought I was talking to my kids for a sec.  🙂

  Actually, I hate cooked peas, but I will eat these creamed ones.  My kids eat an entire double batch in one meal.  Yup, they are THAT good!

Quite wrinkling your nose, I’m serious!!!!  Gone are the pale, mushy peas of years past. These are tender with a hint of crisp and maintain their GORGEOUS green color!  I double the following recipe and the kids STILL gobble up every last bite.  Just try them once and I’ll leave you alone, I promise! 

CREAMED PEAS

Ingredients

• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Milk
• ½ teaspoons Sugar (optional)
• ½ teaspoons Salt
• 1 dash Pepper
• 2 cups Frozen Peas

  Melt butter over medium heat in a 1 quart saucepan, and whisk in flour until well blended and smooth. Now very gradually stir in the milk. When milk is combined, add optional sugar, salt and pepper. Cook and stir until sauce beings to boil. Stir and boil 1 minute. Add frozen peas and stir. Cover pan and allow to simmer for 5 minutes over medium heat.
Do NOT overcook! Soggy peas will ruin this dish, you want them tender but firm.

Happy Supper!

(make the peas, be BRAVE)

~T

This post shared with:

Tastetastic Thursday

Full Plate Thursday

Gooseberry Patch

On the Menu Monday

Melt In Your Mouth Monday

Tuesday Talent Show

Tasty Tuesday

Made It On Monday

Wonka Wednesday

Bajio Chile Chicken Wraps

My easiest “Go To” supper is the Taco chicken you do in the crock pot:

6 frozen chicken breasts
3/4 cup water
1 packet of taco seasoning 

Cook on low 5 hours, shred chicken and cook on high lid off until liquid is absorbed. Serve on nachos, quesadillas, burritos, tacos, in a mexican casserole…you name it! 

  I thought these Bajio Chile Chicken Wraps sounded  like a fun change from that one, plus I was intrigued at the use of soda in it!  Check it out!! 

  BTW, we added roasted corn and sautéed red peppers to this dish and really vamped up the flavor!  I highly recommend it!

BAJIO CHILE CHICKEN WRAPS

• 4 whole Large Boneless, Skinless Chicken Breasts
• ½ cups Salsa
• ½ cups Brown Sugar (we’ll Do Less Next Time, Plenty Sweet)
• 4 ounces, weight Can Green Chiles
• ½ can Of Sprite Or 7Up
• Fixin’s Of Your Choice: Roasted Corn, Peppers, Tomatoes, Black Beans, Mexican Rice, Guacamole, Pico, Salsa

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Shred chicken with 2 forks, allow to cook 1 more hour. Juices should cook into the meat, but if they don’t, thicken with a little cornstarch mixed in water.

Here is how we did the roasted corn and red peppers, so simple but changes the flavor SO much:

Drain a can of corn, thinly slice some red pepper and saute them in olive oil until golden brown…Season with kosher salt.  

We served this on whole wheat tortillas with lettuce, cheese, the above mentioned roasted corn & red peppers, cilantro, guacamole, and southwest sour cream.  You really can add whatever you want!
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.
 Easy peasy!  On to Brownies.  Well, Brownie POINTS that is…..

Look what the dashing Mr. Ferguson just brought in from out back. 

What a sweetie pie!

Mmm, did someone say pie?!

~T

This post linked to:
Full Plate Thursday

Gooseberry Patch

This Chick Cooks

Wonka Wednesday

Made It On Monday

 

Smothered Mexican Chicken Roll ups, Baked Brown Spanish Rice & Butterfinger Cake

  It’s not very often I try to tackle 3 new recipes all in one meal, and it’s REALLY rare for us to love all 3 of them!!!!  But it happened!

  So, without further ado, I give you the Mexican supper of your dreams……Ole’!  And yum!  🙂

Smothered Mexican Chicken Roll Ups

• 12 Chicken strips, pounded thin
• 4 ounces Cream Cheese, softened
• 16 oz. Salsa Verde (Green salsa made with tomatillas), divided
• 1/2 bunch Cilantro, snipped
• 1 teaspoon Cumin
• ½ teaspoons Garlic Powder
• 3 ounces Fresh Spinach
• 3 ounces Pepper Jack Cheese, Shredded
• 6 ounces shredded Mexican cheese
• 6 ounces Tortilla Chips, Crushed

Flatten out the chicken to about 1/4″ thickness.

Blend together the cream cheese, half the salsa, cilantro, cumin and garlic powder to form a sauce.

Spread sauce across each breast.

Top with both cheeses and a single layer of spinach.

Roll closed and place in a 9×13 baking dish, seam side down.  Repeat until all 12 chicken roll ups are in place.  Pour remaining half jar of Salsa verde over the chicken and cover in crushed tortilla chips.

Bake at 350ºF covered for 1 hour or until chicken is cooked through.

  YUM!

Baked Brown Spanish Rice

2 1/4 cups brown basamati rice

2 cans chicken broth

1 can rotel tomatoes with chilies, drained (you decide how hot you want, we did original)

1 tsp. chili powder (less if you don’t like heat)

1 tsp. cumin

Preheat oven to 350*.  Combine all ingredients in a 2 Qt. oven safe baking dish.  Stir well.  Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender.  Let sit for 10 minutes out of the oven.  Salt and pepper to taste.  Fluff with a fork and serve with Smothered Chicken Roll Ups.

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Time for dessert!  You have probably heard of Health Bar Cake that uses German chocolate cake mix, gooey stuff and of course, crushed Heath bars.  Mmmm, one of our favorites!  This is the Butterfinger version, just as yummy and so easy too!

Butterfinger Cake

Yellow, white or french vanilla cake mix

1 can sweetened condensed milk

1 jar caramel topping

4 whole Butterfinger candy bars

Small cool whip

Bake the cake mix according to the package direction.  While hot, poke holes all over the cake.  Pour can of sweetened condensed milk and caramel over hot cake.  Crush up 3 Butterfingers and spread on top of gooey layer.  Allow to cool and refrigerate.  Once cooled completely, top with cool whip and last Butterfinger, crushed.  Serve cold. 

Eat within 3 days as it gets soggy otherwise!

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  I still can’t believe we were 3 for 3 with new recipe “Keepers”! My odds aren’t usually that good.

Try ‘em and let me know what your family thinks……..

Happy Cooking & Baking!

~T