Easy Chicken Pot Pie Recipe

Easy Chicken Pot Pie Recipe

Ingredients:

• 1/2 cup white pearl onion (chopped, buy them frozen, it's so much easier)
• 1/2 cup baby carrots (sliced into pieces)
• 2 celery ribs (chopped into slices)
• 1/2 teaspoon black pepper, coarsely ground (or more to taste)
• 2 -3 chicken breasts (poached in salt water ripped or cubed)

Rue

• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons margarine
• 1 -2 cup chicken broth (organic is preferred)
• 1/4 teaspoon salt (this may vary depending on how salty your broth is, taste before you add any)
• 1/4 cup chopped fresh parsley (curly is great, but flat leaf will work too)

Other Ingredients

• 4 pepperidge farms puff pastry shells

Directions:

1. Place 1-2 pastry shells on foil lined cookie sheet for each person who will be dining and cook according to the package directions. Once cooked, set aside to cool.
2. Place all the veggies into another sauce pot filled with boiling, salted water. Cook until carrots are tender (usually 5-8 minutes) and pierced easily with a fork. Drain veggies and set aside.
3. In a sauce pot melt two tablespoons butter over medium heat and add 2 ½ tablespoons flour. Combine flour and butter and allow to bubble and cook (do not let it brown). Add chicken broth a little at a time and whisk to combine. Combination will thicken quickly so be sure to add more broth as needed to create a sauce that coats the back of a spoon.
4. Lower heat to Low and add in freshly chopped parsley, grind in black pepper and salt to taste. Depending on the chicken broth you use, you may not need to add salt so be sure to taste the sauce before seasoning.
5. Add the veggies and chicken to the sauce.
6. To plate, grab pastry shells, pop out the center with a fork and spoon in the pot pie filling. Sprinkle with any remaining fresh parsley and -- enjoy.

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Yummy 7 Layer Salad

Ingredients:

• 1 head iceberg lettuce, cored and cut into pieces
• 1 cucumber, seeded and sliced
• 1 cup frozen peas, rinsed and drained
• 1 1/2 cups celery, thinly sliced
• 1 red onions, thinly sliced or 4 scallions, slice thin
• 6 ounces sharp cheddar cheese (add more to taste)
• 1/2 lb bacon, cooked nice and crisp crumbled into pieces
• 2 hard-boiled eggs, chopped (optional)

DRESSING

• 2 cups mayonnaise
• 2 tablespoons sugar (adjust to taste)
• 1/2 cup sour cream or 1/2 cup yogurt
• 1 teaspoon Lawry's Seasoned Salt (adjust to taste)

Directions:

1. Layer first 5 ingredients, one at a time, in a large glass bowl so you can see each layer. Don't mix the ingredients.
2. Mix the dressing ingredients together and pour evenly over the salad in the bowl.
3. Add a layer of cheese, then a layer of bacon.
4. Then top with egg if using.

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White Bean & Tuna Salad

Ingredients:

• 1 (19 ounce) can cannellini beans
• 1 (6 ounce) can solid white tuna packed in water
• 2 tablespoons green onions, sliced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced

Directions:

1. Rinse and drain beans.
2. Drain and flake tuna.
3. Combine all ingredients.
4. Refrigerate.

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Kittencal's Balsamic Vinaigrette

Ingredients:

• 1 small garlic clove, minced (about 1 teaspoon or to taste)
• 1 teaspoon salt
• 3 teaspoons Dijon mustard
• 3 -4 teaspoons honey
• 6 tablespoons balsamic vinegar
• 1/2 cup olive oil, plus
• 2 tablespoons olive oil
• black pepper

Directions:

1. In a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar.
2. Add in olive oil in a slow steady stream until emulsified.
3. Season with more salt if needed and black pepper.
4. Chill for a minimum of 2 hours before using.

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Avocado Caesar Pasta Salad

Ingredients:

• 1 lb medium pasta shell, cooked and drained
• 1 cup caesar salad dressing
• salt and pepper
• 14 ounces artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, seeded and halved
• 2 medium Avocados, diced
• 1/2 cup shredded parmesan cheese

Directions:

1. Gently mix together all ingredients and chill until ready to serve.
2. Before serving, add additional salad dressing if needed, and more cheese if you like.
3. If you're making this far in advance, add the diced avocados before serving.

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English Toffee

Ingredients:

• 1 cup butter (only real butter can be used in this recipe)
• 1 cup sugar
• 1/4 cup water
• 1/2 teaspoon salt
• 3 semi-sweet chocolate baking squares or 1/2 cup chocolate chips
• 1 cup coarsely broken pecans

Directions:

1. In heavy saucepan, combine butter, sugar, water, and salt.
2. Cook to hard-crack stage (300°F) stirring constantly and watching carefully.
3. Immediately pour into ungreased 13"x9" pan.
4. Cool until hard.
5. Melt chocolate over hot, but not boiling water.
6. Spread over toffee; sprinkle with nuts, pressing them into chocolate.
7. Let stand 2-3 hours or chill 30 minutes.
8. Break into bite-size pieces.

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Hooters Buffalo Wings

Ingredients:

• 1/4 cup butter
• 1/4 cup louisiana hot sauce
• 1 dash pepper, Ground
• 1 dash garlic powder
• 1/2 cup flour
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 10 chicken wings
• bleu cheese salad dressing
• celery
• vegetable oil, for frying

Directions:

1. Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
2. If the wings are frozen, be sure to defrost and dry them.
3. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
4. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
5. Heat oil in a deep fryer to 375 degrees.
6. You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
7. Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
8. Remove the wings from the oil to a paper towel to drain.
9. But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl.
10. Add the hot sauce and stir, coating all the wings evenly.
11. You could also use a large plastic container with a lid for this.
12. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with Bleu cheese dressing and celery sticks on the side.

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Fiesta Chicken Casserole

Ingredients:

• 1 (16 1/3 ounce) can Pillsbury® Grands!® Refrigerated Homestyle Buttermilk Biscuits
• 1/2 cup thick 'n chunky salsa
• 1 1/2 cups cubed cooked chicken
• 1 1/2 cups shredded cheddar cheese (6 oz)
• 1/2 cup chopped green bell pepper
• 1/4 cup sliced ripe olives, drained, if desired

Directions:

1. CUT each biscuit into 8 pieces; toss with salsa to coat.
2. SPREAD in sprayed 8-inch square (2-quart) glass baking dish; sprinkle with remaining ingredients.
3. BAKE at 375°F 35 to 40 minutes or until edges are deep golden brown and center biscuit pieces are no longer doughy. Let stand 15 minutes. Serve with additional salsa, if desired.

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Mini Chicken Pot Pies

Ingredients:

• 2 cups Green Giant® frozen mixed vegetables, thawed
• 1 cup diced cooked chicken
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (16 1/3 ounce) can flaky layers Pillsbury® Grands!® Flaky Layers refrigerated biscuits

Directions:

1. Heat oven to 375°F In medium bowl, combine vegetables, chicken and soup; mix well.
2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
4. Substitution/Expert Tips: Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
5. If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

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Baked Crab Rangoon

Ingredients:

• 1 (6 ounce) can white crab meat, drained, flaked
• 4 ounces neufchatel cheese
• 1/4 cup thinly sliced green onion
• 1/4 cup kraft mayo light mayonnaise
• 12 wonton wrappers

Directions:

1. PREHEAT oven to 350°F
2. Mix crab meat, Neufchatel cheese, onions and mayo.
3. SPRAY 12 medium muffin cups with cooking spray.
4. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
5. Fill evenly with crab meat mixture.
6. BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
7. Serve warm.
8. Garnish with chopped green onions, if desired.

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Mini Cheese and Olive Welsh Rarebit Bites

Ingredients:

• 4 -6 slices bread, white or 4 -6 slices brown bread
• 4 ounces grated cheddar cheese
• 1/2 teaspoon English mustard powder
• 2 tablespoons good quality mayonnaise
• 2 ounces green pitted olives, finely chopped
• 6 extra olives, cut into half (to garnish)
• 2 sun-dried tomatoes, drained and finely chopped
• 6 cherry tomatoes, cut in half
• salt
• pepper

Directions:

1. Stamp 12 x 2" rounds out of the sliced bread - the spare bread can be kept for fresh breadcrumbs.
2. Pre-heat the oven to 230C/475F and line a baking tray with greasproof paper.
3. Lay the bread rounds on the lined tray and bake for about 3 to 5 minutes or until a pale golden brown. Remove from the oven.
4. Mix the grated cheese, chopped olives, chopped sun-dried tomatoes, mustard powder and mayonnaise together - season with salt and pepper to taste, remembering the olives are already quite salty!
5. Spread the mixture over the top of the pre-toasted bread rounds and bake in the pre-heated oven for about 5 to 8 minutes, or until the mixture has melted and is bubbling.
6. Take the mini rarebits out and place half a cherry tomato into the toppping of each round - put them back into the oven for about 1 to 2 minutes to soften the tomato, make sure they do not brown too much.
7. Take them out of the oven and finish off by placing half an olive in the middle of each cherry tomato as a final garnish.
8. Serve warm or at room temperature with cocktails, wine and other Hors D'oeuvres for festive feasts, frolics, parties or buffets!
9. The toasted bread rounds can be stored for up to a week in an airtight tin, and the cheese rarebit mixture can be made ahead and stored for up to 3 days in the fridge.

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Buffalo Shrimp With Blue Cheese Dip

Ingredients:

• 1/2 cup low-fat sour cream
• 1/2 cup low-fat mayonnaise
• 1/4 cup low-fat milk
• 4 ounces blue cheese (about 1 cup)
• 1 tablespoon lemon juice (fresh)
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 1/2 lbs large shrimp, shelled, deveined and tails intact
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 teaspoons hot pepper sauce
• 1 tablespoon parsley, chopped

Directions:

1. In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
2. In a shallow bowl, combine flour, salt and cayenne pepper.
3. Add shrimp, tossing to coat.
4. In a large skillet, heat oil, butter and hot sauce.
5. Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
6. Sprinkle blue cheese dip with parsley; serve with shrimp.
7. Serve with carrot and celery sticks on side if desired.

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Bacon and Cheese Cocktail Swirls

Ingredients:

• 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
• 1 (3 ounce) package cream cheese, softened
• 2 tablespoons onions, finely chopped
• 1 teaspoon milk
• 2 tablespoons hormel real bacon bits (can substitute 5 slices bacon, crisply cooked, crumbled)
• 1 tablespoon parmesan cheese, grated

Directions:

1. Heat oven to 375°F.
2. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll dough; cut into 4 rectangles.
3. In small bowl, mix cream cheese, onion and milk; beat until well blended.
4. Spread about 2 tablespoons cream cheese mixture evenly over each rectangle.
5. Sprinkle each with bacon.
6. Roll up, starting at longest side; pinch edges to seal.
7. Cut each roll into 8 slices.
8. Place on ungreased cookie sheet.
9. Sprinkle with cheese.
10. Bake 12 to 15 minutes or until golden brown.
11. Serve warm. Store in refrigerator.

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Chunky Ham Spread

Ingredients:

• 1 1/2 cups ground cooked ham
• 1/4 cup celery, chopped
• 1/4 cup onion, chopped
• 1 hard-boiled egg, chopped
• 3 tablespoons sweet pickle relish
• 1/4-1/3 cup mayonnaise (depends on your preference in spreads)
• 1 teaspoon yellow mustard
• black pepper, to taste
• 1/8 teaspoon cayenne pepper (optional)

Directions:

1. In mixing bowl, combine all ingredients to blend.
2. Chill for about 10 minutes.
3. Cover and refrigerate left-overs.

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Walnut Chicken

Ingredients:

MARINADE

• 6 boneless skinless chicken breasts
• 1 cup buttermilk

BREADING

• 1 cup flour
• 1 cup finely diced walnuts
• 1 tablespoon paprika
• 1/2 teaspoon kosher salt
• 1/8 teaspoon fresh ground pepper

LAST STEP

• butter flavored Pam cooking spray

Directions:

1. Preheat oven to 375 degrees and spray baking pan with pam.
2. Place chicken in large ziplock bag and pour buttermilk in bag. Squish bag a bit to make sure chicken is evenly covered by the buttermilk. Place in fridge to marinate for several hours.
3. Combine breading ingredients. Taste and adjust seasoning to your liking.
4. Take chicken breasts, one at a time and dip both sides in breading, then place in pan.
5. Liberally spray top of chicken with pam, until they are golden in color. (This helps them brown without having to add butter or oil.).
6. Bake for 30-35 minutes or until done. Baking time will depend on the size of the chicken breasts.
7. When serving, to help the bottom breading stay on the chicken, use a spatula and a table knife. Carefully slide the spatula under the chicken, then use the knife to push the chicken off the spatula. That will help the breading stay in place rather than sticking to the pan or to the spatula.

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Egg Salad With Fresh Herbs

Ingredients:

• 8 large eggs, hard-boiled and finely chopped
• 1 cup finely chopped fresh herb (such as parsley, dill, tarragon, chervil or chives)
• 2 celery ribs, finely chopped
• 1 small red onion, finely chopped, soaked for five minutes in cold water, drained and rinsed
• salt & freshly ground black pepper
• 1 tablespoon white wine vinegar or 1 tablespoon sherry wine vinegar
• 2 tablespoons fresh lemon juice
• 1/3 cup plain low-fat yogurt or 1/3 cup buttermilk
• 1 tablespoon Hellmann's mayonnaise or 1 tablespoon Best Foods Mayonnaise
• 1 garlic clove, green shoot removed, minced
• 1 teaspoon Dijon mustard
• 2 tablespoons extra virgin olive oil
• 1 (6 ounce) bag baby arugula

Directions:

1. Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
2. Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
3. Line plates or a platter with arugula, top with the egg salad and serve.

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Southwest Chopped Salad

Ingredients:

• 2 cups frozen corn kernels
• 1 red bell pepper, diced
• 1 cup diced jicama (I left this out)
• 1 (15 ounce) can black beans, drained and rinsed
• 2 tablespoons fresh lime juice
• 1 tablespoon mirin
• 2 teaspoons olive oil
• 1 chipotle chile in adobo, chopped (about 2 tsp)
• 2 tablespoons chopped cilantro, plus more for garnish
• 1/4 teaspoon ground cumin
• sea salt

Directions:

1. If using fresh corn, either grill the corn on an outdoor grill, roast in the oven or cook briefly in boiling water
2. Slice the kernels from the cobs.
3. (If using frozen corn, thaw it under cool running water.) In a large bowl, combine corn, bell peppers, jícama, if you decide to use it, and black beans.
4. In a small bowl, stir together lime juice, mirin, olive oil, chipotles, cilantro, cumin and salt.
5. Pour over the vegetables and toss to mix.
6. Chill for at least 30 minutes to allow flavors to blend.
7. Garnish with a few cilantro leaves before serving.

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Spinach Pie

Ingredients:

• 5 jumbo eggs (or 7 large eggs)
• 2 tablespoons milk
• 3 roasted garlic cloves, crushed
• 1/4 teaspoon lemon pepper
• 1 dash salt
• 3 slices cooked bacon, chopped (optional)
• 1 large flour tortilla
• 1 1/2 cups any blend shredded cheese
• 3 cups fresh spinach

Directions:

1. Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
2. Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish. I don't spray it prior and have never had any issues with it sticking. Especially when made using a glass pie pan.
3. Sprinkle only 1/2 cup cheese on tortilla.
4. Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently. I don't chop or tear the spinach but you might opt to do this.
5. Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla as this causes it to stick to pan.
6. Bake in oven at 365 degrees for 35 to 45 minutes. Insert fork in center and it should come out clean.
7. Use sharp knife to cut into pie slices and serve hot.
8. Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.

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Garlic Brown Sugar Chicken

Ingredients:

• 1 large chicken, cut into serving pieces
• 1 cup packed brown sugar
• 2/3 cup vinegar
• 1/4 cup Sprite or 1/4 cup 7-Up soda
• 2 -3 tablespoons minced garlic
• 2 tablespoons soy sauce
• 1 teaspoon pepper (regular black or cayenne)

Directions:

1. Place chicken in crock pot.
2. Mix all remaining ingredients and pour over chicken.
3. Cook on low for 6-8 hours.
4. Serve over rice or noodles.
5. You can thicken the juices after cooking with a little cornstarch.

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Heavenly Ginger Cookies

Ingredients:

• 3/4 cup margarine, softened
• 1 cup white sugar
• 1/4 cup molasses
• 2 1/2 cups all-purpose flour
• 1/3 cup water
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon nutmeg
• 1 tablespoon fresh ginger, chopped
• 1/4 teaspoon salt
• 3/4 cup raisins (optional)
• 2 tablespoons white sugar

Directions:

1. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
2. Stir in the molasses.
3. Mix the water and baking soda and stir.
4. Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
5. Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
6. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
7. (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
8. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
9. Bake at 350°F for 10-12 minutes.

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