Chicken Pot Pie

This is one of those recipes that make me say, "I thought this was harder to make! Why don't I make this more often?" Growing up I HATED pot pies!Mostly, I hated that they had peas in them so the whole thing was tainted! In actuality, they are quite delicious and when you make your own, you can leave the yucky things out.

THE INGREDIENTS:

1/3 cup butter

1/3 cup flour

1/3 cup chopped onion

1/4 tsp salt

1/4 tsp pepper

1 3/4 cup chicken broth

1/3 cup milk

2 cups cooked chicken

1 cooked potato, diced

1 cup frozen veggies, optional

2 prepared pie crusts (store bought or make your own)

Preheat the oven to 425 degrees. In a saucepan over medium heat, melt the butter. Add the onions and cook about 5 minutes until translucent. Add in the flour, salt and pepper. Whisk and cook over low until smooth.

Slowly add in the milk and then the chicken broth. Heat to a boil, whisking constantly and cook for one minute.

Take the saucepan off the heat and mix the sauce with the chicken and veggies. Pour over your prepared pie crust in a pie plate or casserole dish. You may notice in my pictures that there are no veggies in my pot pie. This is because my children are weirdos that don't like veggies very much. I usually make a mixed veggie dish with this and add it to my personal plate.

Add the top pie crust and poke a few holes in the top layer of crust for steam to escape. I like to use the crust pieces I trim off to make a design on the top of the pie or just bake them like a little extra treat as I did this time.

Bake at 425 for 30 to 35 minutes or until crust is golden brown. I like to let this cool for just about 10-15 minutes before ringing the dinner bell!

I really like this dish for the happy way it makes me feel. Comfort food is my favorite food!

Chicken Alfredo Pasta

About 4 years ago now, I found an amazing pasta recipe that has been a huge hit here in Chaosville. It's called Garlic Parmesan Noodles and you can see it if you click that link. I would occasionally make it as a side dish but then I found this very similar recipe on Betty Crocker that turned it into a main! We love it! I always at least double it for our family.

THE INGREDIENTS

2 TBSP butter
2 tsp minced garlic
3 cups chicken broth or stock
8 oz uncooked pasta of your choice
1/4 tsp salt
1/4 tsp pepper
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
2 cups shredded rotisserie chicken
1 cup frozen veggies of choice (not pictured because I skip them)

A relatively new development here in Chaosville is we have a new sous chef! She is getting the hang of how to help in the kitchen and she really enjoys being in there with me. Meet Ellie:

On to the cooking! In a skillet or stockpot (if you double the recipe you will need more than a skillet size) melt the butter. Add in the garlic and cook and stir until fragrant. It only takes a minute or so.
Add in the broth, salt, pepper and pasta. This time I used gemelli pasta but I have used many different kinds from angel hair to cavatappi.

Bring to a boil and then lower the heat to medium. Cook uncovered until pasta is al dente. It will depend on your pasta choice, so look on the box. Most of the liquid will have been absorbed by the pasta.

Stir in the cream and Parmesan.

Cook over medium heat for 2 to 3 more minutes, stirring frequently. Stir in the chicken. You can also stir in a cup or so of frozen veggies, if your family would still eat it that way. As mine will not, I usually make a side of mixed veggies that can be added in to my bowl! Cook for a couple minutes more to warm through the chicken and any veggies you may have added.

Let it stand for a few minutes and the sauce will further absorb/thicken in that time. I like it to have some liquid in my personal serving but my husband likes it to be thicker. My favorite thing about this is that it does not take a long time to prepare but it is hearty and lovely and creamy and so, so good!



 

Chicken Tetrazzini

Well, here we are again! I will skip the part where we talk about how long it has been and just jump in to the recipe!! This is one that I found online, probably on Facebook. I am not sure the original poster but I am very grateful to them. It's fairly easy to make as well.

THE INGREDIENTS

16 ounces of pasta, cooked
1/2 cup (one stick) butter, softened
3 cups cooked chicken, diced
2 cans cream of chicken soup *or make your own
2 cups sour cream
1 tsp salt
1/2 tsp ground black pepper
1/2 cup chicken broth
2 TBSP Parmesan cheese
2 cups shredded mozzarella cheese

You can use whatever noodles you like. The original recipe called for linguine but I happened to have fettuccine the night I made this so I used that. I also used a rotisserie chicken that I had shredded up. Mix the soup, sour cream, seasonings and chicken broth in a large bowl.

Add in the chicken and mix thoroughly.

Mix in the cooked pasta

Pour into a 9x13 dish that has been sprayed with non-stick cooking spray. Sprinkle the cheeses on top and cover with foil. I wish I had remembered to take a picture! Put into a preheated 300 degree oven.

Bake at 300 for 45 minutes. Remove the foil and continue to bake for 15 minutes longer. Remove from oven and serve. In the time it took me to turn and grab the camera for a final picture, my kitchen mice and already helped themselves! Oh well, at least they like it :)

Bundaberg Chicken

My oldest loves root beer and ginger beer (non-alcoholic version) and one of his favorite breweries for them (yes, they are called breweries) is the Australian company Bundaberg. He was looking at their website one day and came across this recipe for pulled chicken sandwiches so we gave it a shot and it has become a favorite of his and mine! If you use a rotisserie chicken it is even faster and easier.

The Ingredients:
2 cups Bundaberg Ginger Beer (slightly more than one bottle)
1 cup ketchup
1/2 cup hoisin sauce
1/4 cup orange juice
2 Tbsp Worcestershire sauce
2 Tbsp lime juice
2 Tbsp apple cider vinegar
2 Tbsp honey
1/2 tsp onion powder
1/2 tsp 5-spice powder**
1 clove garlic, finely chopped
salt and pepper to taste
1 roast chicken, skin removed and meat shredded

This is pretty easy to put together! You add everything except for the chicken to a saucepan and bring it to a boil. Stir often and reduce to a simmer until thickened.

When the sauce reaches the thickness you desire, add in the chicken to warm through.

Serve warm on buns. We dove in so fast that I did not get a picture of my sandwich this time. I will next time for sure.

**The 5-spice was a little hard to find but I finally located it at Sprouts in the loose spices aisle. I was able to buy just a small amount. A store with a nice Asian food department would have it I am sure.

Salsa Verde Chicken

Another great recipe I found on Facebook. The website I found it on is called kevinandamanda.com but I think it was posted by a food blogger I follow. It is a nice change from Italian pasta flavors and I throw it in the mix once in a while.

THE INGREDIENTS

1 pound boneless, skinless chicken breast
2 Tbsp olive oil
2 cups chicken broth
1 cup salsa verde
1 cup heavy cream
3 cups dry penne pasta
salt and pepper to taste
1 1/2 cups shredded monterrey jack cheese (or pepper jack)

Cut chicken into bite-size pieces and cook in olive oil until golden. Remove from pan and set aside.

Add broth, salsa, cream, pasta and seasoning to pot and bring to a boil. Cover and reduce heat to low. Simmer for 15 minutes.

Turn off the heat and add chicken plus one cup of cheese to the pasta and sauce. Stir until smooth and creamy. Top with remaining cheese and serve!

Fiesta Ranch Chicken

This one is a post I saw on Facebook. I have no idea where it came from originally but I am ever thankful for whoever that was!

INGREDIENTS:

4 boneless, skinless chicken breasts (or equivalent)
1 packet Fiesta Ranch seasoning mix
1 can black beans, drained and rinsed
1 can Rotel
1 can corn
1 8 oz block of cream cheese

Place all ingredients into the slow cooker and cook on low for 6 hours or high for 4 hours.

When finished, shred the chicken and mix together to combine. We like to eat this in tortillas or with rice or both!

Crockpot Chicken Chili

I love a good throw-it-in-the-crockpot-and-go-about-your-day recipe, don't you? This one was so delicious that I didn't even get a picture of it when it was done! I will remedy that next time I make it.

INGREDIENTS:
4 boneless, skinless chicken breast, cubed (or equivalent amount of chicken)
2 (15 oz) cans white beans
1(4 oz) can green chilies, drained and chopped
3 cups chicken broth
1 white onion, chopped
1 tsp garlic powder
1 tsp chili powder
1 tsp ground cumin
salt and pepper to taste

Season chicken cubes with salt and pepper and place in slow cooker.

Add broth, beans, onions and green chilies.

Add in remaining seasonings and stir.

Cook on low for 8 hours stirring at the halfway point!

Creamy Cheesy Chicken and Rice

I have never quite found a chicken and rice recipe that I liked to make. I usually liked the way they tasted but they were hard or had ingredients I didn't care for or were bland. This one is AMAZING! Easy and delicious, especially if you use a rotisserie chicken like I did.

INGREDIENTS:
4 Tbsp butter
2 Tbsp minced garlic
2 cups shredded, cooked chicken
4 cups cooked brown rice
1/4 cup all purpose flour
1 tsp salt
1 tsp black pepper
2 cups chicken broth
2 cups shredded cheese (I typically use colby-jack)
Additional 1 1/2 cups shredded cheese for topping
1 Tbsp fresh chopped thyme (optional)

Melt butter in a saucepan over medium high heat. Cook garlic in melted butter for one minute. Add flour and seasonings and whisk.

Slowly add in chicken broth whisking constantly.

Whisk until thick and almost boiling, Add in the 2 cups of cheese, stirring until cheese is melted.

Stir cheese sauce into rice.

Add chicken.

Stir to combine and pour into a 9x13 casserole dish. Top with additional cheese, if desired. I know I desire it, but you may be a weirdo who doesn't like as much cheese different.

Bake at 350 degrees for 25-30 minutes until cheese is melted.

This one is a BIG hit in Chaosville!!

Alfredo Sauce #2

Well, I don't know why I didn't just go with this one to begin with. Pioneer Woman is pretty much a go-to site around here. In any case, I finally tried another Alfredo sauce recipe last night and it was straight off the PW website. Pretty tasty, even though it completely lacks garlic!

The Ingredients

1 pound fettuccine noodles
1 stick butter
1 cup heavy cream
Salt and pepper to taste
Dash of nutmeg
2 cups grated Parmesan cheese

You may also want to gather a few other items. For example, do you have a beautiful serving dish like this?

Good! now, you may need some assistance with this recipe. Do you have a sous chef?

Super! now, if you have a spill, do you have a floor cleaner (or two)?

Alrighty then, you are ready to proceed! Cook the pasta according to the package instructions. Melt the butter in a saucepan and add the cream to warm through.

Put a cup of the Parmesan in the serving bowl.

When the cream and butter are warmed, pour it over the Parm.

Take a sip of wine.

Let the cream mix and the cheese get cozy on their own. Is the pasta ready? Drain it and add it directly to the fray.

Give it a toss.

Put the rest of the Parm on top.

Check in with the kitchen staff:

Mix the pasta together adding in a bit of hot water if needed. I cooked some chicken to add to the mix as well.

I think they liked it!!!

Quick, easy and delicious. A trifecta indeed :)