Chicken Pot Pie Recipe

Okay, so I guess next year I have to go back to work full time (blick) and so I have to start planning ahead my meals. So I've decided that I will begin making a freezer meal each time I make certain dishes. This Chicken Pot Pie recipe was very good.

Chicken Pot Pie
   (this recipe is adapted to what I had on hand)

4 cups cubed cooked chicken
   (boiled my chicken with some salt in the water and some frozen pearl onions)
4 cups frozen Souther-style hash brown potatoes, thawed
1 16 oz package frozen mixed vegetables, thawed and drained
1 can cream of chicken soup, undiluted
1 can of cream of mushroom soup, undiluted (recipe called for Cream of Onion which wasn't something
    I could find)
1 cup milk or cream
1 cup sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder (I may have used a little bit more)
1 package refrigerated pie pastry

1. In a large bowl, combine the chicken, potatoes, veggies, soups, milk or cream, flour, sour cream and seasonings. Divide between two 9-in pie plates. Roll out pastry to fit the top of each pie. Cut slits in pastry. Place over filling, trim, seal and flute edges.

2. Cover and freeze one potpie for up to 3 months. Bake the second potpie at 400 degrees for 35-40 minutes or until golden brown.

3. To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges loosely with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees, remove foil and bake 50-55 minutes longer or until golden brown.

Chicken Scarpariello

1 1/2 tbsp olive oil (I needed a little more)
4 chicken breasts, boneless and skinless (next time I'll slice it up)
1/2 cup flour
1 cup chicken broth
1 1/2 tsp garlic, minced
2 tbsp butter
1 tsp rosemary
2 tbsp lemon juice
1/4 cup milk or cream mixed with some flour to thicken sauce
salt and pepper

Heat the oil in a skillet. Dredge the chicken in the flour. Add to the pan and brown on all sides. Add the garlic and cook for 1 minute. Add broth, rosemary, butter and lemon juice. Allow the liquid to reduce as the chicken finishes cooking over medium-high heat until it reacehes a sauce-like consistency. Add milk/cream (that has a little flour in it for thickening). Simmer a few minutes longer. Serve warm over pasta! Yum!

Slow Cooker Chicken and Rice Recipe

I just love this and it's so easy!

2 boneless skinless chicken breasts, cut into 1/2 inch pieces
2 cans cream of chicken soup
1 (4 oz can) sliced mushrooms, drained
1 teaspoon paprika
1 (16 oz) container sour cream
Hot cooked rice

In a 4 quart slow cooker, combine chicken, soup, mushrooms and paprika. Cover and cook on high for 4 hours, or low for 8 hours. Stir in sour cream 30 minutes before serving. Serve over hot cooked rice. Garnish with more paprika is desired.

Crusty Pecan Chicken

Here's another recipe I made last night that was pretty good! The kids ate it, and more importantly, Jery ate it! He isn't a chicken fan and so usually when I make chicken he only eats about half. But I think he pretty much cleaned up his plate for this one!

Pecan-Crusted Chicken

1/4 cup milk
1/2 cup flour
1/2 cup finely chopped pecan
2 tbsp. sesame seeds
1-1/2 tsp. paprika
1-1/2 tsp. pepper
1 tsp. salt
8 boneless skinless chicken breast halves, flattened slightly (ooops! I forgot to flatten!)
2 tbsp. canola oil

Place milk in a shallow bow. In another shallow bowl, combine the flour, pecans, sesame seeds, paprika, pepper and salt. Dip chicken in milk and coat in flour mixture.

Brown chicken in hot oil in a nonstick skillet. Transfer to a greased 15x10 inch baking pan. Bake, uncovered, for 15 - 20 minutes or until juices run clear.

I served this with Crash Hot Potatoes, found on the Pioneer Woman's blog (check the sidebar of blogs I watch and go to her recipe section). These were EXCELLENT!!!! I tried to put a link here, but I didn't have any luck. So you'll have to search yourself!!! Ha, ha!