Pot Pie

Chicken Pot Pie is one of my favorite meals!  It is just great comfort food.  Taste of Home had this simple recipe for a cheesy biscuit-topped pie and I fell in love.

Ingredients:

 Shopping List:
4 cups chicken, cooked, cubed
10 oz. package frozen broccoli with cheese sauce, thawed
1 can cream of mushroom soup
1 can cream of chicken soup
1 can potatoes, drained
3/4 cup chicken broth
2/3 cup sour cream
1/2 cup frozen peas ( i used mixed veggies)
1/4 tsp. pepper

Topping:
1 biscuit mix package
3/4 cup shredded cheddar cheese
Water (amount suggested on package)

Directions:
-In a large pan, combine the first 9 ingredients; bring to a boil. Transfer to a greased 9x13 in baking dish.
-In a small bowl, combine the topping ingredients; spoon over the top.  Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly and topping is golden brown.  Let stand for 10 minutes before serving.

Into the Oven

All Done!

My giant piece!

If you noticed, I used an 8x8 instead of a larger pan.  We would have to feed an army if we made an entire pan, so I just halved the ingredients and used a smaller pan.  I did not halve the ingredients for the topping.  I like lots of biscuit with my pot pie so I just used the regular amount!

Let me know what you think!

Happy Eating!

Veggie Pizza

Here is a quick and simple (semi-healthy) snack that is great for parties and get-togethers.  Veggie Pizza is always a hit and you can customize it any way you wish!

Shopping List:

2 tubes Crescent Rolls (or one if you want a 9x13 pizza)

1 container Sour Cream

1 packet ranch dressing mix (hidden valley brand is what I use)

1 package mixed veggies (or whatever you choose, I use broccoli, cauliflower, and carrots)

1 package shredded cheese

Directions:

-Unroll crescent dough and seam together on a large greased cookie sheet. You will probably have some dough left over depending on the size pizza you want to make.  We usually save the rest and make rolls to go with dinner!  Bake according to directions on package (usually around 8-13 minutes at 375 degrees) until golden brown. Let cool completely

-Mix sour cream with ranch dressing mix.  I usually use about 3/4 of the package, but make it according to your tastes! Spread on cooled crust.

-Chop veggies into bite-sized pieces and sprinkle generously over crust/ranch mix.  Press down slightly on veggies to make sure they are stuck in the sauce and won't fall off later.

-Finally, sprinkle with shredded cheese.  Chill until serving.

The Crust

Ranch Dressing Mix

Finished Pizza



You can make this pizza your own by changing up the toppings.  Consider using olives, peppers, radishes, cucumbers, etc... to make it one of a kind!

Happy Eating!

It's Nuts

The hubs and I got a wok as a gift when we got married. I finally used it for the right purpose! It created a very tasty an easy stir fry dinner.

The Ingredients

Shopping List:
1 lb. chicken, chopped
1 Tbsp. oil
1 pkg. frozen stir fry veggies
3 cloves garlic, minced
2 Tbsp. brown sugar
4 tsp. corn starch
3/4 tsp. ground ginger
1/3 cup chicken broth
1/3 cup soy sauce
1/4 cup chunky peanut butter
5 drops hot sauce
3 cups chopped cabbage
Chopped Peanuts
Hot cooked rice

Directions:
-In a large skillet or wok, stir fry chicken in oil for 2 minutes. Add vegetables, cook 4 minutes longer. Add garlic; stir fry until chicken is no longer pink and veggies are crisp tender.
-In a small bowl combine the brown sugar, cornstarch, and ginger. Stir in the broth, soy sauce, peanut butter, and hot sauce until well blended. Pour over chicken mixture.
-Bring to a boil; cook and stir for 2 minutes or until thickened. Add cabbage, cook 2 minutes longer or until crisp tender. Sprinkle with peanuts and serve with rice.

The WOK

The completed dish (minus the peanuts)

This meal was glorious. Just like the Chinese restaurant, but WAY healthier I'm sure. Let me know if you give this a try.