easy chicken pot pie

easy chicken pot pie, originally uploaded by queenofthemoodswingset2.

easy chicken pot pie, originally uploaded by queenofthemoodswingset2.

I like a higher proportion of filling to crust so I only do a top crust, obviously you can add a bottom crust if you want.

Chicken Pot Pie Recipe

3-4 large chicken breasts chopped into bite sized pieces
3 tbsp. butter
1/2 medium onion, finely chopped
1 large stalk of celery, finely chopped
1 cup chicken broth
1 can cream of chicken soup
1/3 cup flour
1/2 cup milk
1 tsp thyme
1/2 tsp basil
salt and black pepper to taste
1/2 lb. frozen peas and carrots

1 pie crust (I just buy them)

Heat/melt the butter/oil over medium heat. Add the onion and celery and chicken, cook until chicken is cooked through. whisk flour and milk together to avoid lumps and add. Add chicken broth, cream of chicken soup, thyme, and basil. Cook and stir constantly for about 6-8 minutes, or until mixture is thickened.

Stir in the vegetables. Add salt and pepper to taste.

Dump into glass pie pan; top with a pie crust. Brush it with an egg wash (1 beaten egg and 1 tbsp. water).

Bake at 425 degrees for 45 minutes. Let stand for about 10 minutes before serving.

Chicken Tetrazzini

Chicken Tetrazzini, originally uploaded by queenofthemoodswingset2.

I really really LOVE this recipe, it's so easy and ridiculously delicious.

Chicken Tetrazzini

thepioneerwoman.com/cooking/2007/06/chicken_spaghet/
Edited from pioneer woman (basically what I had on hand)
Ingredients


* 2 cups Cooked Chicken
* 1 lb spaghetti cooked
* 2 cans Cream Of Mushroom Soup
* 2 cups Grated Sharp Cheddar Cheese
* 1/2 cup mixed carrots and peas (frozen)
* 2 cups Reserved Chicken Broth From Pot
* 1 teaspoon Lawry's Seasoned Salt
* 1 tsp thyme
* Salt And Pepper, to taste


Topping

* 1 cup Additional Grated Sharp Cheddar Cheese
* 1 cup bread crumbs mixed in with the cheddar for topping


Preparation Instructions
(I never see this in recipes, but I just add frozen chicken tenders to the pasta water (before it starts boiling) and by the time the pasta is done, so are the chicken tenders)
Cook 1 cut up fryer and pick out the meat to make two cups.
Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar and bread crumbs.
Bake at 350 degrees for 45 minutes until bubbly.

Chicken Tetrazzini

Chicken Tetrazzini, originally uploaded by queenofthemoodswingset2.

Chicken Tetrazzini

thepioneerwoman.com/cooking/2007/06/chicken_spaghet/
Edited from pioneer woman (basically what I had on hand)
Ingredients

* 2 cups Cooked Chicken
* 1 lb spaghetti cooked
* 2 cans Cream Of Mushroom Soup
* 2 cups Grated Sharp Cheddar Cheese
* 1/2 cup mixed carrots and peas (frozen)
* 2 cups Reserved Chicken Broth From Pot
* 1 teaspoon Lawry's Seasoned Salt
* 1 tsp thyme
* Salt And Pepper, to taste


Topping

* 1 cup Additional Grated Sharp Cheddar Cheese
* 1 cup bread crumbs mixed in with the cheddar for topping


Preparation Instructions
(I never see this in recipes, but I just add frozen chicken tenders to the pasta water (before it starts boiling) and by the time the pasta is done, so are the chicken tenders)
Cook 1 cut up fryer and pick out the meat to make two cups.
Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar and bread crumbs.
Bake at 350 degrees for 45 minutes until bubbly.

Indian Apricot Chicken with Jasmine Rice

Indian Apricot Chicken with Jasmine Rice, originally uploaded by queenofthemoodswingset2.

Indian Apricot Chicken

modified from http://allrecipes.com/Recipe/Evins-Indian-Apricot-Chicken/Detail.aspx

Ingredients

* 1 pound chicken tenders, cut into bite-size pieces
* 2 teaspoons garam masala
* 1 teaspoon garlic powder
* salt and black pepper to taste


* 2 tablespoons olive oil
* 1/2 yellow onion, finely diced
* 3 cloves garlic diced (I added this)
* 1 1/2 cups chicken stock, or as needed
* 1 cup apricot preserves (see my recipe below)
* 1/4 cup white vinegar (I used apple cider vinegar)
* 1 teaspoon hot pepper sauce (such as Tabasco®)


* 1 teaspoon lime zest
* 1 tablespoon butter

Directions

1. Season the chicken with garam masala, garlic powder, salt, and pepper; set aside. Heat the olive oil in a skillet over medium heat. Cook the onions and garlic in the hot oil until tender, about 5 minutes. Add the chicken; cook and stir until the chicken pieces are no longer pink on the outside, about 5 minutes. Remove the mixture from the pan and set aside.
2. Pour 1 cup of chicken stock into the pan and bring to a simmer. Scrape up the brown bits from the bottom of the pan; stir in the apricot preserves and vinegar. Thin with the remaining chicken stock as needed to create a smooth sauce. Season to taste with the hot sauce. Place chicken back in pan; simmer until chicken is cooked through, about 10 minutes. Stir in lime zest and butter before serving.
3. Serve with some basmati or jasmine rice

Nutritional Information open nutritional information

Amount Per Serving Calories: 426 | Total Fat: 13g | Cholesterol: 73mg


Apricot Preserves

I didn't have any preserves on hand so I made some instead.

1 heaping cup dried chopped apricots
1/2 lemon
1 cup water (add more as it boils)

Start the apricots boiling before you prep anything else and it will be done by the time you need to add it to the sauce.

Chop the apricots, add the lemon and water and let boil while you cook the rest of the recipe. Add water whenever it boils off. I added water 2 or 3 times. Try to let the water boil off one more time before adding it to the chicken sauce.

(This is mom's recipe for her apricot cookie filling)

Shish Kebab: Chicken and Steak Marinades

John made the marinades and helped cook these on the broiler. It is our shish kebab recipe, but we don't have a grill at the moment. Still delicious! The red onions and baby portobellos were perfect with the squash, zucchini, and green peppers.



Chicken Marinade: 1/4 cup EVOO, 2 T white wine vinegar, 1T Montreal chicken seasoning, 1/2 tsp italian seasoning, 1 lb chicken.

Steak Marinade (1 hr): 1/4 cup EVOO, 2 T soy sauce, 2 tsp montreal steak seasoning, 1 lb steak

Veggie Marinade (15 min): 2 parts EVOO, 1 part lemon juice, 1-2 cloves garlic, fresh herbs (I used dill, oregano, rosemary and basil)

I also picked a bunch of romaine and fresh greens from our communal garden, mixed with strawberries, tomatoes from a road stand in Fort Valley, parmesan shavings, and homemade balsamic vinegar dressing.

Chicken Noodle Soup

the heavens parted and there was soup. Chicken Noodle Soup.