Creamy Chicken Pot Pie

 It's snowing here in Denver so I am in the mood for a home cooked classic. This nostalgic dinner is not only delicious but easy! I promise:)I use a roaster chicken from Costco to make this even easier. You can also make the dough in the morning and keep it in the fridge until baking time.

Creamy Chicken Pot Pie
makes one 9" pie

Make one batch of my pie crust recipe found here

1 pound cooked chicken, chopped or shredded
13 oz. frozen mixed vegetables I use the one with green beans, carrots, peas and corn
1/3 cup onion, chopped
1/3 cup butter
1/3 cup flour
1/4 tsp. celery seed
1 3/4 cups chicken broth

2/3 cups milk
Salt and Pepper to taste

Preheat oven to 425 degrees F.  Take chicken off bone if using a roaster or chop/shred chicken and place in large bowl.  In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Pour frozen veggies over chicken and stir. Roll your bottom crust and place in pie pan. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Kid Tested Chicken Cresent Roll Casserole

Chicken Cresent Roll Casserole **this makes enough to fill one 9x13" dish and one 8x8"dish.**

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can of cheese soup, undiluted
3/4 cup grated cheddar cheese
1/2 cup milk

FILLING
4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder
1/3 cup onion, finely chopped
2 cans of diced cooked chicken
1/2-3/4 cup finely grated cheddar cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2-4 tablespoons mayonnaise
1-2 cup grated cheddar cheese (for topping)

directions

Preheat oven to 350°F. Butter a casserole dishs (any size to hold crescent rolls). In a saucepan, mix milk, 3/4 cup grated cheese (can use more cheese if desired) and undiluted cheese soup. Heat just until the cheese melts (do not boil).

For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons mayonnaise; mix to combine (add in a little more if the mixture seems too dry). Season with salt and black pepper to taste.

Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle soup mixture on the bottom of the dish.Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. Sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

chicken lime soup

I tried a similar recipe a little while back from Rachael Ray. It was a little too spicy for me and especially for my kids. I love all the ingredients so I made some changes. Here it is.

See what you think.

• 2 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 3 cloves garlic, thinly sliced
• 3 skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 6 cups chicken broth
• 1 can diced tomatoes
• 1/2 cup chopped fresh cilantro
• Juice of 2 limes
• Salt and pepper
• 1 hass avocado, thinly sliced lengthwise
• Crushed tortilla chips

1. In a large saucepan, heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chicken broth and tomatoes. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice; season with salt and pepper.
2. Place 2 avocado slices in each soup bowl and pour in the soup. Top with the tortilla chips and a little more cilantro.

Chile Lime Chicken Soft Tacos with Homemade Tortillas

Any meal these days that I can make in a slow cooker is a life saver. This was super easy so fresh and delicious. It's not too spicy. I made them as bean and chicken burritos for the kids they gobbled them up. So nice not to have to make two different meals tonight. BECAUSE this meal was so easy I decided to make my own tortillas. They were WAY easier than I thought they would be to make and cheaper than store bought so win win! Try it.. I dare you:)

After I shredded the chicken

Homemade tortillas

Before I folded it into a soft taco. With some lime juice it was so yummy!

Chile lime chicken soft tacos

1 medium onion, diced
1 4oz can diced green chilies
3 cloves of garlic, minced
1 1/2 Tbsp. chili powder
lime juice from 2-3 limes depending on how juicy they are. Mine weren't too juicy so I used 3
4 boneless chicken breasts, thawed if frozen
1 can fat free refried beans, warmed
one batch of homemade tortillas 


Toppings such as: shredded lettuce, shredded cheese, salsa, sour cream, sliced olives, guacamole, cilantro, lime wedges

Add chicken and onion to a slow cooker. In a bowl combine green chilies, garlic, chili powder, and lime juice.  Pour over chicken. Cover and cook on high for 4 hours. Remove chicken from slow cooker and shred.

Top with hot chicken mixture beans and any other desired toppings.

Homemade Flour Tortillas 

2 1/2 cups flour 
3/4 tsp. Salt
1/4 cup PLUS  2 tablespoons shortnening
3/4 - 1 cup hot water


In a mixer like a kitchenaid fitted with the dough hook, combine flour and salt. Add shortening and combine until crumbly. With the mixer running, slowly add the hot water. Mix until the dough starts to come together from the sides of the bowl. You want the dough to be soft but not too sticky. Heat a large skillet on med-high heat. Take a portion of the dough that will be a small ball in the palm of your hand. Roll the dough ball into a thin circle. Place raw tortilla onto the hot skillet and cook about 1 min on the first side and about 30 seconds on the other side. If they burn too quickly turn your heat down. Place the cooked tortillas on a plate between two paper towels to keep them warm until you serve them. This will make 8-10 tortillas. 

Buffalo Chicken Wraps

I have come to the realization that if I don't make my husband a lunch that can be eaten on the run or hand held he won't eat it. Simply due to the fact that he is so busy he doesn't even have time to eat. This recipe is really great if you love buffalo wings. I personally do and for some reason have been craving them the last 5 months:) You can eat this a just a salad or get some healthy tortilla wraps like pictured and turn it into a wrap!

a few of the ingredients needed

Still not sure how to capture what this wrap is all about when it is rolled up so here it is open faced.

Buffalo Chicken Wraps


2.5 oz crumbled blue cheese
6 oz. Ranch-style salad dressing
2large skinless, boneless chicken breast halves - cut into 1 inch cubes
salt and pepper
1 tablespoon vegetable oil
2 tablespoons butter
1/4 cup Louisiana-style hot sauce
1 tablespoon salad seasoning mix (such as McCormick® Salad Supreme Seasoning)
2 heads romaine lettuce, chopped for salad one head for wraps
Your choice tortilla wraps

In a small bowl, combine crumbled blue cheese and Ranch-style dressing; set aside. Season cubed chicken with salt and pepper. Heat a large skillet over high heat, and pour in the vegetable oil. Just before the oil starts to smoke, add the chicken. Cook to brown evenly, about 3 minutes. Reduce heat to low, and add butter, hot sauce, and salad seasoning mix. Simmer until chicken is cooked through, about 5 minutes. Assemble wrap with lettuce, ranch and blue cheese sauce and meat. Makes 4 wraps or one large salad.

Chicken Tortilla Soup

Chicken Tortilla Soup

2 tablespoons oil4 carrots, peeled and chopped
4 celery stalks, chopped
1/2 onion, diced
1 clove garlic, minced
Salt and Pepper to taste
4 cans reduced sodium chicken broth
2 cans diced tomatoes w/ chilies
1 package taco seasonings (you can buy this or use the seasonings I use for Taco soup)
3 large flour tortillas, cut into small pieces
2 chicken breasts
1 cup milk
8-12 oz of shredded monterey jack cheese
Corn tortilla chips for garnish and to use for eating
Fresh avocado slices for garnish  
Fresh Cilantro for garnish


Bring chicken broth to boil in large pot. Once at a boil add raw chicken. Cook 20-30 min until chicken is cooked through. While that's cooking heat oil in large saucepan. Add carrots, celery, onion and garlic. Saute until tender. Add salt and pepper. Once chicken is cooked through, remove chicken from broth and set aside. Add vegetables to broth. Add tomatoes and taco seasonings to broth. Cut chicken into bite sized pieces and add to broth. Cut tortillas and add to broth. Let simmer on med-low for 20min. COVERED. Add milk and cheese. Simmer additional 10 min. Serve with chips for dipping and avocado and cilantro on top.

White Chicken Lasagna

I swam in college and every year the team would go to Long Beach, CA for a swim meet. My awesome Aunt lives there and would make dinner for the whole team! I have wanted to get this recipe from her for a while. My aunt made it for so many people that she used penne pasta instead of lasagna noodles. Either way this is a winning dish.  I am so excited to share this recipe. If you only try one recipe from my blog it should be this one. My Dad was nice enough to take pictures of this recipe for the blog. Thanks Diane and Dad!

White Chicken Lasagna

Fresh Lasagna Noodles (recipe on this blog)

½ cup margarine

8 oz. Fresh Mushrooms, Sliced

2 cloves of garlic, minced

1 Tablespoon Green onion, chopped

1/2 tsp. Salt

1 tsp. Lemon juice

¼ cup flour

2 tsp instant chicken bullion

3 cups Milk

2 cups cooked chicken, cubed (about 3 breasts)

½ cup parsley, chopped (reserve some for garnish)

15 oz Ricotta cheese

8 oz shredded mozzarella

½ cup fresh Parmesan

Cook, drain and set noodles on paper towels. In a large sauce pan melt margarine (doesn't burn as easy as butter). Add Mushrooms, lemon juice, salt, garlic, green onion. Saute until tender. Stir in Flour and bullion to make the rue. Add milk slowly. Stir constantly until think and bubbly. This will take time. Be patient.  Add chicken and some a portion of the parsley.

Layer in dish as follows

1. sauce
2. noodles
3. ricotta* alternate cheeses between layers
4. mozzarella
   

   Repeat until you run out if noodles. Top with left over cheese and parsley.I like the Mozzarella on top, and the Parmesan. 
   
   Bake at 325 degrees for 45 min. After baking, I turn on the broiler (high) to get a nice golden brown top. The Parmesan browns up nicely. This recipe made one large lasagna and one smaller one.

   
    

Rosemary Chicken

I know I do a lot of chicken dishes but that's what is helping my hubby lose weight but I do have some recipe coming soon that you won't want to miss. This dish is so aromatic. Your home will smell so good when this is baking.

Rosemary Chicken
(this recipe makes dinner for two)


3-4 fresh rosemary sprigs
2 cloves garlic, thin sliced
2 boneless skinless chicken breasts
2 tablespoons olive oil
light salt and pepper to taste
2 lemons, one sliced, one for juice


Using a sharp knife, cut a pocket into the side of your chicken breast. stuff the chicken with a few slices of garlic and a sprig of rosemary. Place chicken in an 8x8 baking dish. Drizzle with olive oil. Turn chicken to coat evenly with oil and salt and pepper. Drizzle with lemon juice from one lemon. Arrange lemon slices, remaining rosemary and garlic on and around the chicken. Bake at 350 degrees for about 35 minutes. 

Sesame Zucchini 
My sister asked so I will share. To make the zucchini as a side dish I take 2 good sized zucchini and cut them in fourths lengthwise. Then I cut them again into about 1 1/2 inch pieces. I heat butter (or imitation for the hubby) in a saute pan over med-high heat. Once it's hot I throw in some sesame seeds to brown. Then I throw in my zucchini. You have to mix them often so they will cook evenly. About 2 min before they are done cooking I add about 1-2 tablespoons of low sodium soy sauce and let them finish. SO GOOD!

Healthier Chicken Fajitas

This slow cooker fajita recipe is a delicious way to have flavor, protein, veggies and a few carbs. Takes about 5 hours on low.

Chicken Fajitas (less fat, less salt, less carbs)
This recipe serves 2 generously, double if you are serving more.

2 boneless, skinless chicken breasts, cut into diagonal strips
3/4 onion, thinly sliced (I used the rest of the onion from my last recipe)
1 bell pepper, cored, seeded, julienned (I used yellow because that's what I had on hand)
1 tsp cumin
1 1/2 tsps chili powder
juice from 2 limes
3/4 cup low sodium chicken broth
20 cilantro leaves

Spray slow cooker with cooking spray. Put chicken in first. Then add peppers and onions. Mix the rest of the ingredients in separate bowl then pour over the ingredients in the slow cooker. Cook on low for about 5 hours. Serve on low carb wheat tortillas. You can top your fajitas with anything like guacamole, lettuce, tomatoes. In my picture I served them with avocado slices, fat free sour cream, fresh cilantro and a lime wedge.

Chicken and Asparagas Lasagna

My daughter helped me make this tasty lasagna. She is very picky but she thought it smelled delicious and looked pretty. Her words:)

Adding Chicken Broth

Nice sauce that's not too runny

All the ingredients ready to start layering

It takes about 1 1/2 hours to make this start to finish which isn't bad when you think that a frozen store bought lasagna that's this size take about 2 hours to bake. You can also make it in the morning and keep it in the fridge until dinner time. This recipe is yummy for left overs too!

Chicken and Asparagus lasagna 

For the sauce:
1/4 cup butter (1/2 stick)
1/2 cup minced sweet onion
8 ounces mushrooms, chopped
1/2 tsp salt
2 large garlic cloves, minced
1/4 cup flour
1/2 cup white grape juice
1 (14 ounces) can chicken broth
1-1/2 cups whole milk
Freshly ground black pepper
1/8 tsp ground nutmeg
5 fresh sage leaves, chopped
1 tsp dried thyme chopped.

For the lasagna:
8 ounces oven-ready lasagna noodles
2 cups cooked diced chicken
2 cups fresh asparagus, cut into 2-inch lengths
1/4 cup chopped red bell pepper, I put it in the oven on broil for a few min on each side to soften
4 cups finely-shredded mozzarella or Italian blend cheese, divided use
1/8 cup grated Parmesan cheese

Preparation:

Preheat oven to 375 F. Spray a 5-quart glass baking dish or two loaf pans with vegetable spray.

For the white mushroom sauce:
In a large heavy pot, sprinkle onions and mushrooms with salt and saute in butter over medium heat until lightly browned. Add chopped garlic and saute 1 additional minute. Sprinkle with flour and continue cooking another 2 minutes. While stirring, carefully add the grape juice and cook until flour is incorporated, about 1 minute. Continuing to stir, add chicken broth. Simmer until sauce begins to thicken, then add milk, pepper, and nutmeg. Simmer another 5 minutes, then stir in sage and thyme. Taste for salt and add more if needed. (Remember that the pasta will absorb the salt, so be generous.) Let sauce cool slightly before assembling lasagna.

For the lasagna:
Remove 1/2 cup of the mozzarella cheese and set aside for the topping. Spread a thin layer of sauce on the bottom of the baking dish, then begin layering the lasagna in the following order: lasagna noodles, chicken, asparagus, red peppers, sauce, and mozzarella cheese. You should have at least 4 layers, ending with the reserved 1/2 cup of mozzarella cheese on top. Finish by sprinkling the Parmesan on top of the mozzarella. (May be made in advance to this point, covered, and refrigerated up to 1 day. Add 15 minuted of covered baking time if going from refrigerator to oven.)

Cover and bake 30 minutes. Remove the lid or covering and bake an additional 15 minutes. Let rest at least 15 minutes before cutting to serve.

Chicken Lettuce Wraps

Yes these are similar to PF Changs lettuce wraps so if you like those you will love this. They are actually really easy to make you just need a handful of Chinese sauces and seasonings. This recipe is for my Dad. He makes these at home and when I asked him if I could post it here he challenged me to come up with a better recipe than his so here we go!

You will want to buy ground chicken. SO MUCH EASIER!

Here are the products you will need to get. You can find them in any grocery store. I WAS going to use fresh ginger and I decided against it:)

This is what it will look like done, still in the pan.

These two products mixed with soy sauce makes the yummy sauce to pour on the lettuce wraps. YUM!

Chicken Lettuce Wraps


2 heads of lettuce
1 pound lean ground chicken
1/2 onion, finely chopped
3 cloves of garlic, minced
1 tablespoon reduced sodium soy sauce plus more for dipping sauce
1/4 cup plus 1 tablespoon hoisin sauce
1 tablespoon rice vinegar
2 teaspoons Asian chili sauce (same one used for sauce)
1 8oz can sliced water chestnuts, chopped
1 bunch green onions, thinly sliced
2 teaspoons sesame oil


Rinse your lettuce leaves. Keep them whole and set aside. Cook chicken in large skillet. Add onion, garlic, soy sauce, hoisin sauce, vinegar and chili sauce. Cook until meat is browned and broken up. Add water chestnuts, and green onions. Cook until onions begin to wilt, about 2 minutes. Stir in sesame oil.

SAUCE  
Pour about 1/4-1/2 cup soy sauce in small bowl. Add about 1/2 teaspoon of the Hot Chinese Mustard and 1/2 teaspoon of the Chili garlic sauce. Mix together. You can add more of the two condiments if you like it spicier or add more soy sauce if it's too spicy. 

This recipe makes about 7 dinner sized wraps and about 12 appetizer portions. 

Must try chicken marinade

I love trying new recipes. If you have any great ones please let me know! I was blog surfing a while back and came across this chicken recipe from Mel's Kitchen Cafe I have tried it and it's my favorite way to eat chicken. It's best grilled but you can bake it as well. I use more seasonings than her recipe. Making marinades is very simple. The base is fat like oil and an acid like vinegar and then you can add pretty much anything else you like. Just remember that marinading too long can ruin the texture of the meat so 1-6 hours will do.


Oregano Chicken Marinade


1/3 cup oil
juice from 2 lemons
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

Mix all ingredients in a zip lock bag. Place 2-4 chicken breasts in the bag. Make sure you squeeze all the air out of the bag as you seal it.  Refrigerate up to 6 hours. Grill or bake at  350 degrees for about 45 minutes or until center of chicken reaches 165 degrees.

Salt and Pepper Chicken with Sweet Potato puree

This healthy dinner is very easy to make. The puree is very silky and flavorful plus I HEART asparagus. Too bad I tried to have this meal ready right when the Mr. got home from work but of course, he was an hour late which meant it was cold. He still liked it:)

Sweet Potato Puree


2 large sweet potatoes, peeled and chopped
2 cups chicken broth
2 tablespoons brown sugar
1 pinch of nutmeg
1 teaspoon salt and pepper each plus more for seasoning
1/2 teaspoon vanilla extract
4 tablespoons heavy cream
juice from one lemon

In a medium size pan heat broth, sugar, nutmeg, salt and pepper and vanilla. Once boiling, add chopped sweet potatoes. Turn down heat and simmer for 10-15 minutes until sweet potatoes are soft. Use a straining spoon to extract the sweet potatoes, (SAVE the broth) put the sweet potatoes in a food processor. Add cream and lemon juice. Puree until silky smooth. Add broth if mixture is too thick.

I salt and peppered my chicken. Then I pan-fried it for only a few minutes on each side. I buy the chicken that is already flattened so it cooks evenly and quickly.

I  blanched my asparagus:)

Chicken Noodle Soup

I could eat this soup everyday. It's especially great with homemade rolls (check out the recipe from my blog). You can adjust the ingredients to make more or less depending on how many you are cooking for but I like to make a LOT so I can eat it for days.

8 cans Swanson's less sodium chicken broth
1 bag small carrots (you can chop about 6 carrots if you prefer)
6 stalks of celery, chopped
1 cup cauliflower puree
2 boneless skinless chicken breasts
1/2 onion, chopped
12 oz. Country Pasta (home style egg pasta) you can get it at most grocery stores
salt and pepper to taste

Use a large pot to cook this soup. Boil the chicken in the broth for about 20 min or until no longer pink. Remove chicken and place on a cutting board. Put celery, carrots, onion and cauliflower puree in boiling broth. Cover and let simmer (about 10 min) while you shred chicken with 2 forks. Check the carrots they should not be too soft. It will take a good 15-20 min to cook your noodles especially depending on the size noodle you choose. You will want to add the noodles before your carrots get too soft. Add the chicken back to the soup a few minutes before the noodles are done. Salt and pepper to taste. DONE

Bruchetta Chicken

This version of Bruchetta Chicken is not only tasty but very healthy. My better half is on a strict diet and this fits right in as 1 starch, 1 protein, 1 vegetable and 1 fat.

2-3 pieces of Melba toast (you can use bread crumbs if you aren't looking for this diet version) CRUSHED
pinch of Morton's Light Salt
Pepper
juice of 1 lemon
1 6 oz. boneless skinless chicken breast
1 small tomato, diced
2 leaves fresh basil,  julienne
1 clove garlic, minced
1/2 tablespoon Olive oil

Preheat the oven to 400 degrees. Crush the Melba toast to desired size. Put in shallow dish and add salt and pepper. Brush juice from a lemon onto the chicken. Coat the chicken with the toast crumbs until completely coated. Place in baking dish and bake for about 27 minutes (that's how long it takes mine). While the chicken is cooking, dice your tomatoes, mince your garlic and julienne your basil. Mix together in a bowl and drizzle the olive oil on the mixture. Once your chicken is fully cooked, top with tomato mixture and enjoy!