Quick chicken pot pie

We enjoy chicken pot pie  and I mostly make it in fall and winter.

Today’s was a quick imo meal.

I had rotisserie chicken in my freezer so I had it defrosted overnight not really knowing what I was going to make with it.

Today it came into place with all the ingredients handy.

So it’s Short cut chicken pot pie!

Note: I usually use my own cooked chicken and broth that I thicken with flour.  This was an easy game changer. I used cornstarch …to thicken it. 

It was thinner than I usually make mine so next time I’ll increase the cornstarch to more.  The amount is corrected in my above recipe,  I used 2 T cornstarch and I believe 3 T would thicken it better.  I also would add the extra carrot and potato for a more hearty a pot pie.

Enjoy!

2 +cups of rotisserie chicken shredded , 

1- 15 oz. can of chicken broth, 

1 cup of milk 

1 regular size can of cream of chicken soup 

3 tablespoons of cornstarch.

1 tablespoon of butter

One small onion, grated

One to 2 carrots shredded fine

2 small diced potato 

In a medium size pot place butter on low heat.  Add, onion, carrot and potato .  Simmer for a few minutes.

Add chicken broth.  Cook until you are sure potato is tender.  Add cream of chicken soup and milk. Stir and Cook slowly.  

In a separate dish add cornstarch and Make a thin paste of cornstarch with a little of your soup mix.  Slowly add to soup mixture.  Bring to a light boil. Add shredded chicken and stir until thick.

As you can see I tried to strain the cornstarch and made a little mess.

****In a separate bowl add 1 1/2 cup Bisquick mix

2/3 cup milk. Stir until milk is absorbed.

Place soup mixture in a buttered casserole dish.  Add dollops of  dumpling size spoonfuls to top of hot mixture

Biscuits:

1 1/2 cups Bisquick mix.  Approximately 2/3 cups of milk

Mix with spoon. NOTE:Mixture will be lumpy and thick. If too thick add a little more milk. Drop by tablespoons into boiling soup .

Bake 425 approximately 20 minutes or until slightly browned.

Yummy!

Homemade chicken salad

Served with pepperincini slices and red beets. Crackers to scoop up the salad!

Recipe below:

 I use the whole breast of a rotisserie chicken cut in small cubes or shredded.  

1/2 cup chopped celery,

 1/2 tsp. Onion powder or onion granules.

 In a medium size bowl place half mayonnaise and half miracle whip and a pinch of salt, pepper and paprika. Mix well.   Toss with chicken, celery and onion powder.

 I judge the amount of mayo and MW to the consistency we ENJOY.

  We like mild pepperincini on top.


Enjoy!

Short cut cream of chicken and vegetable soup

Soup time.  Whether we are ready or not Fall will be here soon  and there is always time for soup .

I decided today to try and make this soup easier than I have before.

32 oz. Chicken broth

1/2 cup each chopped carrots, celery and onions

4 tablespoons vegetable oil

I tablespoon butter

One half  of a 10 oz. Package frozen corn

1small potato cubed

One half of a package of frozen green beans

1cup acne de Pepe uncooked

1 small can cream of chicken soup 

1 tablespoon dried parsley

1 tsp. Salt

1tsp. Pepper 

Frozen chopped spinach optional 

1cup rotisserie chicken shredded 

Sauté carrots, celery and onions in vegetable oil and butter until slightly soft.

On medium heat Add chicken broth and one can cream of chicken soup.  Wisk until blended.

Add parsley, salt and pepper.

Add frozen or fresh vegetables. Cook on medium heat for approximately I hour or less.  Add 1cup acne de Pepe or your favorite small noodle.  Cook until tender and then serve.  Optional bread and butter and side salad.

Enjoy!

This soup was very tasty and even better the next day! Yum!!

Lemon Panko chicken

Delicious simple dinner plus ***Homemade Blueberry Muffins 

I didn’t have a plan or recipe so this is made to your taste so amounts are approximate.

2 medium boneless chicken breasts

Salt

Pepper 

Onion powder 

Panko breadcrumbs 

Vegetable oil

Lemon juice

Place vegetable oil in pan on medium heat. Add chicken, top with panko seasoned bread crumbs, salt and pepper.  Sauté until chicken starts to sizzle. Turn over and season accordingly.  Sauté a few minutes.  Add approximately 4 tablespoons lemon juice and 1 tablespoons water.  It will sizzle.  Move chicken around in pan.  Turn heat off and cover for ten minutes.  Top chicken with remaining lemon sauce.  Enjoy!

Homemade Blueberry muffins for dessert.

***Blueberry Muffins(my sister in laws recipe) Great one!!
2 cups flour
2 tsp. baking powder
1 cup sugar
2 eggs

1 tsp. Vanilla extract

1/2 cup milk
1/2 cup melted butter(1 stick)
3/4 to 1 cup blueberries (fresh or frozen) I 've used both with great results!

Combine dry ingredients, set aside..Beat sugar, eggs and butter..Alternating with milk add dry ingredients. Add blueberries.  Fill muffin cups 3/4 full....Bake 375 degrees approx. 20 minutes

Chicken cordon blu casserole

New photo 7/31/2024

served with a side salad.

A few added adjustments as noted..**

You can half this recipe if you are making this for two servings and use an 8” x 8” baking dish.

 In my recipe I used a 9” x 13” baking dish.  Basically guessed at amounts to our liking.

It’s a winner! Hubby had seconds!

Note:  white cheddar cheese made this casserole a WINNER!!!

 8 oz cooked chicken cubed

8 ounces deli ham, cubed

8 oz. UnCooked wide egg noodles) cooked au’dente) and drained **

8 ounces Swiss cheese, cubed(I used white cheddar) and only used 4 oz.)**

1 (10.5 ounce) can reduced-fat, reduced-sodium cream of chicken soup)( I used regular cream of chicken soup)**

• 1/2 cup 2% milk (I used whole milk)**

• 1/2 cup light sour cream) I used regular sour cream)**

  Topping:

• 2 tablespoons butter

• 1/3 cup seasoned bread crumbs( I used regular panko breadcrumbs)

• 1/4 cup grated Parmesan cheese

Preheat oven to 350°.  Light grease 9x13 in. Baking dish.

Place cooked noodles in greased baking dish. Top noodles with cooked chicken and ham . (Note I used rotisserie chicken and deli Tavern  ham).**

Mix together condensed soup, milk, cheese and sour cream in a medium bowl until combined; spoon over noodle mixture in the casserole dish.

Melt butter in a skillet over medium heat; cook and stir bread crumbs and Parmesan cheese in hot butter until crumbs are well coated, 2 to 3 minutes. Sprinkle over casserole.** I did in microwave

Instead of stove. Easier imo.

Bake 350° for approximately 30 minutes. Allow to set for 5 minutes and serve with your favorite side dish or salad.

**if you want casserole to look a little browner on top. Broil for 2 or 3 minutes on high watching carefully to not burn.

Adapted to our liking from allrecipes

Chicken Dorito appetizer

Here’s a great appetizer!

This appetizer is great anytime of year.

How about making it for Super Bowl Sunday this year!

DELISH!

 

Ingredients:

I lb. Shredded rotisserie chicken seasoned with taco seasoning 

1/2 jar salsa con queso

1/2 of a head of iceberg lettuce cut in smaller pieces

Oil, vinegar, salt pepper, parsley, onion and garlic powder

Salsa

Hot sauce 

Sour cream

Clean and rinse lettuce thoroughly 

Season warmed shredded chicken with taco seasoning and a little chicken broth.

Assemble scoop Doritos on bottom of platter

Add seasoned shredded chicken.

Heat salsa con quesco.  Drizzle over chicken, add regular salsa if you like too then salad and a drizzle of hot sauce and a dollop of sour cream . Yummy!.

Mom’s Potato soup

Making Potato Soup on a very cold day!

Every now and again I get a craving for the way my mom made potato soup. It's quite simple and so delicious.  There are many days I think of my mom and feel so grateful for her sharing her passion and  love for baking and cooking to me.  I hope I am helping a lot of young and older people who have a passion for good home cooked food.

This recipe is a guesstimate because she never gave me the actual recipe written down. I decided to do exactly what I remember on those oh so good soup days.

She always made a pot of chicken or beef soup once a week and it usually was Monday(laundry day).

I pretty much do the same and I remember her pot was a big and I mean big stock pot.  She always used mostly thighs and breasts but did use (the pic of the chic) which contained legs too as I recall or even she'd cut up a whole chicken.  Note:  She always had extra broth which she would freeze for another day.

I will simplify my recipe as there are only two of us.  

2  to 3 lb.  bone in chicken breasts and thighs.(Bone in makes the broth hearty).
Celery tops (green tops and a few pieces( don’t skimp).  You can cut the whole top from the celery bunch.

Fresh or dried parsley (optional)
1 medium onion
Several cleaned carrots

2 tablespoons Better than Boulion or you can add chicken or beef broth for more flavor.
Salt (a few Tablespoons) depending on your taste.
At least 6 cups water or more (fill a Dutch oven or stock pot to a reasonable amount with water).  Enough to have chicken immersed completely in the water.

In a large Dutch oven or stock pot in COLD WATER place all ingredients.  Cook on medium heat until chicken starts to fall off bone. That will be several hours.  Note:  Use a crockpot for convenience and you can allow it to cook for at least 6 hours on low heat or 4 hours on high heat.

After chicken is cooked (mine will usually fall of bone)  Remove chicken, carrots, onion and celery from broth/soup.  Cut carrots in small pieces. Remove chicken from bone and allow to cool.   Discard the rest.  After cooled cut chicken in cubes or shred.  Mine usually shreds.  If you have too much chicken I would use the rest for chicken salad or I have frozen cooked chicken in freezer for later use.  Use a large freezer storage bag or wrap in clear wrap and aluminum foil and label it cooked chicken.  

Note:  I have found cooked chicken is handy to have in the freezer.  I have used it in casseroles and actually made chicken salad with it later.  
 

After chicken is STRAINED I cut up two medium potatoes and add to broth(you could CUBE potatoes and cook separately and drain while you are cleaning chicken parts.  They will need to be cooked in broth until tender.  I have found to like my potatoes for this soup cooked separately and added to broth after I have thickened it.

   Speaking of thickening the soup/broth.  Here's how I do it.  I melt several (at least 2 TO 4 Tablespoons butter in a small pot.  Once the butter has completely melted I add approximately 1/2 cup of flour and a ladle of the chicken broth to the pot while whisking until incorporated.  It'll be like a smooth thicker liquid.  Once I have done that I add that mixture to the pot of broth making sure to keep stirring until butter/flour mixture has blended in soup.

Next I add the potatoes, carrots and chicken to the slightly thickened soup. Keep stirring and allow everything to heat to a slight boil and serve.

Please note:  I refer to soup/broth.  They are both the same.

If you desire you can use an immersion blender and puree it for a thicker consistency.  I would not puree the carrots with it.

I hope you enjoy this recipe and I also hope it was clear for you to understand.  I can get a little wordy at times trying to explain my recipes.  Enjoy!!

NOTE: make sure you strain your soup before you thicken it

9/24/19

Chicken Asado my way

• This recipe has been adapted using two 

different recipes and methods.

I did this stove top but you can use boneless 

chicken breasts and grill the chicken.

          Note:  I did not use the achiote powder or the cilantro but left it in as it may be something you might have and want to use.

               

                 1lb. Chicken breasts pieces 

                Marinade:

                1/3 cup orange juice (the juice of one orange)

2 tablespoons lime juice

2 tablespoons vegetable oil

                 1 tsp. Coriander 

2 garlic cloves minced

                ****1tsp. Achiote powder optional 

1 tablespoon chili powder

2 teaspoons salt

1 teaspoon cumin

****1/4 cup cilantro minced( optional) 

Combine the orange juice, lime juice, vegetable oil, garlic, chili powder, salt, cumin , coriander and cilantro in a large bowl. Whisk until smooth. 


Add the chicken to the marinade. Flip several times to make sure that the chicken is completely coated. Cover and marinate for 2 to 24 hours. 


Remove the chicken from the marinade and discarde the excess marinade. 

In a large frying pan place about 2 tablespoons vegetable oil.  On medium heat Place seasoned chicken in pan.  With a large spoon stir chicken while cooking as not to stick.  Turn heat to high and keep stirring to brown chicken.  After chicken has browned and no longer pink.   add about 1/4 cup water to pan , stir to incorporate and cover.  

Do not overcook.  

Lemon garlic chicken

My own recipe for your enjoyment.

2 large chicken breast halves

1/3 cup lemon juice

1/2 sliced lemon

2 tsp. Garlic granules 

1/2 tsp. Dried parsley

1/2 tsp. Salt

1/2 tsp. Pepper

2 tablespoons vegetable oil

1 tablespoon butter

1/2 cup chicken broth 

****Panko crumbs(about 3 tablespoons to sprinkle over chicken while cooking)

In a small bowl place lemon juice, garlic, salt, pepper and dried parsley. 

Stir to combine.  Add chicken and turn chicken over several times as to coat it.  Cover and refrigerate for 30 minutes.

While chicken is marinating place butter and oil in a deep frying pan.  Once the 30 minutes of marinading is up turn heat to low medium in pan.  It should start to sizzle slightly but not brown. 

Place chicken in pan.  Top with sprinkle of Panko on each side and brown chicken on each side. Remove chicken and set aside.

 The chicken drippings now will be a little brown.  Scrape pan and add chicken broth and stir.  Add cooked chicken.  Top with a slice or two of lemon and cover.  Turn heat to low , COVER and allow liquid to boil slightly. Cook with cover on about 10 to 15 minutes. Place chicken in serving dish and  drizzle drippings over chicken.  Delish!

I served this with Rice R Roni and sour cream cucumbers.