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!

Chocolate layer Cake with bananas

This cake was my Dads favorite.

 Chocolate layer cake with bananas.I fudged it using a one box Devils food cake mix.( mom would make her scratch cake).  I’m good to myself taking less steps if I can and truly it’s always delicious..

2 - 9”round cake pans. Spray bottom generously .Follow recipe on box for cake.

Make a small amount of butter cream icing to separate the layers and hold the banana. Powered sugar , tablespoon or two of milk and a little softened butter.  Best well.  Make it on the thick side. 

Use one thinly sliced banana .  If you use too many bananas it may tip the cake so be careful of placement of bananas.

Whipped cream topping 1pint heavy whipping cream, 1 tsp. Pure vanilla extract and 4 tablespoons powdered sugar. Best until

Thick and not watery. Spread evenly on cake and garnish with baking cocoa if desired.

Refrigerate until ready to serve and refrigerate leftovers(if there are any) DELICIOUS!

While hubby was watching Penn State football.  I was busy making fresh Sunday sauce and a chocolate layer cake with sliced bananas in the center.  ( I put a little vanilla cream icing on the cake before I add the bananas)Nothing but the best on top freshly whipped cream.  

Our son is coming over tomorrow to help us a bit so his reward is this meal with a super nice summer salad.

Hope you are all

enjoying the day!

Sausage , peppers,onions and potatoes

Stove top meal !  

All on top of stove in my ceramic pan on medium heat. First some vegetable oil then hot and mild sausage.  (I remove casing and cut in half). Add peppers and onions keep moving sausage around until onions and peppers are tender.  Note: I slice my potatoes add enough water to cover them and microwave for 5 minutes. Drain and add potatoes to mix. Turn over with spatula and allow potatoes to brown slightly.  Good summer meal in no time!

Stuffed French toast stove top

This recipe takes minutes to prepare.  The only ingredient you need to prepare ahead is to soften the cream cheese.  

Have a happy day!

The last time I made Stuffed French toast I made it on top of my stove in my grill pan.

In the deep grill pan on low I put a few tablespoons of butter.  While my butter was melting In a large bowl I cracked 3 eggs , added cinnamon  and a little maple syrup ( pancake syrup)and 3 cups whole milk and whisked them well.

In a separate bowl place 8 to 12 oz. Softened cream cheese, 1tsp. vanilla and about 3 or 4 tablespoons powered sugar.  Use a large spoon to blend them  well.

Here what the next steps are;

Then Dip first slice of thick bread in egg milk cinnamon mixture.  One at a time.  Placed 4 slices of dipped bread in buttered pan. Top with heaping tablespoons cream cheese mix.  Spread it a little)  Dip other 4 slices of bread and place on top of cream cheese mixture.  Cook on medium heat, turn over when browned and cook until browned and cream cheese is warmed.  You can slightly cover with foil until ready to serve.

Top with syrup or fresh fruit.

Questions just text .