One crust Chicken Pot Pie

Hi everyone:

This was a spare of the moment dish since I wanted to be able to use the chicken and carrots I used in my chicken soup from yesterday.  

I had planned on making chicken salad but I'm unpredictable when it comes to a lot of my recipes. 

 If I get a thought I go with it when I have some things to use up.  This time a refrigerated crust.

  I had bought a refrigerated pie crust with intentions of making an apple pie but never did do it so I didn't want the crust date to expire so making this one crust chicken pie came into fruition. It looks pretty good I think and I know the boys(grandson's) will enjoy it.

11/25/16

Note:  You don't have to make homemade soup FYI.  Canned Chicken Broth will be fine and you can use any cooked chicken.  Store bought Rotisserie chicken or leftover turkey would work or if you have no other choice canned and drained chicken.  All these suggestions are for in a pinch or no other option. LOL  

4 cups chicken broth (I measured mine)
1 large potato diced and cooked until tender* you can cook the potatoes and carrots together.
2 carrots diced and cooked until tender
1/2 cup frozen peas added to thickened broth along with cooked veggies
1/3 + 2 T. corn starch( it thickens much easier than flour) or use about the same amount of flour if you prefer. Note:  FYI: If you use all cornstarch it may be too thick to your liking so you can mix a tablespoon of cornstarch and the 1/4 cup flour. \
1 refrigerated pie crust

In a small bowl place corn starch and about 1/2 cup cooled chicken broth. Whisk until smooth.

In a large pot that you have placed your 3 1/2 cups chicken broth Gradually add smooth cornstarch mixture. Cook on medium heat until it thicken slightly.  Add cooked carrots,  potatoes and frozen peas.  Stir continually until it thickens.

 Pour into deep baking dish.  Cover with 1 refrigerated pie crust.  Pinch around edges. Prick top about 4 times and prick edges too. Sprinkle a little pepper on top and  Bake in a 400 degree oven for 15 minutes or until brown Allow to set for 10 minutes and serve.  Salad on the side would be my choice. Enjoy!

Note: To be safe place your baking dish on aluminum foil on a cookie sheet to catch any spills.  Mine was filled pretty close to the top so I was happy I did do the foil thing.

7/19/16

9/29/16

Missouri stove top meal!

I don't know if you have seen this post so today I'm re-posting so as to share some food memories I have growing up in a small Northeastern Pa town. (Some refer to it as the Coal Region).


My brother and I have different recollections of what our parents would call this meal.  I thought it was Dad who called it Missouri and he says it was Mom.  It really doesn't matter whomever we both agree on the ingredients and that we both liked it.  Today I made it with a touch of my way..  Here it is:

1 lb. ground beef (lean)
4 tablespoons olive oil
1 medium onion sliced or diced
2 cloves garlic(minced)
3 basil leaves chopped or dried(**note:  optional today I used fresh basil pesto)
3 potatoes peeled and sliced in medium slices.
1 -14.5 oz. can Petite Diced tomatoes(juice included)
 salt and lots of pepper

10/28/15

I added fresh pesto to my meat and onion mix while saute'ing.

In  a large dutch oven  place olive oil add beef and salt and lots of pepper. Brown slightly.  Add sliced or diced onion, garlic and basil and potatoes.  Cook until potatoes start to brown.  Add diced tomatoes juice and all. Cook for approximately 1 hour or until potatoes are tender and juice is absorbed a bit.  Enjoy!  Happy Cooking!


Note:  I had made fresh basil pesto the other night and used it (instead of garlic and basil) to saute' my ground beef (3 tablespoons). You can do that too if you have jarred pesto it adds a bit of a punch to the dish.

Here's my Pesto recipe if you would like.

• 1/2 cup freshly grated Pecorino Romano chese
• 2 cups fresh basil leaves, packed
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves

Salt and freshly ground black pepper to taste.  Put all ingredients in mini chopper or food processor. Grind until all are blended. If you are not using it immediately, do not put cheese in, until ready to use.. This freezes well in small portion size baggies..

10/31/12
10/28/15

Healthy Meals from my kitchen to yours!

I want to share as many good healthy recipes to help us stay focused on healthy eating and Weight Watchers have been helping people make healthy food choices so my first meal is one that was adapted from one of their cookbooks.

Turkey and veggie pizza
3/12/17

I  know that I want to be healthy but won't deprive myself from indulging now and again.  Life is way to short to totally eliminate sweets and special dishes and meals that we all like.  Obviously eating poorly everyday is NOT a good idea.  

I am checking my cookbooks and adapting recipes hopefully that will be of interest to you.  I will try to incorporate fish or even some seafood into my dishes as well as chicken, turkey or a meatless dish.  I am hoping that appeals to you.  I'd like to trim down a few pounds and quite honestly I am not into serious exercise so it has to be my food choices that will help shed the weight. I do believe in taking a nice brisk walk when the weather permits. 

Have a great day and keep coming back.  I'd love to hear from you.

Happy Healthy Eating!



Mini Tortilla Turkey and Veggie Pizza (Healthy Option #1)

This recipe makes 4

4 whole wheat tortilla's
2/3 cup reduced fat sour cream or(** Try some plain Greek yogurt for a substitute)
1/4 cup prepared horseradish  or ( use 2 tsp. dry ranch seasoning mix)
*1 lemon squeezed (eliminate if you are using turkey)
1/2 tsp. salt
1/4 tsp. pepper
6 plum tomatoes(diced) or cut in half cherry tomatoes
1 small red onion sliced thin
1/2 lb. thinly sliced turkey breast (low salt) or *1/2 pound thinly sliced smoked salmon
sprinkle of dried dill weed optional

**If you would like add more veggies to the above.  I am sure peppers, broccoli and or cauliflower small pieces would also be a great add ins.

Spray medium skillet with cooking spray.  Taking one tortilla at a time on medium heat cook until crisp.  Set aside

Combine sour cream, horseradish or (2 tsp. dry ranch mix).  Stir until blended.

Spread mixture over tortilla, top with tomatoes, onion and sliced turkey and sprinkle a little dill if you would like.



original post 11/17/13

Spicy Red Pepper Arrabbiata sauce with Mafalda Pasta!

This meal was so easy to create you can make it in a flash!

  Pasta sauce can be one of the easiest meals to make and you can go from stove to table in no time.  Using a can of spicy red pepper tomatoes this Arrabbiata sauce with Mafalda Pasta was created.   I used Mafalda pasta as the pasta tonight.(small curly pieces of pasta)

10/9/17

1 box pasta of choice
1-15 oz. can spicy red pepper tomatoes (Hunt's)
1-15 oz. can Hunts sauce
1 can water
1 cup sliced mixed peppers (or you can use all green if that's all you have)
1 small onion sliced thin
2 or 3 minced garlic cloves
salt to taste
canola or olive oil (few Tablespoons)

In a medium size pot saute peppers in oil with sliced onion until slightly tender.  Add garlic and saute a few minutes more. Add tomatoes, water and tomato sauce.  Cook until peppers are tender approx. 30 minutes.  

While sauce is cooking.  Cook pasta according to directions making sure not to overcook. Drain well and top with above sauce and a little grated Pecorino Romano Italian cheese.  Excellent quick dinner. Yummy!

Note:  Separately I pan fried(with a little water or olive oil) 2 Chicken sausage links and served it with the pasta. 


This was our easy dessert!

  All you need is a store bought angel food cake and strawberries.   I keep a can of Reddi Whip for quick desserts.

11/19/13

2/23/14

Italian Sloppy Guiseppe's aka Joe's

I really love to use Tuttorusso Tomatoes for just about any recipe that calls for tomatoes. They are always consistent in texture and have an awesome fresh tomato taste. Most of my Italian friends agree they are the best canned tomatoes out there. IMO

10/14/17

Today I saw a recipe on their website and I changed it up slightly with the produce and ingredients I had handy and I used the Tuttorusso tomato sauce as a nice alternative.

Here's their recipe and my changes will be noted.

1 pound Italian turkey sausage or regular Italian sausage ground**
1/2 lb. lean ground beef
1 medium sweet onion chopped
2 cloves minced garlic
1 red bell pepper chopped
1 green bell pepper chopped
8 oz. sliced fresh mushrooms
1-28 oz. can tuttorosso crushed tomatoes**
1-6 oz. can tomato paste**
1/2 tsp. fine dried rosemary
6 oz. provolone cheese sliced**
1 cup baby spinach

6 whole wheat buns

• In a large skillet cook the sausage and ground beef; breaking into small pieces until cooked through, about 5 to 6 minutes.Add onion and garlic and cook an additional 2 minutes.Drain very well.
• Add peppers, mushrooms, crushed tomatoes, tomato paste, rosemary, salt and black pepper.Cover and cook on low for 25 minutes.
• Sandwich Build: Place a piece of cheese on each bun.Top with meat mixture and finish with few spinach leaves.

Note all with an ** is where I adapted the recipe.

My adaptation is:

ground beef and sausage
Tuttorosso tomato sauce
no mushrooms
1/2 tsp. sugar
cooked and seasoned garlic spinach for toppting 
Small crusty Italian rolls
mozzarella or pepper jack slices

Hubby chose Mozzarella and I had the Pepper Jack...Both excellent.