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!

Simple Baked cod

Approximately 1 lb. Cod filet

1 whole lemon sliced

3 to 4 tablespoons softened butter

1 tablespoon dried parsley

3 to 4 cloves minced garlic 

Pinch of salt and pepper

Paprika sprinkle small amount

Seasoned bread crumbs( optional)

In a small bowl mix softened butter with garlic and parsley and salt

Drop by spoonfuls on cod.

Place several lemon slices under cod and around edges.

Bake 400° for approximately 15 minutes or until cod flakes with fork.

NOTE:   the next time I make this I will add seasoned bread crumbs to top of cod for added flavor.

 

 

Shortcut chicken in pasta sauce

I quart Raos pasta sauce or sauce of choice 

Cleaned Rotisserie chicken (about 1 cup cut or shredded)

Pecorino Romano cheese for garnish

Pasta of choice

In a large pot with salted water boil farfalle according to directions. Drain

In a large pot place pasta sauce and heat until warm.  Add chicken and turn heat up slightly until incorporated.

Toss with farfalle and garnish with pecorino Romano cheese.

You must try it , easy dinner.  Side salad would be a percent addition.

Enjoy!  

                       

Acini de Pepe fruit dessert

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  Ever since I had this delicious refreshing salad:dessert at a social gathering I’ve been dying to make it. It didn’t disappoint.  It reminds me a little of tapioca.

  1 cup acini di pepe pasta cooked and drained with cold water 

• 1 (20 ounce) can crushed pineapple, drained with juice reserved

• 1 (15 ounce) can mandarin oranges, drained with liquid reserved

• 1 cup white sugar( I used 1/2 cup)

• 2 large eggs, beaten

• 3 tablespoons all-purpose flour

• ½ teaspoon salt

• 1 (8 ounce) container frozen whipped topping, thawed

• 7 ounces miniature marshmallows

• 1 (10 ounce) jar maraschino cherries, drained (Optional)

  
  

  Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside

1. 
   

   Combine reserved liquids from pineapple and oranges (about 1 1/2 cups), sugar, beaten eggs, flour, and salt in a medium saucepan over medium heat. Cook until thick, stirring constantly. Mix in cooked pasta. Refrigerate for 8 hours to overnight.

2. Transfer chilled pasta mixture to a large serving bowl. Stir in pineapple, oranges, whipped topping, and marshmallows. Top with cherries. Keep salad chilled in the refrigerator until serving time.

   
   

   It’s yummy!

   
   

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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!