Friday, November 12, 2010

Chicken Pot Pie

There is something just so wonderful when it starts to get cold outside and the oven starts to turn on for baking and roasting. When I went to the store the other day the Betty Crocker Quick Breads were on sale. Yes, I don't make my breads from scratch. Except when I have left over bananas. I grabbed a couple of boxes and a bag of nuts to mix in the batter .It's my favorite time when the feel in the store is all set for Christmas and you grab all the nuts, chocolate chips, raisins, and cookie batter. The house starts to be filled with every smell from cookies to breads and baked chicken to meat roasting. I can just smell it all as I type.

Turkey roasting time is just around the corner and this recipe would be good with either chicken or some of those left overs from Thanksgiving. Casserole is another thing I think of when this time of the season rolls around. I hate turning on the oven for more then 20 minutes during the summer. Now you can warm up the house with just a loaf or two of bread cooking in the oven and keep the furnace turned off for just a couple more weeks.. Yes, that means you can preheat the oven and make bread at 6 in the morning to take the chill off.

Again, you could consider me a cheater when it comes to this recipe. Just like with my quick breads I take the easy way out. I use a can of cream of chicken and a can of cream of mushroom soup. I found a recipe online at one of my favorite sites and it is very similar to my own recipe with some slight changes. And good changes I might add. Any time you add cheese to a recipe is makes it better. Cheese in my mind is just as good as bacon! I did leave out the mushrooms because we didn't have any on had and of course along with my cheating I used store bought pie crust and didn't make my own.

I found with this recipe it calls for one pie but we had enough filling that we froze the remains. I don't think it is enough for another pie but would good on toast or biscuits.

Chicken Pot Pie
Serves 6

1 recipe pastry for a 9 inch double crust pie
4 boneless, skinless chicken breasts havles
1/2 cup chopped onion
1teaspoon poultry seasoning
1 (10.75 oz) can condensed cream of chicken soup
1 (10.75 oz) can condensed cream of mushroom soup
1 Cup shredded cheddar cheese
1 Cup shredded mozzarella cheese
2 cups frozen mixed vegetables
1 cup sliced fresh mushrooms
salt and pepper to taste

Preheat oven to 350 degrees F. Lightly grease and flour a 2 quart casserole dish. Place chicken breasts, onions, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked though. Drain and dice chicken. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly.Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top. Bake in preheated oven for 50 minutes, until pastry is golden. 


Wednesday, November 3, 2010

A Moroccan Night

OK I know it has been a while since my last post. Sorry about that. I am going to try to not have that again.

As usual I am trying new things to my chicken. Always looking for new chicken ideas so send them my way if you have any! This night was a Moroccan night. We had Moroccan Chicken and Spaghetti Squash with Moroccan spices. Best of both worlds in my book. Looking for new chicken recipes and we have an abundance of spaghetti squash.

Moroccan Chicken
(ok I am going to put the recipe I received off the internet but I did lower the ingredients and used only 2 chicken boneless chicken breasts) 

2 Chickens quartered
2 lbs of chopped onion (yes you read that right)
9 oz rasins
3 oz pine nuts
1/2 c honey
cloves ( I used ground)

Salt and paprika chickens. Brown in oil. In another skillet, saute onions until clear. Add raisins, cloves, and pine nuts. Saute a few more minutes. Remove from hear and add honey. Adjust seasoning to taste. Place chicken in a baking dish, cover with mixture and bake at 325F for 1 hour or until nicely browned and tender. This recipe came from a Moroccan restaurant in the old quarter of Jerusalem. 

Spaghetti Squash with Moroccan Spices

1 medium spaghetti squash
2 garlic cloves, minced
2 TBSP butter
1 TSP ground cumin
3/4 TSP salt
1/2 TSP ground cinnimon
1/8 TSP hot pepper sauce (I did not measure and it was kinda hot and I like hot, I would make this optional)
2 TBSP minced fresh cilantro ( I used dried)

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender. In a small skillet saute garlic in butter for 1 minute. Stir in the cumin, salt, Cinnamon, and pepper sauce. When squash is cool enough to handle, use a fork to separate strands. Toss with butter mixture and cilantro.

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