It is a busy times with kids. Basketball my kids every night so making dinner can be a challenge. So I like dinners that I can get the most bang for my buck… Well check out my chicken pot pie! It uses a little store bought but focuses on things you probably already have in your pantry. Best thing is that you can make this in the morning or the night before and then pop it in the oven. Serve with a green salad and you are done!
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Homemade Chicken Pot Pie
1 package refrigerated pie crust
3 boneless chicken breasts, roasted and shredded
2 tablespoon olive oil
1 cup cooked potato, cubed
3 celery stalks, chopped
1/2 onion, chopped
1 cup carrot, chopped
1 teaspoon kosher salt
1 teaspoon pepper
1/2 teaspoon thyme
1/4 cup flour
1-2 cups milk
1/2 cup frozen peas
Preheat oven to 375 degrees. In a large saucepan saute the onion, carrots and celery in olive oil. Add in the thyme, salt and pepper cooking till veggies are tender. Sprinkle flour over the veggies and stir to cook and allow to coat all of the vegetables. Slowly stir in milk till a thick sauce is formed. Add in the chicken, peas and potatoes. Remove from heat.
Line the bottom of the baking pan with 1 sheet of the pie crust. Press to the top. Pour in the veggie chicken sauce and then cover with another sheet of pie crust. Crimp edges and cut a hole in the center for venting. Bake for 1 hour or until crust is golden brown.
Now you need to think about dessert! Not the same old thing….but something that has been around since the 50’s! Here is my version using a 10 inch cast iron pan. I can’t explain it but using cast iron makes a hug difference! If you don’t have one I encourage you to keep your eye out for one at flea markets or garage sales. They don’t break and will be here long after we are all gone!
Tropical Upside Down Cake
2 sticks unsalted butter, divided
1 cup brown sugar
1/4 cup spiced rum
Fresh pineapple cut into slices, juice reserved
small jar of maraschino cherries
1 box of Butter Cake Mix
1/4 cup coconut
1 tablespoon vanilla
3 eggs
Preheat oven to 325 degrees. In a cast iron skillet (10 1/2 in recommended), place one stick of butter and brown sugar and melt over medium heat. Continue until mixture is melted and bubbly. Carefully place pineapple rings in the brown sugar mixture and then set a cherry inside each ring. Set aside.
To make the cake mix: drain pineapple and into a measuring cup. Add enough water to make 1 cup as needed. In a large bowl, combine cake mix, coconut, vanilla, 3 eggs, 1 cup of pineapple/water liquid and the remaining stick of melted butter. Beat for 2 minutes with an electric mixer. Pour the cake batter over the top of the pineapple rings and then place the cast iron pan in the center of your oven. Bake for 45-50 minutes. Remove from oven and immediately invert onto a cake plate. Serve with a scoop of french vanilla ice cream.