Easy Chicken Pot Pie

Here's what you'll need:

2 pre-made pie crusts, room temp - Jacie's way
OR
1 tube of refrigerated biscuits - my way
1 (14 oz.) can chicken
1 (8-10 oz.) pkg. frozen peas and carrots (or veggies of choice)
2-3 C. frozen cube hash browns
4 oz. cream cheese (half a cube)
1 can cream of chicken soup
3/4 C. water
1/4 C. Italian dressing
Salt & pepper

In a large pan, on medium heat, heat chicken in Italian dressing and salt and pepper to taste.

Add cream cheese. After it has melted, add water and cream of chicken soup and mix until combined.

Add veggies and potatoes.

Now, here's where your options come into play.

Jacie, using pie crust, will put one crust in a pie pan, fill it with the chicken mixture, then top it with another pie crust. Make sure to make vent holes in the top crust. Bake at 375 degrees for 1 hour. Allow to rest for 15-20 minutes before cutting into. This is how you make chicken pot pie to it's true form.

I like bending the rules a little.

I use six ramekins, spray them well with non-stick spray, fill 3/4 full with the chicken mixture,

and top with a rolled out biscuit.

Place on a baking tray

and bake at 400 degrees for 15-18 minutes or until the biscuit is golden. Brush with butter to make it look prettier. Then dive right in!

Don't they look so cute?! They're pretty good to eat too!

5-7 medium potatoes washed and sliced
1/4-1/2 cup of your favorite BBQ sauce (can substitute salsa or alfredo if you don’t like BBQ)
2-3 cups cooked chicken diced
2 cups grated cheddar cheese
3 green onions chopped
dash of oil to coat the potatoes so they don’t stick while cooking
Salt and pepper
Bake Time 30-50 minutes depending on oven and thickness of your potatoes

Wash you potatoes and slice in thin layers about 1/8- 1/4 of an inch. Thinner you cut them the quicker they will cook. Put a thin layer of olive oil on a cookie sheet and toss potato slices in it so they get an nice even coating. Season with salt and pepper. Place in the oven at 350 degrees for about 30 minutes or till they are fork tender.

Take out of the oven and top with cooked chicken, BBQ sauce, cheese and green onions.

Then put BACK IN THE OVEN at 350 degrees just till cheese it melted (normally about 5 minutes)

If you do not like BBQ sauce you can use salsa or alfredo sauce instead…yummy!

SLOW COOKER SALSA CHICKEN

4 boneless chicken breasts
1 cup salsa
1 package taco seasoning
1 can cream of chicken soup
1/2 cup sour cream


Add chicken to slow cooker. Sprinkle taco seasoning on the chicken. Mix salsa and cream of chicken in a seperate bowl and add to crock-pot over the chicken. Cook on low for 6 hours until chicken is done. Remove from heat and stir in sour cream. Shred the chicken and serve in a wrap or over rice.


Enjoy!

CAFE RIO CHICKEN in Crock Pot

2 lbs chicken breasts
1/2 a small bottle of zesty Italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos...etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.

Hawaiin Chicken Kabobs

3 Tbsp. soy sauce
3 Tbsp. brown sugar
1 Tbsp. olive oil
14/ tsp. ground ginger
1/4 tsp. garlic salt
4 skinless, boneless chicken breasts cute into 2 inch pieces
1 (20 oz) can pineapple chunks, drained
skewers

In a shallow glass dish, mix the soy sauce, brown sugar, oil, ginger, and garlic salt. Stir the chicken pieces into the marinade until well coated. Cover and marinate in refrigerator for at least 2 hours.

Preheat grill to med.-high heat.

Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15-20 minutes, turning occasionally, or until chicken juices run clear.

Chili-Lime Mango Chicken Skewers

Recipe from OurBestBites.com

6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes


Directions:
If you're using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they'll fire right up on the grill!

In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to coat with marinade. Cover and refrigerate for 2-4 hours.

Prepare grill (or indoor grill pan)

Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces and dividing them evenly.

*When you're making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.

Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and cooked through, 6-10 minutes. Serve immediately. This makes quite a few skewers, but remember that each one only has a few chunks of chicken on it. So to make a meal, you'll want to plan on 3-4 skewers per person, making this recipe serve 4.

Chicken Pot Pie

Ingredients
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts
Directions
1.Preheat oven to 425 degrees F (220 degrees C.)
2.In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3.In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4.Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5.Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Crock Pot Chicken and Dumplings

You Will Need...
- Chicken Breast or Pieces (I used a pack of Chicken Tenders)
- 2 TBS of Butter
- 2 Cans of Cream of Chicken
- Water
- 1 Sweet Onion
- 1 Large Can of Biscuits (8 or 10 count)
- Pepper

*TIP* I found this Dish to be alittle on the Salty side (due to Cream of Chicken Soup) so use water & not broth and just pepper for seasoning and not salt!!

Add Your Butter, Cream of Chicken, and Onion to your Crock-Pot and stir until mixed. Add in your Chicken and season with Pepper. Add some water to dilute and cover chicken (About 1/2 a cup)...

Set your Crock-Pot to HIGH & cook for 6 Hours....

About 45 minutes before eating time take your biscuits and cut them in half. With the palm of your hand flatten the biscuits out. (I did this to help speed cooking).. Add to your Crock-Pot and continue cooking on HIGH...

While the biscuits are cooking you can fix your sides if you like. We had Carrots, Green Beans, and yummy Mashed Potatoes with it!!!

Chicken Enchilada Pizzas

The Sisters Cafe

4 flour tortillas (8-10 inches in diameter)
1 T. vegetable oil
1 medium onion, thinly sliced
2 c. chopped cooked chicken breast
½ c. green salsa (salsa verde)
1 can (2 ¼ oz) sliced ripe olives, drained
1/3 c. sour cream
1 c. shredded Monterey Jack cheese (4 oz)
1 large tomato, chopped (optional)
Chopped fresh cilantro


Heat oven to 400°. Place tortillas on ungreased cookie sheet. Bake about 5 minutes or until crisp.
While tortillas are baking, heat oil in 10-inch nonstick skillet over medium heat. Cook onion in oil, stirring frequently, until tender; remove from heat. Stir in chicken, salsa, and olives.
Spread sour cream on tortillas. Top with chicken mixture, chopped tomatoes if desired, and cheese. Bake 5 to 6 minutes, or until cheese is melted. Sprinkle with chopped fresh cilantro.

Chicken Pot Pie

from Our Best Bites

2 unbaked pie crusts (or double the pie crust recipe here)
1 lb. leftover roasted fauxtisserie chicken, chopped into bite-sized pieces
1 12-16 oz. bag of peas and carrots or mixed vegetables, thawed
1 onion, minced
butter
5 medium-small red potatoes, diced
2 cans cream of chicken soup (or one recipe of homemade cream of chicken soup)
1/2 tsp. Kosher salt (more or less, to taste)
Ground black pepper to taste

Preheat oven to 400. Bring a large pot of water (salt optional) to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about 1 Tbsp. butter in a medium skillet. When the butter is bubbly, saute the onion until it's translucent and fragrant. Set aside.

In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, and potatoes. Season to taste.

Now...the pie can be done a couple of ways. Normally, I make one family-sized chicken pot pie like Dani does, but my most recent adventure in Chicken Pot Pie-Land involved little individual mugs/ramekins of chicken pot pie. It was a big hit! The baking directions are exactly the same, except that the mug pies ONLY have a crust on top (which cuts down on the fat; in fact, you could get away with 1 pie crust if you do it this way).

ANYWAY. If you're making one whole pie, place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Crimp the edges and then cut a few vent holes on top.

If you're making individual pies in oven-safe jars, mugs, or ramekins, fill the dishes with the chicken mixture
and then top with a piece of pie crust slightly larger than the opening of the dish. Crimp the edges and cut some vent holes.

Place pie plate/individual pies on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.

Chicken Tacos

1o chicken tenders
1 Jar Salsa
1 Can Cream of Chicken Soup
1 C. Minute Rice

Put chicken in crock pot. Combine salsa and cream of chicken soup. Pour mixture over the chicken. Cook on high for 4 hours or low for 8 hours. 15 minutes before serving stir in rice. Place mixture in warm tortillas with cheese and any other topping you like.

TEXAS TENDERS

1 lb chicken tenders
3 cups crisp rice cereal crushed
1 tsp garlic salt
1 tsp chili powder
1/4 cup canola oil
Combine crushed cereal with garlic salt and chili powder. Dip tenders in oil and roll in cereal mixture. Place on foil lined baking sheet. Bake at 375 for 25 minutes.

*FREEZING INSTRUCTIONS* Cool completely. Cover and place in freezer until just frozen. Transfer to gallon zipper bag. Thaw and broil or heat in toaster oven.

Pressure/Can Chicken:Raw Pack Method

From Food Storage Made Easy

Step 1: Wash all jars, lids, and rings. No need to sterilize them for pressure canning. Keep them at room temperature.

Step 2: Start water boiling to fill the jars with.

Step 3: Cut up frozen chicken into bite-sized pieces. (Let it thaw for just a little bit so it isn’t TOO rock hard)

Step 4: Throw the chicken into jars, fill it all the way to the very top.

Step 5: Fill each jar with hot water leaving 1 inch of open space at the top of the jar. Poke down any chicken that is sticking above the water.

Step 6: Put all the jars into the pressure canner and pour in 3 quarts of boiling water.

Step 7: Place lid on the pressure canner and turn up the heat on your stove. Allow steam to vent out for ten minutes before placing on the pressure regulator.

Step 8: Bring the pressure up to the correct amount for your elevation (mine was 13 pounds pressure). Process for 75 minutes for pints and 90 minutes for quarts.

Step 9: Remove the pressure canner from the stove and allow pressure to come down naturally. This can take a long time so be prepared to wait. Remove the pressure regulator from the vent pipe, wait 10 more minutes.

Step 10: Remove jars from canner and allow to cool. Then check the seals, label them with the date canned, and ENJOY!

Cashew Chicken Salad Sandwich

1 can chicken or 1 cup chopped, cooked chicken
1/2 cup celery, chopped
1/2 cup cashews, chopped
1/2 cup red apple, chopped
1/2 cup red, seedless grapes, halved
1/2 cup mayo
1 Tbsp. dry Ranch dressing mix
*Mix all ingredients well and serve on croissants.

Chicken Tostada

1 can (4 oz.) diced green chilies
4 cloves garlic, minced
3 Tbs. chili powder
1 1/2 Tbs. lime juice
1 whole onion, diced
2 pounds boneless, skinless chicken
1 can refried beans
tostada shells
lettuce, tomato, cheese

*Put chicken breasts (or tenders) in crock-pot with onion. In a bowl, combine green chilies, garlic, chili powder, and lime juice. Spoon over chicken. Cook on low for 5-6 hours. Shred up when it is done. Spread warm beans on tostada shell, top with chicken and then put on desired toppings.

Lemonade Chicken

from Karla Kimball

Spray crock pot with cooking spray and put in: (3 to 4 ½ qt. Crock Pot)

4 chicken breasts
Mix together:
6 oz. frozen lemonade, thawed
3 T. brown sugar
1 T. vinegar
¼ c. ketchup

Pour over the chicken. Cover and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
Thicken the liquid and serve over potatoes or rice.
Also made this in the roaster oven for our YW Fancy Nancy Dinner at Ward YW camp for 50 people. YUMMY!

Cowboy Quesadillas

Recipe by Our Best Bites

1/2 C white rice
1/3 C black beans
1 cup diced cooked chicken
1/3 C fresh frozen corn kernels (no need to thaw)
2/3 C diced tomato
3 Tbs sliced green onion
1 1/2 C shredded cheese (any type or combo you like)
1/4 C bbq sauce
6 small tortillas (fajita size, about 6")

Dipping Sauceequal parts bbq sauce and ranch dressing (here's our favorite)

Combine rice, beans, chicken, corn, tomato, green onion and shredded cheese. Add bbq sauce and stir to combine. Place about 1/3 C of mixture on half of each tortilla and fold over to close.

Heat a skillet to medium heat on the stove top. When hot, spray lightly with cooking spray, or drizzle with canola or olive oil. Place quesadillas in pan and cook for 2-4 minutes or until golden brown and slightly crisp. Flip and repeat on opposite side. Cool for a few minutes and then serve with BBQ-Ranch dipping sauce.

Creamy Chicken and Bacon Pastry Pockets

by Our Best Bites

1 box puff pastry (2 sheets)
1 8oz container Philadelphia Chive and Onion flavor Cream Cheese
1/2 C shredded mozzarella cheese
1 1/2 C cooked shredded chicken breast
1/3 C cooked crumbled bacon
3 Tbs finely chopped sun-dried tomatoes
1 egg
1 Tbs water

Preheat oven to 400 degrees.

Warm cream cheese in the microwave for 20-30 seconds to soften. Place in a mixing bowl with mozzarella cheese, chicken, bacon, and sun-dried tomatoes. Stir to combine and set aside.

Defrost puff pastry sheets according to package directions. Lightly dust a work surface with flour and roll one sheet at a time into a 12 x 12 inch square. Cut 4, 3inch strips each direction to make 16 squares, 3 x 3" each.

Place about 2 teaspoons of cream cheese mixture onto each square. With your finger, brush a dab of water around the edges of each square and fold over diagonally to make a triangle. Press edges together and crimp with a fork to seal.

After stuffing and folding each pastry, place on a baking sheet. Whisk egg and 1 tablespoon water together and brush over the top of each pastry. Bake in preheated oven for 12-15 minutes or until puffed and golden brown. Cool 10 minutes before serving. Can also be served at room temperature.

Freezer instructions: Follow directions through egg wash. Place baking sheet in the freezer. When pastries are solid to the touch, transfer to an airtight container and store in the freezer. When ready to bake, place frozen pastries directly on a baking sheet in preheated 400 degree oven and bake for 15-20 minutes or until puffed and golden.

Hawaiian Chicken Kabobs

3 Tbsp. soy sauce
3 Tbsp. brown sugar
1 Tbsp. olive oil
14/ tsp. ground ginger
1/4 tsp. garlic salt
4 skinless, boneless chicken breasts cute into 2 inch pieces
1 (20 oz) can pineapple chunks, drained
skewers

In a shallow glass dish, mix the soy sauce, brown sugar, oil, ginger, and garlic salt. Stir the chicken pieces into the marinade until well coated. Cover and marinate in refrigerator for at least 2 hours.

Preheat grill to med.-high heat.

Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15-20 minutes, turning occasionally, or until chicken juices run clear.

Crock Pot Chicken

4-6 chicken breasts (it doesn't matter if they are frozen, it works either way)
8-12 slices of bacon
1 can cream of chicken
1 16 oz container if sour cream


Wrap each chicken breast with 1-2 slices of bacon. If your chicken is thawed out, you can roll it up and wrap it.
Place in crockpot.
Mix together sour cream and cream of chicken.
Dump on top of chicken.
Bake for 4-6 hours on low.
We like to serve with rice, but I am sure it is good with anything!