Sunday, December 22, 2013

Chicken Pot Pie

I definitely did not come up with this recipe, but it is a good one and after posting the below picture on instagram, many people have asked me to share.  I actually got this recipe from my sister, who got it from a friend at work, so it has been used a time or two.  Pretty simple, and very good! Enjoy!

1/4 cup butter
1/4 cup all-purpose flour
1 10-oz can cream of chicken soup
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
3 boiled & shredded boneless skinless chicken breasts (or 1 rotisserie chicken, pulled apart)
1 10-oz package frozen mixed vegetables
2 pre-cut pie crusts (the kind you roll out)
2 cups water


  1. Preheat oven to 400 degrees.
  2. In a medium pan, melt butter over low heat.  
  3. Add flour, stirring until mixture is smooth and thick. 
  4. Gradually add cream of chicken soup and chicken broth. 
  5. Stir in salt, pepper, mixed vegetables, and chicken.  Thoroughly stir to completely thaw vegetables. 
  6. Roll one pre-cut pie crust onto pie pan.
  7. Spoon chicken mixture into pie pan, filling pan to the top but making sure not to overfill it past the edges of your pie crust.
  8. Roll out second pie crust.  Cut the crust into inch-wide strips. 
  9. Place the strips on top of the pie filling, alternating above and below the others to create a lattice.  Once finished, pinch the edges of both crusts together to keep the filling inside during cooking. 
  10. Place the pie pan in oven and bake for 30 minutes, until crust is golden brown. (My note: The pie crust I bought said to bake for 45 minutes.  I ended up baking mine for about 40 minutes, so just adjust as needed based on the pie crust that you buy.)

Sunday, October 28, 2012

Crockpot Chicken & Dumplings

2-3 boneless skinless chicken breasts1 can of cream of chicken soup1 can of cream of celery soup (I subbed cream of mushroom and it was great)3 15-oz cans of chicken broth1 small onion, choppedchopped carrotschopped celery1 tbsp dried parsley flakes1/2 tbsp celery seedsalt and pepper to taste1 can of biscuits (Grands), cut into 6 pieces each

Place everything except for the biscuits into the crock pot and cook on low for 6ish hours.

Then take out chicken and shred it or chop it- whatever is easiest.  Place the chicken back in the crock pot and add the biscuits.  Cook for about 1.5 more hours on low.    

Thursday, July 5, 2012

Freezer Burritos

Okay this recipe also came from Pinterest and was also a winner.  It's not REALLY a recipe, it's just something I did not know.  I found it here.  Who knew that you could make ahead burritos, freeze them, and then just stick them in the microwave when you're ready to eat.  I guess it makes sense since you can buy freezer meals, I just never thought to make my own.  

Freezer Burritos:

Basically, I cooked a batch of rice in my rice cooker along with a can of diced tomatoes, one chopped onion, and a clove of garlic.  I made a batch of burritos using the rice mixture, black beans, refried beans, chicken, cheese and salsa.  Then I wrapped them up individually and stuck them in the freezer.  When we're ready to eat them, we'll just unwrap them and stick them in the microwave for 3 minutes.  Perfect!

Crockpot Italian Chicken

This is one of my favorite crock pot meals, so I decided to share it today with Kelly's Korner Crockpotalooza.  I can't wait to find some new yummy recipes!  Feel free to jump over to my personal blog if you want to find out more about me and my family...


Crockpot Italian Chicken: 
2-4 boneless skinless chicken breasts (can be frozen)
1 pkg. (8 oz.) cream cheese (let sit out to soften- or stick it in the microwave)
1 can cream of chicken soup
1 pkg. italian dressing seasoning (the dried kind in the packet)
rice or pasta

Stir the cream cheese, cream of chicken, and seasoning together in a medium bowl. Place the chicken in the crockpot and cover with the mixture. Cook on high 4-6 hours or until the chicken is cooked and fall-apart-tender. After the first two hours when the chicken is softer i cut it up into strips for easier eating, but it's not necessary.  Serve over pasta or rice.  Yumm!

Sunday, March 4, 2012

Funfetti Cake Batter Buddies

Saw this one on Pinterest here and knew that I needed to try it out. Mine doesn't look quite as good as their picture, but it was definitely yummy!  Definitely an easy recipe for a special snack or treat!

Here's what you'll need: 

5 cups Chex cereal (I used Rice Chex, but Corn Chex would work great!)
10 oz (5 squares) vanilla flavored Almond Bark
1 1/2 cups Funfetti cake mix (any kind of cake mix would work)
1/2 cup powdered sugar
1 tsp vegetable shortening (not pictured)

How to make it: 
1. Melt Almond Bark according to the package directions, adding vegetable shortening to thin (I heard that you can make it without the shortening, but it worked great for me to use it).

2. Place your chex mix in one large bowl.  In a separate bowl mix the cake mix and the powdered sugar. 

3. Pour the cereal into a large bowl and drizzle the melted Almond Bark over the cereal. Mix gently with a large spoon or spatula.

4. Dump the cake mix and powdered sugar onto the cereal and mix gently with large spoon until all the cereal is evenly coated.  It just looks like a big messy blob at this point.

5.  But it's a big TASTY messy blob.  Enjoy!

Saturday, February 11, 2012

Easy Peach Cobbler

1 Cup Flour (self-rising)
1 Cup Sugar1 Cup Milk1 Stick of Butter

What To Do:Melt the stick of butter and mix together the flour, sugar, milk & butter.  

Pour the mixture in a 9 x 13 baking dish.  
Remove the skin from about 8 regular size peaches & cut into pieces.
Pour the peaches on top of the mixture in your 9 x 13 dish.  
Bake 45 minutes to an hour at 350.  YUMMY! 

Sopapilla Cheesecake

-3 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar


Unrolled and spread 1 & 1/2 can crescent rolls on bottom of un-greased pan. 

Combine softened cream cheese, sugar, and vanilla. 

Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. 

Spread melted butter over the top and sprinkle with cinnamon and sugar. 

Bake at 350 degrees for 20-30 minutes.