Chicken Pot Pie

So while in Tennessee, this is the recipe for chicken pot pie that Lisa used. It was always amazing! It is well worth it to completely cool the mixture before putting the puff pastry on top because it makes the pastry cook evenly, including the bottom! If you want to do these in individual, just cut out pieces of puff pastry the side of the dishes you are using, press around the edges and egg wash before baking.





1/2 cup butter
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrots, diced
4 tablespoons flour
1/2 teaspoon salt
4 cups milk
1 cup heavy cream
2 teaspoons chicken base
1 cup peas
1.5 lbs chicken (Or however much you want), cooked and shredded or diced (I prefer shredded)
2 sheets puff pastry
Melt butter in a pot. Add vegetables and cook until almost completely done. Add flour and salt and form a roux. Add milk, chicken base and cream. Bring to a boil and simmer for about five minutes or until thick. Add chicken and peas.
Dump into a 9×13 inch greased pan. Refrigerate until cool.
Cut puff pastry into 1/2 inch pieces and form a lattice across the top of the cooled filling. Brush pastry with egg wash. Bake at 425 degrees until the top is puffy and golden brown and the base is hot.



Italian Enchiladas

This is a delicious vegetarian casserole. The name is because it is Italian fillings in tortillas, but don’t worry, it is actually a good combination! Again, no picture, because of the way we prepared them (to be frozen) so as soon as I can, I’ll get pictures up!





1 10 ounce package frozen chopped spinach, thawed and drained well (I squeeze it with my hands)
1 8 ounce can whole kernel corn, drained
1 15 ounce carton ricotta cheese
1 egg
2 8 ounce packages shredded Italian cheese blend (I just used cheddar), divided
8 flour tortillas
1 15 ounce can stewed Italian tomatoes (I used regular and added more Italian spices), with liquid
1 8 ounce can tomato sauce
1 teaspoon Italian spices (oregano, marjoram)
1 teaspoon basil
1 tablespoon garlic, minced
3 ounces Parmesan cheese

In a medium bowl, combine spinach, corn, ricotta cheese, egg, meat (if used) and half of the cheese.
Lay all tortillas on counter and divide spinach mixture among them in a line down the center of each tortilla.  Roll tightly and arrange, seam-side down, in a greased 9 X 13″ pan.
Use same bowl to combine tomatoes with liquid, tomato sauce, Italian seasonings, basil, garlic and a little salt.  Spoon mixture over tortillas.
Sprinkle with remaining cheese
Bake uncovered a 350 degree oven for 30 minutes.
Remove from oven and sprinkle Parmesan cheese over top.  Return to oven for 5 minutes to melt the cheese.
Can add cooked chicken.
Freezes really well.

Crispy Baked Burritos

These are easy go make and are very flexible with what is put inside. Black beans, lentils and refried beans can be exchanged for pinto beans; meat or eggs can be added as well as any other Mexican topping. Once again, I didn’t take any good pictures, so I’ll make them again soon!

4 cups pinto beans, cooked and drained
8 ounces tomato sauce
1/2 cup salsa
1 teaspoon chili powder
1 1/2 cups cheese
10 tortillas
2/3 cup salsa
1/2 cup sour cream
black olive, chopped
lettuce, shredded

Preheat oven to 375 degrees.  Spray large casserole dish.
In food processor, combine beans, tomato sauce, salsa and chili powder.
Fill each tortilla with 1/3 cup bean mixture and 2 T. cheese.  Roll and place in pan.
Bake for 11-14 minutes uncovered.  Remove from oven.
Make two strips of salsa down tortillas.  Sprinkle with black olives.  Bake 2 minutes more.
Top with sour cream and serve.


 Okay, I’ve made lasagna twice. Once for 200 people and again to make five casseroles for our bulk cooking day. I’ve always thought lasagna was picky to make, but it’s actually fairly easy. My one added thought on this is to use disposable pans; I absolutely hate scrubbing out the baked on gunk from this recipe! I managed to get recipes of the fillings and assembling them, but none of the finished product. I’ll get to that soon.

Hamburger Layer:
1 pound ground beef
1/2 cup onion, chopped
1 clove garlic, minced
16 ounces tomatoes, drained and chopped
8 ounces tomato sauce
6 ounces tomato paste
2 teaspoons basil
Noodle Layer:
8 ounces lasagna noodles
1 teaspoon salt
1 tablespoon oil
Cheese Layer:
2 eggs
2 1/2 cups ricotta or cottage cheese
3/4 cup Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1 pound Mozzarella cheese, thinly sliced

Preheat oven to 375 degrees.  Spray 9″ X 13″.
Brown ground beef, onion and garlic together.  Drain.  Add tomatoes, tomato sauce, tomato paste and basil.  Cover and simmer for 15 minutes.
Cook noodles in boiling water with salt and oil.  Drain and rinse.  
Beat eggs.  Add cottage cheese, 1/2 cup Parmesan cheese, salt and pepper.
Layer in pan as follows:
1/2 noodles
1/2 cottage cheese mixture
1/2 Mozarella
1/2 meat sauce
Repeat layers.  Sprinkle with remaining Parmesan cheese.
Bake for 30-35 minutes.  If refrigerated, bake for 45 minutes.

-Use a ziploc bag with ricotta filling and squeeze it out.

Hamburger Corn Casserole

This is our best loved casserole, according to the family. It is too simple to make and tastes good cold. This isn’t my best picture, but it will do till I get another. 🙂




1 pound hamburger
3/4 cup onion, chopped
12 ounces whole kernel corn, drained
3 cups noodles, cooked
1 can cream of mushroom soup
1 cup sour cream
3/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350 degrees.
Brown meat and onions.
Add rest of ingredients.  Pour into a greased casserole dish.
Top with cracker or chip crumbs or bread crumbs and butter.
Bake for 30 minutes.

Chicken and Rice Casserole

Perhaps one of the easiest casseroles as long as you stick with the amount of rice in the recipe. We have tried adding more and it ends up a crunch, dry, disgusting casserole. Unfortunately, this was the last recipe we completed on our bulk cooking day and I didn’t get pictures that do the recipe justice. I will try it again soon and post pictures!

1 cup rice, uncooked
1 package onion soup mix
2 cans mushroom soup
2 cans water
chicken pieces

Preheat oven to 350 degrees.
Mix rice and soup mix and put in a greased casserole dish.
Mix soups and water and pour some over rice.
Place chicken on top and add remaining soup.
Bake for 2 – 2 1/2 hours. Serve with rice (if wanted)