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.



Chicken and Rice Burritos

These are delicious and actually pretty easy. I took components from different recipes to put this together. I love how it’s pleasantly warm spicy, not extremely hot. Mix any other veggies inside, bell peppers, Jalapenos, spinach, mushrooms… I have one in the freezer to see if it freezes right now.

2 -3 pounds  chicken , cooked and shredded
1 1/2 cups white rice (or more), cooked
1 1/2 cups cheese, shredded
1/2 cup onions, chopped
1 cup tomatoes, diced
1 bunch cilantro
1 can black beans, rinsed and drained
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth
1/2 cup salsa, or more if needed

Melt butter in a saucepan. Stir in flour and then add chicken broth. Let thicken. Add salsa.
Mix chicken, cooked rice, cheese, onions, tomatoes, cilantro, corn and black beans. Stir in sauce till slightly saucy.
Put half a cup of filling into each tortilla and fold. Dry fry in a pan. Serve right away with salsa, sour cream, guacamole…

Honey Mustard Sauce

We love this versatile sauce year round, serving it mostly for special occasions or to company, but ever so often it will be whipped up for a batch of potatoes for lunch… It makes a fantastic salad dressing and can literally make cardboard taste good!

1 cup mayonnaise
1/4 cup honey
1 tablespoon dijon mustard
1/2 teaspoon onion powder
1/8 teaspoon cayenne

Mix all ingredients together. Heat slightly if serving over chicken. Serve cold if using as salad dressing.

Chicken Salad

These are delicious sandwiches and travel beautifully!

1/2 cup mayonnaise
1/2 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon garlic, minced
2 cups grapes, cut
4 chicken breasts, cooked and cut up
1 cup cashews or walnuts, chopped coursely
1/4 cup celery, chopped
green onions
canned peas

Mix salad ingredients and serve on croissants.

For a simple version, leave out cashews, celery, peas and grapes.
Serve on a different bread.

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)

Chicken Noodle Soup

This soup on a cold winter day with warm biscuits is probably the best. 

8 cups chicken broth
3 celery rib , sliced
1 onion, chopped
3 carrots, chopped
1 cup corn (or more)
2 cups chicken, cooked and chopped
pasta (to look)

Bring broth, veggies and spices to a boil. Let simmer for 10 minutes.  Add chicken and noodles and cook till noodles are soft.

Chapman’s Alfredo

This recipe is by far one of the easiest, impressive meals. We got the recipe from a good friend and make it all the time!

1/2 cup butter
1/2 cup heavy cream
3/4 cup Parmesan cheese, grated
1/4 teaspoon salt
dash pepper

Heat butter and cream over medium heat in saucepan till butter is melted and mixture starts to bubble.  Reduce heat to low, simmer 6 minutes, stirring frequently till slightly thickened. 
Remove from heat.  Stir in cheese, salt and pepper.
Serve over fettuccine, penne or spaghetti pasta. Serve with or without chicken 

Orange Chicken

Don’t be intimidated by the long list of ingredients, the recipe is really easy. I made this for a potluck recently and it made a delicious casserole. Even Ian, who doesn’t like chicken, said he would have eaten more of it. How could you not like chicken?

2 pounds chicken, in 1″ cubes
1 1/2 cups flour
1 egg
1/4 teaspoon salt
1/4 teaspoon pepper
oil for frying
Orange Sauce Ingredients:
1 1/2 cups water
2 tablespoons orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/4 teaspoon ginger
1/2 teaspoon garlic
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
green onions
sesame seeds

Combine flour, salt and pepper. Dip chicken in egg and shake in flour mixture to coat. Pour a quarter cup of oil in pan and let heat. Cook chicken till done.
Combine water, lemon juice, orange juice, vinegar and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger and garlic.
Mix water and cornstach and slowly pour into orange mix and cook till thick and bubbly. Stir in red pepper flakes. Pour over chicken and mix gently.
Serve over rice and cabbage and sprinkle with green onions and sesame seeds.

Chicken Enchilada Sauce

A twist on the usual Mexican that we eat everyday? This is a delicious and still super-simple way of serving Mexican. The original recipe was served over pasta and while I enjoyed it that way, rice was definitely preferred by the family. 

2 chicken breasts
2 tablespoons olive oil
2 cloves garlic, minced
1 medium onion, diced
1 red or green pepper, diced
1 can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
20 ounces canned green chili enchilada sauce
2/3 cup red enchilada sauce
2 cups shredded cheese
1 cup sour cream
Cooked rice
avocado, diced
green onion, sliced
black olives, sliced
tomatoes, diced
sour cream

Cook and shred chicken. Heat oil in deep skillet and cook onions for about 3-5 minutes. Add garlic and peppers and cook for another 3-5 minutes.
Add chicken, green chiles, cumin, chili powder, salt and enchilada sauces. Let simmer for about 8-10 minutes. 
Add cheese and stir till cheese is melted and heated through. Add sour cream and heat till hot. Serve over rice with avocados, green onions, black olives, tomatoes and sour cream.