Recipes

Chicken Pot Pie

Preheat oven 375°

2 cans cream of potato soup*
1 16oz can Vegall mixed vegetables
2 cups cooked diced chicken**
1/2 cup milk
1/2 tsp Thyme
1/2 tsp pepper
1 pkg prepared pie crusts
1 egg

Mix together first 6 ingredients, more milk if you feel as needed. Spoon into pie crust in a 9” pan top with 2nd crust pinching around the edges. Make 3 slits in the top and beat egg and brush it all over the crust.
Bake for 40 minutes until golden brown, let sit 10 minutes before serving.

*You can use cream of chicken soup instead or any cream soup on hand but the potato works nice.
**A roaster chicken works nicely, but also you can use the canned chicken it turns out great.

Community, Recipes

Chicken & Dumplings

This recipe warms your soul on a cold winter night. Your standard chicken soup with a little twist. Every time I make it I think of warm hugs, snow, and love from Grandma. The amounts of each depend on your taste and how many you plan to serve.

  • Precooked chicken-diced (you can use uncooked but some times it leaves a film on top)
  • Carrots, celery, or other vegetables you like
  • Minced garlic, chopped onion, salt and pepper to taste(be careful with salt as chicken broth can be quite salty)
  • Chicken Broth mixed 2/3 to 1/3 with water
  • Cook all of the above ingredients on medium until it boils
  • Cut butter or shortening the size of a walnut with 2 cups flour, a little salt, pepper and garlic powder (I usually make a double batch for six to eight people), mix in water until dough pulls away from the bowl…may be slightly sticky. Knead dough (five to six turns only so your dumplings won’t be stiff). Roll thin and cut into 1″-2″ squares. Drop into boiling water and stir frequently so dumplings won’t stick together. Cook for 15 minutes longer.
  • I like to add a little corn starch mixed with water at the end so the soup is a little more creamy.
  • Serve with rolls (there’s a yummy recipe I submitted earlier) with lots of butter!
Recipes

Skillet Chicken Pot Pie

I’ve looked at many recipes for making Chicken Pot Pie using my cast iron skillet and didn’t find one in particular that fit into my “how can I make this with the least amount of work” philosophy. So I combined a few different recipes and this chicken pot pie is easy to make and the crust is flakey and very tasty. Enjoy!

FOR PIE CRUST:

  • 8 tablespoons cold butter cut into cubes
  • 8 tablespoons cold shortening cut into cubes
  • 2 3/4 cups flour
  • 1 teaspoon salt
  • 1/2 cup cold water
  • (I have a 12″ skillet, so I make 1-1/2 times this recipe so I have plenty of dough). I put the butter and shortening in the freezer for a few minutes to harden and then cut them into your flour/salt until clumps form. Then pour in water and mix until dough ball forms. Cut the dough in half and form into two flattened round disks. Wrap in plastic and refrigerate until ready to use.

FOR FILLING:

  • 2 tablespoons butter
  • 1 tablespoon oil
  • 2 stalks celery, diced
  • Frozen carrots
  • Frozen peas
  • Frozen or diced potatoes
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1/3 cup + 1 tablespoon all purpose flour
  • 3 cups chicken broth
  • Salt and pepper to taste
  • 2 cups chicken, diced
  • (Flour and chicken broth can be adjusted based on size of pan–I use 1/2 cup flour and 5 cups chicken broth)Preheat oven to 400. Add butter and oil to large pan and melt. Sauté celery, onion, and garlic until soft, about five minutes. (If you are using uncooked chicken, at this point cook chicken until its internal temp reaches 165 and remove from pan), if not, add frozen vegetables and sprinkle flour over the vegetables and stir until evenly coated and cook for a few minutes. Then add chicken broth a little at a time and whisk after each addition until mixture begins to resemble a thick pudding. Once this consistency is reached, remaining broth can be added in. Stir in cooked chicken and salt and pepper and simmer until thickened.
  • Roll out pie dough until it is 1/4″ thick. Lay one dough across bottom of skillet (no need to oil/butter skillet). Add chicken/vegetable filling. Roll out second dough and place it over skillet. Crimp edges together. Cut vent holes in center of pie.
  • Bake for 20 minutes at 400. Then reduce temperature to 350 and bake for 25-28 minutes more, or until top is golden brown (you may need to wrap edges of pie with tin foil if the edge gets too dark. Allow 15-20 minutes before serving.