Mom's Chicken Pie

I have posted this recipe before, but I wanted to move it higher on the blog.  This was a major staple in my house when I was growing up.  None of us kids and my dad didn't like vegetables in the chicken pie, so this was my mom's answer.  This simple chicken pie with normally steamed broccoli on the side.  If you need the simple, this should absolutely be your next to try.

- 3 chicken breasts
- 2 pie crusts
- 1 can of cream of chicken soup or 9-10 oz of this cream of chicken soup
- 4 cups of chicken broth*

Cook chicken breasts with salt until chicken is tender (approx. one hour). Cook chicken and chop into pieces. Mix soup with broth. Heat mixture until hot. Grease baking dish. Put one pie crust into dish. Add chicken. Pour soup mixture over chicken. Add second pie crust to top.

Bake at 350 for one hour.

*I did not need this much chicken broth.  I think my mom's dish was a 10x10, but mine is only a 9x9.  So, feel free to adjust your liquid accordingly as well.

Anna-Kate's comment was, "This is the best supper ever."  Simple to prepare.  Always has enough leftovers for at least one night.  The sweet of the pie crust with the savory chicken mixture, a win for parent and kid alike!

Shepherd's Pie

 
I needed a farewell recipe for the man who built our kitchen.  Wiping tears...  I wanted something tasty, kinda meat-and-potatoes, but also something the kids would eat.  This came to mind.  I tried a new mashed potatoes recipe for the sake of my little man and his dairy allergy.  With the help of food network and a little creativity, this is the recipe!  (I never feel like I can take credit for a recipe that is like 3 recipes that I just turned into one, so this is an adapted-by-me recipe.)

- 2 lbs beef or lamb  Once I used a London broil, cubed, that I had found on a great deal.  I browned it, then cook about 2/3 so that it would finish cooking when I added it back into the dish.  The other time I used this roast.  I had 4 pounds, so I divided it between two pies for two different groups of people.  This recipe became a great way to stretch a roast, two pies served 14 people, with leftovers!

- olive oil

- 3 ribs celery, cut into 1/4 inch dice

- 3 carrots, peeled and cut into 1/4 inch dice

- 2 parsnips, peeled and cut into 1/4 inch dice OR 8 oz mushrooms, sliced

- 3 cloves garlic, minced

- 1/4 cup tomato paste

- 1 cup red wine

- 3-4 cups beef or chicken stock

- 2 bay leaves

- thyme, salt, and pepper

- 1 cup frozen peas (i leave out because my family is not a big fan of peas)

- 2 lb yukon gold potatoes, chopped

- 1/2 cup chicken stock

- 2 egg yolks

- salt and pepper

In a wide pan over medium heat, coat with olive oil.  Add celery, carrots, and parsnips to the pan.  Season with salt and cook, stirring frequently until vegetables are soft and aromatic, about 8-10 minutes.  Add garlic and cook 2-3 minutes more.  Add the meat back to the pan, stir to combine.

Add the tomato paste and cook for about 2-3 minutes.

Add the wine and cook until reduces by about half.  Then add enough stock to just cover the mixture.  Taste and salt and pepper as needed.  Add some thyme and the bay leaves.  Bring the stock to a boil and reduce to a simmer.  Partially cover and simmer for about an hour.  If the stock level reduces, add enough to keep the mixture just covered.

Use this recipe or just use your favorite mashed potatoes recipe.  Place the potatoes in a medium pot and cover by 1 in with water.  Bring to a boil.  Cook until potatoes are fork tender.   Drain them and return them to the pot.  Mash them with the stock, yolks, salt and pepper.  

Remove the lid.  (Add peas here if using.)  Simmer for about 15 minutes, allowing liquid to reduce.  Taste and adjust seasonings as necessary.  Remove bay leaves.  When done, the mixture should be stew like.  

Transfer mixture to a wide shallow baking dish.  (or use large cast-iron skillet for the whole process)  Add the potatoes in an even layer.  Place under the broiler.  Broil until the potatoes brown on top.

This recipe was so good!  The adults loved it.  For the kids,  it was easy to spoon their layer of potatoes beside their meat.  This cook loved it because it made beef stretch and it was not a hard casserole to put together.  

Enjoy!

Enchilada Casserole

Oh friends!  I am so excited about this one!  

Do you like authentic-tasting Mexican food?  Will and I are always on the hunt for good Mexican food, not just okay, but good Mexican food.  This is it!  I really wonder if the guajillo pepper is one that the Hispanic families I used to visit used a lot in their cooking.  Those families, when I entered their home, would insist I taste what was on their table.  Yes please!  This red sauce is reminiscent of that flavor.

The red sauce is an adaptation from a recipe I tried recently, Chilaquiles.  I think it is defiinitely my replacement for the red enchilada sauce in a can.  The chicken mixture I dreamed up on my own.  I am so proud of this chicken mixture!  I am looking for ways to incorporate this more.  This recipe was going to be traditional enchiladas (red sauce, chicken mixture rolled into their tortillas, red sauce and topped with cheese), but I was running low on time, so I turned it into a casserole.  I admit, because I made this one up, I would love to know if you try this one.  It really is good and it really is easy!!  (TRY the Guajillo peppers!!  They are in the bright yellow and clear bags, dried peppers.  They are not spicy, just flavor-filled.)

For the red sauce:
- 3 dried Guajillo peppers
- 1 can fire roasted tomatoes (fresh tomatoes would be awesome too!)
- 1 cup chicken broth
- 1/3 white onion, chopped
- 1 large garlic clove, pressed
- a little (about 1/4 cup) fresh or (about 1/2 tbsp) dried cilantro

Broil the peppers about 90 seconds per side.  Then combine all ingredients in the blender.  Pour from blender into sauce pan.  Heat over medium heat.  Then allow to simmer while making the chicken mixture.

For the chicken mixture:
- 2/3 white onion, sliced in thin rings or strips
- 2 garlic cloves, pressed
- 2/3 - 3/4 can black beans
- 1/2 cup chicken broth
- 2 chicken breasts, cooked and shredded
- salt to taste

Heat a tablespoon or two of olive oil in a saute pan.  Add the onions and garlic.  Saute until soft (maybe 4-5 minutes).  While sauteing the onions and garlic, blend the black beans with the chicken broth.  Add the bean puree and the shredded chicken to the pan.  Heat over medium heat.  Then reduce to simmer.

Putting Together Casserole:
- red sauce
- chicken mixture
- 8 corn tortillas, roughly chopped
- 1/2 cup shredded cheese (Cheddar, Manchego or favorite Mexican food cheese)

Layer a little red sauce, then chicken mixture, and chopped tortillas.  Repeat.  Top with a little red sauce and cheese.  Bake at 350 uncovered for 15 minutes.  Then uncover and bake 5 more minutes.

I forgot to take the finished picture!  Whoops!  I'll add it if I take it layer. Notice we had one for that night and one for the freezer.  Love those!

What do you think? 

Hash Brown and Egg Casserole

Someone brought a breakfast casserole to Sunday School.  It was yummy!  I was excited to see that there was no bread used, instead of bread it had hash browns!  That was a welcome change to me!  This one is definitely worth trying!  If you know my cooking style at all, it will also come as no surprise that I already have so many ideas to tweak it.  This would be a great recipe to cook as a casserole, but also to divide into muffin tins, cook, and then freeze in muffin-size portions to bring out for a quick-grab breakfast or supper.  (I actually already tried it by stretching the recipe a bit; it worked perfect!  I know this makes you wait in even more anticipation for me to share my tweaks! haha!)

This makes 1 8x8 casserole dish.

- 1 (2 lb) package frozen hash browns, thawed

- 1 lb sausage

- 1 small onion, diced

- 5 eggs

- 1/2 cup milk

- 1/2 tsp onion powder

- 1/8 tsp garlic powder

- salt and pepper to taste

- 12 oz shredded Cheddar cheese

Preheat oven to 350 degrees.  Grease a 2 quart baking dish.  Place the hash browns in the bottom of the baking dish.

Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink.  Drain.  Meanwhile whisk together the eggs, milk, onion powder, garlic powder, salt and pepper, and pour over the potatoes.  Layer with half the cheese, the sausage mixture, and the remaining cheese.  Cover with foil.

Bake for one hour.  Remove cover; return to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes.  Let stand 5 minutes before serving.

I got this recipe from allrecipes.com.  A basic recipe and a good one!  I am excited to try this again soon with some of my tweaks! 

Cheesy Vegetable Chili

This yummy dish was inspired by several things: 1) the anticipation of fall that brings beautiful colors, cooler temperatures, and comfort foods like chili; 2) trying to trick a toddler into eating more vegetables; 3) trying to avoid turning vegetables too soft for this pregnant woman's tongue; and 4) Rachael Ray's Cheesy Hashbrown Casserole found HERE.

The verdict, if you like one-pot meals as I do, is two thumbs up! The toddler's opinion is yet to be determined; one no-go does not mean a dislike. The husband, who is not a huge fan of one-pot dishes, did say that he enjoyed it and it had good flavor. So, I say, "Try it!"

- 1 medium squash
- 1 medium zucchini
- 1 lb ground beef
- 1 medium onion, chopped
- 1 tbsp cumin (as usual, I don't actually measure seasonings, so this is a good idea of what I did)
- 2 tbsp chili powder, or 1 1/2 tbsp chili powder with 1/2 tbsp chipotle chili powder
- 1 tbsp garlic powder (I had intended to use fresh chopped garlic but forgot)
- 1/2 tbsp ground coriander seed
- salt and pepper to taste
- 1 can kidney beans
- 1 can fire-roasted diced tomatoes
- 1 (4oz) can diced green chiles
- 1/2 bag of frozen, shredded hash browns
- 1 cup (or more :) shredded cheddar cheese

Grate, using the large side of the grater, the squash and zucchini into a collander. Toss with a tsp of salt. Allow to drain (30-40 min), squeeze to remove excess water.

Preheat oven to 400.

Heat 2 tbsp of olive oil in pan. Add ground beef to brown, season with salt and pepper. Add the onion and other seasonings. Cook, stirring, until the onions are soft, about 5 min. Add the beans, tomatoes, and chiles with their juices and bring to a boil. Lower the heat and allow to simmer for 20 minutes or more. (When assembling before putting in oven, either leave in iron skillet like I did, or transfer to a 8x11 baking dish.)

Combine hashbrowns, cheese, and grated zucchini and squash in a large bowl. Scatter the mixture over the chili. For good measure, I sprinkle a little extra cheese on top. Bake until the potatoes are cooked through and the chili is bubbling, approx 25-30 min.

I loved the colorful presentation of the final product in the pan as well as once plated. Love getting some green in my chili! If I compared it to the Rachael Ray dish that I made before, I would say that you can't beat adding some veggies to cut down the carbs and to sneak in the veggies. The husband and I both agree that the flavor of the vegetables was not overwhelming, therefore not a distraction. (Someone who didn't like squash/zucchini would probably not taste them.) The squash and zucchini really did just add to the health of the dish and the colorful appearance. I used her chili as my starting place but then played with the spices and added the chiles.

Hope you like it!

Poppyseed Chicken Casserole

This was so yummy! This is a common casserole; I had just never made it. Here is the recipe I followed!

- 2 boxes of Uncle Ben's long grain and wild rice (cooked to pkg directions, omitting seasonings or using only one to not overwhelm the other flavors)
- 2 cans cream of chicken
- 16 oz sour cream
- 1 1/2 pounds of chicken, shredded
- 60 Ritz crackers, crushed
- 2 tbsp poppy seed
- 1/2 cup butter, melted

Preheat oven to 350.

Spread rice evenly on 13x9 dish or 2 8x8s. Mix soup wtih sour cream. Sprinkle chicken over mixture. Place crushed Ritz crackers in a ziploc bag. Add poppy seeds and shake to combine. Pour melted butter over crackers and shake again. Sprinkle crackers over the chicken.

Bake 30-40 minutes until it begins to bubble and the crackers are golden brown.

Beef Pot Pie Wedges

This recipe is so easy and so yummy, very flavorful! I have made this as the recipe suggests in individual servings in wedges as well as an actual pot pie. Both were great! Butter beans go great alongside it, since they have a potato-like texture/taste.

- 2 tbsp evoo

- 1 2/3 flat iron or skirt steak cut into bite-size pieces (I have also bought lean stew meat)

- 2 tbsp butter

- 8 white mushrooms caps, sliced (fresh is best but I do buy pre-sliced)

- 1 small onion, finely sliced

- 1 clove garlic, finely chopped

- 1 tbsp all-purpose flour

- 1/2 cup beef stock

- 1/2 cup frozen peas

- 2 tbsp Worcestershire sauce

- salt and pepper

- 1 package (2 pieces) pie crusts

- 1 egg, lightly beaten

Preheat oven to 425.

Heat the evoo over medium-high heat. Add the beef and cook until browned, about 5 minutes. Transfer the beef to a plate. Add the butter to the skillet to melt, then add the mushrooms and cook for two minutes. Add the garlic and onion to the skillet and cook until soft, about 5 minutes. Sprinkle in the flour, stirring, and cook for about one minute. Stir in the beef stock, peas, and Worcestershire sauce. Return the meat to the pan and cook until the sauce thickens and the peas heat through, 2-3 minutes. Season with salt and pepper. Remove from heat.

Unroll the pie crusts and halve them. Divide the meat among the four pie pieces, placing a mound on one side of each piece, leaving a small border. Brush the edges of each pie crust with the egg. Fold the pastry over to enclose the filling, pressing down on the edges; crimp with a fork. Brush the tops with more of the egg. Transfer to a baking sheet. Bake until golden brown, about 10 minutes.

So good!

I have made the filling. Transferred to a casserole dish. Place one pie crust on top. Bake 'til crust is golden brown. Both ways are fantastic! Thank you Rachael Ray for yet another amazing recipe!

Chicken Pot Pie

I got this recipe recommendation from Casual Cuisine. She is right; this recipe is melt-in-your-mouth, want-to-make-it-again-tomorrow wonderful! I actually tripled the recipe in order to freeze two, and I am so glad that I did! This, in one evening, became a family favorite!

- 3 celery stalks

- 3 carrots, peeled

- 1 large yellow onion

- 4 tbsp butter

- 1/2 cup frozen peas

- 2 cups cooked chicken, cut into bite-size pieces (approx 2 chicken breasts)

- 1 cup all-purpose flour

- 2 cups low-sodium chicken broth

- 1 chicken bouillon cube

- 1/2 cup white wine (optional)

- 1 cup heavy cream

(- 1/2 to 1/4 cup shredded cheese, optional)

- 1 tsp ground thyme

- salt and pepper to taste

Preheat the over to 400.

Finely dice the vegetables. Melt the butter in a large pot or in a dutch oven over medium heat. Add the onion, celery, carrots and peas. Saute until the vegetables turn translucent, a couple of minutes.

Add the chicken and stir to combine. Sprinkle the flour over the chicken and vegetables evenly, stir to combine. Cook for several minutes, stirring gently.

Pour in the chicken broth, stirring constantly. Stir in the bouillon cube and wine (if using). The chicken will combine with the flour to create a delicious gravy.

Pour in the cream (and cheese if using) and stir. Allow the mixture to cook over low heat to gradually thicken, about 4 minutes. Season with thyme, salt and pepper. Taste and adjust seasonings as needed. Make sure it is adequately salted.

Pour the chicken mixture into a deep pie pan or small casserole dish. Place the crust on top of the mixture and cut small slits in the top. Press the crust gently into the sides of the dish to seal.

Bake for 30 minutes or until the crust is golden brown. Cool for ten minutes before serving.

Hash Brown Casserole (favorite!!)

This dish is one of the most desired at my home church's pot lucks. I like serving these with barbecue anything. I think I could eat these with my mom and dad's bake beans and be a happy girl. :)

- 1 2lb bag frozen hashbrowns
- 2 cans potato soup
- 1 (16 oz) sour cream
- (8 oz) grated sharp cheddar cheese
- 1/2 tsp garlic salt
- 1/2 cup parmesan cheese

Mix potatoes, soup, sour cream, cheese and garlic salt together. Pour into a greased 2 1/2 quart casserole dish or 9x13 greased dish. Dot with butter. Top with parmesan cheese. Bake uncovered for one hour at 350.

Right now (me and Will and 13 month Anna-Kate) this is way too much. This is another great one to put into two 8x8s, freezing one for later and eating one now!

King Ranch Casserole

This is a dish that my husband grew up eating. I had never had it, but instantly fell in love. A Mexican take on chicken pie!

- 3-4 chicken breasts, cooked and shredded
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1 can Rotel
- 1/2 can chicken broth
- 12 tortillas, cut into small squares
- 1 onion, chopped
- 2 cups grated cheese

Blend the following until smooth: 2 cans soup, rotel, broth.

In a 13x9 (or 2 8x8) greased casserole dish, place a layer of chicken, half of the tortilla squares, half of the onion, half of the cheese and half of the sauce.

Repeat layers, ending with the cheese.

Bake uncovered for one hour.

If you like this, try my variation! or make your own and share them with me!

Cheesy Hash Brown Chili

If you like chili and you like cheesy, you are going to love this!! This is from Rachael Ray's Yum-O collection (her family-friendly recipes); I served it to my 7, 11, 13 year old cousins and they loved it! Definitely worth trying. I think it would also be a great hosting dish.

- 2 tbsp EVOO
- 1 onion chopped
- 2 tbsp chili powder
- 2 tsp cumin
- 1/4 cup tomato paste
- 1 lb ground beef
- salt and pepper
- 1 can red kidney beans (15 oz), drained and rinsed
- 1 can diced tomatoes (15 oz)
- 1 bag frozen shredded hash brown potatoes (1 lb)
- 1 cup shredded cheddar cheese

Preheat the oven to 400 degrees.

In a large saucepan, heat the EVOO over medium heat. Add the beeef and cook, breaking up the meat with a wooden spoon, for 5 minutes. Season with salt and pepper.

Add the onion, chili powder and cumin, and cook, stirring, until the onion is soft, about 5 minutes. Add the beans and tomatoes with their juices and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8x11 baking dish (or you can see from picture, I used only the one iron skillet for the entire process).

In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

Broccoli Casserole

- 1 (14 oz) pkg frozen broccoli florets
- 1 cup of rice
- 1 stick butter
- 1 can cream of mushroom
- 1 cup grated cheddar cheese
- 1 cup diced onion (optional)

Cook rice according to package directions. Microwave broccoli for 5 minutes. Add butter and microwave for 5 more minutes. Add soup and rice, mix well. Bake at 350 for 30 min. Add cheese and bake 5 min longer.

Sweet Potato Casserole

- 3 cups sweet potatoes, cooked and mashed
- 1 cup sugar
- 1 stick of butter
- 2 eggs beaten
- 1 tsp vanilla
- 1/3 cup milk

Mix and put in baking dish. Use mixer to beat. Strings will cling to mixers. Mixture will be smooth.

Topping:
- 1 cup brown sugar
- 1/2 cup flour
- 1/3 cup butter, melted
- 1 cup chopped pecans (optional)

Mix and sprinkle on top of sweet potato mixture.

Bake 30 minutes at 350.

Mom's Hasbrown Casserole

- 1 large bag frozen shredded hashbrowns, thawed
- 2 eggs
- 1 cup milk
- 2 cups cheddar cheese
- 1 cup chopped onion
- 1/2 tsp salt

Beat milk and eggs together with large whisk. Chop hashbrowns in bowl. Stir in other ingredients. Pour into baking pan. Cook 45 minutes at 350.

This was the recipe my mom always served with her barbecue chicken.