Chicken Pot Pie November 20, 2008

Ingredients:

• 1 8-ounce bag frozen mixed vegetables
• 2 refrigerated pie crusts
• 1 10 ¾-ounce can cream of chicken soup
• ½ cup milk
• 2 cups chopped cooked chicken or turkey
• ½ teaspoon garlic salt
• ½ teaspoon black pepper

Directions:

Preheat oven to 375° F. Defrost the vegetables in a microwave for about 3 minutes. Cut 2 piecrusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum-foil pans (4 ½ inches in diameter, 1 ¼ inches deep) or 4 ramekins with vegetable cooking spray. Line the bottom of each with a quarter of crust, molding it with your fingers to fit. In a large bowl, stir together the soup and milk; add the remaining ingredients. Spoon about 2/3 cup of the mixture into each pan or ramekin. Top each with a piecrust quarter. Pinch the edges together and cut vents in the top. Place on a baking sheet and bake for 35 to 45 minutes or until golden brown.

Of course, everything tastes better with the addition of sauteed onion, garlic and mushrooms so I added those to this recipe before cooking.

Recipe from Real Simple.

Makes 4 servings

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White Chicken Chili October 15, 2008

I made this chili in a crockpot for a chili fest. It was the first one gone.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 large onion (or 2 medium), chopped
• 4 cloves garlic, crushed
• 2 (4 ounce) cans diced mild green chile peppers
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ground cayenne pepper
• 1 rotisserie chicken
• 4 (15 ounce) cans white beans
• 2 cups shredded Monterey Jack cheese or Mexican style cheese

Preparation:

1. Debone the rotisserie chicken, saving the meat. Place the chicken carcass into a pot, cover with 3 cups of water and simmer at least 30 minutes to make chicken broth.
2. Chop the chicken meat and set aside.
3. Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender.
4. Mix in the strained chicken broth, chopped chicken meat and white beans. Simmer 30 minutes, stirring occasionally.
5. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

Makes 6-8 servings

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