Chicken Pot Pie

Chicken Pot Pie

1 lb boneless chicken breast cubed or 2 cups cooked

1 c sliced carrots

½ c sliced celery

1 c frozen peas

1/3 c butter

1/3 c diced onion

1/3 c flour

½ tsp salt

¼ tsp black pepper

¼ tsp celery seed, optional

1 ¾ c chicken broth

2/3 c milk

2-9 inch pie crusts

Preheat oven to 425 degrees. 

Slice carrots and celery and steam until tender.  Add to peas and cubed chicken. 

Make sauce in a small sauce pan by melting butter in pan on medium to medium high heat.  Add diced onion. Cook onions in butter till translucent.  Stir in flour, salt, pepper, and celery seed.  Slowly stir in broth and milk.  Stir frequently until bubbly or thick. 

Put one pie crust in bottom of a 9 inch pie pan.  Pour mixture of chicken and veggies into pan.  Add hot liquid mixture.  Cover with top pie crust.  Seal around the edges. Vent.

Bake 30 to 35 min.  Until pastry is golden brown.

Chicken Cordon Bleu with Brown Rice and Creamy Sauce

Wow!! I haven't made this in forever, but I whipped out the old recipe again and it was incredibly yummy, besides you know me, I can't pass up a great chicken and rice meal:) Trevor couldn't get enough of it.

4 boneless, skinless chicken breasts
4 thin slices deli ham(we just use the ham that you would put on sandwhiches)
4 slices swiss cheese.
1/4 C. melted butter
1 box seasoned coating mix (like the shake and bake stuff, but I used great value brand, it worked great. You won't use all of the coating so plan to use about 1/2.

Flatten chicken, place ham and cheese down the center of each;roll up and secure with a toothpick. Brush each ckn breats with butter and then sprinkle on the coating mix on each side. Put in a pan and bake at 350 degrees for 40 min.

I served ours over brown rice and a cream sauce made of 1 can cream of chicken soup and 1/4 C. sour cream.

Peanut Butter Chocolate Pie

I made this for my Dad's Birthday, and it turned out fantastic. Trev doesn't like peanut butter but I sure do and this was a quick and yummy treat that hit the spot.

3 packages resees peanut butter cups, coarsely chopped
1 cup milk
1 package instant chocolate pudding mix
1 carton (8 oz) whipped topping
1 chocolate crumb crust

Cut peanut butter cups fine and set aside. In a large bowl, whisk milk and pudding for 2 minutes. Let stand until softly set, then fold in whipped topping. Fold in peanut butter cups. Spoon into chocolate crust. Refrigerate until ready to serve.