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 Casserole

This is delicious. We served it over rice, and the kids loved it, and so did Chad. I promise you won't be disappointed!!
Ingredients
1 egg
1/2 cup milk
2 pounds skinless, boneless chicken breast halves - cut into chunks
1 cup plain dried bread crumbs
1 cup oil for frying
8 ounces Swiss cheese, cubed
8 ounces cubed ham
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
Directions
Preheat oven to 350 degrees F (175 degrees C).
Beat egg and 1/2 cup milk together until combined. Stir in the chicken chunks to coat, then drain, and coat with bread crumbs. Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry breaded chicken cubes in hot oil until golden brown on all sides, then remove, and drain on paper towels.
Place chicken cubes in a glass baking dish, along with the Swiss cheese, and ham. Stir together the soup with 1 cup milk, pour over casserole.
Bake in preheated oven until golden brown and bubbly, about 30 minutes.

Creamy Italian Slow Cooker Chicken

2-3 lbs chicken (4-6 pieces boneless skinless chicken breasts)
1/2 to 3/4 cup Italian dressing (to taste)
2 cans cream of mushroom soup
8 oz cream cheese

Place chicken in bottom of slow cooker. In a separate bowl, blend- Italian dressing, soup and cream cheese. Pour over chicken. Cook on low for 6-8 hrs. Serve over your favorite pasta.

Baked Chicken

1 chicken, cut up (I used chicken breasts)
2 cans cream of chicken soup
1 soup can of milk
1 small can mushrooms
Egg, flour, salt, pepper and paprika
Potato chips

Combine flour, salt, pepper and paprika. Coat chicken with egg and dip in flour mixture. Place in casserole dish and dot with butter. Bake at 425° for 15 minutes.

Mix chicken soup, milk, and mushrooms. Warm mixture and pour over chicken. Crush potato chips and over chicken. Cover and bake at 250° for 45 min to 1 hour.

This is easy to make and I'm sure could be altered to suit taste very easily. I made mashed potatoes and used the chicken soup mixture as gravy. It worked well.