Recipe: Homemade Chicken Pot Pie

Ok, so here is a recipe I mostly invented with some help from google.  I haven't quite mastered it yet...

Crust:
1 cup flour
2 tsp. baking powder
2 tbsp. butter 
1/8 tsp. salt
1/3 cup milk


Filling:
1lb chicken breast, cubed
2 T olive oil
1/4 tsp. garlic salt
2 cans condensed cream of chicken (or cream of mushroom)
1 bag of frozen vegetables (or fresh. I like frozen since the veggies turn out softer.  I like to use the corn, peas, beans and carrots mixture, but feel free to add your own stuff to taste)
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. seasoned salt
1/3 c. water

Preheat oven to 375 degrees F.

Start by cubing chicken and adding it to the skillet with garlic salt and olive oil.  Cook fully on a low/medium heat, stirring occasionally.

In a small bowl, combine all of the crust ingredients.  Roll the crust into a ball and then roll out flat.  You can either divide the contents into 8 souffle cups or use a 9x9 pan.  I used my souffle cups to make individual servings (plus extras can be frozen or refrigerated/ reheated much easier).  To make the souffle crusts, use your souffle cups as cookie cutters to make the tops.  Set each crust off to the side.  Use cooking spray inside either the souffle cups or your 9x9 in pan.

Add frozen vegetables and 1 can of cream of chicken soup to your cooked chicken.  Bring to a boil, then simmer for 10 minutes. Afterwards, add the skillet contents into the same bowl used for the crusts as well as the other can of cream of chicken soup and all of your preferred seasonings.  Add water for a better consistency.

Transfer the filling into either the souffle cups or the 9x9 in pan. If you are using the souffle cups, stretch each crust out a little bit before topping your filling.  Try to make sure each one fully stretches the top of the cup.  If you are using a 9x9 pan, make sure the crust stretches across the top, and use a fork to make a neat edge (if so desired).  Put your pan(s) on a baking sheet covered with foil (alleviates mess) and bake for 20 minutes for the souffle cups and 30 minutes for the 9x9 in pan.  Make sure the tops are a nice golden brown.  Cool for at least 10 min, then serve.

(note: I haven't tried it, but I am fairly certain a faster alternative for the crust would be to use pre-made biscuits, divide them in half and stretch them to cover the souffle dishes.  Again, I haven't tried that yet, but I seriously considered it)

Recipes: Sweet and Sour Chicken

Served on Rice

• 1/2 cup Smucker's® Apricot Low Sugar Preserves
• 1 tablespoon cider vinegar
• 1 teaspoon garlic salt
• 1 teaspoon powdered ginger
• 2 teaspoons soy sauce, or to taste
• 1/8 teaspoon crushed red pepper
• 1/4 cup butter
• 2 medium zucchini, cut into 1/4-inch slices
• 1/2 cup small mushrooms
• 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
• 1 (6 oz.) package frozen pea pods, thawed
• Hot cooked rice (optional)

PREPARATION DIRECTIONS:

Sauce

1. STIR preserves, vinegar, garlic salt, ginger, soy sauce, and crushed red pepper in small bowl until well blended. Set aside.
2. HEAT oil in wok or large skillet until hot. Stir-fry zucchini and mushrooms over medium-high heat until zucchini is crisp-tender. Transfer mixture to a platter.
3. ADD butter to wok; cook chicken until tender, stirring often. Add pea pods and cooked zucchini and mushrooms; stir gently until heated, 3 to 5 minutes

Ingredients Combined

4. POUR apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired.