Chicken Pot Pie

Chicken Pot Pie
Main Dish
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 4 carrots, sliced
  • 2 ribs celery, sliced
  • 2 garlic cloves, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoon flour
  • 3 tablespoon heavy cream
  • 2 cups chicken broth
  • 4 cups cooked chicken--a roasted chicken from the deli works great
  • 1 cup frozen peas
  • 1½ tablespoon chopped dill...fresh
  • 1 large pie crust*
  • 1 egg...beaten
  1. Preheat oven to 400
  2. Heat butter in a 12 inch cast iron skillet over medium heat
  3. Add onion,carrots,celery and garlic and cook till carrots soften.. about 6 minutes
  4. Season with salt and pepper
  5. Reduce heat and stir in flour
  6. Cook for one minute
  7. Stir in heavy cream and broth -- using a whisk till combined
  8. Stir in 4 cups shredded chicken, peas and dill and bring to a boil
  9. Remove from heat
  10. Gently roll out store bought pie crust till it reaches 12 inches
  11. Place chicken mixture into a oven safe pan.**
  12. Place dough on top of chicken mixture and brush with beaten egg.
  13. Cut slits in crust and bake till brown...about 35 minutes
*I buy Deep Dish Pet Ritz pie crusts and roll them out bigger. ** I use a Corningware deep dish pie pan. But you may use any type pie pan or even a 9x9 square Pyrex pan.

Chicken Enchiladas

Chicken Enchiladas
Tex Mex
  • 1 medium onion , chopped fine
  • ½ teaspoon vegetable oil
  • salt
  • 3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons sugar
  • 2 -8 ounces cans tomato sauce
  • 1 cup water
  • 1 pound boneless, skinless chicken breasts (about 2 large breasts), trimmed of excess fat
  • ground black pepper
  • 8 ounces light cheddar cheese , shredded (2 cups)
  • 1 -4 ounce can pickled jalapeños , drained and chopped
  • ½ cup minced fresh cilantro
  • 12 (6-inch) soft corn tortillas
  • vegetable cooking spray
  • 1 lime , cut into wedges (for serving)
  1. Adjust an oven rack to the middle position and heat the oven to 400 degrees.
  2. Combine the onion, oil, and ½ teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until the onions have softened, 8 to 10 minutes.
  3. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, about 30 seconds.
  4. Stir in the tomato sauce and water, bring to a simmer, and cook until slightly thickened, about 5 minutes.
  5. Nestle the chicken into the sauce.
  6. Reduce the heat to low, cover, and cook until the chicken is no longer pink in the center, and the thickest part registers 160 degrees on an instant-read thermometer, 10 to 12 minutes.
  7. Transfer the chicken to a plate; set aside to cool.
  8. Strain the sauce through a medium-mesh strainer into a medium bowl, pressing on the onions to extract as much liquid as possible.
  9. Season the sauce with salt and pepper to taste.
  10. Once the chicken is cool enough to handle, shred into bite-sized pieces.
  11. Toss together the shredded chicken, ½ cup of the enchilada sauce, 1 cup of the cheddar, the jalapeños, and cilantro, and season with salt and pepper to taste.
  12. Stack the tortillas on a microwave-safe plate, cover with plastic wrap, and microwave on high until warm and pliable, 40 to 60 seconds.
  13. Spread the warm tortillas out over a clean work surface.
  14. Place ⅓ cup of the chicken mixture evenly down the center of each tortilla. Tightly roll each tortilla around the filling and lay them seam-side down in a 13 by 9-inch baking dish.
  15. Lightly spray the tops of the enchiladas with vegetable oil spray.
  16. Pour 1 cup of the remaining sauce over the enchiladas to coat them thoroughly.
  17. Sprinkle the remaining 1 cup cheddar down the center of the enchiladas.
  18. Cover the baking dish with foil and bake until the enchiladas are heated through, 20 to 25 minutes.
  19. Remove the foil and continue to bake until the cheese browns, about 5 minutes longer.
  20. Serve, passing the remaining 1 cup sauce and the lime wedges separately.
I usually double or triple this recipe. Depends on how many people I have to serve. We have a BIG family.