Since these last few days have been fairly cool...and we all know winter is around the corner (well, if you live in Utah it is, CB) I thought I would share one of my favorite recipes to make on the fly in the fall/winter. I got the Chicken Pot Pie recipe from an issue of Parenting magazine a few years back, and loved it since you can make ahead and either bake right there, or freeze it, and bake from frozen. Makes it perfect to have on hand, or take to a family that might need a meal for any number of reasons. Colin loves helping me make it (although, he doesn't eat it) and he asks for it often. Chicken Pot Pie 2 skinless chicken-breast halves (12oz. total) cubed 10.75 oz can cream of chicken soup 10.5 oz jar chicken gravy 1/2 tsp. pepper 1 cup frozen peas and carrots 1 cup frozen chopped onion 1/2 tsp dried oregano 1/2 cup grated parmesan cheese 9 inch refrigerated pie crust In a bowl combine all ingredients except pie crust. Pour into 8 or 9 inch round foil pan. Place pie crust on top and tuck edges under. Cut steam vent in crust. Cover with foil and freeze until ready to use OR bake covered at 400 degrees for 45 minutes, then uncovered for 15 minutes. Cool for 10 minutes before serving. To bake from frozen: Preheat oven to 400 degrees. Place pie on baking sheet and bake, covered for 1 hour. Uncover and continue baking until golden brown and sauce is bubbling, about 20 minutes more. Sometimes I add a little bit of canned/frozen corn, or a few dices of partially baked potato. My husband loves it, and it never lasts. You can always use fresh ingredients, or low-sodium/reduced fat soup or gravy. Enjoy!
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