Monday, October 10, 2011

Recipe for Excellent Chicken Pot Pie - Easy to Make!

Chicken Pot Pie

This pot pie is very easy to make and tastes wonderful!
1 rotisserie chicken (pre-cooked from your grocer’s deli)
1 pound bag of frozen mixed vegetables
2 cans of Campbell’s Cream of Chicken soup
1 package of 2 refrigerated pie crusts (near the cookie dough in your grocery store). 
¼ cup of water
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried rosemary
¼ teaspoon salt
½ teaspoon coarse ground pepper

Chicken mixture before top crust.

A little paprika sprinkled on top of crust.

My seasonings are rarely measured.  I tend to pour until it smells good.  Use less or more of the seasonings based on your taste preferences.  You can add just about any seasoning you like with chicken and vegetables to this.

Preheat oven to 375 degrees.

Pull the chicken meat off of the bone and chop as needed to small pieces.
Mix chicken, Cream of Chicken, water, frozen vegetables and seasonings in a medium to large bowl.

Right before going into the oven.

Place 1 of the refrigerated pie crusts on the bottom of an ungreased, deep dish pie plate.
Pour your chicken mixture into your pie dish.
Place the other pie crust on top and seal the edges.
Sprinkle paprika on the top pie crust.

Bake for 50 minutes to 1 hour until done.

A great variation would be to use smoked turkey legs instead of chicken. 

No Leftover's With This Dish!

Monday, October 3, 2011

Recipe for Celery - Mushroom - Onion - Parsnip - Apple Soup

Soup with Celery Onion & Parsnips
We juice lots of fruits and vegetables for breakfast and lunch.  Today, I made a quick and easy soup with some leftovers.  Many of my recipes are based on odds and ends we have on hand in the pantry or frig. 

The ingredients may sound a little odd, but they work well together.  It cooks up fast, meaning the vegetables soften quickly.  Because of the sweetness of the parsnips and apple, I chose White Zinfandel and cinnamon as 2 of the ingredients.  Celery is great for working well in just about any flavor direction you choose.  This soup isn't sweet like dessert, but is more savory with the earthy flavors of the cumin and rosemary.

I garnished it with provolone cheese and served pumpernickel bread on the side.

1 entire package of celery chopped (even the leaves)
3 parsnips, peeled and chopped
1 yellow onion chopped
1 Fuji apple, peeled and chopped
32 ounce container of Swanson organic vegetable broth
2 packages of Lipton Mushroom Onion soup mix (the dry powder kind)
Couple shakes of Lea & Perrins Worcestershire Sauce
1/4 cup to 1/2 cup White Zinfandel wine
1/2 tablespoon Mustard powder
1/2 teaspoon of Garlic powder
Couple shakes of Cumin powder
Couple shakes of Cinnamon powder
Couple pinches of dried Rosemary
1/2 teaspoon of salt or to taste
1/2 teaspoon coarse ground pepper or to taste
1/2 tablespoon extra virgin olive oil

Chop the onions first and saute in your pot with the olive oil and pepper.  Add your ingredients into the pot and boil just until soft (approximately 20 minutes).

Garnish with provolone cheese.
Goes well with pumpernickel bread.