Chicken Pot Pie
This is a very quick and easy chicken pot pie made from scratch. Delicious!
- 1 lb. skinless, boneless chicken breast halves, cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/2 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cup chicken broth
- 2/3 cup whole milk
- 2 (9-inch) unbaked pie crusts
Preheat oven to 425 degrees.
In a saucepan, combine chicken, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Serves 4 to 6.
“No deed is small when done for Christ.”
Cheesy Bacon Spaghetti Squash
This is a really quick meal to make. And so yummy!
- 1 large spaghetti squash (3 1/2 lbs. or larger)
- 4 bacon strips, chopped
- 3 tablespoon butter
- 1 tablespoon brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup (2-oz,) shredded Swiss cheese (or any cheese you prefer)
Halve squash lengthwise; discard seeds. Place squash on a microwave-safe plate, cut side down; microwave on high until tender, 15-20 minutes. Cool slightly. Separate strands with a fork.
In a large skillet, cook the bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels, reserve drippings.
In same pan, heat drippings over medium heat; stir in butter, brown sugar, salt and pepper until blended. Add squash; toss and heat through. Remove from heat, stir in cheese. Top with bacon.
“God is nearer than we think.”
Bacon Tomato Mac and Cheese
This is a copycat recipe from The Corner Bakery Cafe. We order this just about every time we go there to eat. I think this is spot on perfect.
- 12 oz. (3 cups) uncooked elbow macaroni (use anything you like)
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground red pepper
- 1 1/2 cups milk
- 8 oz. (2 cups) American cheese, shredded or cut into 1/2-inch cubes
- 8 oz. (2 cups) sharp cheddar cheese, shredded
- 1 medium (1 cup) tomato, seeded and chopped
- 4 slices (1/3 cup) crisply cooked bacon, crumbled (I used bacon crumbles.)
- 1/4 cup coarsely chopped parsley, opt.
Cook macaroni according to package directions; drain.
Melt butter in a 3-qt. saucepan over medium heat until sizzling; stir in flour, salt, nutmeg and red pepper. Continue cooking, stirring constantly, 1-2 minutes or until mixture is bubbly and very lightly browned. Add milk, 1/4 cup at a time, stirring constantly, 5-7 minutes or until mixture is thickened. Add cheeses; stir until melted and sauce is smooth. Add cooked macaroni, tomato, 1/3 cup crumbled bacon and parsley, if using. Garnish with addition crumbled bacon, if desired.
“What difference might we make if we overcome our fears and trust God to use us?”
Skillet Turkey Pot Pie / Stuffing Crust
I had never cooked a turkey before, always roasted one. But if you cook it just like you would a chicken, they come out very moist and you get a lot of meat off of it for various things. If you like, you can substitute shredded chicken meat for turkey. If your skillet isn’t ovensafe, transfer the casserole to a shallow 2-qt. casserole dish before crumbling stuffing over the top and baking. Be sure to use a boxed stuffing mix such as Stove Top rather than any bags of loose crumbs that are sold as stuffing mix.
- 1 onion, chopped fine
- 1 celery rib, chopped fine
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth (I used the broth from cooking my turkey.)
- 1/2 cup heavy cream
- 4 cups cooked turkey meat, shredded
- 1 cup frozen peas and carrots, thawed
- 1 (6-oz.) box stuffing mix
- 1 1/2 cups water
Adjust oven-rack to middle position and heat oven to 475 degrees. Combine onion, celery and butter in a 12-inch ovensafe skillet and cook over medium-high until softened, about 5 minutes. Stir in flour and cook until lightly browned, about 1 minute. Gradually whisk in broth and cream, smoothing out any lumps, and simmer until thickened, 5 to 7 minutes. Stir in turkey and peas and carrots and cook until heated through, about 2 minutes.
Meanwhile, combine stuffing and water in bowl and let sit, stirring occasionally, until stuffing is completely softened, about 5 minutes.
Crumble stuffing evenly over filling and bake until stuffing is browned, about 12 minutes. Let cool slightly and serve.
Serves 4 to 6.
“In prayer we call on God “who is able to do immeasurably more than all we ask or imagine.”
Old Fashioned Chicken Divan
This is a 1950’s classic that I have made since I was married over 50 years ago. It’s rich. It’s elegant. It’s great for a dinner party. (Please don’t be tempted to leave out the whipped cream. That’s what makes it so good!!)
- 1/2 butter
- 1/2 cup all-purpose flour
- 2 cups milk
- 2 egg yolks, lightly beaten
- 2 tablespoons dry sherry
- 1/2 teaspoon Worcestershire sauce
- 2 teaspoons grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 cup whipping cream, whipped
- 2 (10-oz.) packages frozen broccoli spears (or use fresh, if desired)
- 3 cups chopped cooked chicken (about 1 lb.)
- Grated Parmesan or Cheddar cheese, optional
Preheat oven to 450 degrees. Lightly grease an 11 x 7 inch baking dish.
Melt butter in a heavy saucepan over low heat; whisk in flour. Gradually add milk, and cook, whisking constantly, until thickened. Remove from heat.
Gradually stir about one-fourth of hot mixture into egg yolks; add yolk mixture to remaining hot mixture, stirring constantly. Stir in sherry and next 3 ingredients. Fold in whipped cream.
Microwave broccoli according to package directions; drain. Arrange in prepared baking dish. Cover with chopped chicken. Pour sauce over chicken, and sprinkle with additional cheese, if desired.
Bake at 450 degrees for 10 to 12 minutes or until bubbly and browned. Makes 6 to 8 servings.
“It is our privilege to give everything we have to the One who gave us everything on the cross.”
This is comfort food at it’s best. Yummy!
- 2 tablespoons unsalted butter
- 1 large onion, chopped fine
- 2 pounds lean ground beef
- 5 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1/4 cup heavy cream
- 1 3/4 cups low-sodium chicken broth
- 3/4 cup beer (mild lager or non-alcoholic)
- 2 tablespoons soy sauce
- 2 cups mixed frozen veggies
- 2 1/2 pounds potatoes, peeled and cut into 2-inch pieces
- 2 tablespoons unsalted butter, melted
- 1/3 cup heavy cream, warmed
- Salt and pepper
- 1 large egg, beaten
Heat butter in large skillet over medium-high heat until foaming. Add onion and cook until soft, about 8 minutes. Add meat, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, breaking up meat into small pieces with wooden spoon, until browned, about 12 minutes. Add flour and tomato paste and cook until paste begins to darken, about 1 minute.
Add cream and cook until it spatters, about 1 minute. Add broth, beer, soy sauce, and simmer over medium heat, stirring frequently, until mixture is thick but still saucy, 15 to 20 minutes. Remove from heat, stir in veggies, adjust seasonings, and transfer to broiler-safe 2-quart casserole dish.
Adjust oven rack to upper-middle position and heat oven to 375 degrees. Bring potatoes, 1/2 teaspoon salt, and water to cover to boil in large saucepan over high heat. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain potatoes, return to saucepan, and mash potatoes with butter and cream until smooth. Season with salt and pepper.
Spread potatoes over filling, using spatula to smooth top. Brush with egg and drag fork across top to make ridges. Bake until filling is bubbling, about 15 minutes. Turn on broil and cook until top is golden brown, 3 to 5 minutes. Remove from oven and cool 10 minutes. Serve.
Serves 6 to 8.
“The only permanent covering for sin is the blood of Christ.”
This casserole is absolutely delicious!! It makes a huge amount, so next time I make it, I am going to make the same amount, but put it in two 8-inch square pans. I will fix one to eat and freeze the other for another time.
- 1 cut-up fryer chicken
- 1 pound thin spaghetti, broken into 2-inch pieces
- 1 (4-oz.) jar diced pimientos, drained
- 1 small onion, finely diced
- 1/4 cup finely diced green bell pepper
- 2 cans cream of mushroom soup
- 2 1/2 cups grated cheddar cheese
- 1 teaspoon salt
- Pepper to taste
Preheat oven to 350 degrees.
Add chicken to a stock pot. Cover with water and bring to a boil. Reduce heat to medium and simmer until the chicken is cooked, about 25 minutes.
Remove chicken from water using tongs or a slotted spoon and set it aside on a plate to cool.
Remove 2 cups of broth from the pot and set aside.
Bring the remaining broth back to a boil and add the spaghetti. Cook al dente.
Drain the spaghetti, discarding the cooking liquid. Set aside. With two forks remove the chicken from the bones. Shred or cut the meat into bite-size chunks. Drain the pimientos.
Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup. Add 2 cups of the cheddar cheese. Add the onion, green pepper, pimiento and salt. Then add chicken and broth. Stir together well.
Pour the mixture into a 9 x 13-inch baking pan, and top with the remaining 1/2 cup cheddar cheese. Bake for 35 to 45 minutes, until bubbly.
“Prayer is an intimate conversation with our God.”