Main Dish, Pies

Personal Chicken Pot Pies

Perfect dinner on a cold winter’s night!

Personal Chicken Pot Pies

Personal Chicken Pot Pies 1

Pie Crust Pastry:
2 cups flour
1 tsp salt
2/3 cup shortening
6 Tbl ice water

Measure flour and salt into bowl. Cut shortening into flour. Add ice water 2 Tbl at a time, stirring into flour just until dough together. Wrap dough in plastic wrap and refrigerate.

Creamy Chicken Vegetable Filling:
2/3 cup butter
1/2 cup chopped onion
2/3 cup flour
2½ cups chicken broth
1 cup milk
salt & pepper to taste
2 cups cubed or shredded cooked chicken
1 (4 oz) can green chopped chilies (optional)
1 (12 oz) bag frozen mixed vegetables (thawed)

Preheat oven to 425°. Stray four oven proof bowls or mugs (16 oz or 2 cups each) with non-stick spray. In large saucepan over medium heat, melt butter, stir in onion and cook until tender. Stir in flour until well blended. Gradually stir in chicken broth and milk, stirring and heating until thickened. Salt and pepper to taste. Turn heat to low, stir in chicken, green chilies, and vegetables and cook for 2 minutes, turn off heat.

Remove pastry dough from refrigerator, divide into four pieces. Work with one piece at a time. On floured surface, cut off 1/4 of the piece of dough and save for top crust. Roll out the 3/4 piece to large circle, gently work down into prepared bowl or mug to cover inside. Repeat with remaining three pieces of dough. Spoon the chicken filling evenly between pastry lined bowls or mugs. Roll out each of the top pieces of dough and place over filling, pinch top crust to bottom crust to seal, and cut a couple slits in top crust to vent. Bake 25-30 minutes, let sit at least 5 minutes before serving. Careful, filling will be hot. Enjoy!

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Spicy Ranch Shredded Chicken

I love my crock pot.  Isn’t it great to put a bunch of ingredients in the pot in the morning and it’s ready for dinner?  So convenient.  This recipe is on quite a few websites in a few different versions as Cafe Rio Chicken, this is my spin.  Use this flavorful chicken in so many ways, tacos, burritos, enchiladas, salads, nachos, stir in mayo and have chicken salad sandwiches, use in any casserole that calls for cooked chicken, etc.  The recipe makes enough to put it to use for a few meals, handy!  Grab a tortilla…

3-4 lbs boneless, skinless chicken breasts or tenders
1 pkg dry ranch dressing mix
1/2 cup water
1 cup Italian salad dressing
1 cup picante sauce (mild, medium, or hot)
juice of half a lime

Whisk together dry ranch dressing mix and water.  Add Italian salad dressing, picante sauce, and lime juice.  Put chicken in crock pot, pour sauce over top.  Cook on High 5-6 hours or Low 8 hours. Shred with forks and serve.

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If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Main Dish

BBQ Chicken Pizza

My family loves meaty pizza, lots of pepperoni and sausage.  This time I went with chicken, but to make it more appealing to my guys, I went with spicy barbeque sauce, added some sharp cheddar cheese, bacon, and bleu cheese.  This is a favorite!

                       

Pizza Crust:
2 pkg yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups flour

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add salt, oil, and flour.  knead.  Let rise in warm place until doubled.  Divide dough in half.  Stretch or roll each piece into a 10-12 inch circle.  Place dough on pizza pan that has been prepared with cooking spray and sprinkled with cornmeal.  Let rise 10-20 minutes.  Preheat oven to 500°.  Prebake each crust for 4-5 minutes, remove and spread with sauce, cheese, and toppings.  Bake additional 5-7 minutes until golden and bubbly.  Makes 2 pizzas.

BBQ Chicken Pizza Toppings:
1¹⁄3 cups BBQ sauce (your favorite, store bought or homemade)
4 cups shredded mozzarella cheese
2 cups shredded sharp cheddar cheese
2 cups cooked, diced chicken
sliced yellow, orange, and green peppers
diced onion
1 cup bacon bits
bleu cheese crumbles (optional)

Spread 2/3 cup BBQ sauce over partially baked crust.  Sprinkle with 1 cup mozzarella cheese, sprinkle 1 cup sharp cheddar.  Evenly distribute 1 cup chicken, half of sliced peppers, half of onion, and 1/2 cup bacon bits.  Sprinkle 1 more cup mozzarella cheese.  Repeat with second pizza crust.  Bake using instructions above.

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If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Main Dish

Lone Star Chicken Enchiladas

This is a Taste of Home recipe.  I wanted to try it because it is different from any enchilada recipe I’ve ever made.  The sauce is simply heavy whipping cream.  We all agreed after dinner tonight this is a keeper, spicy but not too spicy and deliciously creamy.  I liked it with the corn tortillas, but next time I will try it with flour tortillas.  I must admit I did add more cheese, you can’t go wrong with more cheese!

                       

3 cups shredded cooked chicken breast
1 can (10 oz) diced tomatoes with mild green chilies, drained
3/4 cup salsa verde
1 can (4 oz) chopped green chilies
1 can (2¼ oz) sliced ripe olives, drained
1 cup Mexican style cheese mix
1 tsp ground cumin
2 cups heavy whipping cream
3/4 tsp salt
12 corn tortillas (6″), warmed
2 cups (8 oz) shredded pepper Jack cheese

Preheat oven to 350°.  In a large bowl, combine chicken, tomatoes, salsa verde, green chilies, olives, Mexican style cheese, and cumin.  In pie plate, combine cream and salt.  Dip each tortilla in cream mixture top with 1/4 cup chicken mixture.  Roll up and place seam side down in greased 13″x 9″ baking dish.  Pour remaining cream mixture over top, (I had more filling left so I put that over the enchiladas) and sprinkle with cheese.  Cover and bake for 35 minutes, remove foil and continue to bake until cheese is melted and enchiladas heated through.

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Main Dish

Baked Penne with Chicken and Sun-Dried Tomatoes

This is a Martha Stewart recipe.  I served it over spinach leaves, it added pretty color and the heat of the pasta wilted the spinach nicely.  Our family really enjoyed this dish.


6 Tbl butter
Coarse salt and ground pepper
1 lb penne rigate
1 tsp olive oil
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
1/2 cup plus 2 tablespoons flour (spooned and leveled)
4 garlic cloves, minced
6 cups milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone or mozzarella
1 cup finely grated Parmesan

Preheat oven to 400°.  Spray a 9×13 baking dish.  In a large pot of boiling salted water, cook pasta al dente; drain pasta, and return to pot.  In a large nonstick skillet, heat oil over medium-high.  Season chicken with salt and pepper, cook until opaque.  In a large heavy pot, melt butter over medium.  Add flour and garlic; cook, whisking, 1 minute.  While whisking, gradually add milk; bring to a simmer, whisking frequently.  Add mushrooms and sun-dried tomatoes, cook 1 minute.  Remove from heat, gradually stir in provolone or mozzarella and 1/2 cup Parmesan.  Add chicken and pasta to pot, season with salt and pepper. Pour pasta mixture into baking dish, sprinkle with remaining Parmesan.  Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.  Serve over a bed of baby spinach leaves if desired.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.