Chicken Pot Pie

I got this recipe from the blog "The Girl Who Ate Everything" and it was SO good! It did take a little bit of work, but really not too bad for such a good meal. My kids even asked for seconds (which is a good sign). We had just a little left over and I'm sure it won't be one of those things that gets put in the fridge and then forgotten. I will definitely make this one again!

Chicken Pot Pie
from The Girl Who Ate Everything
adapted from Allrecipes.com

1 pound skinless, boneless chicken breast halves - cubed (uncooked)
1 cup sliced carrots
1 cup frozen peas
* I just used a small bag of frozen carrots & peas and they worked great
1/2 cup sliced celery (I omitted this one since I had no fresh celery)
1/3 cup butter
1/3 cup chopped onion (I will omit this next time - it had too much of an "onion-y" taste)
1/2 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
3 cups chicken broth (you might need a little more)
2/3 cup milk

2 (9 inch) unbaked pie crusts

Preheat the oven to 425 degrees. In a pot, combine chicken, carrots, peas, and celery. Add enough chicken broth to cover and boil for 15 minutes. Remove from heat and drain (reserving 1 3/4 cup chicken broth for the filling) and set aside.

In a 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 combine with the chicken, carrots, peas, and celery mixture. Here you can add more chicken broth if you like depending on how runny you want your filling.

Place one of the unbaked pie crusts in the bottom of a pie dish. (I poke holes into the crust and bake for 5 minutes so the bottom crust doesn't get soggy.) Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several slits in the top to allow steam to escape.

Bake in the preheated oven for 25-30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Honey Lime Chicken Enchiladas

These are the best chicken enchiladas ever! I found it on The Girl Who Ate Everything blog. She originally found it on The Sister's Cafe. I first made it before I had this blog and I noticed a friend of mine also tried it and loved it. The kids always eat it all and seem happy when I make it! Perhaps I will make this one for my freezer group!

Honey Lime Chicken Enchiladas
by the Sister's Cafe


4 Tablespoons honey (the original recipe calls for 6, but I thought it was too sweet)
5 Tablespoons lime juice
1 Tablespoon chili powder (less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used more chicken so that the enchiladas were more full)
8-10 flour tortillas
1 pound monterrey jack cheese, shredded (I also used some cheddar)
16 ounces green enchilada sauce
1/2 cup heavy cream (the original recipe called for 1 cup, but it makes it too rich)


Mix the honey (spray your measuring spoon with cooking spray before measuring out the honey - then it doesn't stick to the spoon), lime juice, chili powder, and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or place it all together in a ziploc bag and let it sit in the fridge a few hours). Pour about 1/2 cup of enchilada sauce ont eh bottom of a 9x13 baking pan. Fill flour tortillas with chicken, cheese, and a little enchilada sauce, saving about 1 cup of cheese to sprinkle on top of the enchiladas. Roll the enchilada and place in the baking pan. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top (and in between) of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.


Can serve with sour cream, pico de gallo, rice and black beans.

Panko Parmesan Crusted Chicken

This is a family favorite! The panko is a japanese bread crumb. Instead of being round crumbs, they are a different shape - kind of like a rice shape. I saw this recipe on Quick Fix Meals with Robin Miller. She serves this with a Wasabi Tomato Sauce, but that's just not our thing - so I don't make that. This is definitely YUMMY and I make it quite a bit!!

Panko Parmesan Crusted Chicken

by Robin Miller

Cooking spray

6 boneless skinless chicken breast halves

Salt

Black Pepper

1 cup flour

2 eggs, lightly beaten (I use 3 egg whites)

1 cup panko crumbs (you can use plain bread crumbs)

1 cup grated parmesan

Preheat the oven to 400 degrees. Season both sides of chicken with salt and black pepper. Place flour in a shallow dish. Place eggs in a separate shallow dish. Combine panko crumbs and parmesan in a third shallow dish. Dip chicken first in flour, then in the egg, and then in the panko crumb mixture, covering both sides of the chicken. Transfer the chicken to a sprayed baking sheet. (I line a baking sheet with foil and then place baking racks on top of it. I spray the racks before placing the chicken on top of them. I do this so that my chicken isn't "soggy-ish" on the bottom and stays as crisp as the top.) Spray the surface of the chicken with the cooking spray. Bake for 25-30 minutes, or until chicken is golden brown and cooked through. Remove from oven.