Chicken Pot Pie

This is not a recipe blog, but I thought I would share one that we first tried a few days ago.  I definitely did not come up with this recipe, but it is a good one and after posting the below picture on Instagram, more than just a couple of people have asked me to share.  I actually got the recipe from my sister, who got it from a friend at work, so it has been used a time or two.  Pretty simple, and very good! Enjoy!

Ingredients:

1/4 cup butter
1/4 cup all-purpose flour
1 10-oz can cream of chicken soup
1 cup chicken broth
1/2 teaspoon salt
1/2 teaspoon pepper
3 boiled & shredded boneless skinless chicken breasts (or 1 rotisserie chicken, pulled apart)
1 10-oz package frozen mixed vegetables
2 pre-cut pie crusts (the kind you roll out)
2 cups water

Instructions:

1. Preheat oven to 400 degrees.
2. In a medium pan, melt butter over low heat.  
3. Add flour, stirring until mixture is smooth and thick. 
4. Gradually add cream of chicken soup and chicken broth. 
5. Stir in salt, pepper, mixed vegetables, and chicken.  Thoroughly stir to completely thaw vegetables. 
6. Roll one pre-cut pie crust onto pie pan.
7. Spoon chicken mixture into pie pan, filling pan to the top but making sure not to overfill it past the edges of your pie crust.
8. Roll out second pie crust.  Cut the crust into inch-wide strips. 
9. Place the strips on top of the pie filling, alternating above and below the others to create a lattice.  Once finished, pinch the edges of both crusts together to keep the filling inside during cooking. 
10. Place the pie pan in oven and bake for 30 minutes, until crust is golden brown. (My note: The pie crust I bought said to bake for 45 minutes.  I ended up baking mine for about 40 minutes, so just adjust as needed based on the pie crust that you buy.)

Sunday Meal Planning - 2

It's Sunday meal planning time.  I actually stuck to our meal plan pretty well last time, so I'm going to try this again. Not quite as many recipes, because I'm banking on a few of these lasting for more than one dinner. :)  Nothing better than leftovers, right?  Here's what's on the menu this week!

Chicken Pot Pie

Kristi gave me this recipe years ago and I still make it regularly. I like to stick a few boneless skinless chicken breasts in the crockpot, with chicken stock or broth, a day or two before we plan to eat this. I'll cook the chicken on low all day and it makes the chicken SO easy to shred. Since I knew we'd be busy this week, I went ahead and made the filling for the pot pie, and it's sitting in my refrigerator so all I have to do the day of is just roll out my pie crusts, drop in the filling, cover with the other pie crust, and then cook. Easy!

Chicken, Bacon, Broccoli & Potato Bake

This is a new one for us. I've made similar things in the past but don't think I've ever used this exact recipe. It looks yummy though so we'll see how it tastes!

Tacos

Tacos are a staple in our Mexican-food-loving household. I also picked up chips and salsa. We've found a new salsa at Target that's soooo good - Corn & Black Bean Salsa, by Archer Foods.  The girls will often skip the chips and eat salsa by the spoonful.  Told ya we like Mexican! 

Spinach & Tortellini Salad

I made a big batch of this to bring for lunch at work and it's so good!  I used three-cheese tortellini and Olive Garden Italian dressing. Throw in a side of some sliced fruit or a green salad, and that's good enough for me for lunch.