Zesty Chicken Pot Pie

This chicken pot pie recipe is one of those go-to recipes any time I am in the mood for some comfort food.  Almost every time I make this for someone, they want the recipe so I figure I will share it with everyone now.  

My sister-in-law first introduced me to this pot pie several years ago.  Ever since then, this is the only chicken pot pie I make.  I warn you, once you eat this one you will never want another kind of chicken pot pie again!

I usually get an already-cooked rotisserie chicken from my local grocery store.  The chicken has enough meat on it to make two pies (three if it is really large).  I make one to cook for supper that night and another one to freeze for later.  

You can change this recipe in order to accommodate different tastes and diets.  You could substitute turkey for the chicken.  There are also several options for the crust in order for it to be gluten-free.  Pillsbury has gluten-free dough you can find here that seems to get good reviews.  Other gluten-free pie crust suggestions can be found here.

This pie is really easy to assemble and tastes absolutely delicious.  Just don't blame me if you can never again eat grandma's chicken pot pie after this!

{Ready to mix--looks so pretty!}

Zesty Chicken Pot Pie

Ingredients

1-1/2 pkg. (8 oz. each) cream cheese (12 oz.), cubed

1/2 cup chicken broth

3 cups chopped chicken

2 pkg. (10 oz. each) frozen mixed vegetables (carrots, corn, green beans,peas), thawed

1 env. (0.7 oz) Good Seasons Italian Dressing Mix

1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz pkg)

Directions

Heat oven to 425°F. Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted, stirring frequently with whisk.  Stir in chicken, vegetables, and dressing mix.

Spoon into 9-inch pie plate.  Cover with pie crust; seal and flute edge.  Cut several slits in crust to allow steam to escape.  Place pie plate on baking sheet.

Bake 20 to 25 minutes or until golden brown.

Make Ahead Directions

Prepare as directed except for baking.  Wrap securely; freeze.  When ready to bake, unwrap.  Place strips of foil around edge to prevent over-browning.  Bake frozen pie in 425°F oven for 1 hour 10 minutes or until heated through.

Recipe Credit: Kraft Recipes

Roasted Butternut Squash with Balsamic and Rosemary

{Photo Credit: Whole Foods Market}

I had made this recipe a few weeks ago, but failed to get pictures before it was gobbled up.  I am going to cook it for Thanksgiving Day, but did not want to wait until then for pictures so that others will be able to make this super easy and delicious side dish for all those Thanksgiving gatherings.  Of course, it does not need to be a holiday to enjoy this yummy side dish.  Another bonus: my four-year old loved it!

Roasted Butternut Squash

with Balsamic and Rosemary

Ingredients

1 Medium Butternut Squash, peeled, cubed, and seeded (approx. 4 cups)

2 Tbsp Olive Oil

2 Tbsp Balsamic Vinegar

1 tsp rough chopped Fresh Rosemary

1/2 tsp Salt

Directions

1.  Preheat oven to 375

2.  Add all ingredients to large bowl

3.  Stir or toss to combine

4.  Spread on foil- or silpat-covered baking sheet (I used parchment paper)

5.  Bake for 45 minutes to one hour until brown and tender

6.  Serve and Enjoy!

Recipe Credit: FrugalFreebiesandDeals.com

Cranberry Pork Roast

When it comes to food, this time of year usually brings about thoughts of turkey.  With that turkey comes thoughts of cranberries, but cranberries are not just for turkey.  Chicken and pork pair well with the tart little berries as well.  The cranberry and pork juices from this roast make a fantastic gravy to serve with the pork.

After looking at a variety of cranberry pork recipes, this is the one I have come up with that I use the most.  I love the sweet flavor and the spices.  Best of all, I love the ease of this roast and the smell as it cooks in the slow-cooker.

Cranberry Pork Roast

Roast

2 1/2 - 3-lb boneless rolled pork loin roast

14.5-oz can whole cranberry sauce

1/2 cup sugar

1/2 cup cranberry pomegranate juice (or your own favorite cranberry juice blend)

1 tsp grated orange peel (or 2 Tbsp orange juice)

1 tsp dry mustard

1/4 tsp ground cloves

1/8 tsp ground nutmeg

Place the roast in the slow cooker.  Mix together sugar, cranberry sauce, juice, grated orange peel, and spices.  Pour over the roast.  Place lid on slow cooker.  Cook on low for 5-7 hours, or until meat is tender.  Remove the roast and keep warm while making the gravy.

Roast before cooking

Gravy

2 cups juices from pork roast

2 Tbsp cornstarch

2 Tbsp cold water

1 tsp salt (optional)

Skim the fat from the juices.  Measure 2 cups of juices, adding water if necessary.  Pour into a saucepan and bring to a boil.  Mix the cornstarch and water into a paste.  Stir into gravy.  Continue stirring and cooking until thickened.  Season with salt, if desired.  Remove from heat.  Serve with sliced pork.

Taco Soup

This soup is perfect for Fall.  Plus, you can make it two different ways-- either in your slow-cooker or on the stove top.  The slow-cooker brings out the flavors more while the stove top is great for a quick meal.  Just add your favorite toppings!

Taco Soup

Ingredients

1 lb lean ground beef (or 1.5 pounds, if you prefer more meat)

1 pkg taco seasoning

1 can red kidney beans

1 can sweet golden corn

1 can pinto beans

1 can black beans

1 can Rotele tomatoes (I prefer the Mexican with Lime and Cilantro)

Suggested toppings: Sour cream, mozzarella cheese or a Mexican cheese blend, chives, nacho chips, jalapenos, etc. 

For Slow Cooker:

Brown the beef in a skillet on the stove top.  Drain the meat and put in the slow-cooker.  Add taco seasoning and all non-drained canned ingredients to the slow-cooker.  Stir together and cook on low for 4-6 hours until heated through.  Serve with your favorite toppings.

For Stove Top:

Brown the beef in a large skillet on the stove top.  Drain the meat and return to the skillet.  Add taco seasoning and all non-drained canned ingredients to the meat.  Stir together and bring to a simmer.  Cook until heated through.  Serve with your favorite toppings.