CHICKEN OR TURKEY POT PIE

This is another one of my mom's recipes that she sent over for the blog this week. I've made this a few times, and it's a great meal. It's especially good for those Thanksgiving turkey leftovers!

5/21/09 - Serves 4



INGREDIENTS:

8-10 oz. frozen peas and carrots (or whatever you want to use)

1/4 cup margarine or butter

1/4 cup all-purpose flour

1/4 tsp. pepper

1 can (14 ½ oz.) chicken broth (I use 99% fat free Swanson or College Inn)

2/3 cup milk (I use 1% or 2%)

2 Tbl. Sherry (optional)

2 ½ to 3 cups cut-up cooked chicken or turkey

1 Pillsbury pastry crust (or other single crust)


DIRECTIONS:

Heat oven to 425.

Rinse frozen peas and carrots under running cold water to separate; drain. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add 2 Tbl. Sherry, if desired. Stir in chicken or turkey and vegetables.

Place mixture in 10-inch deep pie plate (or other casserole dish). Top with pie crust, turn under edges; flute edges, if desired, or crimp with fork. Pierce crust with fork or knife in several places to allow steam to escape. Put dish on foil-lined cookie sheet and place on middle rack of oven.

Bake at 425 for about 30-35 minutes, or until crust is golden brown. (You may want to cover edges of pie crust with pie crust shield or foil strips to prevent over cooking edges.)

Recital Chicken

This is the chicken recipe I make every single year now for the recital lunch or dinner either before or after the recital, depending on what time they dance. Its original name was Hellman's Parmesean Chicken, and it's courtesy of my mom of course! However, since I only make it for the recital and I make it every time, I've changed the name to Recital Chicken. It's quick, easy, few ingredients and can be prepped the day before. Then when we come in, it cooks fast and we can sit down and eat relatively quickly. Enjoy!




Ingredients:


1/2 cup Hellman's Mayo (can use light, I never do though.)

1/4 cup grated Parm Cheese

4 boneless skinless chicken breasts (I thaw out the chicken tenders that are boneless and skinless.)

4 tsp Italian Seasoned dry bread crumbs (I use plain.)



Combine mayo and cheese.

Spread on chicken, then sprinkle with bread crumbs.

Bake at 425 for 20 minutes.

I serve with rice pilaf which coincidentally takes about 20 minutes so they cook at the same time, and usually a green bean salad which we also prep and marinate the night before.



Happy Recital!

Arizona Chicken Casserole

Similar to a chicken marsala. Really good. My parents had it in Arizona and asked for the recipe from the restaurant, if I remember correctly. It's from 2002.

Ingredients

3 lbs Chicken Breasts (I use boneless, skinless chicken tenders, 3 per person.)
salt, pepper, paprika (we don't use the paprkia.)
6 T. butter or margarine
1 cup whole mushrooms (we slice them in half)
1 can (15 oz) artichoke hearts
3 T. flour
2 cups chicken boullion
1/3 cup sherry


Directions:
Sprinkle chicken with desired amount of salt, pepper and pakrika. Place 4 tablespoons of butter or margarine in large skillet. Brown chicken.

When all chicken is browned, place in 9x13 baking dish.

Add mushrooms. Drain artichoke heats and add to chicken and mushrooms in casserole.

Add remaining 2 tablespoons of butter to skillet and melt over medium heat.

Stir in flour until all flour is absorbed.

Gradually add boullion and continue stirring until thickened.

Stir in sherry.

Pour sauce over chkcken, cover and bake at 375 for 45 minutes.

Remove cover and bake additional 30 minutes.
 
Easy prep but allow for the long bake time.
 
**Valerie Lomus has made this without the artichoke hearts, subbing in broccoli florets and onions instead. (She kept the same sauce though.)