Monday, October 22, 2012

My Individual Chicken Pot Pies and Spring Salad's so comforting, it will feel like a hug from your grandma :) Enjoy!

Individual Homemade Chicken Pot Pies
4 chicken breasts, cooked and chopped
2 cans cream chicken soup
1 can cream celery soup
½ cup heavy whipping cream
1 ½ soup can full milk ((I use whole)
1 bag frozen peas & carrots
1 large baking potato, peeled, cubed and then boiled just until softened
Garlic powder, onion powder, salt and pepper to taste (about 1T each)
1 t. Thyme
2 boxes of refrigerated pie crusts
10-12 individual casserole dishes
For Crust:
1 egg, beaten
1 t. water
Mix all the above ingredients except the egg, water and pie crust and simmer on low for about 20 minutes.  You may simmer up to an hour.  Turn each casserole dish upside down and use a paring knife to cut the shape of each crust.  Pour mixture into each individually greased dish and place crust on top of each.  Poke a few holes in each crust with a fork then mix egg and water and brush on top of each crust.  Place casserole dishes on 2 large cookie sheets and bake them at 375 for about 25 minutes or until crust is light brown.  I like to broil mine for just a minute or two so the crust is nice and crisp.  Watch it closely if you broil the top!  Let them sit 5-10 minutes before serving.
Spring Salad
1 bag Spring Lettuce Mix
½ bag fresh spinach
1 ½ cups glazed walnuts, pecans or toffee-glazed almonds
1 can mandarin oranges, drained
1 cup chopped strawberries
1 small chopped bell pepper
1 cup dried cranberries
Poppy Seed Dressing (I use Brianna’s brand)
Toss all together – add small amounts of dressing at a time while tossing.  It’s easy to over saturate!

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