Love in a dish :) My homemade chicken pie will comfort your heart and soul! Enjoy :)

Individual Homemade Chicken Pot Pies

Melissa Friday

 

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 one of the casserole dishes 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.

 

 

If you love turnip greens, you will love my recipe for Turnip Green Soup :)

TURNIP GREEN SOUP WITH WHITE BEANS & HAM

Melissa Friday

 

1 tablespoon olive oil

2 tablespoons butter

1 small onion, chopped

1 (12-ounce) package cooked, diced ham (I use Hormel)

1 (32-ounce) box chicken broth

1 cup water

2 cans great northern beans, drained and rinsed well

1 (27-ounce) can turnip greens ( I use the Glory brand)

1 tablespoon each of salt, pepper, garlic powder, onion powder and Cajun seasoning

    (Use more seasonings if you like)

Heat oil and butter in a soup pot and add onions.  Cook onions for about 7 minutes, stirring often, then add the ham and cook for 2 more minutes.  Add remaining ingredients, cover  and simmer on low for 1 hour.  It’s great with hot sauce and cornbread on the side. J

 

This cheesy, chicken orzo bake is fantastic, and kids will LOVE it, too! Enjoy :)

CREAMY CHICKEN & CHEESE ORZO BAKE

2 tablespoons butter

1 tablespoon olive oil

3 small chicken breasts cut into bite-sized pieces

½ cup onion, chopped

1 ½ cups orzo (you can find this in a box on the pasta aisle)

1 teaspoon each of salt, pepper, and garlic powder (add more if you like)

1 cup water

1 (14.5-ounce) can chicken broth

1 can Cream of Chicken soup

1 cup sharp cheddar cheese, shredded

In a large pot, heat butter and olive oil.  Sauté’ chicken and onion on high heat for 8-10 minutes, or just until chicken is no longer pink.  Stir in dry orzo and all the remaining ingredients and stir well.  Spray a 2-quart oven-proof baking dish with cooking spray.  (I like to use a deep, round baking dish).  Pour orzo mixture into casserole, cover with foil and bake at 350 for 1 hour.  Turn oven off, but leave dish in the oven for one more hour.  Remove from oven, uncover and stir well.  Enjoy J Kids will rave over this!

 

Okay, I know I'm on a soup roll, but it's sooo cold, and this is so comforting :) Enjoy!

CREAMY CHICKEN TORTELLINI SOUP

Melissa Friday

 

2 Tablespoons butter

2 tablespoons olive oil

1 small onion, chopped

3 cloves fresh garlic, minced

2 (14.5-ounce)cans of chicken broth

2 small cans of Cream of Chicken soup

1 can full of water

1 (16-ounce) bag frozen peas and carrots

1 teaspoon each of thyme, salt, pepper, garlic powder and onion powder

2 tablespoons chicken granules

1 rotisserie chicken from your grocery store deli

2 cups fat-free half-n-half or whole milk

1 (9-ounce) package refrigerated cheese tortellini

Pull all of the meat off the chicken and discard bones and skin; set aside.  Heat the olive oil and butter and add the onions and sauté for 7 minutes.   Add the garlic and sauté for 1 minute.  Add remaining ingredients except the tortellini, and bring to a small boil.  Once boiling, turn on lowest setting, cover and simmer for 30 minutes to an hour.  Add tortellini and simmer on low for 10 more minutes.

 

 

 

Mac & Cheese Soup with Ham...this soup will warm your whole family's heart and soul! It's creamy and delicious and kids AND adults love it! Enjoy :)

MAC & CHEESE SOUP WITH HAM

Melissa Friday

1 ham steak

4 tablespoons butter

4 tablespoons all-purpose flour

1 teaspoon Dijon mustard

1 (14-ounce) can chicken broth

2 cups fat free half & half

1 ½ cups water

1 tablespoon chicken granules

1 lb. Velveeta cheese, cubed

Salt and pepper to taste

8 ounces cooked small shell macaroni

Cook pasta according to box directions, drain and set aside.  In a large soup pot, brown the ham steak for 3 minutes on each side.  Remove from heat and set ham steak aside to cool.  Add butter to the ham drippings in the pan and melt on low heat.  Gradually whisk flour into the melted butter.  Now gradually whisk the mustard and chicken broth into the butter and flour mixture until smooth.  Cut ham into bite-size pieces and add the ham and remaining ingredients and cover and simmer on low for 30 minutes.  Add cooked macaroni and stir well.  Heat an additional 10 minutes then serve.  As it sits it will get thicker, so just add milk to thin it out, if needed.