Deliciously Easy Chicken Pot Pie

This recipe is an absolute favorite of mine, especially in the fall and winter..this is a perfect comfort food! Also a great recipe to whip up really fast for a sick friend or just a great dish to bring to any potluck!


 Rotisserie Chicken (left over or fresh)       1/2 tsp salt
1 cup sliced carrots                                    1/2 tsp black pepper
1 cup frozen sweet peas                             1/4 tsp celery seed
1/2 cup sliced celery                                   1 3/4 cups chicken broth
1/3 cup unsalted butter                                2/3 cup of milk
1/3 cup chopped onion
1/3 cup flour                                               double crust pie dough (packaged or homemade)


  1. Preheat oven to 425 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Delicious Cranberry, Apple and Turkey Sausage Stuffing

  This is the stuffing I made this Thanksgiving for the first time and it was a hit! The rosemary and fruits with the turkey sausage was the most delicious combination! This could be made as a main dish with a little more added sausage.


 1 1/2 cups cubed whole wheat bread         1 golden delicious apple chopped
 3 3/4 cubes white bread                             3/4 cup of dreid cranberries
1 lb ground spiced turkey sausage               1/3 cup of minced fresh parsely
1 cup chopped onion                                   3/4 cup of turkey or chicken broth
3/4 cups chopped celery                              4 table spoons of unsalted butter
2 1/2 teaspoons dried sage
2 teaspoons dried rosemary leaves
1/2 teaspoons dried thyme

  1. Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.
  2. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.
  3. Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries and parsley. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

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