Homemade Chicken Pot Pie

We were having the family over after church and I was trying to think of something easy but everyone would like. I'm not sure I know anyone who doesn't like a good chicken pot pie. This is also something I've never made from scratch (except the pie dough). It was so easy and turned out so good!!! I made 2 pies which served 10, a few had seconds and 3 slices left over. 

If you want to make 1 just cut the recipe in half. You can also freeze one, I read to freeze the filling in a zip lock not in the crust though. I haven't tried freezing yet. 

Mine weren't very pretty but were very yummy! 

Chicken Pot Pies: 

2 Refrigerated pie crust 

1lb chicken breast 

1lb thigh meat 

1 bag of frozen mixed veggies, you can use the peas and carrots or the mixed. I like the mixed to add more veggies. 

1 small yellow onion, diced 

2 celery stalks, diced

1 cup AP flour 

2 cups chicken broth 

2/3 cup 2% or whole milk 

1 stick of butter 

1/2 tbsp onion powder 

1/2 tbsp garlic powder 

1/2 tbsp dried thyme 

1 tbsp dried parsley 

1 tbsp salt 

1 tbsp black pepper 

How to:

-Boil chicken, let cool a bit and cut in to bite size pices. 

-In a large skillet melt butter and add all vegetables. 

-Just as frozen vegetable start to thaw add flour and stir till smooth. 

-Add chicken broth. 

-As it starts to bubble mix in milk. 

-Turn heat off and stir in chicken. 

-**let mix cool** it will mess with the dough if too hot.

-While mix is cooling let dough come to room temperature. 

-Split mix and add to pie pans.

-Top with dough. 

-Add slits to middle to let steam escape, get fancy here if you want. 

-Bake 425 30-35 min. Want crust golden brown and mix bubbling. 

*Put a cookie sheat under pie pans, trust me. I had a mess in my oven. 

-Let sit a few minutes and serve! 

Enjoy! 

~Mrs. Milly~ 

Chicken on a beer can (Grilled Dinner)

I've been MIA here for a few weeks due to moving into a new home but is only has 1/2 of the kitchen done. I am very excited to get a new kitchen but am still without counter tops, some cabinets and a sink. 

With that being said we have been eating out a lot and not good "oh I should put this on my blog" place and I was sick of it! So I did a big grocery shopping trip. I have a refrigerator, grill, and microwave so I've been making it work... Kind of but my family and is body's were ready for some good home cooked food! I chose the grill as my weapon and it was a good choice! We had chicken on a beer can aka beer butt chicken aka beer can chicken, potatoes and corn on the cob. I am not the best on the grill and have never made chicken like this but i am proud to say, it was perfectly cooked, delicious and requested to be done again by all! 

Chicken on a Beer Can: 

1 whole chicken 3-4lbs

1 beer 

1 cup butter, melted 

1 1/2 tbs garlic salt 

2 tsp onion powder 

1 tsp paprika 

1 tsp ground thyme 

Preheat grill on low 

Take giblets and such out and disregard or make gravy. 

Melt butter and mix in all seasonings. 

Pour and brush all over chicken and under skin. 

Drink 1/2 of the beer. 

Put half of beer on middle of pan and put chicken on top inserting it in the cavity. 

Cook on low with top down for 2-3 hours. 

Check internal temp on thigh is 180! 

Let rest 10 min. 

Carve and serve.

For the potatoes; I just quartered small gold potatoes. Added butter and season salt and but in a tin foil packet. Cooked on grill off heat for 30-45 minutes. 

Corn; it came still 1/2 in the husk and I left it that way. A little butter, salt and pepper. Wrapped each one in tin foil and cooked on the grill over the heat for 25-30 minutes . 

It was easy but did take some time and prep but so worth it! 

Enjoy and leave me a comment with your experience! 

~Mrs. Milly~

Vegetable Fried Rice and Hoisin Glazed Pork Chops

Vegetable Fried Rice: 

Pick any veggies you want! My family is not big bell pepper eaters so I go with broccoli, carrots, snow peas, onion, cabbage, ect. Cut in to strips or dice. 

2 cups cold cooked rice (I like Jasmine rice for this) but you can use any. 

1/4 cup soy sauce

2 tbsp cooking oil

1 tsp sesame oil

1 tsp onion powder 

2 tsp garlic powder 

1 tbsp dried parsley

1 tbsp black pepper

1 scrambled egg 

In large pan or wok, on medium high heat. 

Start cooking egg.

Add cooking oil to pan add vegetables that take longest to cook (thicker and firmer) cook for a bit. 

Add rest of veggies, all seasonings and rice. Cook till starts to brown stir and cook a bit more. 

Just keep thinking back to a Japanese steak house and how they do it ;-) 

Pork Chop :

Marinade in Teriyaki 

Cook on grill, searing each side 

Brush each side with hoisin sauce as it cooks though. 

Enjoy! 

~Mrs. Milly~ 

 

Easy Oil and Vinegar Salad Dressing

A healthy twist on Chicken Parmesan

My kids love anything with Marinara on it, I'm trying to eat better and my husband is a meat and potatoes kind of guy. 

I had to think of something to please everyone. So I took 150 calorie pasta, chicken, spinach, and cheese and made a chicken Parmesan style pasta. 

How to:

Marinate 2 chicken breast in Italian dressing. Cut in to strips or leave whole your call. 

Skillet grilled till almost cooked through then put spinach and Parmesan and Mozzarella cheese on top. Threw under broiler for about 5 minutes. (Watch it though)

Serve over or with pasta and marinara sauce.  

My family really liked it even though it wasn't fried and had spinach! 

Enjoy! 

~Mrs. Milly~ 

Mrs. Milly's Chicken n' Rice

This is an easy dinner to feed a crowd! Takes about an hour+ to make though so give your self time. 

Its worth the time, my family really likes it!!! 

Chicken n Rice:

1 whole chicken 

2 boxes chicken broth 

6 stalks of celery, chopped 

5 carrots, cut in circles 

1 onion, chopped 

3 cups white rice

2 tbs black pepper

1 tbs salt

1 tbs garlic powder 

How to:

-Boil whole chicken in broth and cover rest of way with water. 20-30 minutes.

-Add in veggies 1/2 way through boil 

-Pull chicken out saving veggies and liquid. Set chicken a side to cool. 

-Put all veggies and 6 cups of broth from boiled chicken in another pot.

-Pick chicken off bone, dice and/or shred. 

-Bring broth, salt, pepper, garlic powder and veggies to boil. 

-Stir rice and picked chicken to boiling broth. Turn to low and cover. 

-Cook till liquid is gone (just like rice by its self) 

Serves 8-10

Enjoy! 

~Mrs. Milly~ 

Broiled Mahi over Hot Pasta Salad

This is something I threw together that my whole family really enjoyed! Not sure about the fat but its not to bad for you either which is always a plus! 

Fish: 

1 lb. Mahi Mahi **Marinade in Italian dressing**

-Get a cast iron skillet very hot 

-Pre heat broil 

-Drain dressing off but do no rinse

-Season with Greek seasoning on both sides 

-Sear both sides quickly, then put under broiler 

-It will cook pretty quick so keep an eye on it

Sauce: 

1 tomato, diced 

1 tsp tomato paste 

1 clove of garlic, minced 

1 carrot, shredded 

1 heaping cup or 2 hand fulls of spinach, rough chopped 

1/2 cup italian dressing 

1/2 cup fetta cheese 

Shredded Parmesan cheese 

1 tbs of butter 

1 tbs olive oil 

1 tbs Greek seasoning 

1 12oz box of noodles, any kind you want to use 

How to:

-Get water ready for noodles

-In a sauce pan over medium low heat put olive oil and butter

-Add garlic and diced tomato, cook for a little bit

-Turn pan to low 

-Add italian dressing, greek seasoning, tomato paste and shredded carrot, stir all together 

-DO NOT DRAIN NOODLES, you will need some of the pasta water 

-Add noodles and a few tablespoon of pasta water

-Stir in spinach 

-Serve with fish on top and top with Parmesan cheese 

Enjoy! 

~Mrs. Milly~