Chicken Pot Pie

I love love love Chicken Pot Pie!! It's definitely in my Top 5 comfort foods. I finally have a recipe that keeps the tastiness consistent. After all these years I'm comfortable enough to use it over and over making modifications here and there. My husband enjoys it a lot too! It takes very few ingredients and it's very easy. I hope you enjoy it as much as we do.

1 pkg Pillsbury Pie Crust (w/2 rolls)
1- 16 oz pkg frozen mixed veggies (carrots, peas, green beans, corn)
2 c cooked chicken or turkey (shredded or cubed)
2 tbsp butter
2 tbsp flour
1/2 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 1/2 c chicken broth (**add more in 1/2 cup increments as you need for the right consistency. You want it a little thick.)
1/4 heavy whipping cream (**this helps thicken it up but keep it creamy but I found you can use a little milk if you don't have cream on hand. I'd start with 1/3 c if you are using milk and add as you go.)

Preheat oven to 350. Roll out 1 of the dough rolls into a greased pie pan. Pat it down into the pan and up the sides. Bake for 10 minutes. While it cools, melt butter in skillet over medium-high heat. Add veggies and cook until warmed through. Then sprinkle flour into pan and stir to coat veggies. Add chicken broth slowly stirring to get flour mixed in to a nice sauce. Add chicken or turkey. Then add milk or cream to make it creamy. Add thyme and garlic powder. Then add salt and pepper to taste. Simmer for 5 minutes. Then pour into pie pan over baked dough. Top with remaining roll of dough and crimp edges all around. Cut slits all across top so steam gets released. Bake for 30-40 minutes or until golden brown and bubbly. Serve in 6 hearty slices.

White Bean Chicken Chili

Warmth in a bowl! mmmm The cold has hit the Dallas area early this year. I think we're all still a little stunned. It's not very often that you get snow in December around these parts...let alone on the 2nd day of the month. Wow! If anyone is looking for me I'll be at home by the fire with hot cocoa in hand for the rest of the year. Brrrrr!

We had some good friends over Sunday for a crockpot meal. It is the perfect weather for crockpot meals. I love it! I've been trying to utilize mine as often as possible. It was delightful but not as much as our friend's adorable little girl (Kathryn). She's fun! It was good times crawling around on the floor with her. I apologize if I didn't pay much attention to you Pete & Pam. I still love you too! Come over anytime. But please bring the baby. ;p

















3 tbsp olive oil
2 medium onions, finely chopped
1 medium red bell pepper, finely chopped
1 medium green bell pepper, finely chopped
4 chipotle chiles in adobo, finely chopped
1 tsp ground cumin
1 tsp dried oregano
8 c chicken broth
Four 6-inch corn tortillas, torn or cut into small pieces
Two 15-15 oz cans small white beans, drained and rinsed (I used Cannellini aka White Kidney Beans)
3 c cooked chicken or turkey
One 16 oz pkg frozen corn, defrosted
1/2 c finely chopped fresh cilantro (optional)
2 c finely shredded mild cheddar or monterey jack cheese for garnish
2 c sour cream for garnish

Heat the oil in a large skillet over medium-high heat. Add the onions, bell peppers, chiles, cumin and oregano and saute until the vegetables are softened, 5-7 minutes.

Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker. Add the broth, tortillas, beans, chicken and corn.

Cover the slow cooker and cook on low for 8-10 hours or high 4-5 hours, until the chili is thick and the beans and veggies are tender. Stir in the cilantro.

Serve each bowl garnished with cheese and sour cream. Serves 8. Enjoy!!