Easy Chicken Pot Pie

I knew I would be short on cooking time for a few nights earlier this week due to Christmas shopping so I picked up a rotisserie chicken at the grocery store one night.  The next day when I had a little bit of time all I had to do was shred the chicken and measure out portions for different dishes.  After that I knew I’d have enough for at least 3 meals.  So I made this pot pie, a tamale pie (substituting chicken in place of the ground beef) that I threw in the freezer for later, used some chicken on top of salads for lunches, and I’m using the rest of the chicken for a small amount of chicken noodle soup.

This pot pie recipe calls for one cup of cooked chicken and two cups of mixed vegetables, but I think you could swap that if you want a meatier meal.  Use 2 cups chicken and one cup veggies.

Easy Chicken Pot Pie

Source:  Clipped from a small booklet called “Suppers”


1 can of Campbell’s condensed cream of chicken soup

2 cups frozen mixed vegetables, thawed*

1 cup cubed/shredded cooked chicken

dash of ground pepper

1/2 cup milk

1 egg

1 cup all-purpose baking mix (Bisquick)

Preheat oven to 400 degrees.  In a 9-inch pie plate mix soup, veggies, black pepper, and chicken.  Mix the milk, egg, and baking mix.  Pour that over the chicken mixture.  Bake for 30 minutes or until golden.


*To thaw vegetables, microwave on high for 3 minutes in a glass bowl with 1/4 cup of water.  Drain before adding to recipe.

Chicken and Wild Rice Soup

Here’s another super simple crock-pot recipe.  🙂

I made this soup on a day that I was home from work so that I could watch it carefully.  I was a little afraid that the rice would get overcooked.  Well, time got away from me {big surprise!} and after 7 hours on low the rice was a little mushy, but not bad.  Maybe my crock-pot runs hot?  But next time, I’ll probably only let it go for 5 hours on low.   Also I will say, that I almost skipped the roux/milk step to make the soup creamy.  I think it would have been just fine as just a broth-based soup.  So I’ll keep that in mind next time – one recipe, two versions.

Creamy Chicken and Wild Rice Soup

Source:  365daysofcrockpot.com

4 cups (one 32 oz carton) low sodium chicken broth

2 cups water

2 large boneless, skinless breasts {I used 4 small boneless, skinless chicken thighs}

1 box of Rice-A-Roni long grain and wile rice

1/2 tsp pepper

1 cup diced or shredded carrots

1 cup diced celery

3/4 cup flour

1/2 cup butter

2 cups half and half {I used skim milk}


Combine broth, water, ground black pepper, carrots, celery, chicken, and rice (with seasoning packet) in a large slow cooker.  Cook on low for 5-8 hours or high for 4 hours (or until chicken is cooked through, veggies are tender, and rice is cooked).  Remove the chicken and shred it, then add back into slow cooker.  In a saucepan, melt butter over medium heat.  Stir in the flour slowly to form a roux.  Whisk in cream or milk, a little at a time, until fully incorporated and smooth.  Stir milk mixture into slow cooker and let it cook for about 15 more minutes.  Taste and adjust salt and pepper seasoning if needed.


Roasted Chicken Breasts and Broccoli

This was the most delicious meal!  Truly, it was fantastic.  I can’t say enough about it, it just really hit the spot.  It all started because I wanted to cook some chicken breasts on a Sunday night to have on hand to eat during the week.  I’m trying to cook more on weekends because I just don’t have the desire to cook on weeknights anymore.  I’ve lost my gumption I tell you!   Anyway, then I saw this roasted broccoli recipe on Pinterest and decided to combine the two recipes into one meal.

The chicken was great, but the broccoli was my favorite part and now I want to eat it everyday.  The crispy bits of garlic were like candy.  🙂

Next time I make this meal I’ll probably prepare some brown rice to go with it.  And I wish I had a better picture because this one does it absolutely no justice!


Oven Roasted Lemon Chicken – serves 4

4 small chicken breasts {I had marinated the chicken in lemon juice for 20-30 minutes in the fridge, but that’s optional.}

drizzle of EVOO

s & p

minced garlic

dried herbs – parsley, rosemary, and thyme

Roasted Broccoli (adapted from Barefoot Contessa) – serves 2 or 3

1 large bundle of broccoli {about 4 cups once it was chopped up into florets}

3 cloves of garlic, thinly sliced

s & p

EVOO {about 4 tablespoons, just eyeball it}


Cover two baking sheets with foil for easy clean-up.  Preheat the oven to 425 degrees.

Place the chicken on one pan, drizzle with a little oil, add salt and pepper, garlic, and herbs to the top of each breast.  Place in the oven and set a timer for 30 minutes.

After 10 minutes, add the baking sheet of broccoli to the oven as well {because it won’t take as long as the chicken}.  To prepare the broccoli for roasting, place the florets on the sheet pan, toss with oil, sliced garlic, and salt and pepper and then evenly spread the broccoli out.

Give the broccoli a stir/shake about half way through the baking time, some browning is normal.

Check the chicken after 30 minutes. The thickest part should no longer be pink.  May need 5 more minutes of cooking time.

When you remove the broccoli, zest a lemon over all {can squeeze with juice too, but I didn’t} and sprinkle with Parmesan cheese {I didn’t}.


Moroccan Chicken Stew

This meal was a step away from my comfort zone but I’m glad I went for it.  We loved it so much, it will be added to our regular rotation.  I’ve never made a specific Moroccan meal before and have only used curry powder a handful of times, but somehow I knew this would be good.  It has a great warm, spicy flavor.  Probably too spicy for some people but perfect for us!

I made a few adaptations, mainly substituting chicken breast tenderloins in place of the bone-in chicken thighs but that’s what I had on hand.  It cooked faster using the tenderloins as well.  I also added fresh basil and omitted the raisins but will use them next time.

Moroccan Chicken Stew

Source:  adapted from Campbell’s Kitchen {clipped from a magazine}

serves 4-5 large portions


2 Tbsp olive oil

8 bone-in skinless chicken thighs {I used 1 pound boneless, skinless chicken breast tenderloins}

1 large red onion, sliced

1 large bell pepper cut into 1″ pieces {I used some red and orange bell pepper}

2 cloves garlic, finely chopped

1 tsp cinnamon

1 Tbsp curry powder

1 can condensed tomato soup {I added a little water to rinse the can}

1/3 cup golden raisins

1 can chickpeas, rinsed and drained

1/3 cup silvered almonds {I used sliced almonds}

fresh basil – about 1 tablespoon, chopped


Heat oil in a deep saucepan or dutch oven.  Add chicken {in batches} and brown on all sides; remove to a plate.

Add onions, pepper, and garlic to the pot and cook about 5 minutes, until tender-crisp.  Add cinnamon and curry and stir for one minute.  Stir in soup {and water} and heat to a boil.  Return chicken to pan.  Cover and cook over low heat for 15 minutes or until chicken in cooked through. Stir in chickpeas and raisins.  Then stir in the almonds and basil.

Serve over couscous or brown rice.


Cashew Chicken

I was surprised how easy this meal was to make.  It has kind of a long ingredient list, but it was really simple once I got going.  Tim and I both loved it and he ate all the leftovers!

Cashew Chicken

Source:  pg 152 Ladies Home Journal , Sept 10


4 boneless, skinless chicken breasts, thinly sliced

3 tbsp dry sherry

2 tsp grated fresh ginger

2 cloves garlic, sliced

1/4 tsp red-pepper flakes

5 tsp cornstarch, divided

3/4 cup low-sodium chicken broth

2 tbsp low-sodium soy sauce

3 tbsp hoisin sauce

1 tbsp rice vinegar

2 tsp brown sugar

2 tsp canola oil

1/2 cup unsalted cashews {toasted if you want}

2 scallions, sliced {for serving}


In a bowl combine sliced chicken, sherry, ginger, garlic, and 2 tsp cornstarch.  Chill in the fridge 30 minutes.

When ready to cook, in another bowl combine broth, soy sauce, hoisin, vinegar, sugar, red pepper flakes, and 3 tsp cornstarch; set aside.

Saute half the chicken in a large nonstick skillet with 1 tsp oil until cooked through.  Transfer chicken to a plate.  Repeat with the remaining chicken and oil.

Return all chicken to skillet.  Stir in broth mixture and bring to a simmer; cook until sauce thickens, about 1 or 2 minutes.  Stir in cashews.

Serve over hot rice with scallions on top.


Bow Tie Pasta with Chicken and Artichokes

I have been on a mission to organize my recipes recently and it is no small task.   Really, it’s a major feat.  I literally have thousands of loose leaf recipes that I’ve torn out of magazines, printed from websites, or photocopied from various books.  I have accumulated them over the past 5 years and the collection is no joke.  Over that time I would try to place them in binders, but they weren’t really in any order.  I would guess that 3/4 of them made it into those clear 3-ring binder page protector things, but the other 1/4 were loosely stuffed in among the pages.  Soup recipes were among dessert recipes, a waffle recipe was next to a casserole recipe.  You get the idea – it was chaos.  I needed to sort it all out.

So, I have been sorting it out and I feel like a weight has been lifted off my shoulders.  I guess my tastes have changed quite a bit over the years because I was able to throw away many, many pages that I was no longer interested in.  Also on the up side, I rediscovered some long-lost recipes that I’m really excited about.  This was one of those recipes.  🙂

I came across this recipe and wanted to make it because it reminded me of these two summer pasta dishes {here and here} that I made last year, but this recipe uses pantry staples more suitable to winter.

A 1/2 pound of sliced fresh mushrooms was listed in the recipe, but I left them out.

Pasta with Chicken and Artichokes

source:  Taste of Home magazine;  Simple & Delicious Edition Nov. and Dec. 2009


2 Tbsp olive oil

1 pound chicken breasts or tenders, cut into 1/2″ pieces

8 oz bow tie pasta – I used mini

1 medium red onion, chopped

2 tbsp white wine

1 can artichoke hearts; rinsed, drained, and quartered

1 can fire roasted diced tomatoes or Italian style diced tomatoes with garlic, undrained

fresh or dried basil

shaved Parmesan cheese


Cook pasta in salted, boiling water.

Meanwhile, in a large skillet, saute chicken on olive oil until no longer pink.  Remove and keep warm.

In the same skillet, saute onion {and mushrooms if using} until tender.  Add wine, reduce heat to medium, stir in tomatoes, artichokes, and chicken.  Cook until heated through.  Taste and adjust seasoning with s&p.  Combine with the cooked, hot pasta.  Add basil.  Serve with Parm on top.

Yield:  5 large servings.

Chicken and Dressing Casserole

I’m becoming painfully aware of how many casseroles I make!  Yikes!  I need to branch out.  But, in the winter they are just so wonderful, comforting and hearty.  And of course, they are easy too.  I think it’s a requirement for being a Mid-westerner to make so many casseroles!

This one is creamy from the soup and cheese, and yet very crunchy from the dressing.  The chicken was very moist too.

Chicken and Dressing Casserole

Source:  adapted from a hometown cookbook


5-6 small chicken breasts {not too thick}

5-6 slices of Swiss Cheese – I substituted pepper jack

1/4 cup dry white wine – I used Vermouth

1 can cream of chicken soup – I used cream of mushroom

1 box of stuffing mix {not prepared}

1/4 cup butter, melted


Place the chicken breasts in a greased 9×13 casserole dish.  Place a slice of cheese on top of each breast.  Pour on the soup and wine, trying to evenly distribute it.  Sprinkle the stuffing crumbs over all.  Drizzle the top with melted butter.

Bake at 350 degrees for 1 hour to 1 hour and 15 minutes.  Let stand 5-10 minutes before serving.

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