Easy Chicken Pie

This recipe was shared on a blog I enjoy visiting called Pink Papavera.  We really enjoyed it and will be trying it again and again.The ingredients are so simple!1 Pound of Chicken Breasts1 Bag of Frozen Mixed Vegetables4 oz. Cream Cheese (cubed)1/4 C Zesty Italian Dressing-Low Fat1/2 C Chicken Broth2 T FlourDouble Pie CrustCut the chicken breasts into bite sized pieces. Then brown the chicken in the low-fat dressing, (Yeah!! No oil!) Add the flour and mix. Now it’s time to stir in the chicken broth and the cubed cream cheese. When the cream cheese is melted, stir in the veggies until it’s all warm and gooey!Now just lay the bottom crust into your pie pan. I like to use a glass pan because it seems to keep the crust from getting soggy. Tuck the crust into the pan and cut slits in the bottom. This will keep your crust from bubbling up. Now pour your gooey-yumminess mixture inside the crust and take a pair of your kitchen scissors and trim the crust to the edges.Put the top crust on, flute the pie edges (flashback to 8th grade home-ec class) then make a fancy design on top to let the steam escape.There you go! So pretty! And, after years of trying homemade pie crusts, I proudly say that Pillsbury can win the blue ribbon on it. That is not for me!Bake at 375 degrees for 35-40 minutes or until your edges are nice and brown and Voila!

Perfect Winter Dinner -Creamy Ranch Chicken

4- 6 slices bacon

4 Chicken Breasts

2 tbls Flour

2 tbls Dry ranch salad dressing

1 1/4 cup milk

3 cups dried noodles

1 tbls Finely shredded Parmesan cheese Cut bacon into narrow strips, cook until crisp. Drain bacon discard all but 2 tablespoons drippings.

In same skillet cook chicken in drippings until tender, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken in skillet, stir well. Stir in milk, cook and stir until thickened and bubbly, Cook one minute longer. Stir in bacon. Serve over noodles, sprinkled with Parmesan.

THE BEST EVER!!! Creamy Chicken and Dumplin's

Once you try this recipe you will not try another. Straight from the Amanda and Kevin blog

Ingredients:

1 lb chicken breasts

10  bouillon cubes

2 quarts water

2 cups biscuit

2/3 cups milk

2 tbsp butter

4 eggs

2 stalks celery

salt & pepper

Begin by placing chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done. If you’re using the boneless/skinless breasts, they’ll probably be done much quicker, like after 10-15 mins.

Meanwhile, boil the eggs

.When the chicken is almost done, mix together the Bisquick and milk until a soft dough forms.When the chicken is done, remove from the pot and set aside to cool. Drop spoonfuls of the dough into the chicken stock.

Simmer over low heat, covered, for 10 mins, then uncovered for an additional 10 mins.

Meanwhile, dice 2-4 stalks of celery (depending on how much you like! I usually do 2.) Now, you could use any vegetable you want here. You could add in onions, bell peppers, carrots, heck, even frozen veggies from a bag. Any mixture of vegetables you like, really. I just really like celery.  You want to end up with about 1/2 – 1 cup of vegetables when you put them all together. As soon as your chicken is cool enough, cut or shred into bite-sized pieces.
Melt 2 tbsp of butter over medium heat. When foamy, add in celery/vegetables and saute for 3-5 mins. Add in chopped chicken and season well with salt (I like kosher) and a little pepper. Stir to combine. By this point, the dumplings should be done. Add the chicken and celery to the broth/dumplings. Remove the yolk from boiled eggs (and in my case, give them to 2 greedy little puppy monsters),  chop up the whites and add them to the soup. Stir all to combine. :)

Easy Chicken Ala King

1 cup margarine

12 tablespoons flour

4 cups chicken broth

4 cups milk

4 cups chicken, cooked and diced

2 packages English muffins

cheese grated

In medium saucepan melt margarine, blend in flour. Add broth and

milk; cook and stir constantly over low heat until sauce is thick.Season to taste. Add chicken. Heat through. Serve over hot English Muffins with cheese.