Tasty Tuesday: Robin Millers, Chicken Pot Pie

Chicken Pot Pie
Recipe Courtesy of Robin Miller and Tyson Foods

Recipe serves 6
Preparation Time: 30-35 minutes
Time Savings: 30 minutes compared to traditional recipe

Ingredients
  • 2 teaspoons olive or vegetable oil
  • ½ cup chopped yellow or white onion
  • 2 carrots, peeled and sliced into rounds
  • 2 cans (12.5 ounces each) Tyson® Fully Cooked Premium Chunk White Chicken
  • 1 tablespoon all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 15 ounce can no-salt added tomato sauce
  • 1 Idaho or russet potato, peeled and cut into 1/2 inch cubes
  • 1 teaspoon Dijon mustard
  • ½ cup frozen corn kernels
  • ½ cup frozen peas
  • Pinch salt and ground black pepper
  • 11 ounce container refrigerated bread sticks

Preparation Instructions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. To make the filling: heat the oil in a large skillet over medium-high heat. Add onions and carrots and sauté for 2 minutes. Add chicken and flour and stir well to coat everything with flour. Add broth, tomato sauce, potato and Dijon mustard and bring mixture to a boil. Reduce the heat to medium-low, partially cover and simmer for 8 minutes, or until potato cubes are fork-tender. Stir in corn and peas and remove from heat. Season to taste with salt and black pepper.
  3. Spoon mixture into a 2-quart casserole dish.
  4. To make the crust: unwrap breadsticks and separate into 12 pieces. Place (stretch if necessary) 6 of the breadstick strips (flat) on top of the casserole dish from one side of the dish to the other. Arrange the remaining breadsticks over the top, either on a diagonal or perpendicular crisscross pattern. Pinch around the edges of the casserole dish to seal the ends and secure the breadsticks to the dish.
  5. Bake 10-13 minutes or until the breadsticks are puffed and golden brown.

To form a woven lattice top: Place 6 of the breadsticks on top of the casserole dish. Fold every other breadstick back, making ends meet, and then place one breadstick crosswise just beyond the folded edge. Return the folded breadsticks to their original flat position. Fold back the strips that were just left flat and repeat the procedure. Repeat until all 6 breadsticks are woven into the breadsticks on the surface of the casserole dish.

What’s for Dinner?

Tonight we are having Apricot-Orange Chicken over rice with salad and asparagus. The Apricot-Orange Chicken is yet another new recipe from my favorite cookbook The Busy Mom’s Slow Cooker Cook Book.

Here’s the recipe…now I don’t know if it tastes good, but if it tastes half as good as it smells, then I think it will be awesome!

1-1/2 lbs boneless, skinless chicken breasts
1tsp garlic powder
1/2 cup sugar-free apricot preserves
1/2 cup orange juice
1/4 cup dry red wine
2Tbs cornstarch
2Tbs brown sugar
2Tbs lemon juice

Spray the inside of your slow cooker with cooking spray. Place chicken breasts inside and sprinkle garlic powder over top. Combine the rest of the ingredients in a medium bowl and then pour over top of the chicken. Cook on low for 6-8 hours or high for 3-4 hours. Serve over rice.

I’ll update tonight on whether or not I thought it was good:)

ETA: This was very yummy! Even my son…my picky eater, liked it!!!

Tex-Mex Chicken

I think this has got to be the BEST chicken recipe I have ever made. D raved and raved about it. I wish I could take credit for it but all I did was dump the stuff in the crockpot. And yes, this is from my favorite cookbook, The Busy Mom’s Crockpot Cookbook.

1 15oz can black beans, rinsed and drained
2 11oz cans Mexicorn, drained
1 cup thick and chunky salsa
1-1/2lbs boneless, skinless chicken breasts
1 cup nonfat shredded cheddar cheese

Combine beans, mexicorn, and 1/2 cup salsa in crockpot and mix well. Top with chicken breasts and pour the remaining 1/2 cup of salsa over top. Cover and cook on low for 5-6 hrs or high for 2-1/2-3 hrs. Sprinkle cheese on top and cook for the remaining 10 mins or until melted.

**I did not use the cheese. I think it would be a lot better with it, but it tasted just fine without it. I also think that next time I may only use one can of corn instead of both of them.