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.

It was a picture perfect turkey…


Until we started carving it and realized that I did not pull out the bag with the liver and heart and whatever other nasty things are in there. It was my first time ever making a turkey. I was already pretty grossed out to stick my hand in their and pull that junk out, but I did it…I just didn’t realize there were more than one bag. I just pulled out the neck bag assuming that all the gross junk was in one bag. Nope. Not true.

Note to people who pack up the turkey’s…just stick all the nasty crap in one bag. Not only will it save your company money on those little plastic bags, but it makes it much easier on the virgin turkey cookers.

Thanks.  Oh and yes, I still fed my family the turkey…after I vomited in the bathroom!

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Tasty Tuesday

I thought I would share with you a recipe that I am using for dinner tonight. I haven’t made it yet, but it sounds like something we would like (well not the kids, but I’ll make them something else).

Chili-Lime Pork

1lb pork chops (I’m using bone in b/c thats what I have)
salt and pepper
1tsp chili powder
1TBS lime juice
1tsp soy sauce
1/2 tsp sugar

The pork chops are defrosting right now. Once they are defrosted I will combine all the ingredients and marinate for a couple hours and then cook them on the foreman grill.

Total Kick Butt Baked Beans!!

Normally I am not a big baked bean fan, but my husband loves them and we were having friends over for a BBQ so I made them. They were AWESOME! Absolutely the best baked beans I have ever had (if I don’t say so myself)!

So I figured I would share it with you all. I got the recipe from here.

Southern Baked Beans

1 can baked beans
1/4 cup onions, chopped (I used dried minced onions because I did not have an onion)
1/2 cup brown sugar, firmly packed
1/4 cup Ketchup
2 tsp mustard
2 tsp Worcestershire sauce

I put everything in the crock pot until it was nice and bubbly, then switched it to warm until ready to serve.

Yum Yum!!

What’s for dinner, Thursday

I haven’t posted any recipes I’ve been making in quite awhile. Today’s is pretty good. And yes, it’s in the crock pot. I try to use the crock pot at least once or twice a week.

Today’s recipe is from the The Busy Mom’s Slow Cooker Cookbook:

Teriyaki Pork Chops

1/3 cup Teriyaki Sauce
1TBS brown Sugar
1/2 tsp ground ginger
4 boneless pork chops

Place pork chops in crock pot. Mix ginger, sugar, and sauce in a bowl and pour over the pork chops. Cook on low for 7-8 hrs

Enjoy!