Sweet & Savory ~~ Individual Chicken Pot Pies

What's for dinner?  How about individual chicken pot pies? This is a great recipe for leftover chicken which can be doubled or tripled with the additional pot pies being frozen if you would like to cook them at a later time.  It happens to be one of our family favorites which we've enjoyed for over a decade.  So, here goes:

INGREDIENTS:

• 1 cup diced cooked chicken
• 1 - 14 oz. can cut green beans or vegetable of your choice or 1 - 10 oz. bag of frozen, cooked vegetable
• 1 - 10.5 oz. can cream of chicken soup, undiluted
• A few drops of hot sauce (optional)
• 1/2 tsp. poultry seasoning
• 1 cup of Bisquick mix
• 1/2 cup milk
• 1 egg
• 1/4 cup Parmesan cheese 

INSTRUCTIONS:

• Place diced chicken, vegetable of your choice, undiluted soup, poultry seasoning and hot sauce inside bowl and mix well.
• Spray individual baking containers with vegetable or olive oil spray to prevent sticking during cooking.
• Divide mixture into individual baking containers.
• Thoroughly blend Bisquick mix, milk, egg and Parmesan cheese using mixer at lower speed for about 2 minutes.  Make sure batter is not lumpy.
• Spoon Bisquick mixture over the top of the chicken and vegetable mixture inside the baking containers.  Make sure to spread the liquid mixture so that the chicken mixture is thoroughly covered.
• Bake at 400 degrees for approximately 30 minutes or until the top is golden brown.
• Rest for 5 minutes after removing from oven, invert onto dinner plates, and enjoy!

SERVING SUGGESTIONS:

• I have served these pot pies during all four seasons of the year.
• For summertime dining, you could pair with a nice ear of corn on the cob.
• A tossed green salad with additional veggies is a nice accompaniment year round as well.

Happy dining & enjoy.

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Sweet & Savory - Terrific Turkey Pot Pie

Are you looking for some great ideas of what to do with that leftover turkey from holiday meals?  Well, here is one answer for you!  This turkey pot pie is sure to please your dinner guests.

INGREDIENTS:

• 1 medium onion, diced
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• 1 Tbsp. Olive oil
• 1 can cut green beans, drained
• 3 cups cooked turkey, diced
• 2 cups cooked rice (I used long grain brown rice)
• 1 cup mayo (or yogurt if you desire less calories)
• 2 cups shredded sharp cheddar cheese
• 1 small can sliced water chestnuts, drained
• 1 1/2 tsp. poultry seasoning
• 1 tsp. freshly ground salt, optional
• 1 tsp. freshly ground pepper
• 1 cup sour cream
• a few drops hot sauce (I prefer to use Cajun Sunshine)
• two pie crusts for a 9-10 inch pie plate (you can make your own or purchase those pre-fab jobs in the refrigerator section of your local grocery store)

INSTRUCTIONS:

• Saute onions and peppers in olive oil.
• In a large bowl, combine all ingredients except 1 cup of the cheddar cheese and mix thoroughly.
• Place bottom pie crust in pie plate.
• Spoon turkey mixture into pie plate.
• Sprinkle remaining 1 cup of cheddar cheese on top.
• Place top pie crust over cheese and make 4-5 slits in crust.
• Bake at 350 degrees for approximately 1 hour or until top crust is golden brown.

HELPFUL HINTS & SERVING SUGGESTIONS:

• This pie is delicious served with turkey gravy.
• Serve with rolls or garlic bread and salad.
• This pie freezes well if you desire to make it ahead, place in freezer, and bake at a later date.

Happy Holiday Dining!

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Sweet & Savory Friday ~~ Luscious Enchiladas

Enchiladas are a great entree any night of the week!  Suffice it to say, there are umpteen recipes with variations of fillings. Since I prefer one with more of a creamy or moist filling, here's my latest creation that I would like to share with you. So, here goes ~~

INGREDIENTS:

• 2 cups diced cooked chicken
• 1 - 4 oz. can diced mild green chilies
• 1 - 4 oz. can sliced black olives
• 1 - tsp. cumin
• 1 - 10.5 oz. can Fat Free Cream of Chicken soup
• 1 1/2 cups grated sharp Cheddar cheese
• 2 - 15.5 oz. cans mild, medium, or hot enchilada sauce, whichever you prefer
• Corn tortillas (I prefer the Don Pancho Golden Blend Brand)

DIRECTIONS:

• In a medium bowl, thoroughly mix the chicken, chilies, olives, cumin, soup, and 1 cup of the Cheddar cheese.
• In a medium sized frying or saute pan, warm one can of the Enchilada sauce.
• Thoroughly coat each of the tortillas with the Enchilada sauce.
• Fill each tortilla with filling, roll up, and place seam side down in a lightly greased 9 x 13 pan.
• Combine one can of Enchilada sauce with the remaining sauce in the frying pan and pour over enchiladas placed inside 9 x 13 pan.
• Cover with aluminum foil and bake at 300 degrees for 30 minutes or thoroughly heated.
• Remove from oven and sprinkle with remaining 1/2 cup of Cheddar cheese.
• Return dish to oven until cheese has melted.

SERVING SUGGESTIONS:

• Serve with salsa, diced green onions, sour cream, guacamole, additional Cheddar cheese or variety of cheeses of your choice.

Please give this recipe a try and let me know how you like it. Also, please feel free to share variations of your enchilada recipes.  I am beyond confident blog readers all around the globe will benefit.

Happy cooking & dining!

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