sunday stew: chicken pot pie

who doesn't love a chicken pot pie?

fluffy and perfectly browned on top!

i love the frozen ones you can get for $.89, don't get me wrong. but there's something even better about making one yourself. it's so very simple, and so very yummy.

it's one of those dishes you can easily add to your dinner rotation without hesitation. everyone loves it. i promise.

after a view variations, i have decided that this is my favorite recipe for the pie. it has a wonderful consistency, lots of tender chunks of chicken, the crust comes out super fluffy, and it has just enough veggies to cover the food groups.

the goods:
2-3 large chicken breasts (frozen works just fine)

two cans cream of chicken

one cup of milk

one large potato

one bag of frozen (or can) of corn

one bag of frozen peas and carrots

salt/pepper

garlic powder

italian seasoning

one package of crescent rolls

**(optional) one pie crust

how to do it:

chicken, potatoes, cream of
chicken soup, milk, seasonings.

peel and dice potato.

place chicken in crock pot, with cream of chicken, milk, potatoes and seasonings.

cook on low for 6-8 hours, or high for 3-5 hours.

after cooking, you can shred or dice the chicken, depending on your preference. either way, it's going to be very tender.

when you have 15-20 minutes left, add the corn and peas and carrots.

pre-heat oven.

transfer to a pie plate.

pie filling

**if you have decided to use the additional pie crust on the bottom, you only have one extra step, and it is TOTALLY worth it. put the uncovered pie filling (with pie crust) in the oven for about ten minutes, at about 375, just to get the bottom crust cooking.**

cover the top with the crescent rolls. i kept mine in tact, and just laid the entire sleeve of rolls across the top, and then folded up the edges to make a nice rounded edge. you can get as creative as you want. or just throw them on there. nobody really cares once you cut into it.

bake according to the directions on the crescent roll package (usually about 375 for 10/15 minutes).

enjoy!!

love & rockets,

sarah

sunday stew: chicken tortilla soup

i love my crock pot. and i love finding new recipes i can add to our dinner "rotation". i had been wanting to try a chicken tortilla soup, but couldn't find a recipe that i was crazy about. i wanted it to be more of a creamy base, and i'm not wild about big, gross, stewed tomatoes. so...i decided to try something on my own.

the soup came out AMAZE-BALLS! and if you're like me and you like-a-da spice you can add a lot or you can always cut back on the cayenne if you're not into the fire.

the goods:
**this was enough for me and my husband, plus plenty of leftovers for lunch tomorrow. this could easily serve four or five people**
two chicken breasts (i used frozen because i'm a lazy bitch)
one can chicken broth
one can red enchilada sauce
one small can fire roasted diced green chilies
one can black beans (drained)
one can yellow corn (drained)
one block of cream cheese. you can use low fat, but i don't recommend fat free...it doesn't blend as well. (let sit out so it is room temp. much easier to blend)
one packet taco seasoning (either spicy or regular)
cayenne pepper
garlic powder
tortilla chips
monterey jack cheese
sour cream

how to do it:
place chicken breasts in the crock.
mix chicken broth, enchilada sauce, green chilies and spices (taco seasoning, cayenne pepper and garlic to taste.)
pour over chicken.
let cook for 6-8 hours on low, or 3-5 hours on high.
pull chicken apart, shred it as much or as little as you like. it should be very tender.
(i let it simmer another hour so the chicken can soak up all the seasoning)
add corn and beans.
stir in cream cheese until the blended.
you can serve immediately, or let simmer for up to two more hours on low or warm.

serve with tortilla chips. either crushed on top or lining the bowl. you can also add monterey jack cheese and sour cream on top (that's how we like it in the Thamm household).

enjoy!

love and rockets,
sarah