Tag Archives: chicken

Chicken Potpie

There is something about comfort food isn’t there?  It seems to warm you from the inside out.  It takes the chill out of a cold rainy day or the sting off of a bad day.  Experts say we shouldn’t eat our feelings and I definitely agree, but there is nothing wrong with gathering around the table and enjoying a meal.  Or chatting with a good friend over a cup of coffee…and a slice of pie.  🙂  It is a basic human right to connect with others.  When my babies were well…babies…I could instantly soothe them by nursing them.  It wasn’t the milk that comforted them…it was the closeness between us.  I think that is the connection we have with comfort food.   Give a child a warm cookie and a glass of milk and sit there…see what happens.  Heck, give Big Daddy a warm cookie and a glass of milk and sit there…he will be more than happy to talk while the cookies keep coming.  Same thing with this potpie.  I know I call a lot of the food I post about “magical” and maybe in a way I believe it is.  Sometimes for me, the difference between a good day and a bad day is knowing I am cooking something good for my family for supper.  I can’t control how they do on their test, if they had someone to play with on the playground or if Big Daddy had a good day at the office…but a good meal?  THAT I can do.  I am a big believer in do what you can, where you are, with what you have.  I guess maybe cooking is that way for me.  I cannot control many things, but I can control whether or not my family has something yummy to eat for supper.  And by sharing that with you, I guess I am in a way trying to help you out a little too.  This world can be overwhelming, heartbreaking, scary, and many other things sometimes…the simple things will always be the things we come back to time and time again no matter how many fancy technological gadgets we have.  Sitting around the table sharing a meal is time tested.  We know that works.  Which brings me to this wonderful chicken pot pie recipe I have for you today.

Chicken potpie is one of my favorite dishes.  When I was little, I loved the Swanson potpies and as I got older I would order it at restaurants.  I finally found a recipe that fulfills my potpie desires AND now I can have potpie any time I want.  Well, anytime I want to cook one.  Bonus, one of my little girls love chicken potpie as much as her mama and she loves this recipe.  Oddly enough, this is the very first Paula Deen recipe I saw her make on her show when my friend Kylie introduced me to Paula Deen back in 2004 and i was pregnant with that same little girl.  I craved chicken potpie during that pregnancy and needed to find a way to get some.  Funny how that works.  Plus, this recipe makes two potpies if you want it to or you can freeze extra filling.  This potpie recipe makes enough for two potpies, so you can either make both and take one to a friend who could use a good meal or simply freeze the extra filling in some Tupperware for another time.   I adapted this recipe from Paula Deen’s Lady and Sons chicken potpie recipe.  I added potatoes and more carrots and peas.  Other than that, this recipe is just absolutely delicious and perfect.  Now, I followed the original recipe instructions for the dough, but I will tell you an easier and in my opinion, better way, to do the crust.  The original called for puff pastry dough, but here I will tell you how to use a basic roll out pie crust.

Perfect Chicken Potpie (adapted from Lady and Sons’ Chicken Potpie recipe)

Ingredients:

4 roll out pie crusts (Pillsbury or store brand)

4 boneless, skinless chicken breasts,

salt and pepper

2 T. cooking oil

1/3 cup butter

2/3 cup all purpose flour

1 quart (4 cups) heavy cream

1/4 cup chicken base (this is typically located near the canned soups and broths on the top shelf…I tell you this because when I made this recipe the first time, I had NO idea what chicken base was and could not find it.  Chicken base (and beef) are your best friends when it comes to gravy making or in this potpie.)

1 Tablespoon minced garlic

1/2 small yellow onion, diced fine

1 1/2 cups of frozen pea, cooked

1 1/2 cups of chopped cooked carrots

1 cup diced potatoes, cooked

Pinch of nutmeg

Preheat oven to 350 degrees F.  Roll out one Pillsbury or store brand pie crust.  Lay it in a 9 ” pie plate.  (If you are prepping 2 potpies, then do the same for another pie crust).  Bake your crust(s) in your preheated oven until it is lightly browned.  About 8 minutes.  This ensures that your potpie is evenly cooked throughout.  Leave your oven on 350 degrees after you take the crust out and set aside.

Filling:

Cut your chicken breasts up into 1 ” cubes.  Season with salt and pepper.  Heat oil in a large skillet over medium high heat.  Add chicken and saute until cooked through. Remove from heat and transfer chicken to a plate.  (you can use precooked chicken or bake chicken breasts in the oven and then cut up)

You can use canned pea, carrots and potatoes.   I throw the frozen peas, cut up fresh carrots and potatoes into a pot with the veggies just covered with water.  I bring them to a boil and then reduce heat and simmer until the carrots and potatoes are just tender enough.  Usually about 15 minutes.  I get this going before I start cooking the chicken and the process moves along nicely.  Drain the veggies in a colander when they are tender.  Set aside.

In a large saucepan, melt butter and then slowly whisk in flour, stirring until it is the consistency of peanut butter. Do not brown it and stir it constantly for about 2 minutes or so.  Slowly whisk in the cream and continue to stir.  Add chicken base, garlic and onion and stir until thickened.  Add the cooked peas, carrots, and potatoes and nutmeg, if using.  Add your cooked chicken.  Give it a good stir to combine and then remove from heat.

Pour the filling into the pie crusts (s).  If you are only making one potpie, Pour until the filling almost reaches the top of the pie crust.  About an inch under.  Top with other pie crust and then bake in the oven until the top crust is nicely browned.  About 20 minutes.

Let it cool and then serve.  You are in your happy place.  Comfort food nirvana.  Enjoy!!!

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Comfort food at its finest…just add a glass of milk

Cajun Mama’s Creamy Chicken Spaghetti

So first things first.  I have told ya’ll that I am not from Shreveport originally.  I know it seems like those 2 hours North of Alex. would not make that big a difference food wise.  It does.  Chicken spaghetti is  a dish that I personally had not eaten or heard of before I came to Shreveport.  In fact, when my good friend Leia was craving chicken spaghetti during her first pregnancy, I honestly thought she meant spaghetti sauce with chicken pieces in it.  My mom made that when i was growing up.  My daddy loved it.  Spaghetti and meatballs and chicken in it.  So I thought that was what she meant when she said she wanted chicken spaghetti.  I was so wrong.  They were kind about it and thought my naivety was endearing.  So then one day, a sweet dear lady named Mama Kate sent me a local church cookbook and low and behold, it had a recipe for chicken spaghetti in it.  So I made it.  It was good but took a lot of time and at the time I was in college and didn’t have time for that.  Around this time, my mom started making chicken spaghetti and she had her own way (which is usually fantastic and better) and it was so good.  So over the years, my recipe sort of evolved and Big Daddy absolutely loves it.  Good enough of an endorsement for me.  I am quite certain everyone reading this has made chicken spaghetti before, but just in case you haven’t, let me warn you…this is one of those dishes that you will make repeatedly until you are sick of it because it is so good and easy.  My kids love this dish, but not with the Rotel so I always pull some out before I add the mushrooms or Rotel.  I always serve this with garlic bread and a nice big green salad.  MMMMMMMM!!!

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Creamy dreamy chicken spaghetti 

 

Cajun Mama’s Creamy Chicken Spaghetti

Ingredients 

1 package of angel hair spaghetti

2 cans cream of mushroom soup

2 cans cream of chicken soup

1 jar of sliced mushrooms, drained

1 can Rotel tomatoes (I use mild but use the heat you want)

1 16 oz. package of Velveeta (I use the  2 % milk kind)

1 package of boneless chicken thighs, cooked and shredded (you can definitely use a rotisserie chicken if you choose)

Directions

Cook your chicken and shred.  Set aside.  Boil your pasta according to package directions.  Drain.  Pour pasta into a dutch oven.  Pour soups, Rotel, and  mushrooms into the pot.  Cut the velveeta into chunks and add that to the pot.  Now, over low heat, stir this all together.  You will need a strong spoon for this as this concoction is hard to stir until it is well combined.  Be sure to stir frequently as the pasta starts to stick to the bottom.  Continue to stir until the cheese is melted throughout and the pasta is well combined with the soups and cheese.  I like to sprinkle a little kosher salt and cracked black pepper over the finished product before serving.

There is really nothing to it.  Hope you love this dish as much as we do.  It is such a crowd pleaser!

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Me…so excited to get the Pioneer Woman’s new cookbook on the day it was released!  I have no shame.  ha ha

Cajun MAMA side note~That picture is the REAL me.  No makeup.  Hair not straightened.  Dark marks on my skin left from my pregnancies showing.  Totally excited expression and really quite goofy and cheeseball.  Yep that’s me.  I have never been one for pretense and these days even less so.  It takes too much time and energy.  Sure, I love to get dressed up and put on my makeup when I feel like it.  When I do, the only person I am trying to impress is…me.  It makes me feel good and the mood has struck me.  Other than that, no thanks.  I am my own genuine article just like you are.  I embrace her frankly because I do not have the energy to force this into any other than its natural state.   I am a little rough around the edges at times.  I am ok with that.  I would rather be seen that way than anyone ever accuse me of being anything less than real.  In this journey we call life, I find it easiest to love me the way I am.  I cannot be like anyone else.  It is too much trouble.  So I give myself permission to like me just the way I am.  I give you  permission to.  Now…there is a bracelet that my friend tagged me in a picture of that said “hide your crazy”. lol!!  Now, I want that bracelet so I can remind myself to reign myself in when I get a little TOO authentic and real.  But no Kardashian life for me.  I am not polished.  I am not posh.  And seeing the train wreck that is the Kardashians these days, why would anyone want to be that?  Who wants to keep up with the Kardashians?  They can hardly keep up with themselves.  That is a hard lonely life they are leading.  No thanks.  I will keep being the authentic hot mess that I am, cheesing it up in the Barnes and Noble because I got a new cookbook.  There is no glamour in that, but there is peace and contentment.  So be real my friends.  Be you.  Embrace your emotions, your true self.  Love that.  It is perfect as is.

Updated: Crockpot Chicken Burritos 

You know those days when you want the comforting and familiar?  Today is one of those days.  This week I have been so pleasantly surprised by how great the new crock-pot recipes we have tried have been.  Seriously impressed ya’ll.  But today I woke up and looked around and feel like my house and chores have been neglected.  I know I need to get it together.  Being a stay at home mom is a job.  It is my job.  So no matter what you do for a living, I know you take it seriously and I do the same.  Laundry needs to be done, dishes, in general straightening.  And today is one of those days where I know I need to cry uncle and remind myself that I can’t do it all.  So instead of blogging about a recipe that I have not tried yet today, I am bringing you one of my all time favorite crock pot recipes.  It not only makes itself but it is pretty nutritious too.  Also it is very versatile and it can be as kid friendly as you want it to be.  It requires only a few ingredients that you most likely have and is just so darn good.  Everyone I have ever given this recipe to has raved about it and it has become a regular on their menu line up.    I hope you will try it out.  I am going to blog this recipe while I drink my second cup and then I am going get busy on this house.  Time to kick it into gear.  If I don’t do it, it won’t get done…ya’ll know what I mean!!

The 3 main ingredients for this yummy recipe(plus the chicken)


Crockpot chicken burritos (from Gooseberry Patch Slow Cooker Recipes)

Ingredients

6 chicken boneless, skinless chicken breasts (typically like 2 pounds)

1 can black beans, drained

1 can whole kernel corn, drained

1 16 oz. jar of salsa or picante sauce

tortillas

burrito fixings~shredded cheese, sour cream, diced onion…

All set and ready to cook!!

This is a picture of it when it is about to start cooking.  

Directions

Pour corn, black beans and salsa into the crockpot.  Lay your chicken breasts on top of the mixture.  Put the lid on the slow cooker and then cook on low for 5-6 hours or high for 7-8 (depending on your crockpot).

Remove chicken breasts from the slow cooker and shred them with two forks.  Return chicken back to crock pot and give it a good stir so the chicken and black beans, corn and salsa can get good and comfortable together.  You can serve right away or let it sit in the crock pot a while.

When you are ready, spoon some of the filling into your warmed tortillas and add shredded cheese and sour cream if desired.  Now the beauty of this recipe, is that it is so versatile.  You can serve it over rice, baked potatoes, or tortilla chips like nachos.  Make it your own.

*I am updating this post to really focus on the beauty of this recipe. I have not made it in a while and I am literally salivating while thinking about having these delicious chicken burritos. The simplicity of the recipe mixed with the tastiness and semi-healthy nature (black beans and corn are both superfoods!!) We are staying with some friends in the cabins at Lake Claiborne and we needed something good for supper that we did not have to slave over. This recipe is perfect!!