Chicken – Page 6 – RefreshHer

Cooking for two can sometimes be a challenge when you’re making a recipe that normally feeds six! I have made a yummy homemade Chicken Pot Pie for years. We LOVE it, but it is served in a pie plate that feeds a whole family, and in my opinion, pot pie is not a dish that reheats very well. So in the last couple of years, I cut the recipe in half and make it in individual ramekins. It’s a perfect size and there’s no leftovers! They’re also so pretty served like that!

Whether you make the whole recipe and put it in a pie plate, or you cut the recipe in half for only two or three people , this is a wonderful supper meal. It has all the comfort that supper should bring!

This is my recipe that I’ve tweaked over the years. I love it because the sauce in the pie is creamy and delicious, and unlike a most purchased pies, the homemade version has nice chunks of roasted chicken breast in it! You can also add whatever vegetables your family likes. We like it best with just peas, but you could add mixed veggies. You could also use turkey breast in place of the chicken.

20150226_175134 — Here’s a peek at the filling inside the crust!

Chicken Pot Pie – whole pie

2 Tbl. butter or marg.

2 Tbl. flour

1 cup milk

1 cup chicken stock

1 tsp. Thyme

salt & pepper, to taste

Cooked Chicken breast

Frozen peas

Melt butter in saucepan. Add flour and cook on low about a minute. Add milk slowly with whisk. Whisk in chicken stock. Cook until mixture thickens, stirring constantly. If it seems a little thick, add equal amounts of milk and stock to thin it out to your liking. Season with, thyme, salt and pepper. Add cooked Chicken breast and vegetables. Cook for a few minutes, or until frozen vegetables have just cooked. Pour into pie shell. Top with crust. Vent crust. Bake at 400 degrees until crust is golden (about 30 minutes).

To make individual pies: (Halving the recipe makes 3. If you don’t need all 3, pop one in the freezer, see below)

Cut pie crusts about an inch bigger than the ramekins. Pour filling into dish, then top with crust. Brush with egg wash to seal edges. Place ramekins on baking sheet and bake at 400 degrees until golden.

To roast chicken for pies:

Place boneless chicken breast on baking sheet. Brush with Olive oil. Sprinkle with salt and pepper. Roast at 400 about 20 minutes or until meat juices run clear.

For a do-ahead meal, prepare as above, then cover with plastic wrap and foil. Freeze until needed. No need to thaw before baking. Just slide it into the oven and bake as instructed.

This makes such a hearty meal. I usually serve it with a green salad. This is one of my husband’s favorite meals at our house. I hope you’ll give it a try!

Homemade chicken stock makes recipes like this soooo much better! Do you ever make your own?

With love from my country kitchen,

FIRST OFF, let’s start with the big news of the winner of the Target Gift card. That person is…

Darcy Vergiels!

CONGRATULATIONS!

Thank you to each of you who are now following me on my new site and who read my posts. It truly humbles me that you do. You encourage me to keep writing with each comment you leave, so I hope that from time to time you’ll leave a word. Tell me if you liked the post,, or share your suggestions for what we’re talking about that day. This is not just about what I have to say – so please contribute as you feel led. I love hearing from you!

Now, on to Monday’s posts about something yummy that was recently cookin’ out here in the country…

Does lunch ever stump you? It does me, but I love it when I have a bowl of Chicken Salad made up just waiting to be piled up on a delicious piece of bread! Now, that’s a great lunch!

Every Southern gal needs to know how to make Chicken Salad. It’s a staple in the south – like sweet tea or cornbread. It’s not just a picnic lunch food; it’s a year-round favorite for most. The recipes and ways to make it are as varied as opinions at a political convention. But the important thing is that you find a recipe that you LOVE.

I came upon mine a few years back at a wedding. I watched the mother of the bride making up Chicken Salad sandwiches for the bridal party. I saw her add a couple ingredients that I’d never heard of before; what a special difference they made in the taste! This stuff was good enough to serve at the reception! Being the wedding director, I was glad to be in on the little luncheon before the wedding. I could have eaten her salad out of the bowl, with a fork, forgetting any fine southern belle manners!

Let me share the recipe and her secret with you…

I start by roasting chicken breasts in the oven. Pour on a little olive oil, salt and papper. Roast at 375 degrees until cooked through (the time will depend on if it has ribs or is boneless). I always check it with a meat thermometer.

Cool, then cut into small cubes and place in a bowl. Add dried cranberries and chopped pecans.

In another small mixing bowl add:

Mayonnaise, sour cream and a little cinnamon. I add a little more mayo than sour cream. For one chicken breast I use about 1/3 cup mayo and 1/4 cup sour cream. I use the light, but regular is fine!

Mix the dressing together in a small bowl. Spoon dressing on top of the chicken to combine. Add salt to taste.

Enjoy on crackers or bread.

20150207_123439_resized — To make this simple Chicken and Rice soup: In a saucepan combine: 1 can Cream of Chicken Soup 1 Can Chicken stock Cooked rice Roasted Chicken Breast pieces This is a delicious homemade tasting soup to serve alongside a sandwich!

I think this is pretty much the best Chicken Salad I’ve ever had. Sometimes I add a little celery or grapes, but this simpler version is my favorite! I hope you’ll try it!

What do you love having for lunch?

With love from my country kitchen,

Tag: Chicken

What’s Cookin’ in the Country?

What’s Cookin’ in the Country?

Darcy Vergiels!