Easy Chicken Pot Pie

Every busy mom needs wants to feed there family a yummy and healthy meal and a lot of the time we need it to be a quick to put together meal. Whether you work or stay home with your kids we are all busy mommas! On some nights I have time to spend to make dinner and others I need some that is easy to whip together. So today I am going to share with you a delicious recipe that takes about 15 minutes to put together. I have made this many times and it is pretty forgiving, I am going to share with you how I made it the other night, I had run out of a few things I usually use to make it and did a few substitutes and liked it even better.

You will need:

1-2 Boneless Skinless Chicken Breasts

Olive Oil and Chicken Seasoning

Cream of Celery Soup

Frozen Veggies, mixed veggie, peas/carrots mix, peas, corn…….what ever combination sounds good to you. I like just peas best!

Bisquick

1/2 Cup Milk

1 Egg

1. Preheat oven to 350*. Heat oil in skillet on med high heat. Cut chicken breast(s) into small cubes and put into heated pan, add chicken seasoning to taste.

2. In a pie plate combine veggies and cream of celery.

3. While chicken is cooking, in a small bowl add 1 cup of bisquick mix, 1/2 cup milk, and egg. Mix until moist.

4. After chicken is completely cooked add it to pie plate and mix together veggies, cream of celery, and chicken.

5. Pour bisquick mix over the top of chicken/veggies.

6. Bake at 350* for 30 minutes or until top is lightly brown.

I hope you enjoy it as much as our family does!

~Bonnie

Other great recipes by Bonnie

Crockpot Pizza

White Chicken Chili

Baked Chicken Taquitos

Cheese Stuffed Manicotti

Crockpot Chicken Parmesan

As a busy mom I love anything that makes my life easier and saves me time and effort. One of the things I still hate to do after nine years of marriage and over 8 years of motherhood in make dinner. Its really not so much the making part but deciding what to have. I can’t really get out of that part of it but anything to cut down on the amount of time I spend in the kitchen cooking in invaluable to me. So for me the crockpot is one of my best friends when it comes to meal preparation! Today I want to share with you a delicious recipe that your whole family will love, especially if they already love spaghetti. This meal literally takes 5 min to prepare and another 10 or so shortly before eating. We are going to make Crockpot Chicken Parmesan!

What you will need:

1-3 boneless, skinless chicken breasts (I say 1-3 depending on your family size)

1 jar of your favorite marinara sauce or homemade if you are really ambitious!

Grated mozzarella cheese, about 1 cup

Seasoned bread crumbs, about 1/2 cup

Parmesan cheese, fresh is best but powder will do

Italian seasoning, to taste

*Notice how everything is about, or how you  like it, or depending on your family size? There is no set amount of each ingredient, just what looks good to you and what your family enjoys, alter it to your family’s liking.

1. Start by placing the chicken in your crockpot, frozen is fine it will just need to cook longer. Then put on top of the chicken your Italian seasoning, bread crumbs, and parmesan cheese.

2. Next pour your jar of marinara sauce over the top and then sprinkle with mozzarella cheese.

3. Then I finished it off with a little more parmesan cheese and Italian seasoning.

 

 

Shortly before you eat boil some water and cook your favorite pasta, we usually use spaghetti noodle but any kind will do.

Serve your delicious chicken parmesan over past and enjoy!

I hope you enjoy this recipe and I hope it makes a really easy meal for your family on a busy night!

~Bonnie

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Other great recipes by Bonnie:

Crockpot Loaded Baked Potato Soup

Crockpot Pizza

Baked Sweet & Sour Chicken

White Chicken Chili

Beef & Broccoli Stir Fry

Cheese Stuffed Manicotti

White Chicken Chili

If you have been following me for a while you probably have noticed I like to make simple and fast meals. I love using the crockpot to cook and like to spend as little time in the kitchen as possible. Not that I don’t like to cook, its just hard when you have kids to find time to spend in the kitchen. If I am not using the crockpot I like to keep my meals simple and fast to prepare. Today I am going to share with you a very flavorful and delicious chili recipe that is pretty quick to prepare. It is not a typical chili recipe though, I am going to make a white chili with chicken instead of beef. So if you like chili but are looking for a change this is it!

 You and your family will love this!

 

Your ingredients are:

1 Tablespoon oil of your choice, for browning chicken

4 boneless, skinless chicken breasts

4 teaspoons chili powder, feel free to adjust according to your taste buds!

2 teaspoons ground cumin

1 large onion chopped

1 medium green pepper

1 can cream of chicken soup

3/4 cup water

1 1/2 cups frozen corn

2 cans of white kidney beans (cannellini), rinsed and drained

Shredded Cheese, for a topping

 

Just remember, these ingredients are just a guide line. This recipe is pretty forgiving, you can alter it to your family’s likes and dislikes. For instance, your kids really like green pepper, add more than the recipe calls for. Or you love things really spicy, add more! I prefer to keep it light on the spices and than my husband who can’t get enough, can add more to his liking when he is eating it. I just serve the chili powder on the table for those who want to spice it up.

 

So you need to:

-Heat oil in a sauce pan or skillet over med-high heat. Add chicken, chili powder, cumin, onion, and pepper. Cook until chicken is cooked through and veggies are tender, stirring often.

-Stir in soup, water, corn, and beans. Heat to a boil and than reduce to low.

-Cover and cook until heated through, stirring occasionally.

-Sprinkle with cheese and serve.

I would love to hear what you think of my new recipe!

Share in the comments below!

Don’t forget to subscribe above so you never miss a post!

~Bonnie

Did you love this recipe? Want some more great ones your whole family will love? Check out these other great ones!

Crockpot Pizza

Banana Bread Muffins

Beef & Broccoli Stir Fry

Crockpot Ranch Pork Chops

Baked Sweet & Sour Chicken

Baked Bacon, Chicken, & Ranch Taquitos

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Baked Sweet & Sour Chicken

Are you ready for another amazing recipe? This one is to die for! I got this recipe from my sister but I have seen a very similar one on Pinterest too. If you haven’t tried this one yet you really need to! I will warn you to do this when you have a little extra time to cook though. I know most of my recipes are very easy and very little time but this one has a few more steps to it, but I assure you it is worth it.

The ingredient list is pretty simple………

3-4 Chicken Breast, boneless skinless

Salt & Pepper, to taste

1 Cup Corn Starch

2 Eggs

1/4 Cup Vegetable oil or Olive Oil, whichever you prefer for browning the chicken

Sweet & Sour Sauce:

3/4 Cup Sugar

4 Tablespoons Ketchup

1/2 Cup Vinegar

1 Tablespoon Soy Sauce

1 Teaspoon Garlic Salt

Preheat oven to 325*.

Clean and cube chicken into bite sized pieces.

Salt and pepper chicken, to taste.

Coat chicken in corn starch then dip into beaten egg.

(I just put this little set up above, right next to my stove and put the chicken in the pan as I did it)

Heat oil in pan and lightly brown chicken, but don’t cook through.

Place chicken on greased 9x13 baking dish.

Mix all sweet and sour ingredients and pour evenly over chicken.

Bake for 1 hour stirring every 15 minutes.

Serve over your favorite rice. I used and organic long grain brown rice, it is very healthy for you and tastes really good, even my picky little children love it.

A few things I will let you know about this meal………it is very messy to make, the corn starch and egg will be all over you! Also during the cooking process the vinegar is REALLY strong, you are going to think there is something wrong and your chicken is tainted, it is NOT! Just tough it out, it will turn out just fine. You will not even taste the vinegar when it is all done cooking.

I really hope you enjoy this! It is one of our new favorites! I hope to see you @ From Nature to Nurture on Facebook!

Bonnie

If you enjoy this recipe you may also like these other great posts!

Crockpot Fiesta Chicken

Make Cleaning your Shower A Breeze

10 Random Facts about ME!

Baked Chicken, Bacon, & Ranch Taquitos

As I promised on Monday I have a new recipe for you! I made these last week sometime and much to my surprise my children actually liked them. You may here me say that a lot if you have been following my blog. My children tend to be very picky eaters, I don’t know if it is hereditary or if I have done something wrong but I sure hope they outgrow it. I have been finding with a lot of the new recipes I have been trying that they are liking a lot more of them than I have expected them too. Well not only did my children like these, my husband and I loved them and will be having them again soon! I do not like to spend a lot of time in the kitchen, not only do I not have the time I just don’t really like to. I found this recipe to be fairly easy and not too time consuming, it took more time than some of my crockpot recipes but not so much that I wouldn’t do it again. (I found this great recipe at Six Sisters’ Stuff blog.)

Here is your ingredient list:

1 8oz block of cream cheese

1lb Bacon, cooked and crumbled (or as I like to do chop it when still slightly frozen and cook)

4 cups of cooked chicken, shredded

1 packet of dry Ranch Dressing Mix

2 cups of your favorite cheese

3-4 T of chopped green onion, optionally (I didn’t have any in the house so I skipped this step)

20  Flour Tortillas

Salt

Olive Oil

Start out by boiling your chicken and cooking your bacon. If you have leftover chicken or a rotisserie one that works great too.

Also, preheat your oven to 425*

After chicken is cooked shred with two forks or if you have a food processor use that to easily shred you chicken and mix in other ingredients.

A great clean up tip is to cover your cookie sheet with tin foil, makes clean up a breeze.

After chicken is shredded mix in cheese, cream cheese, and green onions.

Then add half of your packet of ranch dressing mix, you can use more if you want more ranch flavor.

Spoon 2-3 Tablespoons onto a flour tortilla and sprinkle with crumbled bacon.

Roll up and place seem side down onto your covered baking sheet.

After all are filled and rolled lightly brush with olive oil and sprinkle with a little salt, if desired.

Place in oven and bake for 15-20 minute or until lightly brown.

(They are a little browner than I would like them, my oven cooked them much faster than I expected )

Serve with ranch dressing or salsa!

Enjoy!

I would love to here what you think of this recipe, comment below or follow me on Facebook and share your thoughts!

Bonnie

If you liked this recipe check out these other great ones!

Chicken & Biscuit Casserole

Cheese Stuffed Manicotti

Crockpot Pizza 

Day 28: Chicken & Biscuit Casserole

Hi! I hope everyone is having a wonderful weekend, we sure are. We have been so busy, getting lots of yard work done and spending lots of time with each other. The kids had off Thursday and Friday this past week and my husband took off work, so we have been having lots of fun together. I missed day 27, I am sorry for that, we had a really tough night with the baby, I think he is teething. So I wanted to share with another recipe! This one I found on Pinterest and it had the ingredient list but no instructions on how to put it together. So I modified it and it turned out really great. It is now one of my favorites and the kids really liked it too which is always a bonus!

So here is the ingredient list:

2 cups or so of cubed chicken, cooked

1 can cream of chicken soup

1 can of peas

1/2 cup of sour cream

3 Tablespoons milk

2 Tablespoons of melted butter

1 cup cheddar cheese

1 can of Pillsbury biscuits

1) Dice chicken and cook it thoroughly. I seasoned it with some of my favorite chicken seasoning, this is optional but added some flavor.

2) In a small bowl combine cooked chicken, cream of chicken soup, sour cream, milk, and peas. Mix gently.

 

3)Spray a casserole dish.  Put all ingredients in a casserole dish and top with cheddar cheese.

4) Open can of biscuits and put them on top of cheese.

5) Brush biscuits with melted butter.

6) Bake @ 375* for 30-35 minutes until biscuits are thoroughly and light brown and soup mixture is heated through.

Cover biscuits if getting too brown and soup mixture still needs to cook.

This has been one of my favorites so far! I love casseroles to begin with and this one turned out so good! I sure hope you like it as much as we did,
I would love to hear how your family enjoyed it, please come back and share with me!

Also find me on Facebook @ From Nature to Nurture!

Bonnie

Day 21: Homemade Chicken Dumpling Soup

Here is a recipe my mom taught me how to make. It is a favorite in my family and was perfect for a fall night! I found some chicken leg quarters for really cheap the other day and I just froze them until I needed them. I don’t care for chicken on the bone so I planned to use them for soup.

First step is to make some chicken stock from the leg quarters, this is so easy if you have never done this don’t be scared. Just put your chicken in a pot and cover with water and bring to a boil. Continue to boil the chicken for several hours, just make certain there is plenty of water.  The end result is a yellowish liquid, this is stock and will be the base of your soup.

Below is the chicken boiling.

After the chicken has boiled for several hours and you have a thick, yellow stock you separate your meat from the stock. You do this by simply straining it.

Make sure you put a pan under your strainer so you don’t pour your stock you just made down the sink.

Below is a picture of the meat and bones after straining.

Now the amount of stock you have will be much less than the amount of soup you actually want to make. All you do is add as much water to the stock as the amount of soup you want. I added about ten cups of water to my stock. Next add bouillon to your stock and water, use as much as the directions say, I used 1 cube for each cup. Bring back to a boil.

Below is a picture of my stock and added water.

While this is coming back to a boil chop up your veggies. I used a half of a large onion, if you love onion add more, and about 3-4 stalks of celery.

These two ingredients are a very important part of your soup, they add a lot of flavor.

Add the veggies and desired amount of pepper to boiling water on stove.

Do not add salt at this time, the bouillon will add a lot of salt and you don’t want to over salt it.

After it comes to a boil, cover and turn to low and let simmer for a while. I let my simmer for an hour or so until it was closer to dinner time and I was ready to make the dumplings, this also allows the veggies to cook and the flavors combine.

Now about a half hour before diner turn the heat up to high and bring soup to a boil and begin to mix up the dumplings. This is a recipe my family has been using for forever. They are Germaine Egg Dumpling and just amazing! My mom usually has to quadruple the batch for our family. Also at this time I cut up some carrots to throw into the soup too, I don’t like soggy carrots so I wait until the end to do this. You can throw these in while you are mixing up the dumplings.

Combine in a bowl:

2 eggs

1 1/2 cups flour

1/2 cup water

1/2 teaspoon salt

1/4 teaspoon baking powder

After your soup has come to a full rolling boil (it is important for the dumplings to cook and not stick to the bottom),

you drop your dumpling mixture by teaspoon full into the boiling water.

Continue to drop them into the boiling water until all have been made.

And here is you finished product! It is a long process but I promise it is worth every minute of it!

Please share with me you thoughts on this recipe! I love to hear from you!

Also follow me on Facebook at From Nature to Nurture!