Chicken Pot Pie Night!

If you know me you know I am a beginner when it comes to cooking. I love finding easy and yummy recipes that I can make for the kiddos and hubs. While browsing blogs I came upon this awesome site and found the recipe for Chicken Pot Pie. I decided to try it out and I was really proud of the end result.



Here is the recipe:

Total Time: 40 Minutes

Ingredients:

• 2 unbaked pie crusts ( I used the Pillsbury ready to roll pie crusts)
• 3 chicken breasts
• 5 red potatoes
• 2 can Cream of Chicken soup
• 1 bag frozen peas and carrots or mixed vegetables- thawed
• 1 sweet onion - diced
• butter
• 1 egg

1. Heat oven to 450.

2. Heat two large pans of water - these are for the chicken and potatoes

3. Trim fat from chicken and dice the potatoes, then add to the boiling water.

4. Cook the bottom of the pie crust first, in the oven. Just follow the directions on the back of the pie crust box for a "one crust pie" - cook for 9 minutes. After cooking, turn the oven down to 400 to cook the pie. You crust will come out golden brown.

5. saute the onion in butter until it is translucent and tender- set aside (it can even be a little golden. I cut my onion pieces really small and I didnt even taste them in the pie. You can omit the onion completely, but it does give the pie great flavor)

6. In a mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, and potatoes. Season to taste.

7.Pour the mixture into the already baked pie crust.

8. Add top crust and trim! Try to make it look pretty! :D

9. whisk the egg in a small bowl and baste over the top crust. It gives it a great shine.

10. cut some vent holes on top of the pie with a knife to provide steam release while the pie is baking.

11. Bake the pie for 40-45 minutes or until the crust is golden brown. Remove from the oven and allow to sit for a few minutes before serving.

VOILA! I tried this recipe and the kids and husband loved it! It will become a staple in our home for sure! Below are pictures of my creation! Enjoy! :)

Boston Creme Pie Minis

Since today is super bowl I wanted to make some tasty treats for the family. I was pressed with time so I went to one of my favorite Kraft website and found a recipe for some Boston Cream Pie Minis. This recipe calls for *gasp* boxed cake mix. I know I know many dont like to use it but when you have to get something ready pronto this is what I like to use. I was pleased with the end result and the family loved them as well.

Boston Cream Pie Minis

You will need the following:

1pkg. (2-layer size yellow cake mix)

1 cup of cold milk

1 pkg. (4-serving size) vanilla flavor instant pudding

1-1/2 cups thawed Cool Whip topping, divided

4 squares semi-sweet baking chocolate

PREHEAT oven to 350 F. Prepare cake batter and bake 24 greased muffin pan cups as directed on package. Cool 10 min. in pans. Remove to wire racks; cool completely.

POUR mik into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. to thicken. Meanwhile, using a serrated knife, cupt cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tspb. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.

MICROWAVE remaining 1 cup of whipped topping and the chocolate in small microwaveable bowl on High 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 tsp of the chocolate mixture. Refrigerate at least 15 min. before serving. Store leftover cupcakes in refrigerator. Makes 24 cupcakes.

and one more pic because they look oh so good :)