Thursday, October 31, 2013

Chicken Pot Pie

Scripture to Live By:
My son, be attentive to my words;incline your ear to my sayings.
21 Let them not escape from your sight; keep them within your heart.
22 For they are life to those who find them,  and healing to all their flesh.
23 Keep your heart with all vigilance, for from it flow the springs of life.
24 Put away from you crooked speech,and put devious talk far from you.
25 Let your eyes look directly forward, and your gaze be straight before you.
26 Ponder the path of your feet; then all your ways will be sure.
27 Do not swerve to the right or to the left;  turn your foot away from evil.

Proverbs 4:20-27


Recipe Post:
We were visiting with our son and his wife and she made this Chicken Pot Pie.  My husband and I both thought it was very good so I ask her for her recipe and she gave it to me.  So I made it and thought I would share it with you.  I added an extra can of cream of chicken soup.  Hope you like it.
Ingredients:
3 chicken breast
1 8 ounce package cheddar cheese
1 16 ounce package of mixed vegetable
2 cans of cream of chicken soup
1 container of sour cream
2 packages of Jiffy Mix Pie crust 
Optional: If too thick add 1/4 to 1/2 cup of milk
This makes a 10 inch chicken pot pie.



Bake chicken breast at 350 degrees, covered in oven, for 30 minutes. (You can do this ahead of time)

Remove from oven. Cool. Cut chicken into bite size piece.


Cook mixed vegetables according to directions on the package. Set aside.

Mix up pie crust, following directions on package.  Divide into 2 balls.  Roll one out to fit a 10 inch pie dish.   Place rolled pie crust in the dish.


Mix 2 cans of cream of chicken soup and sour cream together with the mixed vegetables.  




Salt chicken lightly.  


Mix chicken into vegetable mixture.  Blend well.  


Pour into pie shell.  
Put second pie crust on top of the mixture over lapping the bottom crust edges.



Using a fork, flute the edges of the pie crust to seal the two crusts together.  


Trim off any excess pie crust.  


Bake in preheated 350 degree oven until crust is golden brown.



Remove from oven, cut into number of servings needed and serve.




Blessings, 



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Wednesday, October 30, 2013

Mexican Fried Rice

Scripture to Live By:
 For by grace are ye saved through faith; and that not of yourselves: it is the gift of God:not of works, lest any man should boast.
Ephesians 2:8,9
For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord.
Romans 6:23
But God commendeth his love toward us, in that, while we were yet sinners, Christ died for us.
Romans 5:8



Recipe Post:
Ingredients:
2 cups of uncooked white rice
1 chopped green Pepper
1 chopped onion
4 cups of water
1 can of chopped tomatoes with green chilies
4 teaspoons of Chile powder
1 1/2 teaspoons of salt.
4 Tablespoons of cooking oil

Heat oil in frying pan.  Fry onions, peppers and rice until onions and peppers are tender and the rice is browned.




Add 4 cups of water, can of chopped tomatoes with green chilies, 4 teaspoons of Chile powder
11/2 teaspoons of salt and cook approximately 20 minutes or until rice is tender.  



 Serve with Mexican meal.  (Re-fried bean, tacos)


or as a side dish with a little taco sauce,


Or with Doritos


We serve it most often with our taco meal.


Try it, it is so yummy.

Blessings!
Parties I Link Up To: 
Monday:
Tuesday: 

Wednesday:
Thursday:

Friday:

 Saturday:

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