Marvelous Recipes

This delightful recipe from Betty Crocker has tender bites of chicken and vegetables covered in a rich Alfredo sauce and wrapped in flaky puff pastry; who could ask for anything more? YUM!

1 sheet frozen puff pastry (from 17.3-oz package), thawed as directed on package
1 tablespoon butter
2 tablespoons finely chopped shallots
2 cups chopped cooked chicken
2 cups frozen peas and carrots
1 jar (16 ounce) Alfredo pasta sauce
1 teaspoon dried thyme leaves
1 egg

1. Heat oven to 400 degrees F. Lightly spray 4 (10 ounce) ramekins with cooking spray. On a lightly floured surface, roll puff pastry to 13-inch square. Cut into 4 squares. Lightly press 1 square in bottom and up sides of each ramekin, letting corners hang over sides.

2. In 10-inch skillet, melt butter over medium heat; add shallots.Cook about 3 minutes, stirring occasionally, until shallots are softened. Add chicken, frozen peas and carrots and Alfredo sauce. Cook 3 to 4 minutes longer, stirring occasionally, until peas are thawed and mixture is hot. Sprinkle with thyme leaves;stir well.

3. Spoon mixture into pastry-lined ramekins. Fold corners over filling; pinching to almost close tops. In small bowl, beat egg with fork or wire whisk; brush pastry tops with egg.

4. Bake 25 to 30 minutes or until pastry is deep golden brown. Let stand 5 minutes. Serve in ramekins or remove to individual serving plates. Makes 4 servings.

Emily

Nothing says comfort better than a delicious beef pot pie hot from the oven. You will be amazed at how easy this recipe is to make!

1 refrigerated pie crust
2 cups diced cooked potatoes
1 (10 ounces) package frozen mixed vegetables, thawed*
1-1/2 cups diced cooked beef**
1 (10-3/4 ounces) can cream of mushroom soup
1/3 cup water
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme leaves, crushed

1. Heat the oven to 400 degrees F. Let pie crust stand at room temperature for 15 minutes for easy handling.

2. Put the potatoes, vegetables and beef in a 9-inch deep-dish pie plate.

3. In a medium bowl, combine the soup, water, Worcestershire sauce and thyme; pour over the beef mixture.

4. Gently place the pie crust over the beef mixture. Crimp or roll the edges to seal to the dish. With a sharp knife, cut slits in the crust.

5. Bake for 35 minutes or until hot and the crust is golden brown. Makes 4 servings.

* You may quickly thaw the vegetables by microwaving them on High for 3 minutes.

** Left-over roast beef is perfect for this recipe.

My family loves homemade chicken pot pie so when I’m short on time, I use this simple but delicious recipe.

1 (10-3/4 ounces) can cream of potato soup
3/4 cup milk
1/8 to 1/4 teaspoon black pepper
1 cup frozen mixed vegetables, thawed
2 (4.5 ounces each) cans chunk chicken breast, drained *
1 cup Bisquick baking mix
1 egg

1. Heat oven to 400 degrees F. In a medium bowl, stir together the soup, 1/4 cup of the milk, pepper, mixed vegetables and chicken chunks; pour into a 9-inch pie plate.

2. In a small bowl, combine the baking mix, egg and remaining milk until well blended; spoon over the chicken mixture.

3. Bake for 30 minutes or until hot and topping is golden brown. Makes 4 servings.

* I pre-cook boneless, skinless chicken breasts, cut them into chunks and freeze them in 1 cup portion sizes to use in recipes. When I make this pot pie recipe, I simply thaw 2 portions and use in place of the canned chicken chunks.

Emily

A really delicious chicken pot pie that’s simple, easy and quick!

1 (10 3/4 oz) can condensed cream of potato soup
1 cup milk
1/8 to 1/4 teaspoon ground black pepper
1/2 teaspoon dried parsley flakes
1 teaspoon dry minced onion
1 (15 oz) can mixed vegetables, drained
1 cup cooked chicken, cubed
1 cup all-purpose baking mix (Bisquick)
1 egg

Preheat oven to 400 degrees F. In a large mixer bowl, combine the soup, 1/2 cup of the milk, black pepper, parsley flakes, minced onion and chicken. Pour into an ungreased 9-inch pie plate.

In a small bowl, stir together the baking mix, egg and remaining 1/2 cup milk until blended. Spoon over the chicken mixture.

Bake for 30 minutes or until hot and topping is golden brown. Makes 4 servings.

Emily

Tender chicken, flavorful vegetables in a rich creamy sauce covered with a flaky crust; comfort food at it’s very best!

Crust (recipe below)
1 (10 oz) package frozen mixed vegetables
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1/4 cup butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon dried sage
1/2 teaspoon thyme leaves
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10.5 oz) can condensed cream of chicken soup
1 cup milk
3 cups cooked cubed chicken

1. In a medium saucepan, cook the mixed vegetables according to package directions; set aside. In a large saucepan, over medium-high heat, cook the onions and mushrooms in butter until tender, about 3 minutes.

2. Stir in the flour, sage, thyme, parsley flakes, salt and pepper. Add the cream of chicken soup, milk and chicken; blend well. Cook and stir until hot and bubbly.

3. Pour mixture into a 2-quart round or rectangle baking dish. Place crust over mixture and brush with melted butter. Prick crust all over with a fork. Bake at 450 degrees F for 15 to 20 minutes or until bubbly and crust is lightly browned.

Crust
1-1/4 cups all-purpose flour
1/3 cup shortening
4-6 tablespoons iced water

1. In a medium bowl cut the shortening into the flour with pastry cutter until crumbly. Add water a tablespoon at a time until a soft dough forms. Turn dough out onto a floured surface.

2. Roll into a circle or rectangle, (depending on the shape dish you are using), large enough to fit the dish with 1/4-inch extra to turn under around edges.

Emily