My Favorite Chicken Pot Pie

NOTE: This recipe makes two pot pies! I double the recipe to make 4 and share/freeze them for us and family or friends.

INGREDIENTS

• 1 cup chopped onion
• 1 1/2 cups frozen mixed vegetables (I do carrots, peas, corn, green beans)
• ⅓ cup butter or margarine
• ½ cup all-purpose flour, sifted
• 2 cups chicken broth
• 1 cup whole or evaporated milk 
• 2 cups roasted chicken, chopped
• 1 to 1 1/2 cups cooked and chopped russet potatoes 
• 2 tsp. salt
• 2 tsp. pepper
• 4 unbaked pie crusts (homemade or store-bought)

INSTRUCTIONS

To Make the Filling

1. Sauté butter and onion in large skillet

2. Boil chopped russet potatoes for 12 -15 minutes. Drain and set aside.

3. Roast (or buy) a chicken using herbs and spices that are soft (Rosemary, thyme, etc)

4. Go back to skillet and add flour and stir until mixed and smooth.

5. Add broth and milk. Keep on medium and stir with whisk slowly until it bubbles and is thick (about 10-15 minutes). 

6. Mix in chicken, frozen veggies, salt, and pepper, and potatoes.

7. Let cool completely 

8. Place pie crust in pans. Fill and then top with a second crust. Fold edges under and crimp. Poke slits in the top. 

To bake now: 375 degrees for 30

Minutes; then let cool for 10.

To freeze: prepare same as above- cover with foil and place in freezer. When ready to cook it can go straight to the oven from frozen. Bake at 375 for 75 minutes. 

Slow Cooker Thai Peanut Chicken

Ingredients

• 3 - 4 chicken breasts cut into large cubes
• 1 cup canned coconut milk
• 3/4 cup chunky natural peanut butter
• 2 - 3 teaspoons minced garlic (about 3 cloves)
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon crushed red pepper flakes 

Optional :

• 1/3 cup chopped peanuts, for garnish
• Fresh cilantro, chopped, for garnish

Directions

1. Place chicken in slow cooker or freezer bag.
2. Stir together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth) 
3. Pour mixture over chicken. 
4. Freeze or cook in slow cooker on low for 4 hours ( 5 - 6 if frozen).
5. Serve chicken and sauce over cooked white or brown rice, cooked rice noodles, or stuffed inside large lettuce leaves, as wraps. Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes, if desired.

Note: Slow cooker times may vary depending on your slow cooker

Slow Cooker Honey Garlic Chicken with Carrots

Ingredients:

• 6 - 8 chicken thighs or 3 - 4 chicken breasts
• 16 ounces baby carrots
• 1/2 cup reduced sodium soy sauce
• 1/2 cup honey
• 1/4 cup ketchup
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon ground black pepper

Directions: 

1. Place chicken  and carrots in slow cooker or freezer bag
2. Mix all remaining ingredients with a whisk and pour over chicken
3. Cook on low 4 - 5 hours (6 - 8 if frozen)

Note: Slow cooker time may vary depending on your slow cooker