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Chicken Pot Pie

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Dec 132012
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This is the funniest thing to me. When I make this Chicken Pot Pie for guests they always ask me for the recipe. Ummm, well…it is REALLY, really, really easy to make. They are always astounded that it isn't more involved than what it is. I have hesitated about posting this recipe for a long time but at the urging of several friends…here it is.

Chicken Pot Pie 1

Mix one can of cream of chicken soup and one can of  mixed vegetables that have been drained.

chicken for chicken pot pie

Today I am using some shredded chicken that I had left over from another recipe but normally I just use a large can of chunked chicken, drained. So long as you have at least a cup or two you are good and the great thing is you can add as much or as little as you want. So long as it is already cooked you can use either or.

pie crust for chicken pot pie

And the kicker…I use a store bought pie crust. I always buy the kind that comes rolled up in a box.

pie shell for chicken pot pie

Unroll one of the pie crusts and line it in a 2 quart baking dish.

filling for chicken pot pie

Fill it with your soup, vegetable and chicken mix.

chicken pot pie top

Unroll the second pie crust and place it on top, sealing as best you can.

Then cut a slit in the top for ventilation.

Bake on 400 degrees until the crust is golden brown.

And guess what…I don't have a picture of the final dish. Why you ask?? Well, it was already gone before I was able to get one. Yes, it goes that fast in my house.

Chicken Pot Pie

1-2 cups cooked shredded or chunked chicken (drain if you use canned)

1 can mixed vegetables, drained

1 can cream of chicken soup

1 box pie crust

Mix the cream of chicken soup, the vegetables and chicken. Place one part of the pie shell into a 2 quart baking dish. Fill with the chicken mix. Top with the second pie shell and seal edges. Cut a slit in top for ventilation and bake on 400 degrees until golden brown.

I would love for you to Pin It, Stumble It or just Share this recipe. Thanks, from my house to yours!

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 Posted by The Jilly Bean at 3:39 am  Tagged with: , , , , , , , ,

Cinnamon Roll Apple Pecan Pie

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Apr 272012
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Cinnamon Roll Apple Pecan Pie

This is one of those “Why in the heck didn’t I think of this before?” desserts. It is soooo good, and so easy. It takes about 5 minutes to prepare but looks and tastes like you spent hours in the kitchen.

When I first saw a version of this on Pinterest, I knew I had to try it. Once I did, I knew I could make it even easier and still just as delicious. This has become our new favorite!  A word of advice though…if you are going to take it somewhere make sure you buy those elastic things that look like mini pool covers. I think they are called bowl covers or something similar. Saran Wrap and Aluminum foil fit too closely and smear the frosting on the top. Or, I guess you could just wait until you arrived to put the frosting on. A tip about the frosting…you simply use what comes with the cinnamon rolls. I have personally found that I like using the store brand the best. The first reason is that it costs less. The second reason is that their frosting comes in a bag instead of a tub making it really easy to snip a corner and make pretty designs over the top!

Cinnamon Roll Apple Pecan Pie

1 can apple pie filling
1/2 tsp. cinnamon
1 tube Cinnamon Rolls

1/2 cup chopped pecans
2 tbsp. butter, melted
1/3 cup firmly packed brown sugar

Mix together apple pie filling and 1/2 tsp. cinnamon.
Separate the cinnamon rolls and cut each into quarters.
Place the quartered rolls into the bowl with the apple pie filling along with pecans.
In a separate bowl, combine melted butter and brown sugar.
Mix well and add to the cinnamon roll/apple filling mixture.
Toss gently to combine.
Spoon the mixture over into a well greased pie pan.
Bake at 350 for about 28-32 minutes or until a deep, golden brown.
Cool for about 5 minutes and drizzle the frosting over the top.

 

 Posted by The Jilly Bean at 9:42 am  Tagged with: , , , , , , , , , , ,

Chocolate Pie

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Sep 152009
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I have been going through my Grandmothers cookbook. You know the cookbook…the kind where little pieces of paper with recipes from so and so are scattered and you can barely read them. Some of them are way older than I am and are barely readable. Some of them should have an international background check they are so sinful. Some are family favorites, and some I hated as a child and have grown to love in my adult years. It is a hodge podge of years of collecting from friends and other family members. And it is something that I treasure…dearly. Since my Mother’s birthday is quickly approaching, I was looking for what I was going to make for her when I came upon this Chocolate Pie recipe. She loves chocolate. And it was her mother’s recipe…a combination that I think I can’t go wrong with.

6 Hershey Almond Candy Bars

1/2 cup milk

20 large marshmallows

1 tub cool whip

1 graham cracker crust

1 tsp. vanilla

Melt the marshmallows, chocolate bars, milk and vanilla in a double boiler. Allow to cool and then fold the cool whip into the mixture. Pour into the pie crust and the chill in refrigerator for at least 2 hours before serving.

 Posted by The Jilly Bean at 7:27 am  Tagged with: , , ,

Carmel Pecan Pie

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Nov 232008
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Looking for that perfect pie recipe to go with your Thanksgiving dinner? Look no further. You have found the right one. Golly this is good!

Carmel Pecan Pie

1 (9 inch) Unbaked Pie Crust
36 individually Wrapped Caramels, unwrapped
1/4 cup Butter
1/4 cup Milk
3/4 cup White Sugar
3 Eggs
1/2 teaspoon Vanilla Extract
1/4 teaspoon Salt
1 cup Pecan Halves


Preheat oven to 350 F. On the stovetop over low heat, combine caramels, butter and milk in a small saucepan.  Stir frequently until smooth. Remove caramel mixture from the heat, set aside.

Combine eggs, sugar, vanilla and salt in a large bowl. Slowly mix in the caramel mixture, so the eggs don’t scramble. Add the pecans. Pour pecan pie mixture into pie crust.

Bake for 45 to 50 minutes, or until edges of crust is golden brown.

Allow pie to cool so filling stops cooking and firms up.

Now, if you really think you need to add a little something extra…throw you a scoop of vanilla ice cream on top. Oh my, rich and delicious!

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 Posted by The Jilly Bean at 4:05 pm  Tagged with: , , ,
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