Deep Dish Chicken Pot Pie

This Deep Dish Chicken Pot Pie with Progresso Recipe Starters made this meal come together quickly and it was scrumptious as if I cooked over the stove all day.

Deep Dish Chicken Pot Pie

1 deep dish pie plate

Preheat oven to 375 degrees

Serves 6

1 c. chicken breast diced and poached or shredded rotisserie chicken

1 sm. Bag frozen mixed vegetables (potatoes, carrots, green beans, peas)

2 Tbs. flour

2 Tbs. butter

1 can Progresso Recipe Starter (creamy roasted garlic)

1 box fresh pie dough (2 crusts)

1 egg white, whipped

Directions:

In a sauce pan, melt butter and stir in flour. Let this cook for a couple mix continuing to mix so it cooks and doesn't burn. Next, add the meal starter sauce and bring mixture to a boil. Then add chicken and veggies cooking until thick and bubbly. Line a pie plate with dough. Ladle chicken mixture into pan. Top mixture with the second crust and roll and pinch the dough together to form the crust. Top crust with whipped egg white and slice a few small venting wholes for steam to escape while cooking. Cook for 1 hour. Remove from the oven and let sit for 10 minutes before serving. 

Tasty Taco Pizza

This is a great recipe for leftover taco meat and topics. Enjoy!

Tasty Taco Pizza

1 Lg. Pizza Pan

Preheat oven to 500

1 recipe of basic white dough (below) or frozen dough thawed

1 ½ c. cheddar cheese shredded

1 c. taco seasoned ground beef

Fresh Salsa

Torn lettuce

Taco Hot Sauce

Sour Cream/Greek Yogurt

1 bag Doritos crushed

Basic White Dough Recipe for a bread machine:

1 egg

2 Tbs. soft butter

1 1/3 c. warm milk

1 tsp. salt

3 ½ c. flour

2 tsp. yeast

Mix on dough cycle then press into a greased and dusted with cornmeal pizza pan. First, sprinkle ¼ c. cheese on dough, top cheese with meat, lastly top meat with the remaining cheese. Bake for 8 minutes. Cut and serve with salsa, lettuce, sour cream and crushed Doritos. 

Kicked Up Parmesan Chicken

Kicked Up Parmesan Chicken

Serves 5

Bake at 375

1 pan (9x13)

3 whole skinless chicken breasts each cut in half

2 eggs

½ c. milk

½ c. flour

1 tsp. paprika or dried chipotle powder if you like the heat

¼ tsp. garlic powder

½ c. Parmesan cheese grated finely

¼ c. mozzarella cheese grated finely

¼ tsp. kosher salt

¼ tsp. fresh ground black pepper

6 Tbs. butter

Directions: In one dredging bowl, mix eggs and milk. In a second dredging bowl, mix together flour, spices and cheeses. Dip each chicken half in the egg mixture and then in the flour mixture. Be sure to cover the chicken completely (you can double dredge if you desire). Place chicken in baking pan and top each chicken with a Tbs. of butter. Bake uncovered for 45-50 minutes. They will be crunchy brown on the outside and juicy on the inside. I would recommend letting them sit for 5 minutes before serving. They are very hot!

*I served this with brown rice and broccoli. You prepare the rice according to directions. When the water starts to boil add a bag of frozen broccoli or one head of fresh broccoli cut up and finish with 2 Tbs. of butter, salt and pepper before serving.