Easy Chicken or Turkey Pot Pie

This recipe came from my handy dandy Bisquick cookbook and I love it!  However, when I am cooking, I always make a few changes to suit the tastes of my family, and I encourage you to add your little ways to spice things up as well.  This is a great after Thanksgiving treat with leftovers.  I also double the batch on this at Christmas time and I buy those disposable loaf shaped tin pans and bake them as gifts to give out on Christmas Eve to my friends and family.  I let them cool and wrap them in Reynolds Colored Plastic Wrap and tie a bow around it.  They make great little individual dinner gifts on a cold Christmas Eve night.

Prep time: 10 minutes – Start to finish 40 minutes – 6 servings

Ingredients

• 1 – 1-lb bag of frozen mixed vegetables
• 1 cup of diced cooked chicken (I usually use a little more and I cook my chicken with a few green peppers, onions and a little minced garlic for more flavor). I remove green peppers and onions before adding chicken to other ingredients.
• 1 can (10.75oz) condensed cream of chicken soup
• 1 cup Original Bisquick mix
• ½ cup of milk
• 1 egg

Directions

Heat oven to 400°.  In an ungreased 2-quart casserole dish, mix vegetables, chicken and soup until blended. In a medium bowl, stir all remaining ingredients with wire whisk or fork until blended.  Pour over chicken mixture.  Bake uncovered about 30 minutes or until crust is golden brown.

Peace & Blessings,
Di

Easy Thanksgiving Recipes

Turtle Pumpkin Pie

With Thanksgiving right around the corner, I thought I would share with you readers a few recipes that I make for my family during the holidays.  For those of you who don’t know me personally, I am a foodie.  I love to cook for my family, my friends and my colleagues.  I will be putting out more recipes as the weeks come near to the Holidays; a few are my own original creations and a few I have been given by friends over the years.  I hope you enjoy!

Turtle Pumpkin Pie

¼ cup plus 2 Tbsp. carmel ice cream topping, divided
1 graham cracker pie crust
½ cup plus 2 Tbsp. chopped pecans, divided
2 packages (3.4 oz. each) jello flavored instant pudding
1 cup of cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
½ tsp. ground nutmeg
1 tub (8 oz.) Cool Whip, thawed and divided

Pour ¾ cup carmel topping into crust; sprinkle with ½ cup nuts.
Beat pudding mixes, milk, pumpkin and spices with whisk until blended.  Stir in 1½ cups Cool Whip and spoon into crust.
Refrigerate 1 hour and then top with remaining Cool Whip, carmel and nuts just before serving.

The day after Thanksgiving, I usually make a yummy Hashbrown Casserole for the next night’s dinner with the leftover turkey or ham, it’s really simple.

Leftover Turkey or Ham Hashbrown Casserole

Leftover ham or turkey cut or torn into pieces
1 package of frozen country hashbrowns
2 small 10 oz. cans of Cream of Chicken or Cream of Mushroom (your
preference) soup.
2 8 oz. packages of Monterey Jack/Colby Cheese
1 small bag of mixed frozen vegetables

Directions

Combine hashbrowns, soup, vegetables and 2 cups of cheese together and place in a lightly sprayed 10×13 inch glass baking dish.  Cover with tin foil and bake for 45-50 minutes.  Uncover and cover with remaining cheese.  Place back in oven to melt cheese.  Let stand 10 minutes and serve.

Peace & Blessings,
Di

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