Cheezy Chicken Pot Pie

1 package (8 oz) cream cheese

1 cups shredded Colby-Monterey Jack cheese (8 oz)

¾ cup milk 

1 small can Pillsbury Grands Flaky Layers refrigerated biscuits

2 cups diced cooked chicken
1 cup carrots and peas (drained if using a can)

butter

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Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.

To large microwavable bowl, add cream cheese and shredded cheese. Microwave uncovered on High 1 minute, stirring after 30 seconds, until softened and cheese is starting to melt; add additional 30-second increments as needed. Beat in milk with whisk until mostly smooth; mixture may still be slightly lumpy.  Separate dough into biscuits; cut each into sixths. Gently stir into cream cheese mixture; stir in chicken, carrots and peas. Spoon into baking dish.  Cover with foil and bake 20 minutes. Remove from oven and top with small pieces of butter.  Bake until top is golden brown.

Comment:  This dish is simply delicious!  I found a recipe for a cheezy chicken casserole and made my usual changes.  I cut the cheese and biscuits in half, eliminated the onion and ham from the original recipe and added the carrots and peas.  You can use a can of peas and carrots or a cup of frozen peas and carrots.  I’m not saying 1 can of peas and 1 cup of carrots but the combined blend.  The flavors of the cream cheese mixed with the cheese gives this dish the special taste, as does the slight sweetness of the biscuits.  You can make changes by adding back the onions and ham or even some diced potatoes, which I think I would cook until almost done before adding.

Tater Tot Chicken Pot Pie

2 cups cooked cubed chicken

2 cups mixed veggies corn, carrots, peas and green beans

10 1/2 oz can cream of chicken soup

1/4 cup milk

1 tsp minced onions

1/2 tsp thyme

1/2 tsp fresh ground black pepper

40-45 frozen tater tot crowns

Add the chicken, veggies, soup, milk, onion, thyme, and pepper to a 10” round pie dish. Stir until combined. Spread out evenly. Cover with tater tots. Bake at 425° for 25-30 minutes, until the tater tots are golden and the chicken pot pie filling is hot and bubbling.

Comments:  I saw a version of this while visiting my friend at the nursing home and she expressed how much she wished she could make it because it looks so good.  Well, that was all it took for me to find a recipe so I could make and take it to her the next Sunday.  The recipe above is from The Gunny Sack.  It looked easy and sounded delicious.  The only changes I made was to the veggies.  She has problems with corn so I bought a small can of peas and carrots and used them (drained).  My friend loved it and ask if I would make it for again in the near future.  I shared with one of my food testers and she couldn’t get over how something so simple could be so tasty.  This is a keeper.

Chicken Chowder

1 large chicken breast, cooked and chopped
4 slices of bacon
2 1/2 cups chopped, peeled potatoes (3 medium)
1 Tbsp. dried onions
1 cup hot water
2 chicken bouillon cubes
1 tsp. Worcestershire sauce
1/4 tsp. dried thyme, crushed
1 tsp. Old Bay Seasoning
2 cups milk
1 cup half-and-half or light cream
2 Tbsp. all-purpose flour
1 cup cheese
salt & pepper to taste

In a large saucepan cook bacon until crisp.  Remove bacon and reserve 1 Tbsp. of drippings in pan.  Dissolve bouillon in hot water.  Pour into pan.  Add potatoes, onions, Worcestershire sauce, thyme and Old Bay.  Bring to a boil.  Reduce heat.  Cover and simmer until potatoes are tender, about 15 minutes.  In a bowl whisk milk, half-and-half and flour.  Add to potato mixture.  Cook and stir constantly until slightly thickened and bubbly.  Stir in chicken, bacon and cheese.  Cook until hot and cheese melts.  Serves 4-6. 

Martha:  I found a recipe for New England Clam Chowder and decided to see how it would work using chicken instead of the clams.  It turned out pretty good but didn't have enough flavor.  That is when I decided to try adding the Old Bay.  I took out a spoonful of the chowder and added just a tiny amount of the Old Bay.  That was exactly what this dish needed.  

Lillian:  I love Chowder and soups.  Chowders are more filling, I think, and this one would supply everything that we need in a meal.  I always thought that the Old Bay Seasonings was for seafoods, but this proves otherwise.  I think, too, that I would add a bit of whole kernel corn as I love Corn Chowder.

Food Tester Maggie:  This Chowder is the best!  It's perfect for a cold day when you want something warming and filling.  And Martha is right, the Old Bay hit the spot.

Tips:  When a recipe calls for boneless, skinless chicken cut into pieces, this is what you do.  For perfect pieces, place the uncooked chicken on a cutting board (used for chicken only).  Using a sharp knife, slice the chicken crosswise across the grain into 1/4 to 1/2" strips.  These strips also make great Buffalo chicken tenders but if the recipe calls for diced, line up the strips on the cutting board, a few at a time and cut them again into chunks.  So simple!

Creamy Chicken Noodle Soup

2 chicken breasts, cooked, cooled & cut into small pieces
4 quarts of water
7 chicken bouillon cubes
2 bay leaves
1 tsp. salt
2 Tbsp. Montreal steak seasoning
3 carrots, peeled and sliced
1 cup chopped celery
2 Tbsp. dried, minced onions
4 Tbsp. corn starch
pepper to taste
1 pkg. (14 oz.) egg noodles

In a large soup pot bring water to a boil.  Add bouillon cubes, bay leaves, salt, and Montreal steak seasoning.   Boil for about 5 minutes.  Remove bay leaves.  Add carrots, celery, onions and chicken.  Boil on medium heat until carrots and celery are done.  Mix corn starch in about 1/2 cup of water until smooth.  Pour into pot and stir to blend.  Bring the soup to a boil and allow the corn starch to thicken, about 4-5 minutes.  Add egg noodles and cook until done.  Season with pepper and more salt if needed.

Martha:  This recipe originally came from a site titled Turnips 2 Tangerines.  I did make a few adjustments for my own taste but you can see the original recipe by going to their site.  I took this soup to my daughter's office and the comments I've received back all say the same... "This is the best every!"  

I cooked my 2 boneless, skinless chicken breast halves in my toaster oven until done.  I like baking my chicken instead of boiling to help hold in the flavor.  You can add more chicken but if the 2 breasts equal about 1 lb. it really goes a long way.  You can add more or less carrots, celery and onions depending upon your taste.  I liked using the dried onions because they don't seem to overpower the taste like a fresh onion sometimes does.  If you decide your soup isn't quite as thick as you might like, you can always add more corn starch in small amounts but always make sure it comes to a boil for thickening.  Your soup will be thicker the next day so keep that in mind too.  This is a dish that I tasted with every step to get the flavor I wanted.  One of the biggest keys, I think, is the Montreal steak seasoning.  Enjoy!



Food Tester Lisa:  This is the most amazing creamy chicken noodle soup I have ever had.  You can't get any better than this!.

Food Tester Leslie (My daughter!):  Yes I have to admit I am biased, Martha is my Mom but I do not remember this recipe while growing up.  My Mom brought a crock pot full of the creamy chicken noodle soup to my office for the girls here to share.  I have been sick with a cold for the past week and not able to keep much down.  The soup was amazing.  I not only kept it down but had two bowls full, it is true comfort food.  I will be making this at home for my family.  Thanks Mom.

Food Tester Carol:  My 95 year old mother says it's like the chicken and dumplings that her mother used to make.  Her mother used to go out and kill a chicken, pluck it, cook it and then make her homemade dumplings for it.  I knew what mother meant.  It has such an intense chicken flavor that permeates the creaminess and the vegetables, we will want to have this a lot.  We both think it's the best chicken noodle soup we've ever tasted!

Tip:  Something else I learned the hard way about eggs is to always look inside the carton when you get them home, before putting them in the refrigerator.  There is always the possibility of an egg breaking during its trip from the store you your home.  If you do find a cracked egg, remove it immediately and if it has leaked onto the other eggs, wash them immediately.

Chicken, Wild Rice & Sausage Casserole

2 pkg. Ready to Serve Brown & Wild Rice
4 chicken breasts, cooked, boned, and cut into bite-sized pieces
1 lb. mild bulk sausage
1 can (4 oz.) Shiitake mushrooms, drained
2 cans cream of mushroom soup
1 Tbsp. Worcestershire sauce
1 cup half and half
1/2 cup butter, melted
1 cup Panko bread crumbs (or 1 cup French fried onions)

Cook rice according to package.  In a large frying pan brown sausage, breaking into pieces.  Drain excess grease. Add mushrooms, soup, Worcestershire sauce and milk.  Mix until well blended.  Add rice and chicken.  Mix well.  Place in 9 x 13 baking dish sprayed with non-stick spray.  Cover and refrigerate overnight.

Preheat oven to 375 degrees.  Combine breadcrumbs and butter.  Sprinkle over dish (or use French fried onions, no butter added).  Bake 30-35 minutes or until bubbly and breadcrumbs are slightly browned.  Serves 8

Martha:  I was a little unsure about using the sausage in this dish but from the reviews I've gotten from my food testers, I'm glad I did.  The original recipe called for long grain & wild rice but I decided to speed it up by using the Ready to Serve Minute Rice.  I also changed the fresh mushrooms to the canned Shiitake.  It called for canned milk which I changed to half & half.  And then I did something that I do quite often.  I sprinkled half of the dish with the Panko and butter breadcrumbs and the other half with French fried onions.  That gave me 2 different tastes.  Which did I like best?  Both!

Lillian: This dish is great for a pot luck dinner especially since the bulk of the work can be done the day, or evening, before it is needed. For home, I will have to bake it in two smaller dishes and freeze one for later use. This one is definitely a "try it, you'll like it" recipe.

Food Tester Carol:  If you are just lolling around on a Sunday afternoon and need something to bring you up to a positive spin and make you feel like singing, then try this recipe which will be a quick and easy way to remind yourself of all the great Thanksgiving and Christmas meals with sage dressing. How does Martha get such a nice “bite” in these dishes, that are tender and easy to eat but still have something crunchy to make them feel like a snack!

Poultry Seasoning (this isn't a tip but it's good) - This blend brings out the best flavors of chicken and poultry without adding salt.  It's a good addition to stews, soups, casseroles, stuffings, and dumplings.

1/2 cup dried sage, 1 cup dried parsley, 1/4 cup dried rosemary, 1.4 cup dried summer savory, 1 Tbsp. fresh marjoram or 1/4 cup dried, 1/2 tsp. ground black pepper, 1.2 tsp. onion powder.

Chicken with Wild Rice

1 box Uncle Ben's Long grain and wild rice
     roasted garlic and olive oil
3-4 boneless, skinless chicken breasts, cooked and cut up
2 Tbsp. olive oil
1 leek, rinsed and chopped
1 can (4 oz.) sliced mushrooms, drained
1 cup chicken broth
1/4 cup all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
1/2 cup sour cream
salt & pepper to taste
1/2 cup sliced almonds

Cook rice according to package.  In a skillet heat oil.  Add chopped leek.  Sauté stirring occasionally until starting to brown, 2 - 3 minutes.  Add mushrooms and broth.  Cook until most of the liquid has evaporated, 5 - 7 minutes.  Sprinkle with flour and whisk to blend.  Add milk and bring to a simmer.  Cook 1 minute stirring constantly.  Add Parmesan cheese, sour cream, salt and pepper.  Remove from heat. 

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-stick spray.  Evenly spread rice in bottom of pan.  Top with chicken.  Pour sauce over top of chicken, spreading evenly.  Sprinkle with almonds.  Bake until bubbly and almonds are golden brown, about 30 minutes.  Serves 6.

Martha:  The original recipe called for wild rice.  While looking around in my pantry I spotted a box of Uncle Ben's wild rice with garlic and olive oil and decided this might just work.  I was right!  It also called for sherry which I didn't have so I used chicken broth.  That worked too.  Then it called for fresh mushrooms which I was out of so I used canned mushrooms.  It had one more ingredient that I left out completely - green beans.  I just decided not to add them.  It all worked out perfectly because I simply decided to Think With My Taste Buds.

Lillian: I really like all of the ingredients in this recipe and I love green beans, although I can see that they wouldn't be necessary to make this a delicious meal. Instead of adding the green beans, just add a green salad on the side and a nice hot roll or biscuit. Delicious!!!

Food Tester Carol:  A friend of mine always says that you can tell when someone has loved making a special dish. That is the case with this recipe designed by Martha—with ample pieces of tender, moist white chicken meat, Uncle Ben’s wild rice (and the surprise crunchy petite lentils), a foundation flavor of leeks, garlic and just enough parmesan to pull all of the varied flavors together. Each component on its own is appealing but it was the imagination of one who loves cooking that reached beyond to pull in the unexpected flavor of the parmesan which blends them all together into a perfectly balanced and palate pleasing dish!

Tip:  If you're trying to eat healthier and maybe even lose some weight, remember to remove all the skin and fat from your chicken before freezing.  After removing the skin and fat, lay each piece individually on a baking sheet, cover and place in the freezer.  After my chicken is frozen I place my chicken breasts individually in freezer bags.  This allows me to pick out as much or as little for the dish I'm cooking.  

Swiss Chicken Broccoli Casserole

4-6 boneless, skinless chicken breasts, boiled
4-6 slices Swiss cheese
1 can (10 1/2 oz.) cream of chicken soup
1 can (10 1/2 oz.) cream of mushroom soup
1 cup milk
1/4 tsp. black pepper
1/2 tsp. rubbed sage
1/4 tsp. ground mustard
1 pkg. frozen, chopped broccoli, thawed
2 cups stuffing mix
1/2 stick of butter, melted

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-stick spray.  Place chicken breasts evenly in dish.  Cover each with a slice of Swiss cheese.  In a large bowl whisk both soups, milk, pepper, sage and mustard.  Stir in broccoli and stuffing mix.  Spoon over chicken.  Pour melted butter over dressing.  Bake 30-35 minutes or until bubbly.  Serves 4 - 6.

Martha:  I found a recipe for this dish on The Southern Lady Cooks site.  I did make a few changes, of course.  I added the mushroom soup and eliminated the canned chicken gravy and can of mushrooms.  I also used pre-cooked chicken making this a much quicker dish.  You can use bone in or boneless but I like using the boneless for this dish.  For my stuffing I used my favorite blue package Pepperidge Farm.  I almost forgot, I added the broccoli too giving it an added flavor.

Lillian: Like you, Martha, I almost always have cooked chicken in the freezer as well as stuffing mix or homemade stuffing. It makes it so easy to put a meal together quickly and yet have a tasty dinner. One of my favorite chicken recipes is the one "My Sister's Chicken Delicious" and it calls for the cooked chicken, stuffing mix and soup. Why not try adding the broccoli to that dish, as well. I think that it would be super delicious. This is a real hit.

Martha:  Sis, that's a great idea and we do have your sisters Chicken Delicious as a recipe in this book.  

Tip:  I've always heard the term poultry but never really paid much attention to its real meaning.  Poultry actually refers to any domesticated bird raised for its eggs or meat... chicken, turkey, capon, game hen, duck, goose, etc.  Interesting.

Butterfly Pasta Chicken

8 oz. Farfalle pasta
1 tsp. garlic, minced
2 Tbsp. olive oil
1 lb. boneless chicken, cooked and cut into bite size pieces
1 tsp. dried basil, crushed
1 tsp. Italian seasoning
1/8 tsp. black pepper
1 cup chicken broth (reserved from boiling chicken)
1/2 cup oil-packed sun dried tomatoes, drained and cut into strips
1/2 cup half & half
1/4 cup grated Parmesan cheese

Cook pasta according to package, drain and set aside.

In a large skillet heat oil.  Add garlic, chicken, basil, Italian seasoning, pepper and broth.  Bring to a boil.  Lower heat to a simmer and cook uncovered for about 10 minutes allowing liquid to reduce and flavors to absorb in chicken.  Add tomatoes, half & half and cheese.  Stir well.  Toss pasta into chicken mixture.  Heat and serve.   Makes 4-6 main dishes.

Martha:  Sis, you know I love to read and now and then I actually learn something.  In one book there was a character that enjoyed cooking.  This make believe character actually taught me the Italian translation for Farfalle.  It means 'butterfly.'  For years I've called this form of pasta, like everyone else, 'bow ties' because that's what they look like.  Now that I know the true meaning of the word they will always be 'butterflies' to me.  My Butterfly Pasta Chicken is so good.  The original recipe called for wine which I substituted with broth, it called for uncooked chicken which I changed because I keep cooked chicken in the freezer for quick dishes.  It called for whipping cream which I didn't have but I did have half & half.  And it also called for crushed red pepper which I changed to black pepper. I also added the extra teaspoon of Italian seasoning giving it the perfect blend of flavor.  This dish was a real hit with my food testers.

Lillian: Having grown up in the "melting pot" area outside Pittsburgh, I knew what Farfalle was and still we called them "bow ties". There are so many types of pasta and this one is so perfect for this recipe and the name tells it all. This dish is sure to be a winner at your table whether for family or guests. It also makes a great dish to take for a potluck dinner or to a shut-in. You've done it again, Martha.

White Chili

1 lb. chicken, boiled and cut into bite size pieces
2 cups chicken broth (reserved from cooking chicken)
2 cans (15-16 oz.) white beans, undrained
1 pkg. (1.25 oz.) White Chili seasoning (I used McCormick)

In a large pan mix all ingredients.  Bring to a boil.  Cover.  Reduce heat and simmer for about 10 minutes.  Serves 6.

Martha:  I keep seeing recipes for 'Chicken Chili' but have always thought that was simply not for me.  While at the grocery store I saw a packet of McCormick's White Chicken Chili and decided why not at least give it a try.  I'm so glad I did.  I actually think I like this better than Chili made with beef.  It is spicy so I cut that down a bit by using a second can of beans.  Also, the package called for cooking the chicken in oil but I decided to boil mine.  It also called for water which I changed and used the chicken broth.  And to top mine off I used cheese crackers.  Boy was this a winner!  I may never make chili with beef again.

Lillian: I don't like Chili but this one is different. If this is still too spicy, I would try using a partial package of the McCormick's seasoning.  There are so many dishes that are normally made with beef that can be changed over to chicken making them healthier but just as tasty.

Food Tester Carol:  My 94 year old mother took one taste of this and said, with great appreciation—“this has real kick!” What she meant, of course, at 94 is that the spiciness was beautifully balanced in this dish, just the right spicy energy and just the right substantial chicken and white bean base!

Tip:  There have been times that I've not had enough of a specific pasta shape for a full recipe so I simply mix shapes of similar size.  This especially works with my chicken salads and chicken casseroles.  I've also found myself not having enough spaghetti or lasagna noodles to make a dish.  I just change up my recipe a bit and use pasta for either one I happen to be short of.  

Garlic & Brown Sugar Chicken

2 chicken breasts
1 Tbsp. garlic, minced
4 Tbsp. brown sugar
1 Tbsp. Dijon Mustard
1/2 stick butter

Preheat oven to 375 degrees.  In a small sauce pan sauté garlic in butter.  Remove from heat.  Add brown sugar and mustard.  Spray baking dish big enough for the chicken with non-stick spray.  Place chicken, bone side down in pan.  Spoon butter mixture over chicken.  Bake 40-45 minutes or until done.  Baste 2 to 3 times during baking.

Martha:  This is so good.  The recipe that gave me the idea used olive oil instead of butter and it didn't include the mustard.  It was also baked at a much higher temperature for less time.  My method worked great.  The chicken came out juicy with the flavor of butter and garlic throughout the meat and the garlic taste on the outside.  The original also called for boneless, skinless chicken breasts.  I decided to use the bone-in which were very large weighing about 3/4 lb. each.  Each was enough to make 4 servings.  When I worked this up I added my garlic to the butter, then the sugar, gave it a taste until I had it just right.  Then I did the same thing when adding the mustard.  Great dish and looks good too.

Lillian: This is a real winner! I only eat white meat of chicken, while Bill will eat any of it, so this is more to my liking. I want the meat juicy and tender, while thoroughly cooked. This is it!! The Dijon mustard adds just the right amount of zing to the tasty sauce that you use to baste the meat with. Can't lose on this one!

Tip:  I've seen dishes that have been cooked in clay pots but didn't know much about them.  I do know that they make very pretty serving dishes when cooked as individuals.  This is what I found out about these pretty little pots.  Clay pots are a wonderful way to bake almost any type of marinated poultry.  The pot seals in the juices and imparts a richer flavor to the dish.  Most dishes take less time to cook in a clay baking pot than in a conventional baking dish so start checking for doneness 5 to 10 minutes earlier than the recipe suggests.

Chicken Cobbler

3 boneless, skinless chicken breasts, boiled and shredded
2 cups chicken broth
1 stick butter, melted
2 cups biscuit mix or self-rising flour
2 cups milk
1 can cream of chicken soup
3 bouillon cubes
1/2 tsp. dried sage
1/2 tsp. black pepper
salt to taste

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with non-stick spray.  Pour melted butter in pan.  Spread shredded chicken over butter.  Sprinkle with black pepper and sage.   In a small bowl mix biscuit mix/flour with milk.  Slowly pour over chicken.  In a medium bowl whisk together 2 cups of chicken stock, chicken granules and soup.  Slowly pour over biscuit mix.  Bake 30-40 minutes or until the top is golden brown.  Don't overcook or your dish will be dry. 

Martha:  This recipe will also make a delicious Chicken Pot Pie by adding cooked carrots, potatoes, peas, etc. when you add the chicken.  The crust ends up rising to the top with all the delicious meat and sauce on the bottom.  Yummy!

Lillian: This is so easy, much like the "impossible pie" recipes of years ago. Ease, great taste, plenty to serve a family and not expensive.. ..it just doesn't get any better, does it?

Tip:  For many years I've boiled chicken when I make chicken salad, casseroles and many other dishes.  It was easy and didn't require turning on the oven but the meat always seemed to come out dry.  Then I found this posting by the NC Extension service.  This is their advice for cooking chicken.

First of all, there are two basic methods for cooking: dry heat and moist heat. Dry heat methods include baking, roasting, grilling, sautéing, and deep frying. Moist heat methods include microwaving, poaching, baking in parchment, steaming, and slow cooking. This is the rule: when cooking chicken breasts with dry heat, use high heat and cook for a short period of time. When using moist heat, use low heat and cook for a longer period of time. Now when I say longer, that doesn’t mean hours. Grilled chicken breasts cook in 8-10 minutes, while poached breasts cook in about 15 minutes. And here’s another tip: when cooking with dry heat, pound the chicken breasts to an even thickness so they will cook evenly.

Aaron's Chicken Bake

4 chicken breasts
1 stick of butter
1 med. onion, chopped
1/2 cup flour
1 cup chicken broth
2 Tbsp. lemon juice
1/2 tsp. Cajun seasoning

Preheat oven to 350 degrees.  Melt butter in a large frying pan.  Add onion and sauté 4-5 minutes.  Remove onions from pan.  Add chicken and seer on both sides.  Spray a 2 qt. baking dish with non-stick spray.  Pour onions into dish.  Place chicken over onions.  Pour drippings from pan over chicken.  Sprinkle Cajun seasoning over chicken.  In a bowl whisk broth, lemon juice and flour.  Pour over chicken.  Cover with foil and bake 45 - 60 minutes (depending upon thickness of chicken).

Martha:  There is a story behind this dish.  One of the men I work with went quail hunting and while out the guide told the hunting party about a dish that would make the best quail you've ever eaten.  Now he told them how to make this while out in the woods with nothing to write this recipe down on.  Aaron decided he could remember it since it was so simple.  Well, when he told me what he remembered about the recipe he had the flour at 1 cup.  I personally thought that was too much so I cut it down to 1/2 and it could probably be cut down to 1/4 for a little bit thinner sauce.  He also told me the recipe called for 1 cup of white wine which I changed out using the broth and lemon juice.  I also changed the seasoning salt to Cajun seasoning.  And of course, I used boneless, skinless chicken breasts instead of the quail.  Well, I did good!  The sauce comes out almost like a pudding, which may not sound appealing but believe me it is.  This is one of the best chicken dishes I've ever eaten. 

Lillian: I, too, would substitute chicken for quail. I would also go for the thinner sauce by using less flour. Seasoned salt would be used instead of Cajun seasonings for a tamer taste. This is a simple and easy recipe, though, making it a time saver.

Martha:  One of the food testers tried this the day after and said the texture of the sauce reminded him of Chicken & Dumplins and that every bite of the chicken actually had flavor.  That is something that you can't say about most chicken dishes.  You usually have flavor on the outer portion but not throughout the meat.  This dish is a keeper.

Tips:  Did you know that cross-contamination is one of the biggest causes of Salmonella?  One way to avoid Salmonella starts right in the grocery store.  When you buy meat you need to make sure the package isn't dripping not that there are drippings from other packages on the one you're about to buy.  And before you place it in with your other groceries, always put it in a separate plastic bag that is usually available there at the meat counter.  If not there, ask for one.

Chicken Pot Pie

2 chicken breasts, cooked and cut into bite size pieces (about 2 cups)
1 carrot sliced thin
2 med. potatoes cut into chunks
1/3 cup butter
1/4 cup cornstarch
1/2 cup chicken broth
2 cups milk
1 cup grated cheddar cheese
1 sheet puff pastry
salt and pepper to taste

Preheat oven to 350 degrees.  In a saucepan over medium heat, melt butter.  Dissolve cornstarch in broth.  Add to melted butter.  Stir in milk and heat until sauce starts to thicken, stirring constantly to avoid sticking.  Add carrots and potatoes.  Reduce heat and add cheese.  Add salt and pepper if desired.  Stir in chicken.  Pour into 2 qt. baking dish sprayed with non-stick spray.  Lay puff pastry over top, trimming edges as needed.  Bake 1 hr.  Serves 6

Martha:  This recipe consists of ingredients pulled from 3 different recipes.  I pulled what I wanted in my own dish but still keep the consistency thick enough for a good pot pie.  When I worked up this dish I had 1 cup of left over fried chicken that I had separated from the bone and cut into pieces.  To this I added 1 boiled chicken breast.   I also noticed that I had no carrots but did have a bag of frozen soup mix in the freezer.  I picked out about 1/2 cup of carrots from the mix to go in my dish.  Worked perfect!  One of the original recipes called for 2 cups of cheese.  I liked the idea of the cheese but not so much that I would lose the true chicken taste.  As for the puff pastry for my crust, that was my idea and when it flaked up and turned golden brown I couldn't wait to give it a taste test.  Cutting into that crust and getting a chunk of chicken and delicious sauce - oh my!  So good.

Lillian: Puff pastry is so good as the crust on pot pies. I have always made a good rich pie crust for this, but have eaten the puff pastry topped pie in restaurants. Both are excellent and both hold that delicious chicken, carrots and potatoes in rich broth. Can it get any better than this?

Tips:  As well as "flattened" chicken, some of our dishes call for chicken that has been cut up into bite size pieces or strips.  For perfect pieces, place the uncooked chicken on a cutting board, remember to keep this board for chicken only. Using a sharp knife, slice the chicken crosswise across the grain into 1/4-inch strips. If a recipe calls for diced uncooked chicken, line up the strips on the cutting board and cut them again into chunks.