"Easy Peasy" Chicken Pot PIe

I decided I needed to steal the term, "easy peasy," from 2 of my favorite people, Fashion Momma and Semi-Homemade Suzie, because they use it quite often. Plus, this recipe is super easy and it's definitely a comfort food for a nasty rainy day, and this past Saturday was.

If you have noticed, lately I've spread out from my normal Everyday Food, Martha Stewart recipes and have scoured my pantry full of cookbooks for new recipes.

You can find the Chicken Pot Pie recipe I used here, on the Cooking Light website. It's actually for small ramekin sized pot pies but I just made a large one.

Ingredients

 1 package of 2 Pillsbury Pie crusts

2 tbsp all purpose flour

1tsp sage (I chopped up about 6 leaves of fresh sage because I had it)

S&P

2 chicken breasts, cut in small pieces

1 10 1/2 oz can of low sodium cream of chicken soup

10 1/2 oz of water (refill the soup can)

1 1/2 cups of frozen mixed veggies (I used the ones with lima beans, green beans, carrots, corn, and peas)

1 cup of mushrooms, chopped

1. Preheat oven to 425

2. In a pie dish, place one pie crust onto the dish as listed on the box and bake for 10 minutes

3. Combine flour, sage, S&P into a ziploc bag and add chicken, toss to coat. 

4. Heat a skillet over med-high heat. Coat with oil or cooking spray. Add chicken and cook for 5 minutes. Stir in water, veggies, mushrooms and soup. Bring to a boil. Reduce heat and cook about 10 min.

5. Spoon chicken and veggies into pie crust.

6. Cover with second pie crust and fold edges over to seal. Vent pie crust with fork.

7. Bake for another 10-20 min (based on how brown you want the pie crust). I baked mine for about 15 minutes.

Sorry I couldn't get a good "plate" picture! It fell apart on the plate and didn't look picture worthy but it was delicious to eat, especially with a little hot sauce on top! 

Whitney's Paella!!!

Ok guys, there isn't a recipe for this. I'm sorry. Ever since I went to Spain, I've been making this yummy dish and it's really easy and makes enough to last for days, or freeze! I usually make it differently each time and in the past year I can think of 2 times where it was definitely the, "best I've made so far," and did I write it down? No, of course not. This past time was pretty good but definitely not the BEST of the best. Anyways, at least I have a picture of the ingredients now! When I make it again, if it's better, I'll post the new recipe and I promise, I'll write it down!

Ingredients

This is what I used this time around:

3 chorizo links (remove casing and then separate in pan)

Vigo Yellow Rice (it already has seasoning in it!)

1/2 red (or any color) onion, chopped

1 orange and red pepper, chopped

1/2 a bag of baby carrots

1 1/2 cups of frozen peas

Asparagus (I use different amounts depending on the size of the stalks)

1 can petite diced tomatoes

1 small can (I think it's 6oz) of tomato paste

Chili powder, thyme, oregano and parsley (all to taste)

Cilantro for serving

**You can also add in shrimp, boneless/skinless chicken thighs (cut up) or any other types of pork or seafood

1. In a large heavy pot or dutch oven, cook chorizo and break apart (you can also add chicken or pork at this step too)

2. Once chorizo is cooked, add rice and stir, then add 4 cups of water to pot.

3. Let rice cook (simmer) about 5 min, and stir to make sure it's not sticking.  Add the carrots. 

4. After carrots soften, add peppers, onions, asparagus, tomatoes and tomato paste. You may need to add a cup or 2 cups more of water to allow veggies to cook. 

5. Once the rice starts to cook, you can taste the broth and determine if you want to add additional spices. Cook veggies until desired softness, then add peas (and any seafood).

6. Continue to cook until warmed through and most of the broth is soaked up into the rice.

7. Serve with chopped cilantro, some hot sauce and lemon juice!