26 posts / 0 new
Last post
Posted on: Thu, 01/08/2004 - 2:58am
Going Nuts's picture
Offline
Joined: 10/04/2001 - 09:00

Yes, I use the one you make yourself. I never even knew they had a premade one until I saw it this week for the first time.
I use balsamic, apple cider, raspberry and red wind vinegars. I've also made it substituting lemon juice for the vinegar, and that makes a really tasty marinade for grilled chicken.
Amy

Posted on: Thu, 01/08/2004 - 6:21am
Lindajo's picture
Offline
Joined: 10/14/2003 - 09:00

I have a great recipe for Chicken Pot Pie. I have a large family too and I have to make 2 at a time and there are hardly any leftovers. You can either make a two crust pie, or top it with garlic mashed potatos. I'll give both recipes.
Two-Crust Pie
2 Oronoque Orchards Deep Dish Pie Crust
1 boneless chicken breast, cut into bite sized pieces
1 can cream of chicken soup
about 1/2 - 1 can water (depends on how thick you want the sauce)
1 cup or so of Green Giant frozen mixed veggies (corn, peas, carrots, green beans)
1 diced potato
1. Invert one pie crust so it loosens from the pan while you prepare the rest of the ingredients.
2. Saute chicken until no longer pink.
3. Mix chicken with soup, water, veggies and diced potato.
4. Pour into pie crust. Put second pie crust on top and crimp edges together. Make a few slits on top for steam to escape.
5. Bake at 350 for about 1 hour. Let cool about 15 mins before cutting.
Mashed Potato One-crust Pie
Same ingredients as above only use 1 pie crust and about 4-5 potatos diced and boiled with a few cloves of garlic. Mash with butter and milk.
Pour the chicken mixture (chicken, soup, water, veggies) into 1 pie crust and spread mashed potatos on top. Bake 350 for about 1 hour.
I'm sure to save time, if you have a trusted instant potato brand that you buy, you could use those as well.

Posted on: Thu, 01/08/2004 - 6:53am
Anonymous's picture
Anonymous (not verified)

Lindajo, that sounds really good.
I've admitted I'm a lousy cook, so, I guess I can ask - what does saute mean? (I'm thinking fry.) [img]http://uumor.pair.com/nutalle2/peanutallergy/redface.gif[/img]

Posted on: Thu, 01/08/2004 - 7:03am
Going Nuts's picture
Offline
Joined: 10/04/2001 - 09:00

Lindajo, that sounds wonderful. Unfortunately I'm the only one in the family who likes pot pies or casseroles - DH and my boys like their food "separate". Seems like they should still be eating from those toddler plates that have three sections. My FIL, may he rest in peace, was the same way. A genetic defect perhaps? [img]http://uumor.pair.com/nutalle2/peanutallergy/biggrin.gif[/img]
Amy

Posted on: Thu, 01/08/2004 - 7:06am
Lindajo's picture
Offline
Joined: 10/14/2003 - 09:00

Hi AnnaMarie,
You're right, that's what it means! I just spray the fry pan with some vegetable cooking spray and and stir the chicken it around the until it is no longer pink.

Pages

Forum

Click on one of the categories below to see all forum topics.

Peanut Free Store

More Articles

Cookies are one of life’s little indulgences. And just because you have an allergy or sensitivity to eggs shouldn’t mean that you sit on the...

Soymilk is one of the most popular alternatives to cow’s milk. As well as being rich in fiber, soy is a great source of protein and contains all...

Whether you have a child with a peanut allergy or you are sensitive to packing a nut-free lunch out of concern for other people’s children, it is...

Peanut oil is an inexpensive, healthful and inoffensive way to cook—unless you have a peanut allergy!

Light peanut oil is popular as a...

Olive oil has many benefits and surprisingly few side effects. It is derived from the olive and is popular with people around the world. The...