Chicken Pot Pie Casserole
What screams rich,creamy, delicious comfort food more than Chicken Pot Pie? This recipe is for a casserole style pot pie, throw it together , add the crust, pop it in the over and voila chicken pot pie on the fly! This meal tasted as good as I imagined.I recommend making a second batch of plain crescent rolls to eat along side the casserole so you can have something to dip in your saucy mixture
Ingredients
2 cans (10.75 ounces) cream of chicken soup
1 1/4 cups milk
1 cup sour cream
1/4 cup chicken stock
1/4 teaspoon black pepper
1 teaspoon dried parsley
1/2 teaspoon dried thyme
2-3 large breasts worth of cooked shredded or diced chicken
2 cups frozen mixed vegetables I used the mix with corn ,peas,and carrots-defrosted so your mix doesn't get watered down
2 cups southern style cubed frozen hash browns -defrosted to avoid a watery mixture
1 can (8 ounces) crescent rolls (I bought a second can to cook on the side just for extra bread to dip in my pot pie casserole )
1 1/4 cups milk
1 cup sour cream
1/4 cup chicken stock
1/4 teaspoon black pepper
1 teaspoon dried parsley
1/2 teaspoon dried thyme
2-3 large breasts worth of cooked shredded or diced chicken
2 cups frozen mixed vegetables I used the mix with corn ,peas,and carrots-defrosted so your mix doesn't get watered down
2 cups southern style cubed frozen hash browns -defrosted to avoid a watery mixture
1 can (8 ounces) crescent rolls (I bought a second can to cook on the side just for extra bread to dip in my pot pie casserole )
Instructions
1.Preheat oven to 350 .In a bowl whisk together soup, milk, sour cream,chicken stock, black pepper, parsley and thyme.
1.Preheat oven to 350 .In a bowl whisk together soup, milk, sour cream,chicken stock, black pepper, parsley and thyme.
2. Stir in chicken, veggies and potatoes. Spray a 9 x 13 inch casserole dish and pour mixture into dish
3.Unroll your crescent rolls (pinch perforations together so that it's seamless) Use a pizza cutter to cut 1/2 strips.Lay them in a lattice pattern on top of your mixture
4. Bake uncovered in a preheated 350 degree oven for 50 minutes or until bubbly and golden.
Lemon Meringue Cookies
Have you ever tried a meringue cookie and loved it but you were too intimidated to try making them? Ya, that was me.The just look so pretty and complicated but I finally gave it a shot and they were pretty simple .I used fresh lemons that needed to be used up but you could use any flavor that you like . I am slightly ashamed yet impressed that my family ate this whole batch in one day haha
Ingredients
4 egg whites at room temperature
1/8 tsp sea salt
1 cup sugar
2 tsp freshly squeezed lemon juice
1/2 tsp pure vanilla extract
Zest of 1 large lemon
Instructions
1.Preheat oven to 200 degrees.
2.Beat room temp egg whites and salt for 2 minutes until they are frothy. If your using a Kitchenaid ,use the whisk attachment. If not beat with an electric mixer
3.Add sugar in one tablespoon at a time while mixer is on med -high
4.Add lemon juice and vanilla extract
5.Turn up the mixer to high and beat for about 7 minutes until mixture holds stiff peaks.
6.Gently fold in lemon zest until combined.
7.Spoon meringue mixture into pastry bag with a large star tip and pipe meringues onto a parchment lined baking sheet.TIP: DO NOT FILL BAG TO THE TOP! The meringue is full of air and when you squeeze the piping bag the mixture will expand and spill out of the top, I learned this the hard way ....duh Brittany!
8. Bake for 2 hours at 200 .At the end of the 2 hours turn the oven off and let the cookies sit for about 15 min in the oven until the meringues are dried out and have reached the perfect crispy texture