Turkey Pot Pie {and Crust}

Filling

1 cup Margarine or Butter
1 cup all purpose Flour
1 cup chopped Onion (1 large onion)

1.5 tsp Salt
3/4 tsp Pepper
4 cups Broth
2 cup Milk
4-6 cups cut up cooked Turkey/Chicken (2-3 pounds)
1 package frozen Carrots
1 pkg/can Peas

1 pkg/can Corn

Melt butter over low heat, stir in Flour, Onion, Salt and Pepper; mixing while bringing it to a simmer. Add Broth and Milk stirring constantly. Boil 1 minute (keep stirring). Add Meat and Vegetables.

Makes enough for 3 pies.

Pie Crust

2-1/4 cups Flour

3/4 tsp Salt

2/3 cups Shortening

8-10 Tbsp Water

Mix Flour and Salt. Cut in Shortening with a pastry blender until pieces are pea-sized. Keep using the pastry blender to mix while adding 3-4 tablespoons of Water at a time.

Makes enough for 1 Pie (2 crusts, or 1-top 1-bottom)

Baking

Place 1 Pie Crust into Pie Pan (round cake pans work just fine:)), fill with filling, and top with the second Pie Crust (make sure you cut holes in the top to vent the pie, it'll save you a mess).

Cover edges with Aluminum Foil.

Bake at 425 for 30 minutes.

Uncover and bake another 5-10 until crust is lightly tanned.

Sweet and Sour Chicken - Linda Zambrano

• Chicken Tenders
• 1 envelope (lipton) onion soup mix
• 1 medium jar pineapple appricott preserves
• 1 bottle russian dressing

place tenders in 9x13" pan (even if frozen)
mix soup, preserves and dressing. Pour over chicken.
cover with foil
bake at 350 for 1 hour

serve over rice

chicken macaroni cassarole - Suzanne Owens

• 3 cups macaroni (1 1/2 uncooked)
• 2 cups grated cheese
• 1 1/2 cooked, cut-up chicken
• 1 cup sliced canned mushrooms
• 1/4 cup chopped pimiento
• 1 can cream of chicken soup
• 1 cup milk

mix all ingredients together. pour into buttered 2 quart dish. bake at 350 for one hour.

serves 6-8

Chicken Noodle Soup

This recipe is completely to taste when it comes to seasonings.

• 1 whole chicken
• water
• salt
• pepper
• onion salt
• poultry seasoning
• nature's seasoning (lowry's)
• parsley flakes
• 1 can of broth or 4 buillion cubes
  
• 1 minced onion
• 5 carrots chopped to desired size
  
• 5 celery stalks chopped to desired size
  
• 16 oz's of pasta of your choice (linguine, and spaghetti broken into shorter chunks is good, add more than 16 oz's if you like lots of pasta)
  

cut up chicken and put everything but pasta in a large pot. cover chicken with water and bring to boil. Boil for one hour. remove chicken and remove skin and bones. while skinning and boning chicken, fat boiled out of chicken will rise and should be skimmed off. break chicken into small chunks, and replace in soup. bring soup to boil and add pasta. let cook for double the suggested pasta cook time.

Serves 10-12

Chicken Divan - Chris McLaren

• 3 packages frozen broccoli, cooked (or 2 packs florets)
• 8 half chicken breasts, cooked and pieced
• 2 cans cream of chicken soup
• 1 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp curry powder
• 1 cup shredded sharp cheese
• 1/2 cup bread crumbs or croutons
• 1 tbsp melted butter

Arrange broccoli in 9x13 or bigger dish. cover with chicken. combine soup, mayo, juice, and curry and put over chicken. cover with cheese. combine bread and butter and put over cheese.
bake at 350 for 25-30 minutes.
also good over rice.

serves 8

Chicken Enchiladas - Debbie Lark

• 12 flour tortillas
• 2 1/2 cups cooked, diced chicken
• 2 cups grated cheddar cheese
• 1/2 cup diced onion
• 2 cans cream of chicken soup
• 1 large can evap. milk
• 1 4 oz. can diced green chiles
• 1 tbsp butter
  

saute onion in butter. add soup, milk, and green chiles. mix 1 1/2 cups of cheese and all the chicken. fill each tortilla with chicken cheese mixture and roll up. place in 9x13 dish. pour sauce over top and top with remaining cheese. Bake at 350 for 30-40 minutes.

Chicken Enchiladas - Carol Gardner

• 4-6 chicken breasts
• 12 flour tortillas
• 3 Tbsp butter
• 3/4 cup onion diced
• 4 oz. can Ortega diced green chiles
• 2 1/2 cup chicken broth
• 1/4 cup flour
• 1/4 tsp salt
• 1/4 tsp cumin or 1 tsp coriandor mashed
• 1 cup sour cream
• 2-3 cup grated cheese(1/2 cheddar, 1/2 jack)
  

Cook and tear chicken into small pieces throwing out bones and skin.

Saute 1 Tbsp butter with onion and green chiles. Then add broth, flour, salt, cumin, and rest of butter. Simmer until bubbly. stir in sour cream and 1 cup cheese mixture. stir in 1 cup of sauce into chicken pieces. roll this mixture into flour tortillas. place in large pyrex pan and pour remaining sauce on top. cover the rest with grated cheese. back at 350 for 35 minutes.

serves 8-10

Chicken Tortilla Casserole - Eleanor Owens

• 4 whole chicken breasts
• 1 dozen corn tortillas
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 cup milk
• 1 onion, minced
• 1 can green chile salsa
• 1 pound grated cheese

Wrap chicken in aluminum foil, bake 1 hour at 400 degrees. Bone and cut into pieces.
Cut tortillas into 1'' strips or squares. Mix soups, milk, onion, salsa. Butter 9x13 pan. Put in 1 cup chicken juice. Place Layer of tortillas, chicken soup mixture, then top with cheese. let stand in fridge overnight.

Bake at 300 degrees for 1 to 1 1/2 hours.