Perrin’s Delicious Chicken Pot Pie

This recipe was shared by a friend.  Perrin states that this recipe takes a little time, but it is WELL WORTH IT!!  It is an all-time favorite in her family. Great on a cold, Winter day.. 1¾ hours | 1 hour prep SERVES 6 -8

1 cup potato, diced

 1 cup chopped onion

 1 cup celery, diced

 1 cup chopped carrot

 1/3 cup melted margarine

 1/2 cup all-purpose flour

 2 cups chicken broth

 1 cup half-and-half 1 teaspoon salt

 1/4 teaspoon pepper

 4 cups chopped cooked chicken

 2 pie crusts (either store bought or your own recipe)

 Preheat oven to 400°F. Sauté onion, celery, carrots and potatoes in butter for 10 minutes. Add flour to sautéed mixture, stirring well Cook one minute stirring constantly. Combine broth and half and half Gradually stir into vegetable mixture Cook over medium heat stirring constantly until thickened and bubbly Stir in salt and pepper; add chicken and stir well Pour into shallow 2 quart casserole dish and top with pie shells Cut slits to allow steam to escape. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

 

Crockpot Oyster Stew

Oyster stew is a traditional Christmas Eve recipe. This version is easily made in your crockpot. You can serve this as your guest wait for others to arrive, or while the rest of your meal is finishing up.  Prep Time: 20 minutes Cook Time: 4 hours Ingredients:

 •8 cups whole milk

 •1 small onion, minced

 •2 cloves garlic, minced 

•1/2 bag  frozen hash brown potatoes

 •1/2 cup butter

•2 pints fresh oysters OR 2 (8 oz.) cans whole oysters, drained, reserving liquid

1 large can of cream of mushroom soup

1 large can of mushrooms,drained

•1 tsp. salt

 •2 tsp. Worcestershire sauce

 •1/4 cup chopped fresh chives

 Preparation: In 4 quart crockpot combine milk, onion, garlic, mushroom soup,drained mushrooms, and thawed potatoes and cook, covered, on high for 1-1/2 hours. Toward end of this cooking time, in large heavy saucepan, melt butter and add oysters with liquid. Simmer on low until edges of oysters curl, about 4-5 minutes. Add salt and Worcestershire sauce to the oysters and stir well. Add oyster mixture to crockpot, cover, and cook on low for 2-3 hours, stirring occasionally. Sprinkle with chives and serve. 8 servings

 

Crockpot Pulled Chicken Recipe

Ingredients:
1 1/2 lb. raw boneless skinless lean chicken breasts, halved
1 cup canned tomato sauce
1/2 cup ketchup
2 tbsp. plus 2 tsp. brown sugar (not packed)
2 tbsp. plus 2 tsp. cider vinegar
2 tsp. garlic powder
Optional: red pepper flakes, to taste

Directions:
Place all ingredients except the chicken in the crock pot. Stir until mixed. Add chicken and coat well with the sauce.

Cover and cook on high for 3 – 4 hours OR on low for 7 – 8 hours, until chicken is fully cooked.

Remove all the chicken and place it in a bowl. Shred each piece using two forks — one to hold the chicken in place and the other to scrape across the meat and shred it. Return the shredded chicken to the crock pot, and mix well with the sauce.

If you’re serving a group, keep the crock pot on its lowest setting, so the chicken stays warm. If you like, season to taste with red pepper flakes. Enjoy!

MAKES 7 SERVINGS

PER SERVING (1/2 cup): 149 calories, 1g fat, 462mg sodium, 10g carbs, <0.5g fiber, 9g sugars, 22.5g protein — or 3 pts*