Cheesy Chicken Pot Pie

A twist on the classic (but easier than ever)!  I like to make my own crust, if you have a food processor, it's a snap.  Give it a try, you won't regret the extra effort.

Cheesy Chicken Pot Pie
1 recipe Cuisinart Pie Crust

2 large cooked chicken breasts, cut into chunks (use leftovers or a small rotisserie chicken)
1 can Campbell's cream of mushroom
1 can Campbell's cream of celery
1 c shredded cheese
1 16oz bag frozen mixed veggies, partially thawed
pepper to taste (I like a healthy dose)

While you precook the crust, chop up the chicken and combine with remaining ingredients in a large bowl.  It will be thick because your veggies will freeze the soup concentrate.  Resist the urge to add liquid.

Carefully remove the pie shell from the oven, fill it, and cover with the other half of the pie crust.  You could also skip the bottom crust altogether, toss all the filling in a 9x13, cover it with the pie crust (tucking it in around the edges) and cook it just the same. For our little family, Stan likes the crust, so I make a traditional pie.

Cook approx. 45 minutes at 350F or until warmed thru and crust is a lovely brown.  (Because you're using pre-cooked chicken in this, you don't have to worry about done-ness for safety).

Allow to cool a bit, then slice up and serve.

Buffalo Chicken Dip

This one comes from a freezer cooking recipe book.  They would have you cook the chicken, then chop the chicken, then cook the sauce... too much.  Toss everything into the crock pot and walk away.  You'll have enough for a party plus leftovers for freezing.  Stan really enjoys zapping a 1/2 c serving at a time for a snack.

Buffalo Chicken Dip
6 boneless skinless chicken breasts (still frozen)
1-1/2 c (12oz) Frank's Red Hot Sauce
32oz low fat cream cheese
2 c (16oz) low fat ranch dressing

Toss all ingredients in a slow cooker on high for 3-4 hours.  Push the chicken down and mush the cream cheese around if you think of it.  Mostly, just leave it alone.
Once the chicken is cooked (160F), pull it out and shred it.  Use this opportunity to whisk the sauce (or whip out your immersion blender like I did, made super-quick work of it). Stir shredded chicken back into sauce.

Serve hot with tortilla chips, carrot sticks and celery sticks. Makes 12 cups.

Freeze leftovers in 1/2 cup portions, frozen flat in freezer safe zip-top bags.  Thaw in fridge then heat, or microwave from frozen.