Top Crust Chicken Pot Pie

One of my favorite things ever is Chicken Pot Pie.  The only problem is that it takes all day to prepare.  I took my favorite recipe and made it with THRIVE, and it turned out great!  And it took less than an hour to prepare.  

Crust

• 3 C. Flour
• 1 1/2 tsp. Salt
• 4 Egg Yolks
• 6 Tbsp. cold Water
• 1 1/3 C. cold Butter

Filling

• 4 Cups Water
• 1/3 C. THRIVE Carrot Dices
• 3/4 C. THRIVE Potato Chunks
• 1 1/2 C. THIRVE Peas
• 3/4 C. THRIVE Chopped Onions
• 1 C. THRIVE Celery
• 2 C. THRIVE Seasoned Chicken
• 3 C. hot Water
• 4 Tbsp. Butter
• 5 Tbsp. Flour
• 2 1/2 tsp. THRIVE Chicken Bouillon
• Water
• 2/3 C. Milk

Make the crust by mixing the flour and salt in a bowl.  Make a depression in the center of the flour and add the egg yolks and water.  Slice the butter into small pieces and add to the flour.  Cut the wet ingredients into the dry ingredients.  When the flour is moistened, use your hands to finish making the dough.  Roll into a ball and cover with plastic wrap.  Refrigerate for 1-2 hours to make it easier to roll out.

To make the filling boil 4 cups water.  Add the carrots and potatoes and boil for 10 minutes.  In another bowl, combine chicken and 3 C. hot water.  Let sit for 10 minutes.  Drain chicken, reserving the water for later.  When the carrots and the potatoes have boiled for 10 minutes, remove from heat and add the peas, onions, and celery.  Set aside for a few minutes, stirring occasionally. 

In a large pot, melt the butter over medium heat.  Add the flour and bouillon and whisk until smooth.  Add 2 3/4 cups of the reserved water (you may need to add more water to get to the 2 3/4 cups), and milk.  Continue to heat over high heat until the mixture comes to a boil, stirring continually.  Cook for an additional minute or so until thick, and then reduce the heat to low.  Add the chicken and vegetables and simmer the mixture over medium low heat for 4-5 minutes, stirring occasionally.  Salt and pepper to taste.  I like to make the filling in the morning, and refrigerate it until I'm ready to make dinner that night.

Preheat the oven to 425 degrees.  My kids like to have their own individual pot pies, so I usually make individual pies using ramekins or small oven safe bowls.  You can also use a pie pan.  You will have enough to make 2 large pies, or about 10 small pies.  I like to divide it in half and make one for dinner and save the rest for dinner the next day.  

Fill the dishes with the filling.  Roll out the dough on a floured surface.  Use a knife to cut a circle about 1 inch larger then the dish you a using.  Place the crust on top of the dish.  Fold the edge of the dough over the edge of each dish and press firmly to create a seal.  Brush the top of the pie with a beaten egg.

Bake the pies on a cookie sheet for 30-40 minutes or until the top crust is light brown.

Spinach Artichoke Dip

This recipe comes from Heather Lorimer at Cooking With My Food Storage.  Heather has lots of great recipes to help you learn to use your food storage! 

• 1 C. THRIVE Chopped Spinach
• 1 C. hot Water
• 2/3 C. THRIVE Sour Cream Powder
• 1/4 C. hot Water
• 8 oz. Cream Cheese, softened
• 1/4 tsp. Salt
• 2 tsp. minced Garlic
• 1 C. Marinated Artichoke Hearts, drained and coarsley chopped 
• 1/3 C. fresh grated Parmesan Cheese, plus more for top if desired

Preheat oven to 400 degrees.  Mix spinach with 1 C. hot water and let sit for 1-3 minutes, then drain water.

In a medium bowl combine the sour cream powder with 1/4 C. hot water and mix well.  Add the cream cheese and salt.  Beat till smooth with a hand mixer.  

Fold in the drained spinach, garlic, artichokes, and Parmesan cheese. 

Spread into a small baking dish.  Bake for 35-40 minutes, or until the top is slightly browned.  During the last 5 minutes of baking, sprinkle additional grated Parmesan cheese over the top if desired.

Serve with chips, crackers, or bread.

Chicken Enchiladas

Here is another great recipe that was inspired by one of my favorite recipe blogs  - Mels Kitchen Cafe.  If you like enchiladas, you'll love these.

• 1/4 Cup THRIVE Freeze Dried Chopped Onions
• 1 Tbsp. THRIVE Red and Green Bell Peppers
• 1/4 Cup hot Water
• 1 tsp. Oil
• 3 Cloves Garlic, minced
• 2 Tbsp. Chili Powder
• 2 tsp. Cumin
• 3 tsp. Sugar
• 3 Cups Water
• 1/2 Cup THRIVE Tomato Powder
• 2 Cups shredded cooked Chicken or 2 Cups THRIVE Chopped Chicken
• Salt
• 1 Cup shredded Cheddar Cheese
• 1 C shredded Monterey Jack Cheese
• 10-12 Flour or Corn Tortillas

If you are using THRIVE Chicken add 1 3/4 cups hot water to the chicken and let sit for 10-15 minutes while you make the sauce.  Mix onions, peppers, and 1/4 cup hot water in a bowl and let it sit for 5 minutes.  Heat oil in pan and add onions and peppers.  Cook over medium heat, stirring often, for 4-5 minutes.  Add the garlic, chili powder, cumin, and sugar.  Cook for 1 more minute, stirring constantly.  Add 3 C. water, Tomato Powder, and shredded chicken or THRIVE Chicken.  Bring to a boil and simmer for 20 minutes.  

Now separate the sauce from the chicken by straining it, pressing any extra liquid out.  Set the chicken aside.  Pour the sauce back into the pan.  Salt to taste.  Heat the sauce until slightly thickened, about 5 minutes.   

Heat oven to 400 F.  Stir 1/2 cup cheddar cheese and 1/2 cup monterey jack cheese into chicken.  Salt to taste.  Spoon about 1/3 cup of the chicken evenly down the center of each tortilla.  Tightly roll the tortillas and lay seam-side down in a greased 9x13 inch pan.

Pour the sauce evenly over the top of the enchiladas and top with the remaining cheese.  Cover with foil and bake for 20 minutes.  Remove the foil and bake for 5 more minutes, or until the cheese browns.  Remove from the oven and let stand for 5-10 minutes before serving.

THRIVE Black Beans

• 1/4 Cup THRIVE Freeze Dried Chopped Onions
• 2 Tbsp. THRIVE Red and Green Bell Peppers
• 1/2 C. hot water
• 1-2 Tbsp. Oil
• 3 Cloves Garlic, minced
• 1 tsp. Chili Powder
• 3/4 tsp. Coriander
• 1/2 tsp. Cumin
• 1-2 tsp. Salt
• 5 - 5 1/2 cups water
• 2 tsp. THRIVE Chicken Bouillon
• 2 Cups THRIVE Instant Black Beans

Mix onion, peppers, and 1/2 C. water in a bowl and let it sit for 5 minutes.  Heat oil in pan and add onions and peppers.  Cook over medium heat, stirring often, for 4-5 minutes.  Add garlic, chili powder, coriander, cumin, and salt.  Cook for 2 minutes, stirring constantly.  Add 5- 5 1/2 cups water, chicken bouillon, and black beans.  Bring to a boil.  Reduce to medium heat and simmer for 25-30 minutes.  After 20 minutes smash some of the beans with a spoon to help thicken the sauce.