Tag Archives: naptime

Project 52.3 – Chicken Hot Pie

January 30, 2017

Behind seems to be my common trend this past week or so.  Life gets busy, things get piled on, and other things get buried in that pile.  Sorry, friends!  I’m back though and I have week 3 AND week 4 of project 52!  SO, first things first.

After week two’s semi lack luster recipe, I felt that I Heart Naptime needed a second shot to prove itself to you, my dear readers.  With that being said, I decided to turn a few more pages until I saw Chicken Hot Pie.  Is there anything better on a dreary day than comfort food?  I think not.  This recipe delivers full on “granny” style comfort food on a working woman time crunch… you’ll even have those extra 2 minutes to make cute pie crust cut outs for the top. I promise.


Jamielyn Nye’s Chicken Hot Pie (from I Heart Naptime)

4 cups chicken stock (confession- I did 2 cups chicken stock and 2 cups vegetable stock)
1 pound boneless, skinless chicken breasts, cubed
1 cup diced potatoes ( I cheated here and got a can of sliced potatoes. SHHH don’t tell)
1 cup chopped carrots
1/2 cup frozen green peas
1/2 cup sliced celery
2- 9 in unbaked pie crusts (Confession again – I only used one. It’s what we had. OOPS!)
1/2 stick of butter
3/4 cup chopped yellow onion
1/4 cup flour
1/2 cup half and half
1 tsp salt
1/2 tsp pepper
1/2 tsp fresh thyme

1. Preheat oven to 425.
2. In a medium saucepan, bring the stock to a boil over high heat.  Add the chicken, potatoes, celery, carrots, and peas and boil for 12-15 minutes, or until chicken is cooked through and vegetables are tender.  Remove from heat and reserve 1 to 1 and 1/2 cups stock for the filling.  drain the excess stock and set the chicken and vegetables aside.
3. While the vegetables are cooking, place one pie crust in a 9 inch pie plan and pierce the bottom with a fork a few times.  Bake for 5 minutes.  (I skipped this step, as I only had 1 crust.)
4. In a large skillet. melt butter over medium heat.  Add the onion and cook 2-3 minutes, or until soft and translucent.  Slowly stir in the flour until smooth, and cook until lightly golden.  Slowly whisk in the half and half and 1/2 cup of the reserved stock.  Stir in salt, pepper, and thyme.  Simmer over medium-low heat for a couple of minutes, or until it has thickened slightly.  Remove from heat and add the chicken and vegetables.  Add more of reserved stock if needed and additional seasoning to taste.
5. Remove the piecrust from the oven and reduce oven to 400 degrees.  Pour the chicken filling into the bottom crust.  Cover with top crust, seal the edges, and make five small slits in the top of the pie to allow steam to escape.
6. Bake the pie for 20 to 25 minutes, or until golden brown. Let cool 5 to 10 minutes before serving.

*For a lattice crust, use a pizza cutter to make 1 inch strips.  Then weave across the top.*

52:2 – Baked Chicken Taquitos

January 17, 2017

I’m a little late on week 2 of my Project 52 Cook Book Quest, so you’ll have to forgive me for that.  Week 2 took me into a newer cookbook on the shelf- The I Heart Naptime Cookbook from Jamielyn Nye.  It’s a super cute premise: easy and tasty recipes that you can make in less than an hour (aka… nap time!)   I want to note that this book is adorable and also has some cute DIY’s in there for us mommies of young ones.  I also want to note that I have loved several of the recipes that I’ve made, especially the baked goods-  Apple Snickerdoodle Muffins, anyone?

But this recipe, just wasn’t a winner for me.  Ya’ll, I wanted to love this recipe.  I REALLY wanted to love it because I felt like it would be really great to take as leftovers…. but, I just didn’t.  Don’t get me wrong, it was alright- but for me, personally, I felt it was just a little one note.  HOWEVER, The tiny human???  He thought they were the bomb-diggety, so that counts for something, right?

I think I might try it again and sub in ranch dressing for the sour cream portion to see if that adds any dimension to the dish.

Baked Chicken Taquitos
Serves 6

PREP 20 min
COOK 13-15 min
TOTAL 33-35 min

“Weekends were made for taquitos. They are the perfect appetizer or dinner, and are always devoured very quickly. Sour cream, salsa, chicken, and fresh cilantro come together in these amazing homemade taquitos. You’ll never resort to store-bought ones again. Serve these up as a main dish or cut them in half for party appetizers. We top ours with Favorite Homemade Salsa or The Best Guacamole.” ~Jamielyn Nye

Ingredients

½ (8-ounce) package cream cheese, at room temperature
¼ cup sour cream
¼ cup Favorite Homemade Salsa or salsa of your choice (recipe below)
¼ teaspoon garlic powder
½ teaspoon ground cumin
¾ cup shredded Monterey Jack or pepper Jack cheese
¼ cup chopped fresh cilantro
2½  cups shredded cooked chicken (I like to use a rotisserie chicken)
Salt and black pepper
12 (6-inch) flour tortillas Extra-virgin olive oil, for brushing
The Best Guacamole (recipe below)

Method

1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil.

2. In a medium bowl, combine the cream cheese, sour cream, salsa, garlic powder, and cumin. Stir in the shredded cheese, cilantro, and chicken. Season with salt and pepper.

3. Place about 3 tablespoons of the cream cheese mixture in the center of a tortilla and roll up the tortilla. Place the tortilla seam side down on the prepared baking sheet. Repeat until all the tortillas are filled. Lightly brush the tortillas with olive oil and bake for 13 to 15 minutes, or until lightly browned. Serve while hot.

FREEZER TIP Place unbaked taquitos flat in a zip-top bag and freeze. When ready to eat, thaw, brush with olive oil, and bake according to the directions in the recipe.

Ease of Preparation: 4 out of 5
Taste: 3 out of 5
Visual: 4 out of 5
Final Verdict: Tweak it and try again