Chicken Pot Pie

Photo by Mama

2 c. cooked diced chicken

2 c. cooked diced potatoes

1 1/2 c. frozen peas

3 carrots, peeled, diced and cooked

1/4 c. butter

1 c. heavy cream

1 1/2 c. chicken broth

Flour to thicken

salt and pepper to taste

Melt butter. Add flour. Cook until smooth. Add broth, cream and salt and pepper. Cook until thick. Add chicken, potatoes, carrots, and peas. Line a 9 inch pie plate with Never Fail Pie Crust. Pour mixture into crust. Cover with pie crust, and crimp edges. Poke holes, or a pretty design on top to let out steam.

Bake at 425 degrees for 25-30 minutes.

Cheesy Chicken Broccoli Pockets

Photo by Mama

Cheesy Chicken Broccoli Pockets

11 oz. fresh broccoli

3 cups cooked (shredded or cubed) chicken

4 tsp. olive oil

4 cloves minced garlic

2 cups shredded mozzarella cheese

1 16 oz. jar of roasted red peppers (coarsely chop them)

2 Tbsp. oregano

1 tsp. salt

1/2 tsp. pepper

2 recipes of pizza crust, prepared

In a medium skillet, saute garlic in oil. Add broccoli, and cook until almost tender.

Remove from heat,

In a large bowl, broccoli, cheese, peppers, chicken, salt, pepper, and oregano.

Divide dough into 16 pieces. (8 pieces per recipe of dough)

On a floured surface, roll out each piece to make a 6 inch circle.

Spoon equal amounts of filling into each dough circle. Fold dough over filling, making a half circle. Press edges together with a fork. Make a small slit on the top of each pocket, to allow steam to escape.

Place pockets on greased baking sheets, and bake at 375 degrees for 25 minutes.