Homemade Chicken Pot Pie “Hot Pocket”

Image result for chicken pot pie hot pocketPrep time: 0:15

Total Time: 0:35

level: Easy


  • 1 lb. store-bought or homemade pie crust
  • 3/4 lb. boneless skinless chicken breast, cooked
  • 2 c. mixed frozen vegetables, thawed
  • 1/4 c. all-purpose flour
  • 1/2 c. whole milk
  • kosher salt
  • Freshly ground black pepper
  • 1 large egg, beaten with 1 tbsp. water


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. On a floured work surface, roll out pie crust into a large rectangle and slice off rounded edges (if using store-bought). Slice into four strips.
  2. Place cooked chicken and vegetables in a large mixing bowl. In a small saucepan over low heat, whisk flour and milk and let simmer, 5 minutes until thick. Pour sauce over chicken and vegetables and season generously with salt and pepper.
  3. Spoon mixture over bottom halves of pie crust strips and fold over tops.
  4. Use your fingers to pinch to seal and press the twines of a fork to crimp. Brush with egg wash and transfer to prepared baking sheet.
  5. Bake until golden and puffy, 18 to 20 minutes.


Recipe credit: http://www.delish.com/cooking/recipe-ideas/recipes/a44089/chicken-pot-pie-homemade-hot-pockets-recipe/

Photo Credit: http://www.delish.com/cooking/recipe-ideas/recipes/a44089/chicken-pot-pie-homemade-hot-pockets-recipe/

20 minute Sesame Chicken


  • 1.5 pounds skinless chicken breast
  • 3 tablespoons all purpose flour
  • 3 teaspoons sesame oil
  • 3/4 cup low sodium soy sauce
  • 3 cloves of garlic
  • 1 teaspoon peeled fresh ginger
  • 1/2 teaspoon siracha
  • 2 teaspoons corn starch
  • 2 cups sliced mushrooms
  • 1 cup snow peas
  • 1/2 cup shredded carrot
  • 2 teaspoons of sesame seeds


  1. Serve with your favorite rice
  2. First, use a knife to cut up the chicken into pieces that are 2 bites big
  3. Then toss the chicken in the flour, until it is evenly coated in flour. Next heat a teaspoon of sesame oil in a wok or skillet over medium heat. Once hot, add 1/3 of the chicken, and cook each side for 2 minutes, until browned. Then cook the rest of the chicken in two more batches, adding another teaspoon of sesame oil to the pan each time. Set the cooked chicken aside in a bowl.
  4. Whisk the soy sauce, garlic, ginger, sriracha, and corn starch together and then pour it into the same wok or skillet over medium heat. Add the mushrooms, and let cook for 3 minutes, stirring frequently.
  5. Add the chicken, and stir to coat it in the sauce. Cook for another 4 minutes. Lastly, add the snow peas, carrot, and sesame seeds. Cook for 2 minutes.


chicken nachos


  • 8 cups cantina tortilla chips
  • 2 cups shredded mexican cheese blend 8oz
  • 1 tablespoon old el paso taco seasoning mix 1oz package
  • 2 cups shredded deli rotisserie chicken
  • 1 cup frozen whole kernel corn
  • 1 jalapeno chile, sliced
  • 1 can 4.5oz old el paso chopped green chilies any fresh toppings of your choice

step 1 heat oven to 400° rap pan in foil

step 2 mix ingredients in a small bowl

step 3 poor chips in pan evenly spreaded

step 4 spread toppings on top of the pan

step 5 bake for 9 to 10 minutes




Pumpkin Pie S’more

total time: 10 seconds

prep: 10 seconds


  • 1 leftover pumpkin pie
  • 10 Graham Cracker squares
  • 2 bars Hershey’s Chocolate
  • 5 marshmallows
  • Warm caramel or chocolate, for drizzling


  1. Using a paring knife, cut graham cracker-sized squares of pumpkin pie.
  2. Roast marshmallows until golden. Place pie on top of one square of graham cracker, top with marshmallow, chocolate, and another square of graham cracker. Drizzle with caramel and serve.

photo and recipe credit: http://www.delish.com/cooking/recipe-ideas/recipes/a56372/pumpkin-pie-smores-recipe/

cinnamon Rolls

1/4 cup butter,divided
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons white sugar 
1 teaspoon salt
3 tablespoons butter,softened
3/4 cup milk
1 egg

1/2 cup white sugar
1/2 cup brown sugar
1 tablespoon ground cinnamon

cream cheese frosting
1 cup confectioners sugar
4 ounces cream cheese,softened 
1/4 cup butter,softened
1/2 teaspoon vanilla extract

  1. Preheat oven to 400 degrees F (200 degrees C). Brush a 9-inch square baking dish with 2 tablespoons melted butter.
  2. Whisk flour, 2 tablespoons white sugar, baking powder, and salt together in a large bowl. Work 3 tablespoons softened butter into flour mixture using your hands. Beat milk and egg together in another bowl; pour into flour-butter mixture and stir with a rubber spatula until a soft dough forms.
  3. Turn dough out onto a floured work surface and roll dough into a 1/4-inch thick rectangle. Brush surface of dough with 2 tablespoons melted butter.
  4. Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough around filling to form a log; cut log into 18 rolls and place rolls in the prepared baking dish.
  5. Bake in the preheated oven until rolls are set, 20 to 25 minutes.
  6. Beat confectioners’ sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth. Top hot cinnamon rolls with cream cheese frosting.




Totsagna ( Tater Tot Lasagna) Recipe


  • 1 lb. Ground beef or Ground Turkey
  • 1 tsp. garlic powder
  • 1 jar marinara sauce (24 oz.)
  • 1 c. water
  • 2 c. shredded mozzarella cheese, divided
  • 1/2 c. freshly grated Parmesan, divided
  • 1 container low-fat ricotta (15 oz.)
  • 1 egg, beaten
  • 1 bag frozen Tater Tots



  1. Heat the oven to 350° F.
  2. Brown the ground beef on a skillet over medium-high heat. As it cooks, sprinkle on the garlic powder, mixing it into the meat. Break up the meat with a wooden spoon or spatula into small crumbles.
  3. Once it’s browned, drain any excess grease and return the meat to the skillet. Add the marinara sauce, then add the water to the skillet to thin out the sauce. Stir the sauce until it’s combined, then turn off the burner.
  4. In a large mixing bowl, combine 1 cup mozzarella, 1/4 cup grated parmesan, all of the ricotta, and the egg.
  5. Pour enough meat sauce to lightly coat the bottom of a 13″-x-9″ pan. Top with a layer of tater tots, then the ricotta mixture, and a layer of meat sauce. Cover with another layer of tots, add more meat sauce, then sprinkle on the remaining mozzarella and Parmesan cheese.
  6. Bake in the oven for 45 minutes, or until the cheese has melted and the tots are lightly browned.


recipe from: http://www.delish.com/cooking/recipe-ideas/recipes/a43753/tater-tot-lasagna-totsagna-recipe/

photo credit: delish.com

Bread in a Bag


Image result for bread in a bag


  • Cooking spray, for mini loaf pans
  • 3 c. all-purpose flour, divided
  • 1/4 c. sugar
  • 1 .25-package active dry yeast
  • 1 c. warm water
  • 3 tbsp. extra-virgin olive oil
  • 2 tsp. kosher salt


  1. Preheat oven to 375º and spray mini loaf pans with cooking spray. In a resealable plastic bag, place 1 cup flour, sugar, and yeast and add warm water.
  2. Seal bag and squish together with your hands to mix. Let rest 10 minutes at room temperature. (Yeast should activate.) Add 1 cup flour, oil, and salt to the bag, then seal and squish together.
  3. Add remaining cup of flour and mix until combined. Remove from bag and knead 5 minutes until smooth. Halve dough and place in two loaf pans. Cover with a kitchen towel and let rise 30 minutes.
  4. Brush top of bread with olive oil or melted butter and bake until golden, about 30 minutes.

recipe from:  delish.com