Mexican Chicken Pot Pie

Mexican Chicken Pot Pie

1 box prepared pie shells (2 shells)
2 skinless, boneless chicken breasts, cubed
olive oil to coat pan
2 cans condensed chicken soup
1/2 cup chicken broth
1 (8 ounces) package cream cheese, softened
3 Roma tomatoes, chopped
1 bag frozen mixed vegetables ( I use peas, carrots, stringbeans)
3 Tbs. butter, melted
1 package Old El Paso taco seasoning
1 package Old El Paso fajita seasoning

1- About two hours prior to cooking, melt butter in a microwave safe bowl.  Add chopped chicken and coat.  Mix the taco and fajita seasoning together and pour over the chicken. Shake to coat completely and let marinade at room temperature.
2- Preheat oven to 375oF. Spray a deep dish pie pan with cooking spray. Arrange one pie crust on the bottom of the pan.
3- Heat olive oil in a skillet over medium heat. Stir in the chicken and cook until no longer pink. Stir in the chicken soup, cream cheese and tomatoes. Stir until melted. Pour in chicken broth. (if too thin, let simmer for awhile) Stir in the mixed vegetables.
4- Pour chicken mixture into the prepared pie pan. Place the top crust on top, crimping the edges to seal. Slice a few openings into the top pie crust. Cover loosely with aluminum foil.
5- Bake in pre-heated oven until golden brown, about 45 minutes.


We paired this meal with a 2014 Hess Select Cabernet Sauvignon. IMG_2619 (1)


Peanut Butter Pasta

Peanut Butter Pasta

1 lb pasta (I like rigatoni)
three cloves garlic
2 pieces chicken breast, cubed and cooked
1 can chicken stock (low salt)
1 tsp ginger
1 tsp cinnamon
2 Tbs. soy sauce
1 cup milk
1 cup chunky peanut butter

Cook pasta according to package directions.


–          Sauté garlic in oil in a non-stick pan.

–          After garlic browns.  Add about 1 cup chicken stock (low salt).  Careful of splatters.  Add slowly and cover with a lid.

–          While chicken stock starts to simmers, with lid removed, add ground ginger, cinnamon, and a few table spoons soy sauce.  Stir in to dissolve.

–          After simmering about 10 minutes, add about 1 cup milk.  Continue to simmer 5 minutes stirring occasionally.

–          Add from 1 cup peanut butter.  I like chunky, but not required. Whisk into the sauce.

–          Continue to cook and thicken sauce about 5 minutes to heat through.  If it gets too thick, add more chicken stock.  If not thick enough, add a tablespoon peanut butter at a time.

Once the right consistency, add the cooked pasta into the pan and toss to coat.  You can add broccoli to give it some color and vegetables, but that is not necessary.

Serve immediately otherwise it gets too thick.


This dinner was prepared in honor of Open That Bottle Night (#OTBN) and was paired with 2013 Nostre Pais by Michel Gassier.