Mini Chicken Pot Pies


Mini Chicken Pot Pies

Makes 8

1 1/2 cup cooked chicken

1 can of cream of chicken soup

1 cup frozen veggies of your choice, I used corn and carrots

1 teaspoon all purpose seasoning like Adobo

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and Pepper

1 can of refrigerated biscuits, like Pillsbury Grands

1/2 shredded cheese

Bread crumbs


Preheat oven to 350 degrees

Mix together chicken, soup, veggies, and seasonings

Roll out each biscuit into approximately 5 inch round circle

Press each circle into a greased baking cupcake tin

Scoop chicken mixture into each tin

Top with shredded cheese

Sprinkle with a little bread crumbs


Bake 15-20 minutes, until golden

Cool on wire racks before serving


Chicken Enchiladas


Chicken Enchiladas

Makes 12


3 cups cooked, shredded chicken breast


1/2 (10.75 ounce) can condensed cream of chicken soup

1/2 cup and 2 tablespoons sour cream

1/8 teaspoon chili powder


1-1/2 teaspoons butter

1/2 small onion, chopped

1 chopped garlic clove


1/2 (4 ounce) can chopped green chilies, drained

3 Tablespoons taco seasoning

1/2 bunch green onions, chopped, divided

3/4 cup water


1/2 teaspoon lime juice

1/4 teaspoon onion powder

1/4 teaspoon garlic powder


12 (5 inch) corn tortillas

1-1/2 cups Cheddar cheese, shredded, divided

1 (10 ounce) can enchilada sauce

2.5 ounce can sliced black olives


Set the shredded chicken aside

Combine the cream of chicken soup, sour cream, and chili powder in a saucepan

Bring to a simmer over low heat, stirring occasionally

Turn off the heat and cover to keep warm


Pan fry the tortillas on both sides until crispy to keep them from being to mushy


Heat the butter in a skillet over medium heat

Stir in the onion and garlic; cook and stir until the onion has softened, about 5 minutes

Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water

Allow to simmer for 10 minutes

Stir in the lime juice, onion powder, and garlic powder

Simmer for an additional 10 minutes


Preheat an oven to 350 degrees

Stir half of the soup mixture into the skillet with the chicken mixture

Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish


Fill each tortilla with chicken mixture

Sprinkle half Cheddar cheese over the chicken filling before folding the tortillas

Fold tortillas over the filling and place seam-side down in the prepared pan


Pour enchilada sauce evenly over the enchiladas

Cover with the remaining Cheddar cheese

Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese

Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes

How to make a small amount of cream of chicken soup

Melt three tablespoons of butter in a small pan, let it get nice and hot, whisked into it three tablespoons of flour until it formed a nice roux….then whisk in a quarter cup of chicken broth and a quarter cup of milk.  Add some seasoning to taste.

How to pan fry tortillas

Cook in a non stick pan on high heat for 10 seconds, flip and cook for 30 seconds or until the tortilla begins to puff.  Flip and cook another 30 seconds

Options for cooked chicken

*Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart.

*Place frozen or thawed chicken breasts in a crock pot on low with chili powder, onion, garlic, taco seasoning, garlic powder and onion powder.  After chicken is thoroughly cooked, shred

*Leftover rotisserie chicken

Shoyu Chicken


Shoyu Chicken

Serves 4

4 boneless, skinless chicken breast or other chicken pieces

1/2 cup soy sauce

1/2 cup brown sugar

1/2 cup water

2 cloves garlic, minced

1/2 onion, chopped

1/2 tablespoon grated fresh ginger root

1 teaspoon ground black pepper

1/2 tablespoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon ground cayenne pepper (optional)

1/2 teaspoon ground paprika (optional)


Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a bowl with a lid.

Add the chicken, and toss to evenly coat.

Cover the bowl and marinate the chicken in the refrigerator for at least 1 hour.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the chicken from the marinade.

Discard the remaining marinade or see notes below.

Grill the chicken on the preheated grill until cooked through, about 5-8 minutes per side, depending on size.

Serve with a side of rice and your favorite vegetables.


*You can also reduce the reserved marinade over the stove top for about 20 minutes. It makes a flavorful sauce which was fantastic with the rest of the meal

*An alternative to grilling is to bake the chicken in the marinade.  350 degree oven for approximately 30 minutes, uncovered.