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Chicken Pot Pie

Make pie crust, and roll into rectangle to fit on top of 9x13 pan. Place in fridge until ready to use. I like to use this pie recipe,  Pam's Pie Tutorial  but you can use whatever your favorite crust is, or even frozen. Keep crust cold until ready to use, so the heat from the gravy doesn't make it too difficult to put on top. Filling: 1 onion, diced 4 T. butter 3 carrots, finely diced 2 stalks of celery, finely diced 2 large potatoes, finely diced 2-3 cloves garlic 4 T. flour 3 C chicken broth, more if needed0 1 t. thyme 1 T. turmeric 1 t. oregano salt and pepper to taste 1 T. apple cider or red wine vinegar 2 lbs chicken, cooked (you can use rotisserie chicken, poached chicken breasts, shredded baked thighs, really whatever kind of meat you have on hand.) 1 C. frozen corn 1 C. frozen peas Cook onions in melted butter until they start to turn translucent, about 3-5 minutes. Add carrots, potatoes, celery, and garlic. Cook until vegetables start to soften. Ad
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Asian BBQ sauce

1 C. Chicken stock 1 C. Brown sugar 1/2 C. Ketchup 1/2 C. Apple cider vinegar 1/4 C. Honey 1/4 C. Peach jam 1 T. Worcestershire sauce 2 t. Salt 1 T. Hot sauce 1 t. Fresh ginger paste 1 t. Fresh lemongrass paste 1 t. Fresh cilantro paste 1 t. Fish sauce 1/2 t. Liquid smoke 3-4 Garlic cloves, minced Combine in small sauce pan and bring to a boil. Reduce heat and cook until sauce reaches desired consistency. Adjust hot sauce and salt to taste.
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White Chicken Enchiladas

Enchiladas: 2 large chicken breasts, poached in boulliion 1 8 oz. package cream cheese, softened 5 T. butter, divided 1 C. mushrooms, diced 3 stalks celery, diced 1 t. Mrs. Dash seasoning Salt Pepper 8-10 flour tortillas Using an electric mixer, beat 3 T. butter and cream cheese until soft. Add chicken and mix until shredded. In frying pan, sauté mushrooms and celery in 2 T. butter until soft. Add to chicken mixture and stir to combine. Add seasoning, and salt and pepper to taste. Fill tortillas and roll up, place in pan.  Sauce: 3 T. butter  3 T. flour 2 C. water reserved from poaching chicken breasts (or just use chicken broth) 1 C. sour cream  Salt Pepper 1 C. shredded cheddar cheese Melt butter in large pan over medium heat. Add flour and mix until smooth and flour is cooked, about 1-2 minutes. Whisk in chicken broth, and cook until mixture starts to thicken. Add sour cream, and stir until combined. Add salt and pepper to taste. Pour over
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