From Meatball Baked Ziti to Strawberry Fluff Salad, these are the top 5 most clicked on recipes from 2016. Since 2016 just came to a close, I am thrilled to share the top 5 Cooking Up Cottage recipes of last year. Now It seems you all enjoy a good main dish for a weeknight along with some goodies for dessert so I’ll be sure to include more of those recipes in 2017!
1. Baked Ziti with Meatballs – This recipe features homemade meatballs, a delightful amount of gooey cheeses all mixed together with a hearty ziti pasta. [GET THE RECIPE HERE]
2. Cream Cheese and Chive Stuffed Chicken – This chicken recipe stays so moist when cooked to perfection, because it is baked in butter and its crispy coating holds in the juices. [GET THE RECIPE HERE]
3. Chicken Pot Pie – This recipe is so simple that your kids can help make it on those busy weeknights. And, it’s healthy since it’s packed full of vegetables so you can feel good about getting the kids to eat their corn, beans, carrots, peas, and green beans. The best part of this dish is the flakey, buttery crescent roll topping that is woven over the filling. [GET THE RECIPE HERE]
4. Strawberry Fluff Salad – This is a fun, light, and fluffy salad. It will satisfy your party guests with its sweet flavor and heavenly fresh strawberries. [GET THE RECIPE HERE]
5. Blueberry Bars – This bar will make your taste buds dance. It has a blueberry topping on a wonderfully buttery cake. [GET THE RECIPE HERE]
Chicken pot pies are one of my favorite foods with their creamy filling and buttery crust. I remember enjoying Swanson Chicken Pot Pies in those little foil tins as a kid in the 80’s. Everyone enjoyed their flakiness and had fun picking at the upside down pie on their plates. Well as an adult I have never bought those pies. I guess it’s because they look like they are half of the size they used to be and the quality of the vegetables and chicken is questionable. Luckily I have a pot pie recipe that I have enjoyed for many years as an adult, which I am sharing with you today. This recipe is so simple that your kids can help make it on those busy weeknights. And, it’s healthy since it’s packed full of vegetables so you can feel good about getting the kids to eat their corn, beans, carrots, peas, and green beans. The best part of this dish is the flakey, buttery crescent roll topping that is woven over the filling. So let’s get started on this simple weeknight meal.
Start by preheating the oven to 375 degrees. Next you will need a 1/2 cup of onion chopped into fine pieces.
Then in a microwave safe bowl cook your 16 oz package of frozen vegetables according to the package directions. While the vegetables are cooking in the microwave, start cooking the onion over medium heat with 2 tablespoons of butter until the onion is tender.
Next whisk in the 1 (10 1/2) ounce can cream of chicken soup, 1 (10 1/2) ounce can cream of mushroom soup, 1 cup of milk, 1/2 teaspoon of dried thyme leaf, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
Then add your cooked vegetables.
Drain the water out of the 9.57 ounce can of cooked white meat chicken breast and add it to the filling. Or you can use 1 1/2 cups of leftover cooked chicken.
Pour the filling into a greased 9.5 inch oven safe pie plate.
Now get the crescent rolls out of the package and spread them out on a cookie sheet and smooth out the triangular perforations.
Cut the crescent roll dough into 1 inch strips.Place the dough on top of the filling in a lattice pattern. Putting one row down and then the next row on top.
Bake the pie for 15-20 minutes or until golden brown in a 375 degree oven. Let it sit for 5 minutes and then serve. This pot pie is great served with mashed potatoes because you can pour any extra filling over the potatoes.
1 (16 oz.) package of frozen mixed vegetable (classic mix of: corn, carrots, peas, and green beans)
2 tablespoons of butter
1 (10 1/2) ounce can cream of chicken soup
1 (10 1/2) ounce can of cream of mushroom soup
1 cup of milk
1/2 teaspoon dried thyme leaf
1/4 teaspoon salt
1/4 teaspoon pepper
1 (9.75) ounce can of cooked white chicken breast or 1 1/2 cups of cooked chicken
1 (8 ounce) package refrigerated crescent rolls
Instructions
Start by preheating the oven to 375 degrees. Next you will need a 1/2 cup of onion chopped into fine pieces.
Then in a microwave safe bowl cook your 16 oz package of frozen vegetables according to the package directions. While the vegetables are cooking in the microwave, start cooking the onion over medium heat with 2 tablespoons of butter until the onion is tender.
Next whisk in the 1 (10 1/2) ounce can cream of chicken soup, 1 (10 1/2) ounce can cream of mushroom soup, 1 cup of milk, 1/2 teaspoon of dried thyme leaf, 1/4 teaspoon salt, and 1/4 teaspoon of pepper.
Then add your cooked vegetables.
Drain the water out of the 9.57 ounce can of cooked white meat chicken breast and add it to the filling. Or you can use 1 1/2 cups of leftover cooked chicken.
Pour the filling into a greased 9.5 inch oven safe pie plate.
Now get the crescent rolls out of the package and spread them out on a cookie sheet and smooth out the triangular perforations.
Cut the crescent roll dough into 1 inch strips.
Place the dough on top of the filling in a lattice pattern. Putting one row down and then the next row on top.
Bake the pie for 15-20 minutes or until golden brown in a 375 degree oven. Let it sit for 5 minutes and then serve. This pot pie is great served with mashed potatoes because you can pour any extra filling over the potatoes.
