Home-style chicken pot pie

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Home-style chicken pot pie

Chase away winter with meals from cans

Family Features

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There’s nothing quite like a hearty, homemade meal to help warm up those cold winter nights. And with a well-stocked pantry, delicious foods such as turkey green bean chili and home-style chicken pot pie are just a few cans away.

Because cans lock in foods’ freshness and nutrition, stocking up on staples like canned tomatoes, green beans, peas and canned chicken means that you have access to wholesome ingredients all winter long. Plus, the more cans you store in your Cantry, the fewer last minute trips you have to make to the supermarket.

So this season, when you’re searching for satisfying, heart-warming meals that you and your family can cozy up to, start by looking in your Cantry.

For more recipe inspiration and to learn how you can get cooking with canned foods year round, go to facebook.com/cansgetyoucookingpinterest.com/cansgetucooking or youtube.com/cansgetyoucooking.

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Main Dish

 

Home-Style Chicken Pot Pie

3 tablespoons butter or margarine

1/2 cup diced onion

1/2 cup diced potato

1 (8 1/2 -ounce) can peas and carrots, drained

1/4 cup sliced celery

1 (10 3/4-ounce) can cream of chicken soup

1 (10-ounce) can chunked chicken, drained

1/4 teaspoon dried rosemary leaves, crumbled

1/4 teaspoon ground sage

1/8 teaspoon white pepper

1 (15-ounce) box refrigerated pie crusts (2 crusts)

Heat oven to 400 degrees.

In large saucepan, melt butter. Add onion, potato, peas and carrots and celery; saute 5 minutes.

In bowl, combine soup, chicken, rosemary, sage and white pepper; stir into vegetables.

Unfold 1 pie crust; fit into 9-inch pie plate. Fill with chicken mixture; cover with second pie crust. Trim crust if needed; press edge with fork. Brush top crust with egg wash (1 egg beaten with 1 tablespoon water) to create glossy crust, if desired.

Bake pie 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 minutes longer. Cover crust with aluminum foil to prevent browning. Bake 15 minutes more.

Yields four servings.

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Main Dish

 

Turkey Green Bean Chili With Corn Fritters

1 pound ground turkey breast

1 cup chopped onion

1 cup chopped red bell pepper

2 cloves garlic, minced

2 (141⁄2 ounce) cans Del Monte Zesty Chili Style Diced Tomatoes, undrained

1 cup water

1⁄2 teaspoon ground cumin

1 (141⁄2 ounce) can cut green beans, drained

For the corn fritters

1 (81⁄2 ounce) package corn muffin mix

1 large egg, beaten

2⁄3 cup milk

1 (83⁄4 ounce) can whole kernel corn, drained

1⁄3 cup shredded Monterey Jack cheese with jalapeno peppers

2 tablespoons vegetable oil

To prepare the chili, cook turkey, onion, bell pepper and garlic over medium heat in a large pot for 8 to 10 minutes or until meat is brown and vegetables are tender; drain.

Stir in tomatoes, water and cumin. Bring to a boil; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally. Stir in green beans. Serve with cheesy corn fritters.

To prepare the cheesy corn fritters, combine muffin mix, egg, milk, corn and cheese in a large bowl.

Heat oil in a very large skillet over medium heat. For each fritter, pour about 3 tablespoons of batter into hot skillet. Cook 4 minutes or until golden brown, turning once. (see cook’s notes)

Cook’s notes: For the turkey, substitute 3 cups chopped cooked turkey for cooked ground turkey breast, if desired. Add with tomatoes in step No. 2. For the fritters, keep those already prepared warm in a 200-degree oven while cooking the remaining fritters.

Yields six servings.