Last night, my husband put full chicken legs (thigh and drumstick) on the grill for supper. While I love chicken, the legs just didn’t do it for me this time. They were pretty greasy and unflavorful, even though my husband seasoned them up good.
The legs were pretty big but no one really liked them so, we ate 2 of the 5 legs as a family. I really didn’t want to waste all that chicken! I thought, there must be something I can do with it. As a mom of three little semi-picky eaters, I consider myself a professional at “hiding food”. As in, disguising healthy foods with maybe not-so-healthy foods.
I decided to take all that leftover chicken and cut it up, fry it up, and throw it into some comfort foods I love. You know me too well, as, I have a protein-packed recipe, too!
I knew I had the whole day at home with the kids, so it was the perfect day to hunker down in the kitchen and cook a bunch of food! I put leftovers in the freezer for a rainy day or bring it over to my Grandma’s house, sometimes.
I took the leftover chicken I had and cut it up into smaller than bite sized pieces. I put the chicken in a fry pan with some diced onion and cooked on low for about 8 minutes, or until the onion was soft. This is the base mixture I used for all three recipes. I also had a bag of steamable corn and steamable peas. I cooked these in the microwave and set aside to use as my vegetables. You could use whatever vegetables you have on hand for these recipes.
Chicken Pot Pie
1 cup cooked chicken, cut into bite sized pieces
1 cup vegetables, thawed if frozen
1 (10 ounce) can cream of chicken soup
1 cup Bisquick
1⁄2 cup milk
1/2 cup shredded cheese (optional)
Preheat oven to 400°F.
Mix chicken, vegetables and cream of chicken soup together and spread into bottom of ungreased 9-inch round glass pie pan.
Sprinkle shredded cheese on top of pie.
Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
Bake in oven for 30 minutes or until top turns golden brown.
This Chicken Pot Pie was creamy and satisfying and the Bisquick pie crust was fluffy and delicious. I keep Bisquick on hand for all kinds of recipes and, of course, for the kids’ chocolate chip pancakes!
Since, I already had all the ingredients out for the Chicken Pot Pie, I wanted to have a similar meal only more on-the-go. Sometimes, I don’t eat my meals with my kids. I absolutely love the time I get when we all sit down together and enjoy food, talk about our day, and truly connect with each other with no distractions. I make this time an absolute priority. However, some days, meal time is the only time my children sit still. I can use this time to my advantage by having a few minutes to get my kitchen together. Sometimes, you’ll find me standing at my kitchen counter with a fork and a kids plate, shoveling food down my throat while scrubbing my oven range.
For these days, I give you a more grab-and-go chicken pie!
Chicken Muffin Cups with Vegetables
2 cups cooked chicken, cut into bite sized pieces
1/4 cup chicken broth
1 cup vegetables, thawed if frozen
1/2 cup Bisquick
1⁄2 cup milk
1 cup shredded cheese
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
Combine chicken, vegetables, and chicken broth on low for 5 minutes or until broth is more absorbed.
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture.
Top chicken mixture with shredded cheese.
Spoon 1 tablespoon baking mixture onto cheese in each muffin cup.
Pour remaining baking mixture evenly into all 12 muffin cups.
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.
With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
I especially love this recipe because there is less Bisquick and more egg! More protein! Shocker, I know.
Since, I have been on a protein kick for the last few years, I wanted to use the small remainder of chicken I had left to create an awesome protein packed meal. Just for me! I picked up liquid egg whites at Aldi this week and decided to try them, for the first time!
Chicken and Egg Whites
1/2 cup cooked chicken
1/2 cup vegetables
1 tablespoon cream cheese
6 tablespoons liquid egg whites
salt and pepper to taste
Heat fry pan on medium-low and warm chicken, vegetable, and cream cheese until heated and cheese is melted. Set aside.
Scramble egg whites over medium-low until desired consistency and combine with chicken mixture.
Salt and pepper to taste.
The one tablespoon of cream cheese added to this recipe makes chicken and egg whites like heaven! I actually can’t wait to have more leftover chicken so I can make this again.
I hope these recipes inspire you to use whatever remainder of chicken you might have at home, big or small, to create some too-easy meals! Comfort-food to protein-packed, it’s all right there.
How do you use your leftovers? Do you keep versions of these recipes in your meal rotation?