Food for the masses

Last night I volunteered to take dinner to 2 families in the ward, it was also Tuesday night which is the night my uncle and g-pa come for dinner. We also had a few other guests that showed up. So I thought what meal would be the easiest to make and distribute in large quantity plus have all the goods in it. Chicken Pot Pie, its got veggies, chicken and bread so I only had to make one dish. My new favorite recipe for this is from Picky Palate it is a biscuit topped pot pie which is my fav. since I don't like pie crust.

I forgot to take a picture of the finished result, luckily I got one right before the last of it got eaten up.

Here is the shredded chicken mixed with ranch dressing packet mix. I just boil my chicken and shred it, super easy.

Then I layered some frozen veggies down, ( PP recipe calls for canned but whatever you like will do)

Then some chicken and then you pour over the mix of soups, milk and broth. I never use the cheese soup it calls for since I never have it and it still turns out great.

Then the cheese, bacon and biscuit pieces ( also tossed with some ranch mix) and pop it in the oven- super simple.

The result- GONE! everyone loved it and there was not a bite leftover :( sad for me since I was hoping for leftovers the next day for lunch. But there is nothing better than making a meal that everyone eats right up.

Poppin’ Garlic Ranch Biscuit Topped Chicken Pot Pie

4 large chicken breasts, cooked and shredded (either bake, crockpot or pressure cook chicken for easy shredding)

1 packet dry Ranch Dressing Mix, reserve 1/2 teaspoon for topping

1/2 teaspoon salt

1/4 fresh cracked black pepper

2 10 oz cans cream of chicken soup

10 oz can cheddar cheese soup

1 Cup chicken broth

1 Cup milk

2 15 oz cans Mixed Veggis, drained

3/4 Cup crumbled bacon pieces, already cooked

1 Cup shredded cheddar cheese

1 6 count can Pillsbury Homestyle Biscuits

1/2 teaspoon Lawry’s Garlic Salt

1/2 teaspoon reserved dry Ranch Dressing Mix

1/2 Cup shredded cheddar cheese

Cholula Hot Sauce to top, if desired

1. Preheat oven to 350 degrees F. Place shredded chicken into a large mixing bowl. Sprinkle in ranch mix (reserve 1/2 teaspoon for later), salt and pepper. Toss to combine seasonings.

2. In a large rimmed skillet or dutch oven, place soups, broth and milk over medium heat; whisk until combined. Stir in mixed veggis then shredded chicken. Transfer to a large 9×13 inch baking dish sprayed with cooking spray. Sprinkle bacon and cheese over top.

3. Open biscuits and place onto wax paper. Cut each biscuit into 10 little triangle pieces (cut biscuit in half then cut each half into fifths). Place little pieces of biscuit over top of chicken mixture until it’s all covered. Sprinkle biscuits with remaining ranch dressing mix, garlic salt and 1/2 Cup cheese. Bake for 40-50 minutes or until golden brown and biscuits are cooked through underneath. Cover with foil the last 25 minutes of baking to prevent too much browning. Let cool for 10 minutes then serve. Serve with Cholula hot sauce if you like it spicy! Enjoy.

for dessert I made a favorite chocolate/pb number that my friend Kate introduced me too. It is sooooo good, best part no baking! I reminds me of those peanut butter chocolate cup things that I used to get in elementary school ( that was always my favorite day)

Peanut Butter Bars

1 pkg. + 2 crackers - graham crackers - coarsely crushed
2 1/2 cups powdered sugar
1 cup butter, melted
2 cups crunchy peanut butter
2 large milk chocolate Hershey bars + 1 cup chocolate chips, melted

Mix graham crackers and powdered sugar. Add melted butter, then add peanut butter. Spread mixture in jelly roll pan. Melt chocolate and spread over peanut butter mixture. Cool in refridgerator or freezer until chocolate hardens. Serve cool.