Thursday, October 15, 2015

Chicken Pot Pie & Buckeyes~Day 15

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landing page picture

Chicken Pot Pie

2-3 cups chopped or shredded cooked chicken
4 small cans cream of chicken soup
Salt, pepper, garlic, & sweet basil to taste.
2 bags of veggie medley
2 cups water
2 T butter

In large qt pan place chicken, soups, spices, veggies, water and butter. Simmer.
2 c. butter
6 c. flour
3/4 c. water
2 tsp. celery salt

Mix crust ingredients and roll out and place in large casserole pan. Save some for the top crust.
Pour chicken mix in baking dish and top with remaining crust.
Bake at 425 for 30-35 minutes.

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Sometimes dessert isn’t a necessity, but it definitely can be a fun treat. My little love making buckeyes (aka peanut butter balls) because they can get messy and help make them look pretty with sprinkles and drizzles.

Buckeyes are one of my favorite holiday candies to make, but a few times throughout the year makes them special too.



1/2  lb butter
1 lb peanut butter
1 1/2 lbs powdered sugar

Beat butter and peanut butter until smooth. Add powdered sugar. Roll into balls and dip in chocolate. Add sprinkles or melted peanut butter on top.