Chicken Pot Pie

Pastry for 9 inch, two-crust pie (deep dish if store bought)
2 Tbs butter
1 small onion, diced
4 Tbs flour
1/2-1 tsp salt
1/4 tsp pepper
1/4 tsp thyme
1 c chicken / beef broth
1 c milk (really calls for cream)
2 c cooked cubed chicken / beef - (or do 1 1/2 c instead and...)
1 1/2 c frozen peas and carrots -    (and do 2 c instead)

Heat oven to 425.
Melt butter in medium saucepan over medium heat.  Cook onions.  Add flour and seasonings, stir.  Add broth and milk.  Heat to a boiling stirring constantly.  Boil and stir 1 minute.  Add chicken or beef and frozen veggies.  Cook a few minutes.

Pour into pie crust.  Cover with top pie crust.  Seal edges and cut slits to vent.
Staple 3 strips of 2" foil together long ways and wrap around edge of pie crust.  Cut out another piece to place lightly on the top of the pie.

Bake in the oven for 45 minutes.  Remove top foil and bake 5 more minutes.  Remove edge foil and bake 5 more minutes or until crust is browned and sauce is starting to bubble through the crust.

Tortilla Pizzas

1 can (10 oz) chunk white chicken in water, drained (I use one cup cooked, shredded chicken)

1 can (14 ½ oz) stewed or diced tomatoes, drained (I usually just do regular diced tomatoes, but can do the lime and cilantro or Mexican)

1 green onion, minced *red onion is also good (or regular)

2 tsp cumin, divided

½ tsp garlic powder

1 cup refried beans

¼ cup chopped fresh cilantro, divided

2 burrito size or 3-4 tortilla size flour tortillas

1 cup (4 oz) shredded Monterey Jack cheese with jalapeno peppers (or any)

Sour cream, salsa, guacamole (for optional toppings)

1. Preheat broiler. Combine chicken and tomatoes in medium bowl. Add onion, 1 tsp cumin and garlic powder. Mix well; set aside.

2. Mix refried beans, remaining 1 tsp cumin and 2 Tbs cilantro in small bowl. Set aside. ( I usually put a little salsa (2 Tbsish) in with this mixture to make it more spreadable and yummy)

3. Place tortillas on baking sheet. Broil 30 seconds to 1 min. per side or until crisp but not browned. Remove from oven. Decrease oven temperature to 375. Spread each tortilla evenly with bean mixture. Spoon chicken mixture over beans; top with cheese. Bake 8-10 minutes.

4. Reset oven temperature to broil. Broil tortillas 2 to 3 minutes or until cheese melts. Do not let tortilla edges burn. Remove from oven; top with remaining cilantro. Serve immediately. Top with sour cream, salsa, and or guacamole if desired.

It's fun to try different onions, etc. on this. Cilantro is key though! I have been making it into 3 regular size tortillas and really like it- more hearty. We had them with taco meat the other day. that was great!