Freezer Meal - Chicken Pot Pie Starter

Chicken pot pie is one of those comfort meals that makes me think of growing up.  My thought was if I could get everything going in the crockpot and just have to pop it in the crust and in the oven at the end of the day then maybe I could make it happen more often.  This is one of those meals that I know I can always count on the kids eating really good.

I don't usually put potatoes in mine but wanted to give it a try since I have been reading many recipes that included them.  I would cut them smaller next time but there were a good addition.

Let's Get Crafty!
Mix together in a freezer bag:
2 chicken breast diced
1 can cream of chicken
1 can cream of celery
1/2 cup diced celery
1/2 cup sliced carrots
1/2 cup diced onion
1 large chopped potato

On cook day - I'll put it in the crock pot at the start of the day and add in the peas before baking.  I like to use frozen peas because I think their texture holds up better to baking.

Of course I had to put some green chiles on one side to spice it up

(Tip: Be sure to dry them off as much as possible, so the crust doesn't get soggy from the water)

There's a funny story about using the crescent rolls - I had bought and planned to use pie crust.  I was thinking about it all day while I worked in the other room and could smell it simmering away in the slow cooker.  By 4 o'clock I had convinced myself that today would be a double crust day.  Yep!  That's right.  Not just the top crust!  Well... I didn't get the pie crust out of the freezer to let it thaw in time and then there wasn't enough time for it to thaw.  Thankfully I had some crescent rolls on hand.

This way is good too - but let's be honest - it's not double pie crust good. ;)

Thanks for stopping by!  I hope you have a great day.

Scalloped Potatoes in the Instant Pot

I love potatoes.  Very much.  I could probably eat them every day and be in hog heaven.  These scalloped potatoes are pretty darn good and came together fast.  I had just gotten a 7 inch cake pan to use in the Instant Pot and have been itching to use it.  This seemed like a great way to start.

Let's Get Crafty!
Ingredients:
4 medium sized russet potatoes, sliced 1/4 inch thick
1 cup evaporated milk (or heavy cream)
1 cup milk
3 garlic cloves, grated
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
2 cups cheddar cheese

Layer half into the bottom of the 7 inch pan (spray the pan first with non-stick spray):
4 medium sized russet potatoes, sliced 1/4 inch thick

Whisk together and pour half over the potatoes:
1 cup evaporated milk (or heavy cream)
1 cup milk
3 garlic cloves, grated
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper

Add half over the potatoes:
2 cups cheddar cheese

Layer it up one more time: potatoes and sauce

Put the 7 inch pan in the Instant Pot on top of the little wire rack (mine came with the Instant Pot) inside the main pot of the Instant Pot and add 1 1/2 cups of hot water.  Then put the 7 inch pan with the scalloped potatoes on top of the wire pan.

Using the manual setting: cook for 35 minutes (I initially did it for 25 and then needed to add another 10.)  Do a quick release when the cook time is up.

Get your broiler going about halfway through the cook time

Spread your remaining cup of cheese over the potatoes and toss under the broiler.  Ours was done in just a couple minutes.  You'll want to watch it closely so you catch it in time.

So... I wasn't initially as clear about using the pan as I should have been and on my birthday dinner my husband was making this recipe and had shenanigans putting the scalloped potatoes directly into the Instant Pot.  I've seen other bloggers do it that way, but I highly recommend using a smaller circle pan inside that Instant Pot and I thank my husband for trying the recipe.  :D

Speaking of my birthday dinner - 

Mark also made crab cakes and they were delicious!

Thanks for stopping by!  Have a great day.

Sausage Breakfast Casserole in the Instant Pot

Happy Mother's Day to all Moms and all people who love and care for others like a Mama!  This is a special Mother's Day with it being my first with our new little one.  It also feels unlike the others because we can't all be together to celebrate.  I'm hopeful that this will pass soon and we'll all be together again celebrating holidays and special events in our lives.

Here's a recipe that I've been wanting to try for a while and we had the ingredients on hand so today felt like a good day to do it.  This is a picture of it going into the Instant Pot.  It's cooking away while I type away. 

Let's Get Crafty!
Get out your 7 inch pan and hit it with the non-stick spray

Brown together until fully cooked and onions are softened:
1 cup breakfast sausage
1/2 onion, diced

Whisk together:
6 eggs (probably should have used 8 but we're avoiding the store - I'll get some more next week)
1/4 cup milk
Dash of salt and pepper
3/4 cup cheddar cheese

Layer it up in the pan:
2 cups shredded hash browns (they were frozen but I did a quick 1-2 mins in the microwave to help them separate so they would mix easily with the other ingredients)

Add in the sausage and onions

Pour the eggs on top

Mix it all together

Cook in the Instant Pot on the manual setting for 25 minutes and let the pressure release naturally for another 10 minutes to finish the cooking process.

I hope everyone has a blessed day.