EASY
CHICKEN POT PIE “`I make this for my grandchildren almost weekly as this is about the only thing that will make sure they clean their plates.” -Christy
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 1 Hour
Ingredients
• ½ cup milk • ½ cup shredded cheese • Salt and pepper, to taste
• Cooked chicken breast, leftover rotisserie chicken, or canned chicken (whatever amount desired) • 1 can (15 oz) mixed vegetables, drained (e.g., Veg-All) • 1 can (10.5 oz) cream of chicken soup
• 1 prepared pie crust (for the base) • 1 additional pie crust (for the top)
Submitted by Christy J., KY RN
Instructions
1. Preheat oven: Preheat your oven to 375°F (190°C). 2. Prepare filling: In a large bowl, combine the cooked chicken, drained mixed vegetables, cream of chicken soup, milk, shredded cheese, salt, and pepper. Mix until evenly combined. 3. Assemble pie: Pour the filling into a prepared pie crust. Cover with the additional pie crust, sealing the edges. Cut a few small slits in the top crust to allow steam to escape.
4. Bake: Place the pie in the preheated oven and bake for 40 minutes, or until the crust is golden brown and the filling is bubbly. 5. Cool and serve: Let the pie cool for a few minutes before serving.
CHICKEN ADOBO FILIPINO STYLE “This is the first Filipino dish I made on my own at age 9. It’s a family recipe; my mom taught me how to make it.” -Paulette
Prep Time: 15 Minutes
Cook Time: 55 Minutes Total Time: 1 Hour 10 Minutes
• 3 pounds chicken (bone-in, skin-on thighs and drumsticks) • ⅓ cup soy sauce • ⅓ cup apple cider vinegar (or substitute Ingredients
with rice vinegar) • ½ teaspoon whole peppercorns • 8 garlic cloves, chopped
• 4 bay leaves • 3–4 scallions, green parts, sliced • 2 tablespoons oil, divided
Submitted by Paulette d.l. C.J., IL RN
Instructions
1. Marinate the chicken: In a large bowl, mix soy sauce, apple cider vinegar, brown sugar, ginger, and garlic. Add the chicken to the marinade and toss to coat. Cover and refrigerate for 1 hour or up to a few hours for deeper flavor. 2. Sear the chicken: Heat 1 tablespoon of oil in a large, heavy-bottomed pan over high heat. Remove the chicken from the marinade (reserve the marinade for later)
and sear in batches for 3–4 minutes per side until golden brown. Transfer the chicken to a plate and set aside. 3. Cook the adobo: Add the remaining tablespoon of oil to the pan. Sauté the garlic for about 1 minute until golden brown. Return the chicken to the pan along with the reserved marinade and bay leaves. Simmer on medium-low heat for about 30 minutes, or until the chicken is tender.
4. Thicken the sauce (optional): If the sauce is too thin, remove the chicken and let the sauce simmer on its own until it thickens. Return the chicken to the pot and coat it in the glaze. 5. Garnish and serve: Garnish with the green parts of the scallions. Serve with warm jasmine rice.
2026 | Recipes by Nurses, for Nurses
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