Cheesy Chicken, Broccoli, and Rice

Lately, my daughter has been on a reading kick. She reads all the time. I think it's great. My son, however, still needs to be persuaded to read. It is part of their homework. After my son reads, he is suppose to write a paragraph about what he wrote. I really think he hates the writing the most. He does like helping me in the kitchen and doesn't mind reading recipes to me. He helped with this dish. We really liked this dish a lot especially my husband. Any meal with rice is a winner according to my husband. Even with the broccoli, he still really liked it.

Cheesy Chicken, Broccoli, and Rice
2 Tbsp olive oil
1 medium yellow onion, finely chopped
1 lb. chicken breasts, cut into bite sized pieces
3 cloves of garlic, minced
1 cup uncooked Jasmine rice
1 lb. broccoli florets, chopped into bite sized pieces
3 cups low sodium chicken broth
2 cups sharp cheddar cheese, shredded

Directions:

1. In a large pot, heat 1 Tbsp of olive oil over medium heat.
2. Add the onions and saute for a minute. 
3. Increase the heat to medium high and add the chicken.
4. Season with salt and pepper.
5. Brown the chicken. 
6. Add the garlic and cook for a minute.
7. Push the chicken to one side of the pan and add the other Tbsp of olive oil to the empty side.
8. Add the uncooked rice to the olive oil side and saute for a couple of minutes.
9. Stir in the chicken broth and white wine. Bring the mixture to a boil.
10. Lower the heat to a simmer and cover.
11. Allow the mixture to cook covered for 10 minutes.
12. Stir in the broccoli and cover. Allow to cook for another 10 minutes. 
13. Remove from heat and stir in 1 cup of cheese. 
14. Sprinkle the other cup of cheese on top. Cover and allow to sit for 2 minutes for the cheese to melt.

Recipe adapted from The Girl Who Ate Everything.

One year ago..............................I made Oatmeal Batter Bread.
Two years ago............................I made Homemade White Loaf Bread.
Three years ago.........................I made Boston Baked Beans.

Did you already know........................
-Broccoli belongs to the cabbage family.
-The word broccoli is derived from the Italian word 'brocco' which means arm. 
-In 1990, President Bush banned broccoli on Air Force One.

White Chicken Chili

This weekend, I will be cheering for the New England Patriots. I do like the Patriots but it isn't like I even have a choice. My Uncles are ecstatic. My Maine friends are excited. It is the only professional football team I have watched in person. Are you going to watch the game? Or will you be watching the commercials? I think my daughter will only be watching the game for the Halftime show. Since chili is a great dish to make while watching football, I decided to make the dish our cousin made this past summer. It is a little spicy with tender chicken and beans. It is perfect for a cold day.

White Chicken Chili
1 tsp vegetable oil
1 large onion, chopped
3 cloves of garlic, minced
4 cups chicken stock
2 (14.5 oz.) cans Northern beans (drained and rinsed)
5 cups rotisserie chicken, shredded
2 tsp chili powder
2 cups salsa
8 oz. pepperjack cheese, grated

Directions:

1. In a large pot, heat the oil over medium heat.
2. Add the onion and garlic. Saute for a few minutes.
3. Add the chicken stock, beans, chicken, chili powder, and salsa.
4. Allow the dish to simmer for 30 minutes.
5. Stir in the cheese and allow to melt.

Recipe adapted from Food.com.

One year ago...............................I made Pepperoni Cheese Bread.
Three years ago...........................I made American Beauty Cake.

Did you already know..................
-The New England Patriots have won the most consecutive games in one season.
-The Carolina Panthers lost the most consecutive games in one season.
-The Tampa Bay Buccaneers have lost the most consecutive games.

Buffalo Chicken with spicy blue cheese dip

After the Superbowl, I'm unsure what my husband will be doing with his weekends. He is always watching the NFL network. When he talks to his best friend, they are talking about which team will win. Since they have rival teams, it is a fun to listen to them talk smack to each other. I guess they will need this down time to recover from football season. I am hoping their jerseys can be put away for at least a couple of months. I don't even have a t-shirt with my favorite team but I do have a t-shirt of my husband's team. He even tells me how nice I look in the shirt. Since it is the end of football season, I wanted to make some buffalo chicken. This chicken isn't dipped in the traditional butter but I couldn't tell. It is so tender and I really liked it. My son made the dip for me. I must be influencing him since he asked where the cayenne pepper was since the recipe called for it. I told him it is with the spices and he said forget about that and he added hot sauce instead. I really liked the dip. If you are hosting a party, definitely make this recipe.

Boneless Buffalo Chicken
 3 Tbsp butter milk
3 Tbsp Frank's Redhot Original cayenne pepper hot sauce, divided
3 Tbsp distilled white vinegar, divided
2 lbs. boneless chicken breast, chopped into bit size pieces
2 cups all purpose flour
1 tsp cayenne pepper
1/4 tsp salt
1/8 tsp ground black pepper
2 Tbsp vegetable oil, divided 
2 cups carrot and celery sticks

Directions:

1.  In a large bowl, combine the buttermilk, 2 Tbsp hot sauce, and 2 Tbsp vinegar.
2. Add the chicken to the buttermilk mixture and toss to coat. 
3. Cover and refrigerate for 1 hour. Stir occasionally.
4. On a plate, combine the flour with the cayenne pepper, salt, and ground black pepper.
5. In a medium bowl, combine the remaining 1 Tbsp hot sauce and 1 Tbsp vinegar. Set aside.
6. In a large skillet, heat 1 Tbsp vegetable oil over medium high heat. 
7. Remove the chicken from the marinade and evenly coat in the flour mixture. 
8. In the skillet, cook the chicken in batches until golden brown about 4 minutes per a side. Add additional vegetable oil if need. 
9. Once cooked through, remove the chicken and place onto a paper lined plate.
10. Drizzle the chicken with the hot sauce and vinegar mixture. 
11. Serve with the Spicy Blue Cheese Dip (recipe below), carrots, and celery.

Spicy Blue Cheese Dip
2/3 cup reduced fat sour cream
1 cup blue cheese, chopped
1 Tbsp distilled white vinegar
1 Tbsp Frank's Redhot Original hot sauce

Directions:

1. In a medium bowl, mix the sour cream, blue cheese, vinegar, and the hot sauce.
2. Cover and refrigerate until ready to serve.

*Note: I buy the solid blue cheese block and then I chopped it. I notice the quality of taste for the blue cheese is so much better. 

Recipe adapted from Eatingwell.com.

One year ago.....................................I made Fried Rice.
Two years ago...................................I made Cheddar Biscuits.
Three years ago.................................I made Fluffy Dinner Rolls.

Did you already know..........................
-In 1948, the Los Angeles Rams were the first NFL team to put logos on their helmet.
-The only NFL team to have their logo on one side of their helmet is the Pittsburgh Steelers.
-The NFL team Cleaveland Brown do not have any primary logos on their helmets.

Chicken Pad See Ew

This recipe called for sweet soy sauce. I had never heard of sweet soy sauce so I goggled it. Sure enough, there is a product called sweet soy sauce. Also, I found a recipe for sweet soy sauce but it had spices in it that I was unsure if it would be correct. I asked my husband about it but he had never heard of it so we went to several stores. Of course, I couldn't find it. I asked a store employee who was working the shelves about the product. She told me that she had never heard of sweet soy sauce and she even lived in Japan. I told her my husband had never heard of it too and he had lived in Japan too. The store employee or my husband didn't seem to know much about Thai cuisine but the employee told me just add sugar which I did. Hopefully, you will have better luck in finding sweet soy sauce. Since I didn't want to order it online and have to wait, I went ahead with the recipe. My youngest daughter loved this dish especially the chicken. I would make this dish again. We do have a Thai restaurant near us, I think I will have to order it and compare. Hopefully, my dish tasted close.

Chicken Pad See Ew
2 chicken breast, sliced into long thin strips
1 egg white
3 cloves of garlic, minced
6 Tbsp soy sauce, divided
1/4 tsp ground pepper
16 oz. package Rice Noodles
2 eggs
1 1/2 cups broccoli, cooked al dente
2 Tbsp vegetable oil
2 tsp sugar
1 Tbsp oyster sauce
1 Tbsp rice vinegar

Directions:

1. In a medium bowl, combine the chicken breast, egg white, minced garlic, 1 Tbsp soy sauce, and the ground pepper.
2. Chill the chicken mixture in the refrigerator from 30 minutes to an hour.
3. In a medium bowl, place the rice noodles.
4. Cover the noodles with hot water. 
5. Allow the noodles to soak until the noodles turn white and soft about 10 minutes.
6. Drain the noodles before mushy and set aside. 
7. In a wok or large skillet, heat the oil over medium heat. 
8. Add one egg and whisk.
9. Add 2 Tbsp soy sauce and whisk. 
10. Add the chicken and cook until the chicken is partially cooked. 
11. Remove the chicken and set aside on a plate.
12. Add the other egg and whisk. 
13. Add the noodles and combine. 
14. Return the chicken to the wok/skillet.
15. In a small bowl, combine the remaining 3 Tbsp soy sauce with the sugar. 
16. Add the oyster sauce and vinegar to the sweetened soy sauce.
17. Combine the sauce with the noodles and chicken . 
18. Add the broccoli and cook until the chicken is cooked through.
19. Serve immediately.

Recipe adapted from the Cooking Channel. 

One year ago.........................I made Baked Oatmeal.
Three years ago....................I made Banana Bread. 

Did you already know...................
-Thailand was formally known as Siam.
-Bangkok, the capital, is the largest city in Thailand.
-Buddhism is the leading religion of Thailand.

Chicken Cordon Bleu Casserole

Since I've been baking more, I've been making easier dinners. So, I made this chicken dish. While we were eating, my son told me that it wasn't done since the middle was pink. I told him the pink was the ham. Then my daughter asked why I put ham in the middle of chicken. I said it was suppose to be like that. I make new dishes all the time but boy my children didn't like the idea of ham inside their chicken. My husband said it had a nice taste and he liked it. The kids said they liked it besides the ham. I guess I will have to make more dishes stuffed so it isn't such a foreign idea to them.

Chicken Cordon Bleu Casserole
1 cup plain bread crumbs
2 tsp garlic powder
salt and pepper, to taste
1 cup milk
1 egg,whisked
2 lbs. chicken breasts
8 slices of swiss cheese
4 slices of ham
1 Tbsp olive oil
1 (10 3/4 oz.) can of cream of chicken soup
1 cup broccoli, chopped

Directions: 

1. Preheat oven to 350 degrees F.
2. Combine the bread crumbs, garlic powder, salt, and pepper onto a plate. Set aside.
3. Slice the chicken horizontally. Flatten the chicken out.
4. Place one slice of cheese and ham on top of the chicken. Fold the chicken over in half.
5. Dip the chicken into the egg and then coat with the bread crumbs. 
6. Repeat steps 2 through 4 with the other pieces of chicken.
7. In a large skillet, heat the oil over medium heat.
8. Brown the chicken on each side for 3 minutes. 
9. Remove from the pan and place into a baking dish. 
10. Top each piece of chicken with a slice of cheese. 
11. In a small bowl, combine the milk with the cream of chicken soup. 
12. Mix the broccoli with the soup mixture. 
13. Evenly distribute the soup mixture over the chicken. 
14. Bake the chicken for 30 minutes or until the chicken is cooked through.

Recipe adapted from Food.com

Two years ago.........................I made Bran Banana Muffins.
Three years ago.......................I made Lemon Frosted Cupcakes.

Did you already know.............
-Cordon Bleu means the highest class.
-In the 16th century, the highest order chivalry knights were awarded a medal on a blue ribbon.
-Cordon blue means blue ribbon.

Thai Chicken Wrap

My children argue like any typical siblings. One reason they argue is my son likes to tell us lots of facts. My daughter likes to correct her brother as an older sister will do. Since my son is confident in his facts, I am the fact checker. Normally, I know the answers which makes it easier for me but when I don't I will look it up. So, I had to look up whether penguins eat squids or not. I have never paid much attention to the diet of penguins. I am too busy worrying about my children's diets. Well, my son was right (which he normally is 90% of the time but his sister does catch him on other the 10%). This was our discussion while we ate these Thai Chicken Wraps. They are really good and fast to assemble. My son made the sauce for us. My daughter prepped the lettuce. It was a nice way to prepare lunch

Thai Chicken Wrap
2 tsp vegetable oil
1 lb. cooked chicken, chopped
2 cloves of garlic, minced
1/4 cup sweet onion, chopped
1/4 tsp ginger, minced
1 package of Asian blend cabbage slaw (cabbage, carrots, snap peas, etc.)
1/3 cup sweet chili sauce
2 Tbsp peanut butter
2 tsp soy sauce
1 Tbsp water
4 large tortillas
1 cup lettuce, chopped
1/2 cup almonds, toasted
 3 stalks of green onions, chopped

Directions: 

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the chicken, garlic, sweet onion, ginger, and the cabbage slaw.
3. Cook for about 5 minutes. Stir often.
4. In a medium bowl, combine the sweet chili sauce, peanut butter, soy sauce, and water. Stir until smooth. 
5. Add the chili sauce mixture to the chicken. Stir to incorporate.
6. On a tortilla, add the lettuce and chicken mixture. 
7. Top with the almonds and green onions.
8. Fold the tortillas to form a wrap.

Recipe adapted from Tastes Better From Scratch. 

One year ago..........................I made Sweet Potato Casserole.
Three years ago......................I made Breakfast Potatoes.

Did you already know.............
-Penguins eat krill, squid, and fish.
-While swimming, penguins swallow their prey whole.
-Penguins do not live at the North Pole.

Seasoned Chicken with Sweet Potatoes

For October, I always have an urge to cook with orange foods. Since I had some sweet potatoes on hand, I figured I would use them up. I actually don't cook with sweet potatoes often. When I was a kid, we had them all the time. It could because my father is from Mississippi. I really should cook with sweet potatoes more. At least next month, I will be making sweet potato casserole for Thanksgiving.

Seasoned Chicken with Sweet Potatoes aka Halloween Supper
2 tsp olive oil
2 tsp butter
3 sweet potatoes, peeled and cubed
3 chicken breast
1 tsp thyme
1 tsp oregano 
1 tsp rosemary
1/4 tsp salt
1/8 tsp pepper

Directions:

1. Preheat oven to 375 degrees F.
2. Onto a large baking sheet combine 1 tsp olive oil, 1 tsp butter, and the sweet potatoes.
3. Bake the potatoes for 10 minutes.
4. Heat a large skillet over medium heat with the olive oil
5. Add the butter.
6. Season the chicken breast with the thyme, oregano, rosemary, salt and pepper. 
7. Once the butter has melted, add the chicken breast.
8. Cook the chicken breast for 5 minutes per a side until golden brown.
9. Remove from the skillet and top the sweet potatoes with the browned chicken. 
10. Place the baking sheet back into the oven and cook for 10 minutes or until a meat thermometer reaches 165 degrees.
11. Remove the chicken from the baking sheet and allow to cool for 10 minutes before serving.
12. Flip the sweet potatoes and allow to bake for another 10 minutes or until fork tender.

Recipe by Jen of Sweet Morris.

One year ago................................I made Pumpkin Juice.
Two years ago..............................I made Chocolate Brownie Cookies.
Three years ago............................I made Mummy Cake Pops.

Did you already know......................
-President Washington grew sweet potatoes at his home in Mount Vernon.
-In the U.S., North Carolina is the leading sweet potato grower.
-Sweet potatoes are native to Central and South America.

Basil and Tomato Chicken with pasta

I am holding onto summer as long as I can. Yes, I know the kids are back to school. Yes, I have spotted some red leaves outside. Yes, all the signs are here that summer is leaving. So, I had to make a dish with basil and tomatoes. I really liked it. The meal didn't seem heavy and it was full of flavor. I think summer should not be in a rush to leave.

Basil and Tomato Chicken with Pasta
1/2 box of a 1 lb. box of pasta
1 Tbsp olive oil
3 boneless chicken breast
salt and pepper
2 large tomatoes, chopped
1/2 cup basil 
2 cloves of garlic
1/4 cup chicken broth
2 Tbsp butter
2 Tbsp heavy cream
Garnish: Parmigiano cheese and basil

Directions:

1. Cook the pasta according to directions.
2. In a large skillet, heat the olive oil over medium heat. 
3. Season the chicken with salt and pepper
4. Add the chicken to the skillet and cook for 4 minutes.
5. Turn the chicken over in the skillet.
6. Add the tomatoes, basil, and garlic.
7. Allow to cook for 4 minutes.
8. Add the chicken broth and butter.
9. Place the cover on the chicken and allow to simmer until the chicken is thoroughly cooked.
10. Add the heavy cream and stir.
11. Remove the chicken from the skillet and place on a plate.
12. Add the pasta to the skillet and mix.
13. Serve the pasta with the sauce and top with the chicken. 

Recipe adapted from Menu Musings. 

One year ago..........................I made Peaches and Cream Cake.
Two years ago........................I made Mussels.
Three years ago......................I made Streusel Cake.

Did you already know................
-Basil is in the mint family.
-Basil is native to Asia but may have originated from India.
-Another name for basil is Saint Joseph's wort.

Tarragon Chicken

I am always trying new chicken recipes. My husband likes chicken a lot plus it is normally an easy meal to make. Now, I do not cook with tarragon a lot but I figured I would try this recipe. I think its funny that I do not like licorice but I like tarragon. This chicken was so good. My husband loved it. I mean loved it. Sometimes it seems hard to impress my husband with my cooking but this meal did it. Of course, he didn't eat any of the green beans I served with the meal but he ate everything else. This recipe really is a keeper.

Tarragon Chicken
4 chicken breast
1/4 cup lemon juice
2 cloves of garlic
2 tsp tarragon
1 Tbsp vegetable oil
1 Tbsp butter
8 oz. mushrooms, sliced
3/4 cup heavy cream
salt and pepper to taste

Directions:
In a storage bag, combine the chicken breast, lemon juice, garlic, and tarragon.
Seal the bag and marinate in the refrigerator for 30 minutes. 
In a large skillet, heat the oil and the butter over medium heat.
Add the mushrooms and cook for 5 minutes.
Add the chicken and marinate to the skillet. Cook for 5 minutes. 
Turn the chicken over and cook for 1 minute.
Add the heavy cream  with salt and pepper.
Simmer the chicken and cook until fully cooked.
 
Adapted from 200 Meals for Two cookbook.

One year ago.......................I made Taco Quesadillas.
Two years ago.....................I made Chicken Sandwiches.

Did you already know..........
-Tarragon has a reminiscent of anise or licorice flavor.
-Only the leaves of tarragon are edible.
-Typically, the French tarragon is used in cooking.

Chicken Enchiladas

When I lived in Colorado, I loved eating at the local Mexican restaurants. Since moving back home, my favorite local Mexican restaurant closed. I have found there are many Mexican restaurants in Portland but my husband isn't a fan of driving for awhile just to go to a restaurant. I'm not going to disagree with him since he doesn't complain when we drive over an hour to go to my favorite beach. The beach is more important. My husband will make Mexican dishes for me but he hasn't made enchiladas for us yet. When I made this dish, he really liked it. The kids liked it. The best part about the recipe it is very easy since leftover chicken can be used or a store bought rotisserie chicken. I still don't have the knack of rolling those corn tortillas without some of them breaking.

Chicken Enchiladas
2 tsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 jalapeno pepper, minced
1 Tbsp flour
1 cup chicken broth

1 1/2 Tbsp chili powder
2 tsp cumin
1/4 tsp garlic powder
1/4 tsp salt
15 oz. can of tomato sauce
3 cups cooked chicken, shredded
12 corn tortillas
1/2 cup cheddar cheese
optional toppings: sour cream, chopped tomatoes, lettuce, etc

Directions:

1. Spray a 13x9 baking dish with nonstick cooking spray. Set aside.
2. In a large skillet, heat the oil over medium heat.
3. Add the onion, garlic, and pepper. Saute for 1 minute.
4. Sprinkle the flour over the onion mixture and stir.
5. Stir in the chicken broth, chili powder, cumin, garlic powder, salt, and tomato sauce. 
6. Bring to a boil over high heat.
7. Remove 1/2 cup of the sauce and set aside.
8. Add the chicken and stir to coat in the sauce.
9. Cook for 5 minutes.
10. While the chicken is heating, cover the tortillas with a damp towel and microwave for 25 seconds.
11. Preheat the oven on high broil while assembling the enchiladas.
12. Take a corn tortillas and spoon about 1/2 cup of the chicken mixture into the center.
13. Roll the corn tortillas and place into the baking dish. Continue to assemble with the remaining tortillas.
14. Top the rolled tortillas with the remaining 1/2 sauce that had been previously set aside.
15. Sprinkle the cheddar cheese over the top of the enchiladas.
16. Broil the enchiladas for 3 minutes or until the cheese has melted on top.
17. Serve with desired toppings.

Recipe adapted from My Recipes.

One year ago.............................................I made Migas in a Taco Bowl.
Two years ago...........................................I made Chicken Salad Roll Up.

Did you already know............................
-Tortillas originated from the Mayans.
-The first tortillas were made from corn.
-Corn tortillas tend to be gluten free.

Huli Huli Chicken

Since we decided to leave our grill outside, it is currently decorated with snow. Yes, we could unbury it but then we would have to spend some time outside grilling. I'm not volunteering and I know my husband will not then it leaves the oven. I do have an inside grill pan but it does smoke a lot. The chicken did turn out pretty tender. It does have a nice mild flavor. I thought it would be similar to a teriyaki sauce but this version didn't remind me of teriyaki. We will have to try making this on the grill when we find our grill again.

Huli Huli Chicken
1/2 cup pineapple juice
1/3 cup white wine
1/2 cup chicken broth
1/4 cup soy sauce
1/4 cup ketchup
1/4 tsp ginger
1/8 tsp Worcestershire sauce 
2 lbs chicken

Directions:

1. In a large zip lock plastic bag, combine the pineapple juice, white wine, chicken broth, soy sauce, ketchup, ginger, and Worcestershire sauce. 
2. Add the chicken and marinate for 30 minutes in the refrigerator. 
3. Preheat the oven to 350 degrees.
4. Remove the chicken from the plastic bag and place in a baking dish. Reserve the marinade.
5. Cover the dish and bake for 15 minutes. Discard the marinade.
6. Brush the chicken with some of the reserved marinade and cook the chicken for another 15 minutes or until cooked through.

Recipe adapted from Polynesia. com. 

One year ago.................................I made Sugar Cookies with Sprinkles.
Two years ago...............................I made Hazelnut filling.

Did you already know...........................
-The Hawaiian word huli means turn.
-In 1955, Huli Huli sauce was created by Ernest Morgado as his version of teriyaki sauce.
-The original sauce is a trade secret since it is available commercially.

Chicken Pot Pie

My Mom use to make chicken pot pie often. My sister makes it for supper for her girls a lot. I'm unsure why I don't. It could be my husbands adverse fear of peas. We once had a family member make it for us and she had omitted the peas. I figured I would do the same and make my husband happy. However, I figured I would do most of the prep the day before to make it easy on me. The day before I made this chicken for supper. Since I normally roast vegetables with the chicken, I went ahead and used the same type of vegetables. I just chopped additional vegetables in preparation of making this dish. I also made the pie crust and stored it in the refrigerator. The chicken had lots of flavor which added a nice touch to the dish. My husband loved this dish. The pie crust had flavor. The kids ate it up. Anytime I have leftover chicken/turkey, I may just be making this dish again.

Chicken Pot Pie
3 celery stalks, finely diced
3 medium carrots, peeled and finely diced
1 large yellow onion, finely diced
2 Tbsp olive oil
2 Tbsp butter
2 cups cooked chicken, chopped into bite sized pieces
1/2 cup all purpose flour
2 cups chicken broth
1 cup milk
2 tsp ground thyme
1 tsp salt
1/2 tsp pepper
1 (8") pie crust


Directions:

1. Preheat oven to 400 degrees F.
2. In a large pot, melt the butter in the olive oil over medium heat.
3. Add the onion, carrots, and celery. Saute for 2 minutes.
4. Stir in the chicken.
5. Sprinkle the flour over the chicken and vegetables. Gently, mix to combine.
6. Add the chicken broth and stir.
7. Add the milk and stir. Cook for 5 minutes.
8. Season with thyme, salt, and pepper. 
9. Pour the mixture into a deep dish pie pan or casserole dish.
10. Roll out the pie crust so it will be slightly larger than the casserole dish.
11. Place the pie crust over the chicken mixture. Cut slits on top of the pie crust.
12. Bake the pot pie for 30 minutes or until golden brown.
13. Allow the pot pie to cool for 10 minutes before serving.

Recipe adapted from The Pioneer Woman Cooks Cookbook.

One year ago..............................I made PB Nutella Oatmeal.
Two years ago............................I made Agent P Sandwich.

Did you already know..................
-Chicken pot pie consists of chicken, gravy, and vegetables.
-Meat pies have been around since Roman times.
-Early pot pies were cooked on open hearths.