I’ve made DiGornio Pizza with BLT Topping, South of the Border Chicken and Pasta Skillet, and today I bring you Creamy Chicken Pot Pie.    This was an easy meal and was wondering how all the kiddos would react since the mixed vegetables but they LOVED it. In fact, my husband who wasn’t hungry at the time, got only a spoonful by the time he was!

All these recipes came from the 2-Week Meal Planner that Sam’s Club and Kraft put together.  The really cool thing for Sam’s Club members is that you can create a personalized cookbook, valued at $25.  If you’re not a member, don’t fret because you can win a membership later.  I encourage you to go make your personalized cookbook because there’s nothing like having one with all your favorites and after trying out all these recipes from the planner, I’ll be adding a few to my own cookbook.

Sam’s club is great for bulk buying and us folks who live way out here on the ranch.  If you’ve never done any shopping by bulk, you should learn.  You can save so much money in the long run and once you get a stockpile going, you won’t spend much of anything later on.  So worth it!

CREAMY CHICKEN POT PIE

INGREDIENTS

• 1 pkg. (8 oz.) Philadelphia Cream Cheese, cubed
• 1⁄2 cup chicken broth
• 1 lb. cooked Tyson® boneless skinless chicken breasts, cubed (about 3 cups)
• 1 6 oz. frozen mixed vegetables, thawed
• 1⁄2 tsp. garlic salt
• 1 egg
• 1⁄2 cup milk
• 1 cup all-purpose baking mix

DIRECTIONS

Heat oven to 400°F.  Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk.  Stir in chicken, vegetables and garlic salt.
spoon into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture.  Place pie plate on baking sheet.  Bake 25 to 30 min. or until golden brown.

Find your your local Sam’s Club

How many of you are looking for a quick-fix meal? Robin Miller is your gal! Have you seen her on Food Network?  She’s fabulous and makes delicious meals that are super easy to make.  You can find Robin Miller cookbooks everywhere or you can visit Embrace Dinner and check out some of her “Keep it Cool” recipes.

While you’re there, you can also enter the Keep it Cool Summer Recipe Challenge, where you can win $1,000 gift package, which includes spa treatments, free products and free groceries. Participants are asked to come up with their very own recipes that keep it cool in the kitchen by using Tyson Fully Cooked Chicken Strips and/or Steak Strips (and by not using the oven or stove).

WHAT I’M ASKING FROM YOU

I’m interviewing Robin Miller on Thursday and would love to hear questions that you might have for her!  Please leave your question in the comments below and I’ll do my best to get them answered.

In the meantime, enjoy one of her recipes, Courtesy of Robin Miller and Tyson Foods.

Chicken, Strawberry and Cucumber Salad with Mint and Rice Wine Vinaigrette

Recipe serves 4
Preparation Time: 10 minutes

INGREDIENTS

• 2 packages (6 ounces each) Tyson® Fully Cooked Grilled Chicken Breast Strips, cut into one-inch pieces
• 1 cup diced cucumber (seeded, if desired)
• 1 cup hulled and sliced fresh strawberries
• 2-3 teaspoons chopped fresh mint
• ¼ cup reduced-sodium chicken broth
• 1 tablespoon rice wine vinegar (regular or seasoned)
• 1 teaspoon honey mustard
• Pinch salt and ground black pepper
• 4 cups (9 ounces) baby spinach leaves

PREPARATION INSTRUCTIONS

1. In a large bowl, combine chicken, cucumber, strawberries and mint. Set aside.
2. In a small bowl, whisk together broth, vinegar and honey mustard. Season to taste with salt and ground black pepper. Add mixture to chicken mixture and toss to combine.
3. Arrange spinach leaves on a serving platter or individual plates and top with chicken mixture.