Recipes

Buffalo Chicken Dip

Buffalo and chicken. Could any two words go together any better? According to my husband, probably not! (At least when it comes to food!)This recipe is a huge hit in our family. We make it often, to have as just a dip for snacking on, or we use it as the filling for different foods. We love making buffalo chicken quesadillas with this, it’s one of our favorites!

The ingredients are easy to keep around and easy to find. One big tip though, is that different brands of ranch dramatically change the flavor. I’ve tried this recipe with many, many different brands of ranch and my favorite is plain ole’ Hidden Valley ranch. All the more natural or organic brands have a heavy herb emphasis that really can throw off the taste of this dip. 

This is a fantastic recipe when you have friends over for a game or just hanging out. It takes only a couple minutes to throw together and only needs to be in the oven for about 25 minutes for the cheeses to melt. Even my children love this dip and devour it when offered! Try this fabulous dip, you won’t regret it!

Buffalo Chicken Dip
Write a review
Print
Ingredients
  1. 1 pkg. (8 oz.) cream cheese, softened
  2. 1/2 lb. shredded chicken
  3. 1/2 c. buffalo wing sauce
  4. 1/2 c. ranch dressing
  5. 2 c. (8 oz.) shredded cheese
Instructions
  1. Spread cream cheese into a uncreased 8x8 baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
  2. Bake, uncovered, at 350 for 20-25 minutes or until cheese is melted. Mix and serve warm with tortilla chips.
Goldilocks Domesticated http://www.goldilocksdomesticated.com/
Recipes

Creamy Chicken Pot Pie

A little bit ago, I had a massive craving for chicken pot pie. I was feeling lazy and not wanting to cook, so I picked up a pre-made chicken pot pie from Trader Joe’s. After waiting for a bit, I finally decided to eat my prize. Yuck! I had forgotten how much I disliked their chicken pot pie! The flavors aren’t what I’m used too and honestly, it was just gross to my palate. 

So what to do? Well, we had two recipes for chicken pot pie in the family. One was simple, since it was made with canned vegetables, a can of cream of chicken soup and pre-made pie dough. Now this was a really good recipe and great for when you’re short on time. However, a little while ago, my mom had tried a new recipe, I think from Taste of Home. It was for a completely from-scratch cheesy chicken pot pie. It looked insanely good! So we took the extra time and made it. My goodness, was that ever a good chicken pot pie! 

So even though I didn’t feel like cooking, my cravings were leading me to the from-scratch recipe. On Saturday, while my husband watched the kids play outside, I made this recipe. I was not happy about all the work, but I did it anyway. (It really isn’t that much work. I was just being lazy. It does take some time but is fairly simple.) When it finally came out of the oven, we all dove in eagerly. 

Wow, it was so worth the extra effort! It’s a creamy, cheesy, saucy recipe that is chock full of veggies and chicken. The homemade crust was flaky and delicious. I don’t think I’ll ever complain about the work again, because it was worth it!

Try this recipe! It is totally worth it, a cheap meal and simple to do. I’m sure your family will love it as much as ours does! (Even our picky children ate every bite.) 

Creamy Chicken Pot Pie
Yields 6
Write a review
Print
CRUST
  1. 1 c. flour
  2. 1/2 tsp. salt
  3. 5 Tbsp. cold butter, cubed
  4. 3 Tbsp. cold water
FILLING
  1. 1 1/2 c. chicken broth
  2. 2 large potatoes, peeled and cubed
  3. 1 c. sliced carrots
  4. 1/2 c. sliced celery
  5. 1/2 c. chopped onion
  6. 1/4 c. flour
  7. 1 1/2 c. milk
  8. 2 c. shredded cheese
  9. 1 lb. chicken thighs (or breasts), cooked and cubed
  10. 1/4 tsp. Old Bay seasoning
CRUST
  1. Combine flour and salt. Cut in butter until mixture resmebles coarse crumbs. Slowly add water, a tablespoon at a time, mixing with a fork. Gather the dough into a ball and wrap with plastic wrap. Refrigerate for at least 30 minutes.
Filling
  1. Bring broth to a boil and add in carrots, celery and onion. Reduce heat; simmer for 5 minutes. Add in potatoes and continue simmering for another 5-10 minutes or until vegetables are tender. Shake the flour and milk together, add to the pot. Stir constantly over medium heat until the mixture is bubbly and slightly thickened. Add cheese, chicken and poultry seasoning. Cook and stir until all the cheese melts. Pour mixture into a 7x11 pan (or a 10 in. or 2.5 to 3 qt. dish).
  2. On a lightly floured surface, roll out dough to fit the pan. Place on casserole, seal edges and patch any holes. Make several slits in the center.
  3. Cook at 425 for 40 minutes or until crust is browned.
Adapted from Taste of Home
Adapted from Taste of Home
Goldilocks Domesticated http://www.goldilocksdomesticated.com/