Chicken Pot Pie

I am sharing this meal to show that not all of my creations turn out as planned!  I would categorize this one as a presentation FAIL but the taste was really good!  As some of you know, our Acme isn't the best (I've put that on here before - sigh!) and when I went looking for refrigerated pie crust, wouldn't you know that they were sold out - of EVERY kind.  UGH.  I posted on another site that I belong to for alternatives and someone gave me what looked like an "easy" pie crust recipe.  Note to self, pie crust from scratch should not be made on a week night when there's homework; bath; laundry; etc... to do as well!  The picture shows that this really didn't turn out as pretty as it should have but I would definitely try it again with the refrigerator pie crust that it calls for because the flavor was delish!  The original recipe came from here.
When I make this again, I'll put the "pretty" picture up!

Edited - to add a new picture of a "prettier" pot pie!  I made it again and it turned out really nice!  

Ingredients:
8 oz white mushrooms, trimmed and sliced
2 boneless, skinless chicken breasts
1 (5.2 oz) package Boursin cheese
1 c chicken broth
1/2 c heavy cream (I did 1/4 c heavy cream and 1/4 c skim milk)
1 tbsp cornstarch
1-1/2 c frozen carrots and broccoli (recipe called for peas but we don't like them)
Salt & Pepper
1 refrigerated Pillsbury pie crust

Directions:
Simmer chicken breast until done - about 15 minutes.  Cut into bite size pieces
Preheat oven to 425 degrees
Saute mushrooms until the liquid is gone
Combine broth, cream, cornstarch, salt & pepper in a large sauce pan.  Break up the cheese and mix in.  Cook over medium high heat until the cheese has melted and the sauce thickens up a little bit - about 5-7 minutes
Stir in chicken, mushrooms, veggies and combine.
Transfer to a 9" pie pan.  Carefully lay pie crust over the top.  Tuck any dough that hangs over into the mixture.  Cut 3 1" slits in top of crust. 
Bake until filling is bubbling and crust is brown - about 25 minutes.

Nacho Pie (aka - Comfort Food)

I began this journey of finding yummy / kid friendly recipes over the winter and tripped on one for Nacho Pie.  It's pretty easy to throw together and everyone loved it!  I tried to lessen the fat content and used Low Fat crescent roll dough.  I'd make this again - but it's not something that we will do that often just because of the heaviness.

Nacho Pie
via mommyskitchen.net

Ingredients:1 lb Ground Beef, browned (you can use ground turkey to make it less fat)
1/2 Cup Chopped Onion
1 - 8oz Can Tomato Sauce
¾ Cup Water
1 - Packet Taco Seasoning Mix
1 - Tube Pillsbury Crescent Roll Dough (I used low fat)
1 1/2 Cup Crushed Corn Doritos or Any Brand Corn Tortilla Chips
1/2 cup Sour Cream (I used low fat)
1 - Cup Kraft Mexican Cheese Blend
Optional: additional sour cream for garnish, diced tomatoes and sliced black olives.

Directions:

Preheat oven to 350 in large skillet brown beef and onion over medium heat till done. Drain off any grease. Stir in tomato sauce, water and taco seasoning. Bring to a boil and simmer for 5 - 10 minutes. Separate Crescent rolls into 8 triangles. Place in greased 9 inch pie plate points facing towards the middle. You might have to maneuver the triangles a bit at the end and turn some of them side ways, that's OK as long as the pie plate is covered completely. Press onto bottom and up sides of plate to form crust. Seal perforations. Sprinkle 1 cup crushed Doritos over crust. Top with meat mixture. Using a spatula spread sour cream over meat. Sprinkle the Cheese and then remaining 1/2 cup crushed Doritos. Bake 30 - 40 minutes or until cheese melts, pie is bubbly and crust is golden brown. Cool 10 minutes before cutting. Add a dollop of sour cream, diced tomatoes and black olives for garnish. If the crust starts to brown to quickly cover the pie plate with foil from the bottom and up around the sides to cover crust