Marie Callender's Chicken Pot Pie

Source:  Jen G.

Pillsbury Refrigerated Pie Crusts (2)
1 C Sliced Carrots
1 C sliced celery
1 C frozen peas
1 C chopped onion

4 boneless, skinless chicken breasts/turkey
5 Tbsp butter
5 Tbsp flour
2 1/2 C chicken broth
2/3 C milk
1/2 tsp salt
Dash pepper
1 egg white, beaten

Preheat oven to 425 and start on filling by steaming the vegetables.  Steam the carrots and celery for 5 mins.  Add frozen peas and onions and continue to steam for an additional 10-12 mins until carrots are tender. (Or steam frozen veggies in the microwave)
In large saucepan, melt the butter over medium heat, then add the flour and whisk together until smooth.  Don't let it brown - keep it a blonde roux.  Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil.  Cook for an additional minute or so until thick, then reduce the heat to low.
Cut chicken into large bite-size chunks and add them to the sauce.  Add the salt and a dash of pepper.
Add the steamed vegetables to the sauce and simmer the mixture over medium/low heat for 4-5 mins.
As the filling simmers, roll out dough and put in pie pan.
Spoon the chicken and vegetables filling into pie pan and carefully cover with the remaining crust. Form the crust edge, sealing insides.  Brush with egg white.  Cut slits in top pie crust.
Bake pie on cookie sheet for 30-45 mins or until the crust is light brown. Use tin foil to protect edges from burning if needed.

Fried Rice

Source: gimmesomeoven.com

3 tablespoons butter, divided
2 large eggs, whisked
2 medium carrots, peeled and diced
1 small white onion, diced
1/2 cup frozen peas

1/2 cup frozen corn
3 cloves garlic, minced
salt and black pepper
4 cups cooked and chilled rice (I prefer short-grain white rice)
3 green onions, thinly sliced

1 cup cubed ham
3–4 tablespoons soy sauce, or more to taste

1/2 teaspoons toasted sesame oil

INSTRUCTIONS

Heat 1/2 tablespoon of butter in a large sauté pan over medium-high heat until melted. Add eggs, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.

Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Sauté for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce, and ham and stir until combined. Continue sautéing for an additional 3 minutes to fry the rice, stirring occasionally.  (I like to let the rice rest for a bit between stirs so that it can crisp up on the bottom.)  Then add in the eggs and stir to combine. Remove from heat, and stir in the sesame oil until combined.  Taste and season with extra soy sauce, if needed.

Serve immediately, or refrigerate in a sealed container for up to 3 days.

Teriyaki Sauce

Source: jamiecooksitup.net

1 1/2 C cold water

3/4 C brown sugar

1/2 C soy sauce

1 tsp garlic powder

3 Tb corn starch

1 tsp sesame oil

Instructions

1. Place the cold water, brown sugar, soy sauce, garlic, cornstarch and sesame oil into a large skillet. Whisk it together until well combined.

2. Place the skillet on the stove top and heat the mixture over medium high heat. Stir it while it heats up. Bring it to a simmer and allow it to cook for 2 minutes, or until dark and thick.

3.Remove from the heat and set aside to cool to room temperature.  Can store in fridge up to 2 weeks.