M-m-m, sounds really good. Let's see, when do you want to have a dinner guest?

Any time is fine. With these already prepared, it takes less than an hour to bake one right out of the freezer. I also made a batch of Chicken Cordon Blu. Next year, I'll be making a batch with chopped broccoli and some cheese. I found a site where they offer a high melting point cheddar, suitable for making sausages with cheese added.

Ken,I really appreciate you posting how you made these. We just purchased a 5th wheel trailer and these would be perfect for not only at home, but for when we go traveling. Thankfully the 5th wheel has a really good sized freezer and refrigerator plus lots of storage space. I'll be taking along a lot of the finished products from recipes I've found on here and put up. Of course, on longer trips I'll take along my smaller canner that I finally found, my Pomona's, Splenda and everything else I need for smaller batches of anything I find.

Home canning on wheels!! Now thats an idea for those who are addicted to canning and also love to tour the country.. I made some turkey and chicken pies the same way. I used aluminium foil Au Grautin diskes (ovals), added a bottom crust, spread it with margerine and filled with a cold cook chicken or turkey chunks, and some partially cooked veggies like peas, carrots, and potatoes, plus some thick gravy. Each was filled with the meat filling and and a crust was sealed on the tops (cut open a little vent hole). I used my Food Saver to seal these indiviually. They too take about an hour in the toaster oven, but because the oven elements are so close, I usually add a folded piece of aluminium foil on the top to keep them from browning too fast. I smoked a turkey breast recently and used applewood. This was what the last batch of pies were made from, including some of that very good tasting juices made into gravy

Wow that sounds good. Need to print this out and make them one day. Somehow I always manage to find these threads when I am hungry and have nothing in the house.

I still have a lot of thyme and rosemary outside, and plan to make more of the herbed butter mixture. I used up half of the last batch when I made the chicken meals. Sometimes I also make Cordon Blu ones using my home made Canadian bacon and some Swiss cheese. The weather is getting cooler here, so I plan to make a few more things from meats, like breakfast sausages and some Italian ones with the high melting temperature cheddar. I also have a mix for a dried tomato sausage, and plan to add a lot of fresh basil, which I also have growing out back. Finally, I also will be making some beer bratworst from beef and pork, as I have a big bag of dried beer flavor to also use up.
When I bake the chicken in my small toaster oven, I use the Reynolds Release foil as it works very well to keep the meat from sticking. I have to place a small piece of foil over the top too, so it will not burn the chicken while its baking.

Ever since I first saw a posting of how you made your own pot pies I've wanted to do the same thing. I picked up several packages of foil pot pie tins at one of the groceries (8 per package) then started looking for a source for Instant ClearJel. Well, I got the Instant ClearJel through the mail last week and hope I'll be able to make up some meat pot pies and fruit pot pies as well. Two more things to stock the freezer here at home and to take on the road. I got a package of skinless, boneless chicken breasts and am going to try to get some of the Chicken Kiev, Chicken Cordon Bleu and the chicken with the broccoli & cheese made up tomorrow. Its so nice to have a variety of things to just pop into the oven for dinner and dessert.

I don't usually use the instant Clear Jel except for thickening something thats not going to be cooked. Its great when whipping up creamed cheese and making a no bake cheescake. For the fillings of pies, I use either the regular cook type Clear Jel, or Freezer Flo starch, which seems to hold up well to a freeze and thaw. For the filled chick breasts, I usually add a little seasoned bread crumbs to the insides before folding and shaping, and then coat the outsides with bread crumbs as well. I wrap each chicken breast in clear plastic wrap before they get bagged in Food Saver bags. The wrap helps to keep the bread crumbs from getting into the seal area of the bags. I got a really nice meat pounder some time ago, and it really goes a great job thinning out and widening the chicken breasts before they get filled. I use sheets of plastic wrap on top and bottom before pounding, so they don't break up much. After I pound out the whole stack of breasts, I move to the next phase which is the filling and forming. Because they are fresh chicken, I always place them back in the fridge once each step is done.

Just made more herb butter. I still have quite a lot of fresh thyme and rosemary out back. I also grew some 'supposed' french tarragon, but with my smeller not being very sensitive, I wasn't able to detect the tarragon. I even asked someone I know who also smelled it, and said it smelled weak and only near the stems. This was obviously not French tarragon, but some inferior stuff, which I will just leave to the nature. In any event, the herbed butter used lots of fresh garlic, thyme, rosemary and even some ground pepper. I just placed the last of it in small molds and it should last me a while, as its all been frozen. I used the same method as last time, which was using a small food processor and finely chopping the herbs and garlic first, then add chunks of butter (1/2 pound) and finally some olive oil. It makes a soft paste and is easily molded when chilled. I used a small plastic rectangular sushi mold that forms small rectangle cubes. I line the mold with plastic wrap first, then spoon in the butter mixture, cover with a sheet of plastic wrap and press down on the molds cover. Its then placed in the freezer a half hour to firm it up. I use a sharp knife to cut through divisions of butter and place them, pastic and all, in a freezer bag.