Recipes: Chicken Pot Pie Stew, Maple Mashed Sweet Potatoes

Slow Cooker Chicken Pot Pie Stew
Serving: 4-6


4 large, boneless, skinless chicken breasts cut into cubes
10 medium red potatoes quartered
1 (8 oz) bag baby carrots
1 cup chopped celery (I omit)
2 cans cream of chicken soup (homemade)
2 bouillon cubes (I’ll use poultry seasoning instead)
2 tsp garlic powder
1 tsp ground pepper
1 (16 oz) bag frozen mixed vegetables


Combine all ingredients minus the frozen vegetables. Cook on low 6-7 hours, or high 3-4. One hour before being cooked, mix in vegetables and continue cooking. Serve over cooked noodles or biscuits.

Maple Mashed Sweet Potatoes
Serving: 8


2 Large Sweet Potatoes Washed, Peeled, And Cut Into Small Pieces
1⁄2 teaspoons Salt
2 Tablespoons Margarine or Butter
3 Tablespoons Maple Syrup


Bring a large pot of water to a boil. Add sweet potatoes and boil for 20-30 minutes, until sweet potatoes are tender. Drain sweet potatoes, retaining about 1/2 cup of the water. Mash potatoes with a potato masher or fork. Add 1/4 cup of the reserved water, salt, margarine and syrup. Stir to combine. Add additional water if needed until desired consistency is reached.


This week’s dinner meal plan

Well, here it is…this week’s dinner meal plan. Recipes will be shared daily. If you pick and choose, you could have a meal plan set for next week. Just saying’…

Have a blessed week!

Lynne 🙂

  • Monday: Slow Cooker Chicken Pot Pie Stew over Homemade Biscuits, Southern Fried Apples
  • Tuesday: Almond-Crusted Pork Tenderloin, Twice-Baked Potatoes, Green Beans
  • Wednesday: Slow Cooker Honey Garlic Chicken, Easy Fried Rice, Teriyaki Vegetables
  • Thursday: Leftovers
  • Friday: Grilled Steaks, Garlic Parmesan Roasted Potatoes, S’Mores smile emoticon
  • Saturday: Bacon, Cheddar, & Cauliflower Stew, Grilled Paninis
  • Sunday: Slow Cooker Bacon Ranch Chicken, Pasta, Broccoli