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Here is another one that my family enjoys.

Chicken Pot Pie
Serves 6 to 8

Mushrooms can be saut?ed along with the celery and carrots, and blanched pearl onions can stand in for the onion.

PLANNING AHEAD:  you can make the filling up to 3 days ahead of time and store it in an airtight container in the refrigerator.  It may also be frozen for up to 3 months.  Before topping the filling, it must be reheated to simmer in a sauce pan or in the microwave, as a cold filling will turn the topping gummy.

1 recipe Pie-dough topping or buttermilk-biscuit topping.  I use the Pillsbury rolled refrigerated Pie crusts
1 1/2 lbs. boneless, skinless chicken breasts and/or thighs
2 C. low-sodium chicken broth
1 1/2 Tbs. vegetable oil
1 med-large onion, chopped fine
3 med. Carrots, peeled and cut crosswise ? in. thick
2 sm. Celery ribs, cut crosswise ? in. thick
Salt and ground black pepper
4 Tbs. unsalted butter
1/2 C. all-purpose flour
1 1/2 C. whole milk
1/2 tsp. dry sherry
1 C. frozen green peas
3 Tbs. minced fresh parsley leaves

1.   Make pie-dough or biscuit topping & refrigerate until ready to use.
2.   Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees.   Put the chicken & broth in a sm. Dutch oven or stockpot over medium heat.  Cover and bring to a simmer; simmer until the chicken is just done, 8 to 10 min.  Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
3.   Increase the heat to medium-high; heat the oil in the now-empty pan.  Add the onion, carrots, and celery; saut? until just tender, about 5 min.  Season to taste with salt and pepper.  While the vegetables are saut?ing, shred the meat into bite-size pieces.  Transfer the cooked vegetables to a bowl with the chicken; set aside.
4.   Melt the butter over medium heat in the again-empty pan; add the flour and cook until golden, about 1 min.  Whisk in the reserved chicken broth, the milk, and accumulated chicken juices, and thyme.  Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 min.  Season to taste with salt and pepper; stir in the sherry.
5.   Pour the sauce over the chicken mixture; stir to combine.  Stir in the peas and parsley.  Adjust the seasonings.  Pour the mixture into a 9x13 in baking dish (or a deep dish pie plate to be able to fit a Pillsbury pie crust over it) or six 12-ounce oven proof dishes (for individual sizes).  Top with the pie-dough or biscuit topping; bake until the topping is golden brown and the filling is bubbly, 30 min for a large pie and 20 to 25 min for smaller pies.  Allow to cool for 5 to 10 minutes before serving.

VARIATIONS

SPRING VEGETABLES
Follow the recipe replacing the celery with 1 lb. thin asparagus stalks that have been trimmed and cut into 1-in. pieces.  Add the asparagus with the peas in step 5.

WILD MUSHROOMS   
The soaking liquid used to rehydrate dried porcini mushrooms replaces some of the broth used to poach the chicken and then to enrich the sauce
Follow the recipe, soaking 1 oz. dried porcini mushrooms in 2 C. warm tap water until softened, about 20 min.  lift the mushrooms from the liquid, strain the liquid, and reserve 1 C.  Use the soaking liquid in place of 1 C. of the chicken broth.  Proceed with the recipe, cooking the rehydrated porcini and 12 oz. sliced white button mushrooms with the vegetables in step 2.  Finish as directed.

CORN AND BACON
This southern variation with corn and bacon works especially well with the biscuit topping.
Follow the recipe replacing the oil with 1/4 lb. (about 4 slices) bacon, cut crosswise into 1/2  in-wide strips.  Cook the bacon over medium heat until the fat is rendered and the bacon is crisp, about 6 min.  Remove the bacon from the pan with a slotted spoon and drain it on paper towels.  Cook the vegetables in the bacon fat.  Add the drained bacon to the bowl with the chicken and cooked vegetables.  Proceed with the recipe replacing the peas with 2 C. fresh or frozen corn.

I split a box of chicken with my sister and with only 2 adults and 2 young chicklets I wasn't sure how I was going to use it all just right!  I just made 6 freezer meals, (4 for me and 2 for a pregnant sick friend) in under an hour!  YIPPEE!  Thank you for the inspiration on this thread for actually doing what I have been wanting to do since my first preganacy.  I can't wait to try them out.  Here is one recipe I found on cooking among friends and made:

Cranberry chicken

8oz catalina dressing
1 pkg dry onion soup mix
1 lb can cranberry sauce (calls for whole cranberry but the jellied kind would work too)
4 boneless skinless chicken breasts

Mix together the sauce ingredients. Place chicken breasts in pan (or freezer bag as this book calls for). Add the sauce over the top.  Freeze. 

Directions:
Thaw completely. Bake uncovered at 350* for 1-1 1/2 hours.

Thanks for all the recipes Jen. They look yummy! Now I just need some room in my fridge. (It's pretty full from the Macey's chicken sale.) Also I don't know where else to put this but I need to thank Stea also for the heads up on the RC Willey mirror sale. I bought a $250.00 mirror for $50.00. Thanks for your help Stea although I don't like your cat picture you have great info! Thanks

I don't know if it's the eyes so much as the fly on it's nose.