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Halladay's Harvest Barn

Halladay's products are created for busy families. Just add a few fresh ingredients to our delicious blends and create memorable meals and party items. We're a great alternative to "run of the mill" foods and seasoning blends. Our mixes are all-natural, GMO-free and MSG-free. These blends are delicious as dips or to add instant flavor to your family dinner. The cooking possibilities with Harvest Barn are endless!
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RECIPES

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Chicken Pot Pie

1 package Halladay's Farmhouse Corn Chowder Soup or Chicken Pot Pie Soup

3 cups water

1 cup half & half

2 Tbsp. of butter

1 1/2 cups of frozen peas and carrot vegetable mix

2 cups chicken, cooked and diced (rotisserie chicken works great)

Prepared pie shell*

Ground black pepper to taste

Preheat oven to 400˚F. Combine soup mix and water in small saucepan; bring to slight boil. Reduce heat and simmer for 20 minutes. Add veggies, chicken and half & half; simmer for another 5 minutes. Pour into prepared pie shell in deep dish pie plate. Top with crust, crimp edges and add a few steam vents. Bake until crust is golden brown, about 30 minutes. Let sit 10 minutes before serving.
*Can also be prepared with just a top crust or a puff pastry top.

SIMILAR RECIPES

Leftover Turkey Pot Pie

1 package Halladay's Farmhouse Corn Chowder Soup or Chicken Pot Pie Soup

3 cups water

1 cup half & half

2 Tbsp. butter

1 1/2 cups frozen peas and carrot vegetable mix

2 cups of chopped cooked turkey

prepared pie shell*

Preheat oven to 400˚F. Combine soup mix and water in small sauce pan and bring to slight boil. Reduce heat; simmer 20 minutes. Add half & half, butter, veggies and turkey. Simmer another 5 minutes; salt and pepper to taste. Pour into prepared pie shell in deep dish pie plate. Top with crust and crimp edges; poke with knife to vent. Bake 30 minutes, or until crust is golden brown. Let sit 10 minutes before serving.

*Can also be prepared with just a top crust or a puff pastry top.

Bacon & Corn Chowder

3 cups water

1 package Halladay’s Farmhouse Corn Chowder Soup

1 cup half & half or milk

2 slices bacon

1 small onion, chopped.

1 cup potatoes cooked & cubed.

Cook bacon in a skillet until crisp; remove, drain and chop. Set aside. In the same pan used to cook the bacon, sauté onions until soft then drain the pan.

In a soup pot, whisk together water and Halladay's Corn Chowder Soup contents; bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Add in half & half or milk, bacon, onion and potatoes. Heat through and serve.

Pumpkin Corn Chowder with Shrimp

1 package Halladay's Farmhouse Corn Chowder

3 cups water

3 Tbsp. butter

1 cup half and half or heavy cream

1 tsp. lemon juice

1 cup prepared pumpkin

1 (15 oz.) can of corn, drained

1 cup shrimp, cooked and chopped

1/4 tsp. Old Bay Seasoning

Pinch of cinnamon

In a medium stock pot, combine Corn Chowder Mix and 3 cups of water; simmer for 15-20 minutes. Remove from heat; add butter and let sit for 15-20 minutes. Add the half and half (or heavy cream), lemon juice, prepared pumpkin, corn, shrimp, Old Bay seasoning and cinnamon. Return to heat and simmer for 15 to 20 minutes, or until all flavors are well combined.

Chicken Soup Starter

2 Tbsp Halladay’s Harvest Barn Chardonnay or Garlic Herb Blend

2 Tbsp butter or oil

1 onion, chopped

3 celery stalks, cut in slices

3 carrots, peeled and thinly sliced

8 cups chicken stock or water

2 bay leaves

2 lbs bone in chicken thighs

¾ cups rice or orzo

Sauté onions, carrots, and celery in butter or olive oil for about 3 to 4 minutes. Add seasoning, chicken stock or water and chicken thighs. Cook over medium heat for about 1 hour, or until the chicken is done. Remove chicken, shred chicken off the bone when it is cool enough, then add it back to the soup.

At this point add ¾ cup of rice or orzo, cook until done according to package directions. If you are adding noodles or pasta, cook them in a separate pot and add as you serve the soup. Orzo can also be done on in a separate pot.

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