classic chicken pot pie

November 21, 2020

prep time: 5 minutes
cook time: 1 hour 15 minutes
total time: 1 hour 20 minutes
serves 6

ingredients
CRUST
1 box pillsbury refrigerated pie crusts, softened as directed on box

FILLING
1/3 c butter or margarine
1/3 c chopped onion
1/3 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
1 3/4 c broth
1/2 c milk
2 1/2 c shredded cooked chicken (could just buy a rotisserie chicken and cut out prep time)
2 c frozen mixed vegetables, thawed

directions

  1. heat oven to 425 degrees. prepare pie crusts as directed on box using a 9-inch pie pan.
  2. in saucepan, melt butter over medium heat. add onion; cook 2 minutes, stirring frequently, until tender.
  3. stir in flour, salt and pepper until well blended. gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
  4. stir in chicken and mixed vegetables. remove from heat. spoon chicken mixture into crust-lined pan. top with second crust; seal edge and flute. cut slits in several places in top crust.
  5. bake 30-40 minutes or until crust is golden brown. during last 15-20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. let stand 5 minutes before serving.

source

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prep time: 20 minutes
cook time: 1 hour
total time: 1 hour 20 minutes
makes 8 servings

ingredients
nonstick cooking spray
6 slices bacon, cut 1/2 inch thick (or could use a 3 oz bag of bacon bits)
3 lbs russet potatoes, scrubbed and cut into 1-inch chunks
kosher salt and black ground pepper
6 oz. cream cheese, room temperature
2 c cheddar, shredded
2 c parmesan cheese, shredded
dried parsley
2/3 c sour cream
2 scallions, thinly sliced

directions

  1. preheat oven to 425 degrees and spray a 3-quart casserole dish with nonstick spray. set aside.
  2. cook the bacon in a medium nonstick skillet over medium heat, sitrring occasionally, until brown and crispy, 6-7 minutes. transfer to a paper towel-lined plate. reserve 2 tablespoons of the bacon drippings.**
  3. put the potatoes into the prepared casserole dish. toss with the reserved 2 tablespoons bacon drippings, 1 tsp salt and 1/2 tsp pepper.
  4. roast until the potatoes are soft and begin to brown, about 45 minutes.
  5. meanwhile, mix together the cream cheese, 1 cup of cheddar, 1 cup of parmesan, and the rest of the bacon bits in a bowl until well combined. dollop over the potatoes, then sprinkle with the remaining cup of cheddar and cup of parmesan cheese and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13-15 minutes.
  6. dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

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prep time: 10 minutes
cook time: 20 minutes
total time: 30 minutes
serves 4

ingredients
1 T olive oil
3 carrots, diagonal coins
3 stalks of celery, sliced
1 onion, diced
6 c chicken stock
2 cups rice, pre-cooked
2 (12 oz.) pkgs fully cooked refrigerated turkey meatballs (thaw if using frozen)
4 c (loosely packed) baby spinach
salt and pepper
dried parsley and dried basil
finely grated parmesan cheese (optional)

directions

  1. warm oil in large pot over medium-high heat. when oil shimmers, add carrots, celery and onion. cook stirring frequently, until slightly softened, 5 minutes.
  2. add stock. bring to a boil, reduce heat and simmer 10 minutes.
  3. add rice, meatballs, and spinach. simmer 5 minutes or until meatballs reach a safe internal temperature of 165 degrees.
  4. season, to taste, with salt, pepper, parsley, and basil. serve with parmesan, if desired. refrigerate any leftovers.

source – kroger mymagazine, october 2020, page 21

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prep time: 20 minutes
cook time: 30 minutes
total time: 50 minutes
makes 6 servings

ingredients
1/3 c honey
4 cloves garlic, minced
1/3 c soy sauce
1/3 c ketchup
1 T oregano
1 T parsley
1 tsp sesame oil
2 T canola oil
4-6 bone-in (or bone out), chicken thighs
salt & pepper, to taste
sesame seeds (for garnish)
sliced green onions (for garnish)

directions

  1. in a small mixing bowl, combine honey, minced garlic, soy sauce, ketchup, oregano, parsley, red pepper flakes, and a dash of sesame oil. add about 1/3 c water. mix and set aside.
  2. heat the instant pot in saute mode.
  3. add canola oil to the pot.
  4. season chicken thighs with salt and pepper; arrange in the instant pot and cook for about 2-3 minutes per side. scrape the bottom of the pot well to avoid burn notice. can even add some cooking wine to help deglaze.
  5. add the prepared honey garlic sauce to the pot; cover, lock the lid, and set to seal.
  6. cook in poultry mode for 20 minutes. (it takes about 10 minutes for the pressure cooker to get to full pressure.)
  7. turn off the pot and quick release, about 5 minutes.
  8. transfer chicken to a serving plate and spoon the sauce over the chicken.
  9. garnish with toasted sesame seeds and green onions.
  10. serve hot !

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crockpot tikka masala

April 13, 2020

prep time: 10 minutes       cook time: 7-8 hours       total: 7 hours 10 minutes – 8 hours 10 minutes        servings: 8-10easy-chicken-tikka-masalaimg_8253

ingredients
5-8 frozen chicken breasts
1 large onion, diced
1 14.5 oz. can diced tomatoes
1/3-1/2  15 oz. jar of patak’s tikka masala curry simmer sauce (medium spice level)
1.5 c heavy cream
1 T basil
salt and pepper, to taste
cilantro (optional)

directions

  1. in a large crockpot, place frozen chicken breast, onion, tomatoes, and tikka masala sauce.
  2. cook on low for 7-8 hours.
  3. about 30 minutes before serving, shred chicken with two forks, and add heavy cream. add salt and pepper to taste.
  4. serve over rice and garnish with cilantro.

source

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