{Recipe} Quick Deep Dish Chicken Pot Pie

Chicken Pot Pie is just one of those comfort meals.  It sticks to the ribs and comforts the soul.  This version is quick and easy.  I always have pie pastry in my freezer which I think is the best invention since sliced bread! 

And speaking of pot pie...are you a Duck Dynasty fan?  If so, you gotta love Uncle Si.  This has to be one of the funniest things...

Funny!  Right?

Enjoy!



Quick Deep Dish Chicken Pot Pie

by Wende Rickett

6049501

Ingredients

• 2 cans cream of chicken soup (I used fat free)
• 1/2 cup milk
• 1/4 tsp garlic
• 1/2 tsp seasoning salt
• 1/4 tsp black pepper
• 1 lb frozen mixed veggies, thawed
• 3 cups chicken breast, cooked and diced
• 2 tbsp. milk
• 2 pie pastry, if frozen, thawed

Instructions

1. Preheat oven to 350 degrees.

2. Spray a round 2 quart casserole dish with non-stick spray.

3. Place pie crust in the dish pressing the dough all the way up the sides to the rim.

4. Combine soups, milk (I didn't measure out the milk, just filled the empty soup can to the top), garlic powder, seasoned salt and pepper.

5. Add vegetables. (Mine were still frozen so I threw them in the microwave for 2 minutes and then added them to the soup mixture.)

6. Add chicken breasts, stirring until well combined.

7. Pour mixture into the casserole dish.

8. Unroll second pie crust and place on top of the dish. Crimp the two crusts sealing the pie. I also used a fork and pressed them together.

9. Cut four slits into the top crust to allow the pie to vent.

10. Brush milk on the top crust and place in the oven.

11. Bake for 30 to 45 minutes or until the crust is golden brown.

12. Allow to sit for 5 minutes before serving.

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Recipe: Slow Cooker Hawaiian BBQ Chicken

We are definitely in the middle of summer.  The temp has been in 100's here and it has been too hot to do much of anything much less turn on the oven and cook.  I have been making lots of slow cooker meals.  I have family favorites that I have been making but I wanted to shake things up a bit so when I found this recipe that I had pinned last year, I knew this was going into my slow cooker immediately.  Why it took me so long to make it is beyond me and I could kick my self.  This chicken is full of flavor and the pineapple make it totally yummy.  I used a spicier BBQ sauce to balance out the sweetness.  Yum, yum, yum! 

The only slight change I made was only adding half of the BBQ sauce during the cooking and adding the rest once the chicken was shredded and put back in the slow cooker. I served the sandwiches with chips and was happy to not have to turn on the oven at all that night.

Enjoy!

Hawaiian BBQ Chicken

slightly adapted from Framed Cooks

6028451

Ingredients

• 3 pounds boneless chicken breasts
• 1 onion, diced
• 1 20-oz can pineapple chunks, drained
• 1 bottle BBQ sauce, 18-20 ounces.
• Hamburger rolls
• Extra BBQ sauce for topping

Instructions

1. Place chicken, pineapple and onion in slow cooker.
2. Add half of the bottle of BBQ sauce.
3. Cook for 6-8 hours on low.
4. Once chicken is cooked, remove chicken breast from cooker, leaving the pineapple and onion.
5. If there is a lot of cooking liquid, remove all but about 1/4 cup of the liquid, set aside.
6. Shred chicken and return to the cooker.
7. Add the remaining BBQ sauce and stir. You want all of the chicken, pineapple and onions to be coated in the sauce.
8. If the chicken mixture looks a bit dry, add a little of the reserved cooking liquid until it reaches the consistency that you like.
9. Cook for about an hour on low so the chicken absorbs some of the BBQ sauce.
10. Serve piled on hamburger buns with BBQ sauce on the side.

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*Make Ahead Meals for Busy Mom: Melt in Your Mouth Monday
*Beyer Beware: Hunk of Meat Monday
*Flour Me With Love: Mix It Up Monday
*Mrs Happy Homemaker: Makin' You Crave Monday
*The Southern Institute: Creative Me
*diy Home Sweet Home: More the Merrier
*Marvelously Messy: A Marvelous Mess
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*Keeping It Simple: Motivate Me Monday
*Blessed with Grace: Tempt My Tummy Tuesday
*It's a Blog Party: Delicious Dishes
*Inside BruCrew Life: Trick or Treat
*Mandy's Recipe Box: Totally Tasty Tuesday
*Our Delightful Home: Show Me What You Got
*33 Shades of Green: Tasty Tuesday
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*Chef in Training: Tuesday Talent Show
*Lady Behind the Curtain: Cast Party Wednesday
*Mom on Timeout: Taking a Timeout Thursday
*A Creative Princess: It's a Party
*36th Avenue: Show Me Extraordinary
*A Glimpse Inside: Catch a Glimpse
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*Happy Hour Projects: Happy Hour Friday
*The Grant Life: Financial Friday
*Simple Sweet Home: Friday Favorites
*Bacon Time with the Hungry Hungry Hippo: Anything Goes
*It's a Hodgepodge Life: Hodgepodge Friday
*Stuff and Nonsense: Fridays Unfolded
 

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Jäger Schnitzel

Last year my husband and I finally tried, and immediately fell in love with, this German restaurant in Tampa called Schnitzelhaus. It quickly became one of our most frequently visited restaurants and we introduced family members and friends to it as well. Everyone we brought also became fans. Sadly, last month, after 16 years in business, Schnitzelhaus closed. Leaving a hole in our hearts and our stomachs.

One of our favorite dishes at Schnitzelhaus was the Jager Schnitzel, breaded veal, chicken or pork cutlets topped with a creamy, rich mushroom sauce. I went on a hunt for the recipe, hoping to find our Jager Schnitzel fix. I found the below recipe on a German Food Guide Web site. It's not exactly like the restaurant's, but it's pretty close and it was definitely delicious. My next German feat will be to tackle Spätzle. It's about time I master the cuisine of my heritage.

Number of Servings: 4
For the Schnitzel
1 pound thin veal cutlets (I used chicken cutlets because I had them, but I'm all for making it with veal)
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
1 cup fine, dry bread crumbs
3 tablespoons butter
3 tablespoons vegetable oil

For the Sauce
1 lb Mushrooms, washed and cut into bite-size slices
2-3 slices Bacon, chopped into small pieces
1 small Onion, finely chopped
1/2 cup Vegetable Broth (I used chicken broth)
1/2 cup Cream (I used milk but sprinkled in a little flour before adding the liquids)
1/2 teaspoon dry Thyme
A small bunch Parseley, finely chopped
A little extra milk as needed

Instructions
Season each veal cutlet with salt and pepper (both sides). Let stand at room temperature for 10-15 minutes.

In the meantime, prepare your work area. You will need 3 plates - add the flour to the first one, add the eggs to the second one, and add the bread crumbs to the third plate. Arrange the plates in a row, close to the stove. Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2 minutes. For each veal cutlet, coat the cutlet with flour, dunk it in the eggs, then coat it with bread crumbs. Put the coated veal cutlet immediately in the hot skillet. Cook each side for about 3 minutes, or until each side is a deep golden brown. Remove the schnitzel and place on a plate lined with paper towels (to absorb any extra oil). Keep warm.

Using the same pan as you made the Schnitzels in, fry the mushrooms until they begin releasing water. Remove them from the pan and set aside.

Add a little butter to the same pan. Add onions and bacon. Cook until onions begin to brown. Add mushrooms back to the pan, then add the broth and cream. Add salt, pepper, and thyme. Bring mixture up to a simmer, and continue simmering until liquid has noticeably reduced (about 15-20 minutes) - stir occassionaly.

Stir in milk into the sauce until the sauce reaches the desired consistency (the sauce shouldn't be too thin and be creamy). Remove pan from heat. Stir in 2/3 of the chopped parsely. Add additional salt and pepper as needed.

To serve, place a Schnitzel on a plate and top with the sauce. Sprinkle some chopped parseley over the sauce.

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Chicken Saltimbocca with Artichoke Sauce

What's not to love about chicken wrapped in prosciutto? This recipe is courtesy of Sara Moulton, but I simplified it a bit.

Makes 4 Servings
Hands-On Time: 35 Minutes
Total Preparation Time: 45 Minutes

Suggested Accompaniments
spinach sautéed with garlic chips and couscous

Ingredients
4 boneless, chicken cutlets
12 large fresh sage or basil leaves (optional)
2 to 3 oz thinly sliced prosciutto
1/3 c unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 T extra virgin olive oil
1/3 c dry Marsala or sherry
One 14-oz can artichoke hearts
1 c Homemade Chicken Stock
T unsalted butter

Directions
Put 3 sage leaves on each chicken cutlet. Wrap a piece of prosciutto around each chicken cutlet; press until they adhere.

On a plate or in a pie dish, add the flour. Season the chicken with salt and pepper. Coat the chicken in the flour, shaking off the excess.

Heat 1 1/2 tablespoons olive oil in a large skillet over high heat until hot; reduce the heat to medium. Sauté the chicken for 2-4 minutes per side, or until the pieces are golden and just cooked through; remove them to a plate and cover them loosely with aluminum foil. Repeat with the remaining oil and chicken.

Add the Marsala to the skillet; bring it to a boil, scraping up the brown bits at the bottom of the pan, and simmer for about 1 minute, or until the pan is almost dry.

Drain and coarsely chop the artichoke hearts (about 1 1/3 cups). Add them to the skillet along with the chicken stock and simmer until reduced by half. Return the chicken to the skillet and simmer just until reheated. Add the butter to the pan and swirl until it has melted. Divide the chicken among 4 dinner plates; spoon the sauce over the chicken and serve.

My hubby and I found that there was a little too much artichoke in the sauce, so next time I think I'll add just half a can.

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Jalepeno Popper Chicken Breasts

How did I not think of this one? If you love jalepeno poppers, you'll love this chicken dish. It is so simple and only calls for three ingredients. This recipe is also courtesy of the Rachael Ray magazine.

1/4 cup chopped pickled jalepeno chiles
6 oz. room temperature cream cheese
2 skin-on, bone-in split chicken breasts

Mix jalepenos into cream cheese. Spread mixture evenly underneath chicken skin; season with salt and pepper. Bake on parchment-lined baking sheet at 400 degrees until cooked through. 30-35 minutes; crisp skin under broiler. (I didn't need to that final step. The chicken skin was pretty crispy just baking in the 400 degree oven.)

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Buttermilk Ranch Chicken

This recipe is courtesy of the Rachael Ray magazine. This chicken dish was very flavorful without having a sauce. I mean who isn't always looking for a new chicken recipe, right?

1 cup buttermilk
1/2 cup mayonaise
1/2 tsp. dried mustard
1 Tbsp. chopped fresh chives
1/2 tsp. dried dill
salt and pepper
4 thin cut chicken breast cutlets
2 Tbsp. olive oil

Combine all ingredients up to oil; marinate for 45 minutes or overnight. (I placed the marinade and chicken in a plastic storage bag in the morning and let it marinade all day until I was ready for dinner.)

In large nonstick skillet, heat oil over medium heat; brown cutlets on both sides until cooked through; about 7 minutes. Serves 4.

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40 Cloves and a Chicken

My BFFs make this dish all the time and rave about it. I finally made it tonight and it's a winner for sure. No vampires will be bothering us tonight with the 40 cloves of garlic that make this dish so delicious. This recipe calls for a whole chicken, broken down into 8 pieces. I prefer to just use the breast, but suggest using bone-in chicken breast otherwise the chicken will dry out. The chicken is seared on the stove top first but then roasted in the oven with olive oil and garlic, which gets soft and spreadable. Serve with a yummy loaf of crusty bread to sop up the oil and spread the garlic on. This recipe is courtesy of Alton Brown.

Ingredients
1 whole chicken (broiler/fryer) cut into 8 pieces (or 4 bone-in chicken breasts)
1/2 cup plus 2 tablespoons olive oil
10 sprigs fresh thyme
40 peeled cloves garlic (you can find already peeled garlic in the produce section)
Salt and pepper

Directions
Preheat oven to 350 degrees F.

Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. (I used my cast-iron skillet, but just make sure your skillet or pan is oven safe.) Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

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Lighter General Tso's Chicken

My husband loves Chinese food, especially General Tso's Chicken. Here is a lighter version from Everyday Food. I am not going to pretend that this is anything like what you get from the neighborhood Chinese takeout restaurant, but it was good and approved by my taste tester, my husband.

Ingredients
1 1/4 cups long-grain brown rice (or any rice that you like)
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons fresh ginger, grated and peeled (I despise ginger, so I left this ingredient out)
3 tablespoons light-brown sugar
2 tablespoons soy sauce (please use a low sodium variety)
1/2 teaspoon red-pepper flakes
2 large egg whites
Coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower

Directions
Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.

In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

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Crazy Cooking Challenge: Creamy Chicken Noodle Soup

This month, I am participating in Mom's Crazy Cooking Challenge.  Every month there is a new theme challenge.  The great thing about this challenge is that you choose a specific recipe from another blogger.  You then bake and blog the recipe showcasing the blog that you selected the recipe from.  You also get to vote on the best "ultimate" recipe for the month.  The challenge this month is chicken noodle soup.  My family LOVES soup, especially chicken noodle, so this challenge was great for us.

As I was searching for a perfect soup that my family would enjoy, I came across the blog Let's Dish and found Danelle's recipe for Creamy Chicken Noodle Soup.  What grabbed my attention was the fact that it was a creamy soup instead of a broth based soup.  With the addition of frozen egg noodles, I knew that this would be a soup my family would devour.  I was right!

This soup is not only creamy, but hearty, belly warming goodness that my family gobbled up with only enough left for the girl's to have in their lunch the next day (and that is only because they begged for us not to eat it all gone so they could enjoy it again for lunch).  So, thanks to Danelle, we now have a chicken noodle soup recipe that my family not only enjoyed that night, but have requested several times since.

Enjoy!

Creamy Chicken Noodle Soup

{slightly adapted from the original recipe by Danelle/Let's Dish}

6017385

Ingredients

• 2 tbsp butter
• 2 cups carrots, shredded
• 1 cup celery, peeled and chopped
• 1 cup onion, chopped
• 6 -7 cups chicken broth
• 3 boneless chicken breasts
• 2 cans cream of chicken soup
• 1 cup milk
• 1 16 oz pkg frozen egg noodles (I used dumpling noodles)
• Salt and pepper, to taste

Instructions

1. Thaw noodles according to package directions. My noodles were wide so I cut them in half.
2. Meanwhile, melt the butter in a large sauce pot over medium-high heat.
3. Add the chopped onion, celery and carrots and saute until the vegetables are just tender, about 5 minutes.
4. Add 6 cups chicken broth to the pot and bring to a simmer.
5. Add chicken breasts and boil until chicken is cooked through, about 10 minutes.
6. Remove chicken breasts from the pot and dice; set aside.
7. Add the milk to the pot and return to a boil.
8. Gently stir and add a few noodles at a time (if you incorporate the noodles one or two a time, they will not stick together) to the broth.
9. Add diced chicken back to the pot and cook for an additional 15 to 25 minutes. (Because my noodles were thicker, it took about 25 minutes for them to cook all the way through.)
10. Once the noodles are tender and cooked through, add cream of chicken soup and simmer for a few more minutes.
11. If your soup is too thick, add a small amount of chicken broth until desired consistency is reached. If it is not thick enough, add more cream of chicken soup. (I only added one can of soup, because it was super creamy and thick.)

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*Simply Sweet Home: Friday Favorites
*Nifty Thrifty Things: Nifty Thrifty Sunday
*Flamingo Toes: Think Pink Sundays
*Everyday Mom's Meals: Church Supper
*Make Ahead Meals for Busy Moms: Melt in Your Mouth Monday
*Petite Hermine: Sunday Linky Party
*Boogieboard Cottage: Masterpiece Monday
*11th Heaven's Homemaking Haven: Homemaker Monday
*Frugal Antics of a Harried Homemaker: Your Recipe, My Kitchen
*DIY Home Sweet Home: More the Merrier
*A Southern Fairytale: Mouthwatering Monday
*Marvelously Messy: A Marvelous Mess
*It's A Keeper: It's A Keeper Thursday










 

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