Easy Chicken Pot Pie Recipe

Easy Chicken Pot Pie Recipe

Ingredients:

• 1/2 cup white pearl onion (chopped, buy them frozen, it's so much easier)
• 1/2 cup baby carrots (sliced into pieces)
• 2 celery ribs (chopped into slices)
• 1/2 teaspoon black pepper, coarsely ground (or more to taste)
• 2 -3 chicken breasts (poached in salt water ripped or cubed)

Rue

• 2 1/2 tablespoons all-purpose flour
• 2 tablespoons margarine
• 1 -2 cup chicken broth (organic is preferred)
• 1/4 teaspoon salt (this may vary depending on how salty your broth is, taste before you add any)
• 1/4 cup chopped fresh parsley (curly is great, but flat leaf will work too)

Other Ingredients

• 4 pepperidge farms puff pastry shells

Directions:

1. Place 1-2 pastry shells on foil lined cookie sheet for each person who will be dining and cook according to the package directions. Once cooked, set aside to cool.
2. Place all the veggies into another sauce pot filled with boiling, salted water. Cook until carrots are tender (usually 5-8 minutes) and pierced easily with a fork. Drain veggies and set aside.
3. In a sauce pot melt two tablespoons butter over medium heat and add 2 ½ tablespoons flour. Combine flour and butter and allow to bubble and cook (do not let it brown). Add chicken broth a little at a time and whisk to combine. Combination will thicken quickly so be sure to add more broth as needed to create a sauce that coats the back of a spoon.
4. Lower heat to Low and add in freshly chopped parsley, grind in black pepper and salt to taste. Depending on the chicken broth you use, you may not need to add salt so be sure to taste the sauce before seasoning.
5. Add the veggies and chicken to the sauce.
6. To plate, grab pastry shells, pop out the center with a fork and spoon in the pot pie filling. Sprinkle with any remaining fresh parsley and -- enjoy.

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Black Raspberry Glazed Chicken With Wild Rice Stuffing

Ingredients:

8 boneless skinless chicken breast halves, flattened
salt
paprika
garlic powder
1/2 cup flour
1/2 cup butter
7 ounces long grain and wild rice blend
2 cups chicken broth
1/2 cup slivered almonds, toasted
1/2 cup seedless black raspberry jam
2 tablespoons frozen orange juice concentrate
1/2 cup honey
1 teaspoon finely grated orange rind

Directions:

Sprinkle chicken with salt, paprika and garlic powder. Set aside.
Prepare rice according to package directions, substituting broth for water.
Toss rice with almonds. Set aside.
Heat jam, oj concentrate, honey and orange peel in saucepan until blended.
Place some rice on one breast,.
Roll and secure with toothpicks.
Dust with flour.
Repeat with remaining breasts.
Melt butter in 9x13 pan and roll breasts in butter.
Bake 40 minutes at 325º.
Baste with glaze and continue baking and basting until tender, approximately 30 minutes.
Serve with additional rice, if desired.

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Asian Chicken and Pasta Salad

Ingredients:

Dressing

• 1/4 cup reduced-sodium chicken broth
• 3 tablespoons reduced sodium soy sauce
• 2 tablespoons bottled chinese hoisin sauce (essential)
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• 2 teaspoons toasted sesame oil
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/8 teaspoon black pepper

Salad

• 12 ounces boneless skinless chicken breasts
• 4 ounces angel hair pasta
• 3 medium nectarines or 3 medium peaches, sliced
• 2 cups baby bok choy, shredded
• 2 green onions, sliced

Directions:

1. Whisk together the dressing ingredients until very well combined.
2. Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.
3. Drain and let cool slightly and cut into bite size pieces.
4. Cook pasta according to package directions.
5. Drain and toss with 3 tablespoons of dressing.
6. Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions
7. Drizzle with remaining dressing.

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Chicken Taco Casserole

Ingredients:

• 2 cups cooked rice
• 2 cups cooked chicken, shredded (turkey is good too)
• 1 (14 1/2 ounce) can tomato sauce
• 1 (1 1/4 ounce) envelope taco seasoning
• 1 (15 -30 ounce) can refried beans
• 1 cup cheese, grated (reserve in it's own baggie)
• 1 cup Tomato, chopped (optional)
• 1 cup guacamole (optional)
• 1/2 cup sour cream (optional)
• 5 cups tortilla chips (optional)

Directions:

1. Mix taco seasoning and tomato sauce.
2. Add shredded chicken and coat it well with tomato mixture.
3. Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
4. Top with chicken mixture.
5. (You may want to flash freeze at this point before going on to the next step) Top with 1-2 cans of refried beans so you have a nice even coating.
6. Freeze in the disposable pan or pop out and put in freezer bag.
7. Place casserole back in the 9 X 13 X 2 pan.
8. After thawing top with grated cheese
9. Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
10. Top with your favorite toppings or dip with tortilla chips!

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Mini Chicken Pot Pies

Ingredients:

• 2 cups Green Giant® frozen mixed vegetables, thawed
• 1 cup diced cooked chicken
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (16 1/3 ounce) can flaky layers Pillsbury® Grands!® Flaky Layers refrigerated biscuits

Directions:

1. Heat oven to 375°F In medium bowl, combine vegetables, chicken and soup; mix well.
2. Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
3. Bake at 375°F 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.
4. Substitution/Expert Tips: Substitute 2 cups of any frozen (thawed) vegetables you have on hand, such as broccoli, corn, peas or green beans, for the mixed vegetables.
5. If your family loves cheese, sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time.

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Chicken Parmesan Express

 

 Ingredients:

• 1 (12 ounce) package angel hair pasta
• 4 boneless skinless chicken breast halves
• 1 large egg, lightly beaten
• 1/2 cup Italian seasoned breadcrumbs
• 3 tablespoons butter or 3 tablespoons margarine
• 1 (14 ounce) jar spaghetti sauce
• 1/2 cup mozzarella cheese, shredded
• 1 tablespoon parmesan cheese (for sprinkling)
• 1/4 cup fresh parsley or 1/4 cup basil sprig, chopped

Directions:

1. Place the chicken between two sheets of heavy duty plastic wrap and flatten to about 1/4 inch thickness using a meat mallet or rolling pin.
2. Dip chicken in the egg and coat with breadcrumbs.
3. Melt butter in a large skillet over medium heat. Add the chicken and cook for 8 minutes on each side or until chicken is fork tender and no pink remains.
4. While chicken is cooking, bring water to a boil for pasta.
5. When chicken is cooked, pour spaghetti sauce into pan around chicken (but not covering it). Turn heat to low and heat sauce thoroughly.
6. Cook pasta according to package directions.
7. Place the angel hair on a serving platter, top with the chicken breasts.
8. Pour the sauce over chicken and sprinkle with the cheeses.
9. Garnish with the parsley or basil.

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Salsa Chicken

Ingredients:

• 4 boneless skinless chicken breast halves
• 4 -5 teaspoons taco seasoning mix
• 1 cup salsa
• 1 -1 1/2 cup shredded cheddar cheese
• 2 tablespoons sour cream (optional)

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken breasts in a lightly greased 9x13 inch baking dish.
3. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
4. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
5. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.
6. Top with sour cream if desired, and serve.

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Garlic Brown Sugar Chicken

Ingredients:

• 1 large chicken, cut into serving pieces
• 1 cup packed brown sugar
• 2/3 cup vinegar
• 1/4 cup Sprite or 1/4 cup 7-Up soda
• 2 -3 tablespoons minced garlic
• 2 tablespoons soy sauce
• 1 teaspoon pepper (regular black or cayenne)

Directions:

1. Place chicken in crock pot.
2. Mix all remaining ingredients and pour over chicken.
3. Cook on low for 6-8 hours.
4. Serve over rice or noodles.
5. You can thicken the juices after cooking with a little cornstarch.

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Funky Chicken With Sesame Noodles

Ingredients:

Sesame Noodles

• 1 lb spaghettini (get the thinnest spaghetti you can find)
• 1/2 cup soy sauce
• 1/4 cup sesame oil (some reviewers have said that 1/2 cup of oil is too much and have halved the amount, so use your own)
• 1/3 cup sugar
• 3 scallions, thinly sliced
• 1/4 cup sesame seeds (or more)

Funky Chicken

• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 2 garlic cloves, minced
• 1/4 cup brown sugar
• 1 teaspoon fresh ginger, chopped (or 1/4 teaspoon dried)
• 4 boneless skinless chicken breasts
• sesame oil, for sauteing

Directions:

1. First make the sesame noodles: Cook the spaghetti according to package directions.
2. Drain (I also rinse).
3. In a jar, add the soy sauce, sesame oil and the sugar.
4. Shake until well blended and the sugar has dissolved.
5. Pour this over the pasta.
6. Toss with scallions and sprinkle with the sesame seeds.
7. Set aside while you marinate and then cook the chicken.
8. Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
9. Make sure the sugar has pretty much dissolved.
10. Add the chicken, making sure it's all coated with the sauce.
11. Cover and stick in the fridge for 2-3 hours.
12. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
13. Heat the sesame oil in a large non-stick pan.
14. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
15. Remove the chicken from the pan and let cool slightly.
16. Slice the chicken diagonally into thin strips.
17. Serve the chicken over the sesame noodles.
18. Stand back and watch your guests/children/loved ones inhale this dish.

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Gluten Free Feta Chicken Bake

Ingredients:

• 6 boneless skinless chicken breasts
• 2 tablespoons lemon juice, divided
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2/3 cup feta cheese, crumbled
• 1/4 cup chopped tomato
• 1/4 cup parsley

Directions:

1. Preheat oven to 350 degrees.
2. Arrange chikcen in 13x9-inch baking dish.
3. Drizzle with tablespoon of the lemon juice. Season with salt and pepper. Top with feta cheese, and drizzle with remaining lemon juice.
4. Bake for 35-40 minutes, or until chicken is cooked through. Sprinkle with tomatoes and parsley.

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Gluten Free Potato Chip Chicken

Ingredients:

• 1 cup coarsely crushed potato chip (I use ruffled chips)
• 1 tablespoon parsley
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 teaspoon onion powder
• 4 boneless skinless chicken breasts
• 2 tablespoons mayonnaise

Directions:

1. In large plastic bag, combine crushed potato chips, parsley, salt, paprika, and onion powder.
2. Brush chicken with mayonnaise; add chicken to crumb mixture and coat, shaking off extra.
3. Place in greased 9x12 dish. Bake at 350 degrees for about 20 to 30 minutes

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Carrabba's Chicken

Ingredients:

• 1 tablespoon minced garlic
• 1 tablespoon minced yellow onion
• 2 tablespoons butter
• 1/2 cup dry white wine
• 1/4 cup fresh lemon juice
• 2/3 cup cold butter, sliced
• 1 1/2 cups chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon white pepper
• 6 boneless skinless chicken breast halves
• extra virgin olive oil, for brushing
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces caprino goat cheese or 8 ounces other goat cheese, room temperature

Directions:

1. Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.
2. Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.
3. Reduce heat to low and stir in cold butter, one slice at a time.
4. Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.
5. Brush chicken breasts with olive oil and sprinkle with salt and black pepper.
6. Grill chicken over hot coals 15-20 minutes, or until cooked through.
7. A couple of minutes before chicken is done, place equal amounts of cheese on each breast Spoon prepared sun-dried tomato sauce over chicken.

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Curried Ravioli

Ingredients:

• 1 (9 ounce) package refrigerated ravioli
• 9 ounces fresh spinach
• 2 ounces Cream Cheese, softened
• 2/3 cup coconut milk
• 1/3 cup vegetable broth or 1/3 cup chicken broth
• 3/4 teaspoon curry powder
• 3 medium green onions, sliced (1/3 cup)
• salt
• red pepper flakes

Directions:

1. Cook and drain ravioli as directed.
2. Meanwhile, in a frying pan, gently wilt spinach (you can also keep it raw if you prefer).
3. In a large saucepan, mix cream cheese, coconut milk, broth, curry and salt and red pepper flakes to taste. Cook over medium heat, stirring occasionally until hot and cream cheese is melted inches.
4. Spoon spinach over serving plate. Top with ravioli and sauce. Sprinkle with onions and peanuts.

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Asparagus Risotto

Ingredients:

1 1/2 lbs asparagus

5 cups canned low sodium chicken broth (about)

1 cup water

1 tablespoon butter

1 large onion

2 cups arborio rice or 2 cups medium-grain white rice

1/2 cup dry white wine

2 teaspoons chopped fresh rosemary

1 cup freshly grated parmesan cheese

1/4 cup whipping cream

1 sprig fresh rosemary (to garnish)

Directions:

1. Trim rough ends from asparagus; discard.
2. Cut off asparagus tips and reserve.
3. Cut stalks into 3/4 inch-long pieces.
4. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender, reserving the remaining 1/3 of stalk pieces.
5. Puree mixture until smooth.
6. Set aside.
7. Melt butter in heavy large saucepan over medium heat.
8. Add onion and saute until tender, about 8 minutes.
9. Add rice and stir 1 minute.
10. Add wine and cook until absorbed, stirring often, about 2 minutes.
11. Add 1/2 cup broth and chopped rosemary, simmer until liquid is absorbed, stirring often, about 4 minutes.
12. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often.
13. Add reserved asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy; adding broth as needed and stirring often, about 10 minutes longer.
14. Add reserved asparagus puree and stir until absorbed, about 3 minutes.
15. Stir in 1/2 cup Parmesan and cream.
16. Season to taste with salt and pepper.
17. Transfer risotto to bowl.
18. Garnish with rosemary sprigs, if desired.
19. Serve, passing remaining Parmesan separately.

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Creamy Cajun Chicken Pasta

Ingredients:

• 2 boneless skinless chicken breast halves, cut into thin strips
• 4 ounces linguine, cooked al dente
• 2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
• 2 tablespoons butter
• 1 thinly sliced green onion
• 1 -2 cup heavy whipping cream
• 2 tablespoons chopped sun-dried tomatoes
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/4 cup grated parmesan cheese

Directions:

1. Place chicken and Cajun seasoning in a bowl and toss to coat.
2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
4. Pour over hot linguine and toss with Parmesan cheese.

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Bourbon Chicken

Ingredients:

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 1 garlic clove, crushed
• 1/4 teaspoon ginger
• 3/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

Directions:

1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned.
3. Remove chicken.
4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
5. Add chicken and bring to a hard boil.
6. Reduce heat and simmer for 20 minutes.
7. Serve over hot rice and ENJOY.

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Simple Roast Chicken

Ingredients

• 1 3 1/2- to 4-pound chicken, giblets removed
• 1 tablespoon olive or vegetable oil
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Adjust oven rack to lowest position. Heat oven to 450° F. 
2. Place a rack in a large ovenproof skillet or small roasting pan. 
3. Rinse the chicken inside and out and pat dry. Place in pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon of the salt and the pepper. Toss the remaining salt into the cavity. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more. 
4. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer it to a cutting board. Let it rest for at least 15 minutes before carving. If making a pan sauce, reserve the drippings.

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