FABIO'S EASY CHICKEN DINNER RECIPE - (4.5/5)
Provided by rossboys
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Cut the potatoes in half. Cut the carrots into pieces about the same size as the halved potatoes. In a medium bowl, toss the vegetables with the 2 tablespoons of olive oil and salt and pepper to taste. Set aside while you prepare the chicken. Cut 2 thin slices of lemon, and cut the remaining lemon into 6 thick slices. Pull the oregano leaves from the stems and roughly chop them. Discard the stems. Pull the thyme leaves from the stems. Combine with the minced garlic, and discard the stems. Slide your finger under the chicken skin to separate the skin from the meat. Place one thin lemon slice under the skin of each chicken breast. Follow with the garlic-thyme mixture and then the oregano. Reposition the skin so that it's covering as much meat as possible. Drizzle each chicken breast with a little more olive oil. Season with a pinch of salt and pepper. On one side of a roasting pan, place the thick lemon slices side by side and touching. Place the chicken on the bed of lemon slices so that it does not touch the bottom of the pan. Add the prepared vegetables to the other side of the pan. Pour the chicken stock over the vegetables and around the chicken. Bake for 35 to 45 minutes, or until the chicken and vegetables are fully cooked. Let rest for 10 minutes before serving.
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
OLD FASHIONED CHICKEN POT PIE
This recipe was given to me by my best friend. It is wonderful, comforting and smells great as it bakes!
Provided by PINK ROSES
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
- In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
- Bake in the preheated oven for 25 to 30 minutes, or until golden brown.
Nutrition Facts : Calories 702.1 calories, Carbohydrate 39 g, Cholesterol 120.9 mg, Fat 40.1 g, Fiber 5.7 g, Protein 43.2 g, SaturatedFat 10.8 g, Sodium 897.8 mg, Sugar 1 g
EASY CHICKEN POT PIE
Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.
Provided by Tressie Grant
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
- Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
EASY AS CHICKEN POT PIE
This is the easiest chicken pot pie you will ever make from scratch. It uses stuff you have on hand and is great for leftover chicken. It's pretty, too! Substitute whatever frozen vegetables you have on hand.
Provided by JavaMama
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Use a pizza cutter to slice the puff pastry into 8 equal-sized strips. Weave the strips into a square lattice and place on a greased baking sheet.
- Bake in preheated oven until it just starts to brown, 10 to 15 minutes. Remove from oven and set aside.
- Place the frozen peas, carrots, and corn in a microwave-safe bowl and cook in the microwave until cooked but still firm, 5 to 10 minutes.
- Melt the butter in a skillet over medium heat. Stir in the flour and cook for 1 minute. Pour in the milk and stir while cooking until the mixture is smooth. Add the thyme and continue to cook and stir until the mixture thickens. Stir in the cooked vegetables and the chicken. Season with salt and pepper. Cook until heated through, stirring frequently, 5 to 7 minutes.
- Pour the chicken mixture into a 2-quart baking dish. Lay the pastry lattice on top. Bake in the preheated oven until the crust is golden brown, 10 to 15 minutes.
Nutrition Facts : Calories 435.1 calories, Carbohydrate 33.6 g, Cholesterol 51.7 mg, Fat 24.6 g, Fiber 2.4 g, Protein 20.7 g, SaturatedFat 8.4 g, Sodium 216.7 mg, Sugar 4.7 g
SPECIAL CHICKEN POTPIE
Marcy Schewe of Danube, Minnesota relates, "This potpie topped with homemade biscuits is oh-so-comforting. It's a real family favorite."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 22
Steps:
- In a Dutch oven or soup kettle, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. , Remove chicken and vegetables. Debone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.) , Melt butter in a large saucepan; stir in flour until smooth. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the poultry seasoning, salt, pepper, peas and reserved chicken and vegetables. Pour into a 2-qt. round baking dish. Set aside and keep warm. , For biscuits, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. On a floured surface, roll to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Place biscuits over chicken mixture. Bake at 400° for 20 minutes or until biscuits are golden brown.
Nutrition Facts :
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