Chicken Dinner Pot Pie – Easy & Delicious

This Chicken Dinner Pot Pie is so good! This recipe is a definite keeper! The whole family enjoyed this pot pie, including the kids.

 

I will NEVER buy frozen pot pie again!

I used evaporated milk & a bag of frozen mixed veggies and refrigerated pie crusts. So easy!

I have a horrible time making chicken gravy and I have found that the gravy for this recipe is perfect on its own over potatoes!

This is a keeper!

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Chicken Dinner Pot Pie
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Chicken Dinner Pot Pie
Prep Time
25 mins
Cook Time
35 mins
Total Time
1 hr
 

Easy shortcuts but you still wind up with delicious pot pie!

Course: Main Course
Cuisine: American
Keyword: Chicken Dinner Pot Pie
Servings: 4
Calories: 425 kcal
Ingredients
  • pastry for a double-crust 9-inch pie
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground thyme
  • 1/2 cup chicken broth
  • 3/4 cup light cream or 3⁄4 cup heavy cream
  • 2 cups cubed cooked chicken
  • 1 10 ounce package frozen peas and carrots, cooked and drained (I have started using about 1/2 a package)
Instructions
  1. Heat oven to 425 degrees.
  2. Prepare pastry, cut top into lattice strips. (I use just a regular pie top with slits cut in it. It's quicker).
  3. Melt butter in large skillet over low heat; stir in flour, salt, pepper and thyme. Cook, stirring until mixture is smooth and bubbly. Remove from heat.
  4. Stir in chicken broth and cream. Heat to boiling, stirring constantly. Boil and stir for one minute. Stir in chicken and vegetables. Pour into pastry lined pie pan. Cover with lattice top.
  5. Cover edge with 2-3 inch strips of foil to prevent excessive browning.
  6. Remove foil for the last 15 minutes of baking.
  7. Bake for 35 to 40 or until crust is brown.

Enjoy this chicken pot pie dinner!

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Carolyn’s Favorite Hot Wings

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Recipe based on one by Windchime
Photo by kelgood

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Skillet Baked Chocolate Chip Cookies

Gracious sakes alive! Who would believe Skillet Baked Chocolate Chip Cookies? I am still grinning after having a slice of this delicious cookie.

 

To me, it’s the ultimate. Especially with vanilla ice cream!

This cookie comes out soft and is great cut like a pie and served with ice cream ( or not ). Make sure you use an ovenproof skillet, I use cast iron.

Easy to make, fun to eat! Doesn’t get any better than this folks!

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Skillet Baked Chocolate Chip Cookies
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Skillet Baked Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Skillet baked and delicious. The kiddies will love this!

Course: Dessert
Cuisine: American
Keyword: Skillet Baked Chocolate Chip Cookies
Servings: 6
Calories: 365 kcal
Ingredients
  • 3/4 cup butter
  • 1/2 cup sugar
  • 3/4 cup light brown sugar
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chips
  • 3/4 cup nuts optional
Instructions

  1. Cream butter and both sugars.

  2. Sift together the flour, baking soda, and salt. Set aside.

  3. Add the egg and vanilla to the butter mixture.

  4. Add the flour mixture a little at a time.

  5. Stir the chips and nuts in by hand.

  6. Press into a 10-inch skillet and bake at 350 degrees for 25 minutes.

 

Enjoy!

Up Next: 

Black Magic Cake – Go-To Chocolate Cake

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Recipe based on one by Chef Jean
Photo by gailanng

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Foil Packet Southwestern Chicken

This Foil Packet Southwestern Chicken is a quick, healthy meal that isn’t time-consuming to prepare and easy to clean up! Very easy to make!

 

Delicious! You can make this family-sized instead of individual portions. Line a casserole dish with tinfoil, and layer the ingredients as directed and then cover with tinfoil.

This dish was really good! My family loved it and I will definitely make it again!

To prevent the rice from sticking to the foil, spray foil with cooking spray before using it.

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Foil Packet Southwestern Chicken
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Foil Packet Southwestern Chicken
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Foil packet cooking is so easy. The results are also delicious!

Course: Main Course
Cuisine: American
Keyword: Foil Packet Southwestern Chicken
Servings: 4
Calories: 375 kcal
Ingredients
  • 2 cups Minute brown rice uncooked
  • 1 3/4 cups warm water
  • 4 small boneless skinless chicken breast halves 1 lb.
  • 1/4 cup ranch dressing
  • 1 1/2 teaspoons chili powder
  • 1/2 cup sharp cheddar cheese
  • 4 cups small broccoli florets
  • 1 medium red pepper chopped
Instructions
  1. Combine rice and water; let stand 5 minutes.
  2. Spoon evenly onto centers of four large sheets of heavy-duty foil; top each with 1 chicken breast half.
  3. Sprinkle evenly with chili powder. Drizzle with dressing; top with cheese and vegetables.
  4. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside.
  5. Place in a single layer in a 15x10x1-inch baking pan.
  6. Bake 25 to 30 minutes or until the chicken is cooked through (170°F).
  7. Place one packet on each of four dinner plates.
  8. Cut slits in foil with a sharp knife to release steam before opening.

 

Enjoy!

Up Next:

Better Than Takeout Lemon Chicken

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Homemade Egg Noodles – Delicious & Easy

These Homemade Egg Noodles are one of our family’s best recipes ever! Definitely a timeless, classic, method for making delicious noodles.

 

Just like my Mother and Grandmothers used to make.

I love it, my family loves it, and we hope you do too! Very simple. Light, and tasty! Great recipe!

I do use a pizza cutter when I make them, just because it’s easier. I also use the yellow food color because folks seem to think they’re twice as good.

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Homemade Egg Noodles
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Delicious Homemade Egg Noodles
Prep Time
30 mins
Cook Time
15 mins
Drying
2 hrs
Total Time
2 hrs 45 mins
 

Homemade egg noodles just like my Mother and Grandmothers made!

Course: Side Dish
Cuisine: American
Keyword: Grandma's Homemade Egg Noodles
Servings: 6
Calories: 295 kcal
Ingredients
  • 2 cups flour
  • 3 egg yolks
  • 1 egg
  • 2 teaspoons salt
  • 1/4 - 1/2 cup water
Instructions

  1. Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt. With hands, thoroughly mix egg into flour.

  2. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.).

  3. Turn dough onto a well-floured board; knead until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes.

  4. Divide dough into 4 equal parts.

  5. Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.

  6. Roll rectangle around rolling pin; slip out rolling pin.

  7. Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.

  8. Shake out strips and place on towel to dry, about 2 hours.

  9. When dry, break dry strips into smaller pieces.

  10. Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.

  11. Drain thoroughly.

 

Enjoy These Homemade Egg Noodles!

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Up Next: 

Pasta With Cajun Cream Sauce

Recipe based on one by kindcook
Photo by motheroffive

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Lemon Chicken Better Than Takeout

This is like the lemon chicken you get from your Chinese take-out place only better! The egg, cornstarch, and baking powder coating is light and crispy.

 

No msg or flour involved!

This is really some delicious chicken! The sauce is amazing and doesn’t taste overly lemony.

Despite the long list of ingredients it’s pretty simple to put together and once the marinating is done the whole thing is done in just a few minutes cooking time.

So easy and so quick to do with delicious results!

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Print
Lemon Chicken
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Lemon chicken is a favorite Chinese takeout but it's easy to make at home!

Course: Main Course
Cuisine: Chinese
Keyword: Lemon Chicken
Servings: 6
Calories: 385 kcal
Ingredients
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 3 lbs boneless chicken breast halves
  • 2 large eggs beaten
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 2 cups vegetable oil
  • 1 cup chicken broth
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 lemon sliced
Instructions
  1. Combine first 3 ingredients in a large zip-lock bag. Add chicken, and seal bag. Marinate for 15 minutes in the refrigerator.
  2. Combine eggs, 1/4 cup cornstarch, and baking powder in a large bowl; stir well. Dip chicken into batter, coating well.
  3. Pour 2 cups oil into a large heavy skillet. Fry chicken in hot oil over medium-high heat until golden, turning occasionally. Drain on paper towels. Cut chicken into 1 1/2 inch X 1 inch pieces. Arrange on a serving platter.
  4. Combine chicken broth and next 4 ingredients; set aside. Place 2 tbsp oil in a large non-stick skillet; place over medium-high heat until hot. Add lemon slices, and stir fry 30 seconds. Add broth mixture, and stir fry 3 additional minutes or until sauce is thickened and clear. Pour over chicken. Serve immediately.

 

Enjoy!

Up Next:

Chicken White Bean Stew – Rachael Ray’s Recipe

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Recipe based on one by breezermom
Photo by Sarah_Jayne

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Provolone Garlic Bread – Delicious

This Provolone Garlic Bread is such a wonderful bread. The fresh garlic, butter, and Provolone make this bread a real test of my self-control.

 

I could make an entire meal out of it.

I like to use the sliced cheese, as opposed to shredded, because of the even & full coverage it gives.

It’s very easy to put together and can be prepared ahead of time, wrapped in foil and refrigerated until ready to bake.

Worcestershire is a very nice addition. A nice buttery garlic bread — with that wonderful cheese on top.

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Provolone Garlic Bread
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Provolone Garlic Bread
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Provolone Garlic Bread is good with anything but especially Italian dishes.

Course: Bread
Cuisine: American
Keyword: Provolone Garlic Bread
Servings: 6
Calories: 285 kcal
Ingredients
  • 1/4 pound butter softened
  • 2 garlic cloves minced
  • 1/2 teaspoon Worcestershire sauce
  • 1 pound Italian bread (or Vienna bread)
  • 1/2 pound sliced provolone cheese
Instructions
  1. Preheat oven to 350°F.
  2. Mix butter with garlic and Worcestershire sauce, set aside.
  3. Halve bread horizontally. Slice each half piece of bread crosswise into serving size pieces, cutting only three-fourths of the way to the bottom (do not cut bread into individual pieces).
  4. Place each half piece of bread on a baking sheet, crust side down.
  5. Spread all cut surfaces (including between the crosswise cuts you made) with the garlic-butter mixture.
  6. Cut or tear the cheese into pieces that will fit to cover the entire surface of both halves of bread.
  7. Bake until cheese melts and lightly browns, about 20 minutes.

 

Enjoy!

Up Next: 

Chicken White Bean Stew – Rachael Ray’s Recipe

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Recipe based on one by GaylaJ
Photo by Chef Mommie

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Chicken White Bean Stew – Rachael Ray’s Recipe

Rachael Ray’s Chicken White Bean Stew is a very good meal. Adapted from Rachael Ray, the recipe takes a few shortcuts to ensure it’s easy and quick.

 

Really hearty and delicious.

Using a rotisserie chicken and canned beans makes this stew come together so quickly.

The flavor of this is wonderful and the arugula gives it just the right amount of color and texture.

I picked up a loaf of Italian bread and made Provolone Garlic Bread (Link below) to go with it, which made for a simple, but comforting and tasty meal on a chilly night.

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Chicken White Bean Stew
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Chicken White Bean Stew
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

This Racheal Ray dish is so easy to make with rotisserie chicken.

Course: Soup
Cuisine: American
Keyword: Chicken White Bean Stew
Servings: 8
Calories: 295 kcal
Ingredients
  • 4 slices bacon finely chopped
  • 1 onion finely chopped
  • 2 garlic cloves finely chopped
  • 1 lb red potatoes cut into cubes
  • 32 ounces chicken broth I added a little more
  • 1 rotisserie-cooked chicken
  • 2 15 ounce cans small white beans, drained and rinsed (I used navy beans)
  • 5 ounces baby arugula
  • salt and pepper
Instructions
  1. In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
  2. Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
  3. Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
  4. Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
  5. Add the chicken and white beans to the stew; cook until heated through.
  6. Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

 

Enjoy!

Up Next: 

Provolone Garlic Bread

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Recipe based on one by GaylaJ
Photo by GaylaJ

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Chicken Pepper Skillet (Diabetic Friendly)

Chicken Pepper Skillet is an excellent recipe! Yummy enough that being healthy is just a nice bonus. The oregano, cumin, and lemon all blend wonderfully.

They each maintain their own distinctive flavors but they blend beautifully!

I really enjoy stir-fries and this one is really good. Using rotisserie chicken breasts cuts down on time.

Easy, tasty and healthy! This is a keeper that I’ll make again and again.

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Chicken Pepper Skillet
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Chicken Pepper Skillet
Prep Time
20 mins
Cook Time
8 mins
Total Time
28 mins
 

This Chicken Pepper Skillet is quick to make and just doggone good!

Course: Main Course
Cuisine: American
Keyword: Chicken Pepper Skillet
Servings: 4
Calories: 325 kcal
Ingredients
  • 1 tablespoon vegetable oil
  • 12 ounces boneless skinless chicken breasts cut into 1/2-inch strips
  • 2 garlic cloves finely minced
  • 3 bell peppers cut into thin strips (red green and yellow)
  • 8 mushrooms thickly sliced
  • 1 medium onion sliced
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons dried oregano leaves
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • fresh ground black pepper
Instructions
  1. In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly browned, about 3 to 4 minutes.
  2. Add garlic and cook 15 seconds, stirring constantly. Add bell pepper strips, mushrooms, sliced onion, cumin and oregano. Stir-fry for 2 to 3 minutes or until crisp tender.
  3. Add lemon juice, parsley, salt and pepper; toss to combine well and serve.

Enjoy!

Up Next: 

Olive Mozzarella Chicken Bake

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Recipe based on one by Annacia
Photo by Maggie, Cooking

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Easy Mild Chili – Quick and Delicious

This Easy Mild Chili is a fast dinner that is tasty and satisfying. This is the chili I make when I want something fast, hot, and comforting!

 

I have tried many “from scratch” recipes for chili and always go back to the McCormick seasoning packets when I want chili right now!!!

This is good with crackers and cheese, or macaroni (chili mac) or crunch up Fritos with sour cream too. I often serve cornbread on the side

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Easy Mild Chili
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Quick And Easy Mild Chili
Prep Time
10 mins
Cook Time
15 mins
 

This is not from scratch chili but it's doggone good!

Course: Main Course
Cuisine: American
Keyword: Easy Mild Chili
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 lb hamburger
  • 1 1 1/4 ounce package McCormick mild chili seasoning
  • 3/4 cup water
  • 1 16 ounce can Bushes chili beans
  • 1 15 ounce can tomato sauce
Instructions
  1. Brown and drain the hamburger.

  2. Sprinkle seasoning over hamburger and stir to coat. Stir in water and bring to a gentle boil for about 2 minutes.

  3. Add beans and tomato sauce.

  4. Let simmer until warmed through.

Recipe Notes

Serve topped with shredded cheddar cheese and/or chopped onions and/or crushed saltines, if desired.

 

Enjoy!

Up Next: 

Unbelievably Easy Potato Soup

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Recipe based on one by Windchime
Photo by Marg

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Italian Chicken Skillet – Easy and Delicious

Italian Chicken Skillet is simply Pasta and chicken with an Italian flavor. But it’s Outstanding. Tastes like something you’d order at Olive Garden.

 

So easy and so good! All you need is a salad and some garlic bread.

I love the fact that everything is done in one pan and it takes only minutes to make.

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Italian Chicken Skillet
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Italian Chicken Skillet
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This Italian Chicken Skillet is perfect for a weeknight meal. Easy, Quick and Delicious!

Course: Main Course
Cuisine: Italian
Keyword: Italian Chicken Skillet
Servings: 6
Calories: 365 kcal
Ingredients
  • 2 teaspoons olive oil
  • 1 lb boneless skinless chicken breast
  • 1 1/2 cups chopped onions
  • 1 1/2 cups chopped green peppers
  • 1 15 ounce can chicken broth
  • 1 15 ounce can diced tomatoes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/4 teaspoon pepper
  • 2 cups small shell pasta shells, macaroni etc
Instructions
  1. Cut chicken into bite sized pieces.
  2. In lg skillet, brown chicken in oil. Add onion and peppers, cook for 5 minutes.
  3. Add broth, tomatoes, and spices. Cook 2 minutes.
  4. Add pasta, reduce heat and simmer, covered, for 10 min or until pasta is done.

 

Enjoy!

Up Next:

Italian Sausage Pasta Bake

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Recipe based on one by MizzNezz
Photo by anniesnomsblog

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