Tag Archives: chicken

Project 52.3 – Chicken Hot Pie

January 30, 2017

Behind seems to be my common trend this past week or so.  Life gets busy, things get piled on, and other things get buried in that pile.  Sorry, friends!  I’m back though and I have week 3 AND week 4 of project 52!  SO, first things first.

After week two’s semi lack luster recipe, I felt that I Heart Naptime needed a second shot to prove itself to you, my dear readers.  With that being said, I decided to turn a few more pages until I saw Chicken Hot Pie.  Is there anything better on a dreary day than comfort food?  I think not.  This recipe delivers full on “granny” style comfort food on a working woman time crunch… you’ll even have those extra 2 minutes to make cute pie crust cut outs for the top. I promise.


Jamielyn Nye’s Chicken Hot Pie (from I Heart Naptime)

4 cups chicken stock (confession- I did 2 cups chicken stock and 2 cups vegetable stock)
1 pound boneless, skinless chicken breasts, cubed
1 cup diced potatoes ( I cheated here and got a can of sliced potatoes. SHHH don’t tell)
1 cup chopped carrots
1/2 cup frozen green peas
1/2 cup sliced celery
2- 9 in unbaked pie crusts (Confession again – I only used one. It’s what we had. OOPS!)
1/2 stick of butter
3/4 cup chopped yellow onion
1/4 cup flour
1/2 cup half and half
1 tsp salt
1/2 tsp pepper
1/2 tsp fresh thyme

1. Preheat oven to 425.
2. In a medium saucepan, bring the stock to a boil over high heat.  Add the chicken, potatoes, celery, carrots, and peas and boil for 12-15 minutes, or until chicken is cooked through and vegetables are tender.  Remove from heat and reserve 1 to 1 and 1/2 cups stock for the filling.  drain the excess stock and set the chicken and vegetables aside.
3. While the vegetables are cooking, place one pie crust in a 9 inch pie plan and pierce the bottom with a fork a few times.  Bake for 5 minutes.  (I skipped this step, as I only had 1 crust.)
4. In a large skillet. melt butter over medium heat.  Add the onion and cook 2-3 minutes, or until soft and translucent.  Slowly stir in the flour until smooth, and cook until lightly golden.  Slowly whisk in the half and half and 1/2 cup of the reserved stock.  Stir in salt, pepper, and thyme.  Simmer over medium-low heat for a couple of minutes, or until it has thickened slightly.  Remove from heat and add the chicken and vegetables.  Add more of reserved stock if needed and additional seasoning to taste.
5. Remove the piecrust from the oven and reduce oven to 400 degrees.  Pour the chicken filling into the bottom crust.  Cover with top crust, seal the edges, and make five small slits in the top of the pie to allow steam to escape.
6. Bake the pie for 20 to 25 minutes, or until golden brown. Let cool 5 to 10 minutes before serving.

*For a lattice crust, use a pizza cutter to make 1 inch strips.  Then weave across the top.*

Pantry Pot Pie

May 16, 2015

  YOU can make chicken pot pie.  Yes, you.  I know…I know, It sounds like a lot of work, and a bit intimidating, but I PROMISE YOU that this is the easiest pot pie in the world to make.  This is a mix it all up in 1 bowl and throw it in the oven kind of meal where you grab a few prepared items at the grocery store, add it to a few cans from your pantry, add the tiniest bit of love, and walk away with a hearty meal in under 30 minutes.  This is Pantry Pot Pie.

You’ll need: 

  • 1 rotisserie chicken
  • 1 can grands biscuits
  • 1 can sliced carrots, drained
  • 1 can sliced white potatoes, drained
  • 1 can cream of chicken soup
  • 1/2 cup whole milk
  • 2 TBSP of beer can chicken seasoning (or poultry seasoning…or Italian seasoning. Whatever!) 
  • Salt
  • Pepper

Go ahead and carve some of the chicken off of the bone and either shred it with your hands or give it a rough chop with a knife- nothing fancy.  Toss it into a bowl along with your drained carrots and drained potatoes.  Add in the cream of chicken soup, the milk, and your seasoning. Mix everything together with a large spoon or spatula.  Transfer to a baking dish and bake at 350 degrees for about 25 minutes.  You want the tops of the biscuits to be golden, but the bottoms to not be gooey!  Voila! 

See? That wasn’t so bad.  You are totally nailing this cooking thing! 

Parmesan Chicken with Linguine in a Sun-dried Tomato Cream Sauce

June 6, 2014

IMG_0894 Wow- that’s a long title, but it really says it all… golden brown crusted chicken, bright bursts of flavor from sun-dried tomatoes, and a luscious cream sauce.  Best of all, it’s on the table in about 40 minutes start to finish.  If I can make this on a crazy Monday after work, I know you can too!  Go on, impress your family, or save it and really impress some weekend dinner guests!

Starting off with the chicken, create a breading station.IMG_0885  I use paper plates for easy clean up!  In one plate, you’ll need some flour seasoned with salt and pepper.  In the second, crack and whip up an egg.  In the third, combine equal parts bread crumbs with grated Parmesan cheese.  If you have massive chicken breasts, like mine were, go ahead and pound them out a bit- they’ll cook quicker and more evenly.  Then just move your chicken through the breading station, starting with flour, and ending at the bread crumb mix.    IMG_0889Once breaded, pop them into a hot skillet that’s been coated with a swirl of olive oil.  Brown the chicken about 3 minutes on each side. (Note: the second side usually takes a bit less time because the oil is hot and sizzling!)    Transfer to a 350 degree oven for 30 minutes.

About halfway through the cook time of the chicken, you can start your sauce.

Sun-dried Tomato Cream Sauce:
2 tbsp butter
2 tbsp flour
1 pint heavy cream
1 tbsp minced garlic
2 tbsp tomato paste
2 tbsp italian herb paste (usually found in your grocer’s produce section- it’s in a tube)
1 cup grated Parmesan/ Asiago cheese blend
2 cups chopped baby spinach
1 cup julienned sun-dried tomatoes
salt and pepper to taste

Start with 2 tbsp butter.  Melt over medium low heat, and once melted, stir in 2 tbsp of flour. Slowly stir in 1/2 of the pint of heavy cream, along with 1 tbsp minced garlic, 2 tbsp tomato paste, and 2 tbsp italian herb paste.  Stir over low heat, gradually increasing to medium heat.  Add in 1 cup of the Asiago/ Parmesan cheese blend, 2 cups of baby spinach, and 1 cup of julienned sun-dried tomatoes.  Continue to stir occassionally, adding the remaining 1/2 pint of heavy cream bit by bit.  If sauce seems thin, add a smidge more cheese.
Add salt and pepper to taste, and reduce heat to low.  Stir occasionally and continue to simmer on low until chicken is finished cooking.

  IMG_0892

For this recipe, I used Bertolli’s fresh linguine found in my grocer’s deli department, but you can use any pasta that you like!  I served it up with the bed of pasta, topped with cream sauce, and then topped with sauced chicken on top of that.  I was really longing for a nice glass of white wine to go along with it, but lemonade was on the menu for me!  If you make this- have  it with the wine for me!
IMG_0893
Enjoy!
J

**Disclaimer: This meal is by no means healthy…but it is healthy for your soul, so eat up in moderation!**