Category: Chicken

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Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

Everyone will adore this simple Chicken Pot Pie Recipe!! This Chicken Pot Pie with puff pastry covers has a creamy chicken and vegetable mixture that is mildly infused with herbs. It can be served in individual pots or as one large pie.

This Chicken Pot Pie recipe involves poaching uncooked chicken in stock and milk, which serves as the broth for the creamy filling. Alternatively, use cooked chicken to speed up the process!

Ingredients:

For the Filling:

  • 2 cups cooked chicken (rotisserie or boiled), diced
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk (whole or 2%)
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

For the Crust:

  • 2 store-bought pie crusts (or make your own if you prefer)
  • 1 egg (for egg wash)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
  3. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  4. Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
  5. Gradually add the chicken broth and milk, stirring constantly to avoid lumps. Cook until the mixture thickens, which should take about 5-7 minutes.
  6. Stir in the diced chicken, frozen peas, frozen corn, dried thyme, salt, and pepper. Cook for an additional 2-3 minutes, allowing all the flavors to combine. Remove from heat.
  7. Roll out one of the pie crusts and place it in the bottom of a pie dish.
  8. Pour the chicken and vegetable mixture into the pie dish.
  9. Roll out the second pie crust and place it on top of the filling. Trim any excess dough and crimp the edges to seal the pie.
  10. Beat the egg and brush it over the top crust to create a golden finish.
  11. Cut a few small slits in the top crust to allow steam to escape.
  12. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbling.
  13. Allow the chicken pot pie to cool for a few minutes before serving. Enjoy your homemade comfort food!

This Chicken Pot Pie is a classic favorite with a creamy, savory filling encased in a flaky pie crust. It’s perfect for a cozy dinner or a special occasion.

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Sweet and Spicy Raspberry Chicken Wings

Sweet And Spicy Raspberry Chicken Wings

Sweet and spicy raspberry chicken wings are a popular dish that combines the fruity sweetness of raspberries with the spicy kick of chicken wings. The wings are typically coated in a blend of breadcrumbs, spices, and raspberry puree, which adds a unique flavor profile to the dish

Chef and cookbook author Rick Rodgers developed this wonderful appetizer that’s sure to become an entertaining favorite. Fresh raspberries add a juicy twist to these easy and tasty raspberry chicken wings. The sweet and spicy raspberry sauce could also work with salmon or pork loin.

Sweet and Spicy Raspberry Chicken Wings Ingredients

  • 1 tablespoon canola oil
  • 1/2 cup minced yellow onion
  • 1 garlic clove, minced
  • 6 ounces (1 1/3 cups) raspberries, such as Driscoll’s
  • 1/3 cup plus 1 tablespoon packed light brown sugar
  • 1 tablespoon light molasses
  • 2 tablespoons cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato ketchup
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon hot red pepper sauce
  • 4 pounds chicken wings
  • 2 tablespoons chili or madras-style curry powder
  • 1 tablespoon kosher salt

INSTRUCTION

  1. Heat one tablespoon of canola oil in a heavy-bottomed medium saucepan over medium heat. Add 1/2 cup of minced yellow onion and simmer for about 5 minutes, stirring frequently, until golden.
  2. Add one minced clove of garlic, and simmer for one minute or until fragrant.
  3. Add 6 ounces (1/3 cups) raspberries, 1/3 cup + 1 tablespoon of packed light brown sugar, 1 tablespoon of light molasses, 2 tablespoons of cider vinegar, 2 tablespoons of Worcestershire sauce, 2 tablespoons of tomato ketchup, 2 teaspoons of Dijon mustard, and 1/2 teaspoon of spicy red pepper sauce. Heat through to a simmer.
  4. After the raspberries are mushy and the juices have slightly thickened, reduce the heat to medium-low and simmer, stirring frequently, for about ten minutes.
  5. Move the raspberry mixture to a blender and purée it. Divide into two equal portions and set aside to cool. Set aside a piece for dipping and another for the glaze.
  6. Set oven temperature to 425 F. Grease a large rimmed baking sheet with vegetable oil spray after lining it with parchment paper.
  7. Using a paper towel, pat dry four pounds of chicken wings. Add them to a big bowl along with 1 tablespoon kosher salt and 2 tablespoons of chili powder (or curry powder made in Madras). Arrange in a spreading manner on the baking sheet.
  8. Roast the wings for approximately 35 minutes, flipping them once, or until they are browned and the tip of a knife pierces through them without leaving any pink residue.
  9. Brush with part of the sauce and roast until glazed, about 2 1/2 minutes. After flipping and adding extra sauce, bake for an additional 2 1/2 minutes or until glazed.
  10. Move the wings to a serving dish and serve them hot, along with the saved sauce for dipping.
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Chicken Piccata With Rice

Chicken Piccata With Rice

In Italian cooking, the word “piccata,” as in veal piccata or chicken piccata, stems from an old verb, “piccare,” meaning “to prick.” Although the word isn’t used much today, chicken piccata remains a staple in Italian cooking. 

This recipe is by Bill St. John and was originally published in The Chicago Tribune. 

Ingredients

  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 1 tablespoon flour
  • Zest and juice of one lemon
  • 1 cup chicken broth
  • 2 cups cooked chicken pieces
  • 2 tablespoons capers
  • 1/2 teaspoon salt
  • pepper, to taste
  • 2 tablespoons whipping cream
  • 4 cups cooked rice

Directions

Step 1: Melt 2 tablespoons butter in a large skillet over high heat.

Step 2: Add 8 ounces sliced mushrooms; cook, stirring, until lightly browned, about 5 minutes. Sprinkle with 1 tablespoon flour. Cook, stirring, 1 minute. Stir in the finely grated zest and the juice of 1 small lemon, scraping up browned bits. Stir in 1 cup chicken broth, 2 cups cooked chicken pieces, 2 tablespoons capers, chopped, 1/2 teaspoon salt and pepper to taste. Reduce heat; simmer, 5 minutes. Stir in 2 tablespoons whipping cream.

Step 3: Serve over rice, sprinkle with chopped flat-leaf parsley. 

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Fried Chicken Sandwich

If you’re missing a certain chicken sandwich from a certain popular fast food restaurant that is closed on Sundays, then look no further than this copycat Chick-fil-A recipe.

Ingredients

  • 1 1/2 pound boneless, skinless chicken breasts
  • 1 1/2 cup pickle juice
  • 1 1/2 cup milk, separated
  • 1 egg
  • 1 1/2 cup flour
  • 2 tablespoons powdered sugar
  • Salt and pepper, to taste
  • 4 hamburger buns
  • Butter
  • Dill pickle slices
  • 1 1/2 cup neutral oil, such as canola or vegetable oil

Directions

Cut chicken breasts into 6-ounce portions.

Using a meat tenderizer, pound the chicken breasts until they are at an even thickness.

In a large bowl, combine pickle juice and 1/2 cup milk.

Quickly stir together.

Add chicken and marinate in the fridge for 30 minutes to 1 hour.

Drain the chicken.

In a large Dutch oven or cast iron skillet, heat oil over medium-high heat.

The oil temperature should be about 375 degrees.

While oil is heating up, whisk together remaining 1 cup milk and the egg. 

In a separate bowl or zip-top bag, add flour, powdered sugar, salt and pepper.

Mix together until well combined.

Dip chicken breasts in flour mixture.

Coat well.

Add chicken to milk and egg mixture, coat well.

Re-dredge chicken in the flour mixture.

Coat well.

Add chicken to oil and cook until chicken is golden brown on both sides and at an internal temperature of 165 degrees, about 8 minutes.

Flip chicken halfway through.

Remove chicken from skillet and pat off excess oil using paper towels.

Set oven to 350 degrees.

Butter hamburger buns.

Place buns on oven and toast until light brown, about 5 minutes.

Assemble sandwiches.

Add Pickle slices to bottom bun, then add chicken.

Top with mayonnaise, tomato, lettuce or cheese if desired.

Serve with waffle fries and lemonade.