CHICKEN IN A POT, NO PIE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a large, deep skillet or a medium soup pot over medium high heat. Add extra-virgin olive oil and butter. Melt butter into oil then add the potatoes, onions, celery and carrots, adding them to the pot as you chop them. Add bay leaf and season veggies with salt, pepper and poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour and cook another minute then whisk in wine and cook off a minute more. Add stock and put a lid on the pan or pot and raise heat to bring to a quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir to combine and adjust salt and pepper, to your taste. Ladle into bowls and serve with crusty bread for mopping.
Nutrition Facts : Calories 0 calorie
CHICKEN POT PIE WITHOUT THE PIE
I yearned for Chicken Pot Pie but had very few of the ingredients I needed. I substituted right and left and this turned out sooooooo very good. Hope you think so too. The two substitutions were for Cream of Mushroom Soup (oil, flour, salt, pepper, celery seeds, chicken broth and milk) and Bisquick Mix (flour, baking powder, salt, Crisco, milk and eggs).
Provided by Chef Norma JS
Categories One Dish Meal
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- • Saute onion until translucent to light brown. Remove the onion leaving the oil in the pan. Season the chicken breasts with salt and pepper and brown them in the remaining oil. Remove the chicken and tear or cut it into pieces. Again leave any remaining oil in the pan.
- • Spray an 8 X 8 inch pyrex dish with Pam and put vegetables (frozen or defrosted but not cooked), onion and potatoes in bottom.
- • In the same pan add enough oil so that you have about a scant 1/3 cup in the pan. Add the flour, salt, pepper and celery seeds and stir constantly over medium heat until the oil and flour are combined and starts to brown. This cooks the flour a bit and helps it from tasting pasty. Slowly add the broth and milk and stir constantly with a wisk over medium heat until it thickens. Pour mixture over vegetables.
- • Pour mixture over the vegetables.
- • Mix 1/2 cup flour with baking powder then using a pastry cutter add the Crisco or oil to the mix until it is all blended well.
- • Add milk and eggs to flour mixture and stir until most lumps are gone and pour over all.
- • Bake at 350 degrees until edges start to brown and it is bubbly on edges. If the center looks underdone it should still be fine because it continues to cook a bit after you take it out of the oven. You can serve it in squares as you would lasagna.
Nutrition Facts : Calories 956.8, Fat 32.1, SaturatedFat 11.7, Cholesterol 332.8, Sodium 1326.6, Carbohydrate 105.6, Fiber 13.6, Sugar 4.3, Protein 63.1
CHICKEN POT PIE WITHOUT THE CRUST
There are hundreds of chicken pot pies and chicken stews posted to Zaar, but this one is maybe just a little bit different. This recipe is actually more like a chicken stew but would make a very nice filling for Chicken Pot Pie. We leave off the crust because we must watch our calorie intake. I always keep a few packages of cooked chicken in the freezer and generally always have all of the ingredients or suitable substitutes on hand. I always estimate prep and cooking time. Prep time includes time to steam vegetables in microwave.
Provided by MrsJ492
Categories Savory Pies
Time 1h
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken in large pot.
- Steam red potato cubes in small amount of water in microwave for 4 to 5 minutes and place in the pot with chicken.
- Steam celery, leek, and red bell pepper in small amount of water in microwave for 2 minutes and place in pot.
- Cook mixed vegetables in microwave according to package directions and add to pot. I use PictSweet All Natural Steamables and place the unopened bag in the microwave for 6 or 7 minutes, then I cut open the bag and add vegetables to the pot.
- Cut cheddar cheese into small pieces and place in pot with other ingredients.
- Place cream of chicken soup, half and half, curry powder, and parmesan cheese in small mixing bowl and stir until well blended.
- Pour sauce into pot with other ingredients and stir gently to combine and until cheese has melted.
- Place pot on burner with low heat for approximately 30 minutes, until heated thoroughly. Be careful not to heat too quickly as mixture will stick and burn. Stir gently every ten minutes or so to keep ingredients from sticking.
Nutrition Facts : Calories 568.6, Fat 27.4, SaturatedFat 11.6, Cholesterol 140.4, Sodium 1315.3, Carbohydrate 39.3, Fiber 6.2, Sugar 7.7, Protein 40.8
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