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Easy Chinese Chicken (Meal Prep Version)

August 16, 2018

This easy Chinese chicken from the cookbook 100 Days of Real Food on a Budget is so simple and delicious! Prep-ahead directions included to simplify dinnertime!

an overhead photograph of a bowl of Chinese chicken with broccoli and brown rice

Click here to save this recipe on Pinterest!

100 Days of Real Food

I’ve been following Lisa Leake’s blog, 100 Days of Real Food, since the early days. In fact, I think that I started following her blog around the same time that I started mine, so it was one of my earliest inspirations.

When Lisa released the first 100 Days of Real Food cookbook in 2014, I jumped on it. In fact, I had pre-ordered it so it would be delivered to my Kindle on the day it came out. And when her second book, 100 Days of Real Food: Fast and Fabulous, came out in 2016, I was excited to write a review about it. So, of course, when the opportunity came up to review her latest book, 100 Days of Real Food on a Budget, released on Tuesday, of course I couldn’t pass it up!


an overhead photograph of containers with items to make easy Chinese chicken

100 Days of Real Food on a Budget

After Lisa’s family completed the initial 100 Days of Real Food challenge, she heard the voices of readers who pointed out that whole, unprocessed, and organic foods were just too pricy for their tables on a day to day basis. So, she started a second challenge where for 100 days she and her family of four ate off of a grocery budget of $125/week, which she states on her website is less than the full SNAP benefit of $167/week. 100 Days of Real Food on a Budget is a book dedicated to budget friendly “real food” meals.
an overhead photograph of a container of cubed chicken thighs with marinade
Lisa’s books always begin with an explanation of what “real food” is (basically, whole foods and/or packaged foods with five or fewer ingredients) and tips for how to shop for a real food pantry. In this book, she also gives tips in the first chapter about minimizing waste, meal planning, and lowering your grocery bill.

Other chapters in the book include:

  • breakfast
  • packed lunches
  • salads and sides
  • snacks and appetizers
  • simple dinners
  • slow cooker favorites
  • special treats
  • homemade staples.

Each recipe includes a price breakdown showing the cost of each ingredient as well as the cost per serving. Lisa’s prices are based on Publix prices at the time that the book was written, so she didn’t go super-inexpensive with Aldi or Walmart prices but also did not shop at Whole Foods or Earth Fare, which certainly would have yielded much higher prices.
an overhead photograph of a plate of whole wheat flour with cubed chicken thighs
Lisa’s recipes are always approachable. She doesn’t go over the top with fancy dinners that the average person couldn’t (or wouldn’t) replicate at home. She is the mother of two middle school age daughters, so her recipes are also kid-approved. Granted, her kids probably eat more vegetables than the average teens/pre-teens, but she was very candid in the early days of her blog about having a picky eater and gives lots of tips for winning them over.

My favorite feature of Lisa’s books (and her blog) is always the “packed lunch” section. She gives tons of ideas for lunches that are both kid and adult pleasing and don’t involve a sandwich every day (I for one would lose my mind if I had to eat a sandwich every day!). That chapter of this book does not disappoint!
an overhead photograph of a plate of pan fried cubed chicken thighs for easy Chinese chicken
The only (sort of) negative thing that I have to say about the book is that, looking at the cost per serving of some of the recipes, I think that it might still be seen as somewhat cost-prohibitive by a family on a very strict budget. I recognize, though, that this is less of a flaw of her book and more of a flaw of our food system, which sells high-calorie processed foods at a much lower premium, calorie for calorie, than fruits, vegetables, and other unprocessed foods. Still, the book delivers lower cost ways to incorporate whole foods into your diet in an accessible way that can be useful for anyone – even those on a very tight budget – to at least start moving in the direction of eating a little better.

Easy Chinese Chicken

an overhead photograph of the 100 Days of Real Food on a Budget cookbook with a bowl of easy Chinese chicken in the foreground
That leads me to this easy Chinese chicken from the book. It is similar to my standard Chinese restaurant order, sesame chicken, except without the cloying sweetness and the overwhelming bloat I always feel after. I prepped this meal ahead by:

  1. Cutting the chicken thighs into chunks
  2. Mixing the marinade in a jar
  3. Mixing the sauce ingredients in a jar (I deviated slightly from Lisa’s recipe, which directs you to cook the garlic, ginger, and red pepper flakes in a pan before adding the remainder of the sauce ingredients, by just shaking everything together in one jar)
  4. Cutting up the broccoli (I cooked the broccoli using the stir-fry broccoli recipe from the book)
  5. Adding the jar of marinade to the container of chicken an hour or so before I started making dinner

an overhead photograph of a bowl of Easy Chinese chicken
Prepping the meal ahead meant that my time from starting dinner to getting it on the table was cut at least in half. I cooked brown rice in my Instant Pot then breaded and pan-fried the chicken while it was cooking. The sauce reduced quickly and I had dinner on the table in about 40 minutes (cleaning up while I went, taking photographs, and getting a few other things done around the house while turning the chicken and stirring the sauce).
an overhead photograph of a small bowl with Chinese chicken, brown rice, and broccoli in the foreground with a larger bowl of Chinese chicken in the background
This easy Chinese chicken from 100 Days of Real Food on a Budget was a delicious dinner and a great way to start my foray into meal prepping! I definitely recommend the book. Follow this link if you would like to get a copy of 100 Days of Real Food on a Budget for yourself!

*I received a copy of this book to review and write about on my blog. I have followed and supported the 100 Days of Real Food blog for many years. As always, all opinions are mine and mine alone!

This post contains affiliate links. This means that if you click the link and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Click here to save this recipe to your Pinterest chicken and dinner boards!
a close up picture of a bowl with Chinese chicken, broccoli, and rice, with a larger bowl of Chinese chicken in the background

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

Lisa Leake

Yield: 4 servings

Easy Chinese Chicken (Meal Prep Version)

15 minPrep Time:

25 minCook Time:

40 minTotal Time:

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Ingredients

    For the marinade
  • 1/4 cup soy sauce
  • 1/4 cup water
  • For the sauce
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 to 1 teaspoon red pepper flakes (I used the full teaspoon and it was a little spicy for me)
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1/4 cup soy sauce
  • 1/2 cup water
  • For the chicken
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch cubes
  • 1 cup whole wheat flour
  • 4 tablespoons coconut oil

Instructions

  1. To prep ahead: in one jar, shake together the marinade ingredients. In another jar, shake together the sauce ingredients. Cover and refrigerate. Cut the chicken into cubes, place in a storage container, and refrigerate.
  2. At least fifteen minutes and up to 12 hours before you want to cook the chicken, add the marinade to the chicken.
  3. When you are ready to cook the chicken, place the whole wheat flour on a plate and roll the chicken pieces around in the flour to coat completely. Move the chicken to another plate.
  4. Heat the coconut oil in large skillet over medium heat (I used a 12-inch cast iron skillet). When shimmering, add the chicken pieces in a single layer and cook for 3-4 minutes on each side until browned. Remove to a clean plate (I did this in two batches), leaving the browned bits in the pan. Do not remove the pan from the heat.
  5. After all of the chicken is cooked, give the jar of sauce ingredients a good shake and pour into the pan that you cooked the chicken in. Stir, scraping up the browned bits from the bottom of the pan, and reduce until the sauce is thickened. Add the cooked chicken pieces to the pan and stir to coat. Serve immediately with cooked rice and your choice of vegetables.
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https://chattavore.com/easy-chinese-chicken-meal-prep-version/

 

Filed Under: By Course, By Main Ingredients, Chicken & Turkey, Easy Recipes, How to Make-Ahead and Meal Prep, How-To, Main Dishes, One-Pot Recipes, Recipes, Uncategorized Tagged With: chicken, dinner, main dish, meal prep By Mary // Chattavore 3 Comments

Baked Chicken Francese

April 24, 2018

an overhead picture of baked chicken Francese on a plate with rice, zucchini, and yellow squash

Chicken Francese is usually sautéed with a buttery lemon sauce. My baked chicken Francese has a great lemon sauce, but it’s breaded then baked, not fried!

an overhead picture of baked chicken Francese on a plate with rice, zucchini, and yellow squashClick here to save this recipe for later on Pinterest!

Let’s not beat around the bush; breaded and fried chicken is pretty great. Agreed?
Now that we have that out of the way, let’s discuss how messy frying is. If you are anything like me, you probably avoid frying at all costs because it uses so much oil and you end up with splatters everywhere. Lucky for me, I started bake-frying everything years ago and I haven’t looked back.
a picture of a plate of panko-breaded chicken with a bowl of egg wash and a bowl of panko crumbs in the front
I mean, that’s not to say that I never fry anything. I’m not going to lie to you guys. Most days, though, I just don’t have it in me so I go for the egg and panko dip and give it a good spritz of oil and bake it till it’s crispy. What’s “it”? Well, it could be chicken, zucchini, eggplant…just about anything that you can fry.
a picture of baked chicken Francese on a plate with rice, zucchini, and yellow squash with a dish of lemon sauce in the background
Chicken Francese is one of Philip’s favorite dishes to order at an Italian restaurant. Traditional chicken Francese is dipped in an egg batter, sautéed, and served with a lemon-butter sauce…usually with some pasta side. To be 100% honest with you, though, I like the rice with my baked chicken Francese better…it’s a little less cumbersome on the plate.

Is that a weird thing to say?

Anyway, baked chicken Francese is as simple as:

  • Cut some chicken breasts in half
  • Pound the chicken to an even thickness
  • Dip the chicken in egg then in panko crumbs
  • Spray the chicken with a little olive oil
  • Bake the chicken in the oven until it’s crispy
  • Make a sauce of butter, chicken broth, a little flour, and some lemon
  • Serve it with your favorite sides

That’s it. You can pull this off on a weeknight no problem. What are you waiting for?

Shared on Meal Plan Monday on Southern Plate and The Weekend Potluck on Served Up With Love! 

Save this recipe for later on Pinterest!
an overhead picture of baked chicken Francese on a plate with rice, zucchini, and yellow squash

Mary

Yield: 2-4 servings

Baked Chicken Francese

10 minPrep Time:

25 minCook Time:

35 minTotal Time:

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Ingredients

  • 1lb chicken breast-for me this was 2 breasts
  • 1 Large egg (beaten)
  • 1 cup panko crumbs
  • salt and pepper
  • 3 tablespoons unsalted butter
  • 1 Large shallot (minced)
  • 1 tablespoon all-purpose flour
  • 2 1/4 cups chicken stock (homemade or low-sodium)
  • 1/2 cup dry white wine (I use Chardonnay)
  • 1/3 cup lemon juice (about 2 lemons)
  • chopped parsley

Instructions

  1. Preheat the oven to 450 degrees. If you have a stoneware pan, preheat that too (if you don't have stoneware, preheat a baking sheet).
  2. Cut each chicken breast in half crosswise, then cut the thicker into two thinner cutlets. Place the chicken on a cutting board and cover with plastic wrap. Pound with a meat mallet until the pieces of chicken are even thickness.
  3. Sprinkle the chicken on both sides with salt and pepper. Dip both sides of each piece of chicken in egg then into the panko until completely coated. Place on the preheated pan and spray with olive oil spray. Place in oven for ten minutes, then turn and bake for ten minutes more.
  4. As soon as you place the chicken in the oven, melt one tablespoon of the butter over medium heat in a medium saucepan. Sauté the shallot for about two minutes, then whisk in the flour and cook for about a minute. Add the chicken stock, wine, and lemon juice. Bring to a simmer and cook for about 15 minutes, stirring occasionally. Strain through a fine mesh strainer and return the liquid to the pan.
  5. To finish, turn the heat under the sauce on medium-low. Melt the remaining two tablespoons of butter one tablespoon at a time. Season with salt and pepper to taste. Serve the sauce over the chicken and sprinkle with chopped parsley.
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https://chattavore.com/baked-chicken-francese/

Filed Under: By Course, By Main Ingredients, Chicken & Turkey, Easy Recipes, Main Dishes, Recipes, Sheet Pan Recipes Tagged With: chicken, main dishes By Mary // Chattavore 3 Comments

Instant Pot Chicken and Gnocchi Soup

February 6, 2018

A bowl of chicken and gnocchi soup with crackers

Instant Pot chicken and gnocchi soup is a creamy and delicious winter meal. Cooking the soup in the Instant Pot makes it amazingly easy!

Instant Pot chicken and gnocchi soup is a creamy and delicious winter meal. Cooking the soup in the Instant Pot makes it amazingly easy! #InstantPot #InstantPotSoup #Soup | Recipe from Chattavore.com

Homemade Chicken & Gnocchi Soup > Any Canned Soup!

I have loved cream of chicken soup for as long as I can remember. As a kid and even now as an adult I would choose cream of chicken soup over chicken noodle as my “sick day soup”. This Instant Pot chicken and gnocchi soup is a grown up (but still kid-friendly!) version of my childhood favorite. Sure…you could make this on the stovetop; but the flavor that the Instant Pot extracts from the chicken can’t be matched, and you won’t believe how tender the chicken thighs are. I made this soup two weeks in a row and ate it for lunch nearly every day – that’s how much I love it!

Click here to save this recipe on Pinterest!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on The Country Cook!

This post contains an affiliate link. This means that if you click the link and make a purchase on Amazon, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Mary

Yield: 6-8 servings

Instant Pot Chicken and Gnocchi Soup

10 minPrep Time:

40 minCook Time:

50 minTotal Time:

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Ingredients

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 medium onion, diced
  • 1 large or 2 small carrots, scrubbed or peeled, diced
  • 1 stalk celery, scrubbed and diced
  • 1/4 cup all-purpose flour
  • 4 cups low-sodium chicken stock
  • 1 pound bone-in, skin-on chicken thighs
  • 1 pound potato gnocchi (I used mini gnocchi)
  • 1 cup heavy cream, half and half, or whole milk
  • 2 cups baby spinach
  • salt and pepper, to taste

Instructions

  1. On the Instant Pot, press the "sauté" button or turn the knob to select "sauté". Add the butter and allow it to melt. Add the onions and cook, stirring frequently, until it begins to soften. Add the carrots and celery and cook until the carrots begin to soften.
  2. Sprinkle the flour over the vegetables and stir to combine. Cook for about one minute. Slowly add 2 cups of the chicken stock, stirring constantly. Add the chicken thighs and press the "cancel" button to turn the Instant Pot off.
  3. Place the lid on the Instant Pot and set the steam release valve to "sealing". Choose the "manual" setting and set the time for 20 minutes.
  4. When the cook time is complete, press the "cancel" button to turn the Instant Pot off. Turn the steam release valve to "venting" and allow the pressure to release completely. Remove the lid.
  5. Remove the chicken thighs from the Instant Pot. Remove the skin and use two forks to pull the meat from the bones and shred it. Add the meat to the Instant Pot along with the remaining chicken broth.
  6. Select "sauté" again and allow the soup to come to a low boil. Add the gnocchi and cook, stirring frequently, until the gnocchi float.
  7. Add the cream, milk, or half and half and the spinach and cook until the soup is heated through and the spinach is wilted. Salt and pepper to taste and serve immediately.

Notes

Cook time does not include the time that it takes for the Instant Pot to come to pressure. This takes about 15-20 minutes.

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https://chattavore.com/instant-pot-chicken-gnocchi-soup/

Instant Pot chicken and gnocchi soup is a creamy and delicious winter meal. Cooking the soup in the Instant Pot makes it amazingly easy! #InstantPot #InstantPotSoup #Soup | Recipe from Chattavore.com

Filed Under: By Course, By Main Ingredients, Chicken & Turkey, Easy Recipes, How to Cook From Scratch, How-To, Instant Pot, Main Dishes, Pasta, Recipes Tagged With: chicken, Instant Pot, main dishes, pressure cooker, soup By Mary // Chattavore 2 Comments

Sriracha-Ranch Chicken Nachos

January 25, 2018

There's nothing quite a like a huge platter of cheesy nachos to satisfy everyone's tastebuds on game day! These Sriracha-ranch chicken nachos check off all of the flavor boxes! #sponsored #worldmarkettribe #gameday #nachos | Recipe from Chattavore.com

This post was sponsored by Cost Plus World Market. As always, all opinions are my own. Thank you for supporting the brands that keep Chattavore running!
There's nothing quite a like a huge platter of cheesy nachos to satisfy everyone's tastebuds on game day! These Sriracha-ranch chicken nachos check off all of the flavor boxes! #sponsored #worldmarkettribe #gameday #nachos | Recipe from Chattavore.com

Save this recipe for later!

There’s nothing quite a like a huge platter of cheesy nachos to satisfy everyone’s tastebuds on game day! These Sriracha-ranch chicken nachos check off all of the flavor boxes!

What are your game day traditions?

Do you invite friends over, or do you go to them? Or maybe you congregate in a “neutral” location? I don’t know about you, but for me, the only game day tradition that matters is game day food. It’s certainly no secret that I could live the rest of my life eating snack and finger foods only, so tailgating food is my jam. And I’ll be honest – we are not people that watch football religiously, but we do love to watch the “big game”…and for me (surprise) that’s because of the snacks.
There's nothing quite a like a huge platter of cheesy nachos to satisfy everyone's tastebuds on game day! These Sriracha-ranch chicken nachos check off all of the flavor boxes! #sponsored #worldmarkettribe #gameday #nachos | Recipe from Chattavore.com

Do you prefer salty or sweet?

I tend to err on the side of salty rather than sweet, well, 95% of the time. And besides popcorn, there is really no better snack in my book than nachos. A trip to Chattanooga’s Cost Plus World Market, one of my very favorite places (follow this link to find your local store), delivered all the inspiration that I needed to create the perfect platter of nachos for an easy game day snack, down to the actual platter and a great galvanized tub to hold our beverages (scroll to the bottom for links to all products). Sriracha-ranch chicken nachos seemed like a pretty perfect place to start (did you know that Sriracha is almost as popular as ketchup in the U.S. these days? It’s a fact!).
There's nothing quite a like a huge platter of cheesy nachos to satisfy everyone's tastebuds on game day! These Sriracha-ranch chicken nachos check off all of the flavor boxes! #sponsored #worldmarkettribe #gameday #nachos | Recipe from Chattavore.com

Sriracha-Ranch Nachos are an Easy Crowd Pleasing Snack!

Some shredded chicken (however you want to do it – I just put some chicken thighs in the Instant Pot, but you could totally use leftover or rotisserie chicken), Sriracha, mayo, sour cream, and some Cost Plus World Market spices were all I needed for a tangy and spicy topping for my nachos. A creamy, peppery cheese sauce, a drizzle of lime crema, some Sriracha peas, and sprinkle of cilantro were all it took to perfectly finish off the Late July tortilla chips that I found at Cost Plus World Market. I piled the Sriracha-ranch chicken nachos on a big platter and served it with appetizer plates so everyone could help themselves.
There's nothing quite a like a huge platter of cheesy nachos to satisfy everyone's tastebuds on game day! These Sriracha-ranch chicken nachos check off all of the flavor boxes! #sponsored #worldmarkettribe #gameday #nachos | Recipe from Chattavore.com

Cost Plus World Market is Where It’s At!

I love to shop the food section of Cost Plus World Market, but it’s also one of my favorite places to shop for textiles and dishes. I found a great party bucket to fill with fun sodas, global beers (no complaint from Philip there!), and Clearly Canadian (CLEARLY CANADIAN!!!!!). They always have the cutest napkins, which I stock up on for my photos, and now they have Duralex shatterproof glasses, so I was able to replace the two that I somehow managed to shatter (only I could shatter shatterproof glass) in a freak vacuuming accident.
There's nothing quite a like a huge platter of cheesy nachos to satisfy everyone's tastebuds on game day! These Sriracha-ranch chicken nachos check off all of the flavor boxes! #sponsored #worldmarkettribe #gameday #nachos | Recipe from Chattavore.com
How do you celebrate the big game? If you need a new tradition, these Sriracha-ranch nachos are a perfect fit!

Shared on Meal Plan Monday on Southern Bite!

Click here to save this recipe for later on Pinterest!
There's nothing quite a like a huge platter of cheesy nachos to satisfy everyone's tastebuds on game day! These Sriracha-ranch chicken nachos check off all of the flavor boxes! #sponsored #worldmarkettribe #gameday #nachos | Recipe from Chattavore.com

Mary

Yield: 6-10 servings

Sriracha-Ranch Chicken Nachos

15 minPrep Time:

5 minCook Time:

20 minTotal Time:

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Ingredients

  • 2 cups shredded chicken, warmed
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon Sriracha
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 4 2-ounce wedges Northwoods Jalapeño Jack cheese, grated (see note)
  • 1/4 cup milk
  • 2 bags Late July tortilla chips (I used Mild Green Mojo and Jalapeño Lime)
  • 2 tablespoons chopped cilantro
  • 2 tablespoons sour cream
  • 1 teaspoon lime juice
  • 1/4 cup Hapi Sriracha peas

Instructions

  1. In a medium bowl, combine the chicken, sour cream, mayonnaise, Sriracha, and herbs/spices. Set aside.
  2. Place 3/4 of the cheese in a small bowl. Add the milk. Microwave for 30 seconds and stir. Repeat until the cheese is melted and the milk is completely incorporated to make a cheese sauce. (See notes for alternative to this cheese sauce if you are not able to find Northwoods Jalapeño Jack cheese).
  3. Pour the tortilla chips onto a large platter. Drizzle the cheese sauce over the top then distribute the chicken over the chips. Sprinkle with the reserved shredded cheese and microwave for one minute to melt the cheese.
  4. Sprinkle the cilantro over the top of the chips. Stir together the sour cream and lime juice and drizzle over the top (I like to put it in a sandwich bag and snip off the corner to do this). Sprinkle the Sriracha peas over the top. Serve immediately.

Notes

If you can't find Northwoods Jalapeño Jack cheese, you can use regular pepper jack to make the cheese sauce. Grate 8 ounces of pepper jack cheese. Set aside 1/4 of the cheese to melt on top. In a medium skillet, melt 3 tablespoons unsalted butter over medium heat. Add 3 tablespoons all-purpose flour and whisk to combine. Cook for about one minute. Add 1/2 cup milk and whisk until thickened. Add the remaining pepper jack cheese. Add more milk to thin the sauce to your desired consistency. If needed, add salt to taste.

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https://chattavore.com/sriracha-ranch-chicken-nachos/

There's nothing quite a like a huge platter of cheesy nachos to satisfy everyone's tastebuds on game day! These Sriracha-ranch chicken nachos check off all of the flavor boxes! #sponsored #worldmarkettribe #gameday #nachos | Recipe from Chattavore.com

Shop this post:

  • Sriracha Hot Chili Sauce
  • Hapi Spicy Sriracha Peas
  • Late July Jalapeño Lime Tortilla Chips
  • Late July Mild Green Mojo Chips
  • Northwoods Jalapeño Jack Cheese
  • World Market Seasonings and Spices
  • World Market Global Beer Selection
  • World Market Soda and Sparkling Water Selection
  • White Coupe Oval Platter
  • White Coupe Square Salads Plates
  • Stainless Steel Slotted Spatula
  • Tempered Duralex Picardie Highball Glasses
  • Gallery Party Bucket
  • Indigo Blue Linen Napkins
  • Blue and Teal Dotted Stripe Napkins

Filed Under: Appetizers, By Course, By Main Ingredients, Chicken & Turkey, Easy Recipes, Main Dishes, Recipes, Sheet Pan Recipes, Snacks Tagged With: appetizers, chicken, main dishes, snacks By Mary // Chattavore Leave a Comment

Classic Chicken Pot Pie + Video

November 2, 2017

This classic chicken pot pie is exceedingly simple but totally from scratch. It is the perfect cool weather comfort food! | Recipe from Chattavore.com

This classic chicken pot pie is exceedingly simple but totally from scratch. It is the perfect cool weather comfort food! Scroll down for video.

Click here to save this recipe!

Chicken Pot Pie = Comfort Food

Who doesn’t love the comfort of a classic chicken pot pie? When I was a kid, my mom’s homemade chicken pot pie with a biscuity-type topping was one of my favorite things that she made. I also really, really loved the frozen Swanson chicken pot pies that had about 1 million calories apiece. For several years I made it with refrigerated pie crust, Veg-All, canned chicken, and cream of chicken soup. I tell you, for a college student, that’s good eating.

Classic Chicken Pot Pie

These days, of course, my classic chicken pot pie is a little more involved…but still pretty dang easy and always crazy comforting. I love to make a little creamy chicken and white wine sauce, throw in whatever vegetables I have, and wrap this all up in cream cheese pie crust. Could it be more perfect for a cool fall day? Oh, and obviously, this chicken pot pie would also be perfect for your Thanksgiving turkey leftovers.

Click here to save this recipe on Pinterest!


Mary

Yield: 4-8 servings

Chicken Pot Pie-Better Than Frozen? Yes!

15 minPrep Time:

50 minCook Time:

1 hr, 5 Total Time:

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Ingredients

  • 1 medium potato, peeled and diced
  • 1 medium carrot, peeled and diced
  • pie crust for double-crust pie (I used this cream cheese pie crust)
  • 3 tablespoons unsalted butter
  • 1/2 medium onion, diced
  • 1 rib celery, diced
  • 4 mushrooms, cleaned and sliced
  • 3 tablespoons all-purpose flour
  • 1/4 cup dry white wine or Vermouth
  • 1 cup unsalted chicken broth
  • 1/2 cup milk, half and half, or heavy cream
  • 2 cups shredded chicken
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 350?. Place the potatoes and carrots in a small sauce pan and cover with water. Bring to a boil and add a teaspoon of salt. Boil until cooked through then drain.
  2. Roll half of the pie crust out into a 10-12 inch circle and press into a 9-inch pie pan or a deep dish tart pan (my favorite way to make any pie these days). Place in the refrigerator until ready to fill.
  3. In a large skillet, melt the butter over medium heat. Place the onions and celery into the pan and cook until softened. Add the mushrooms and cook until softened. Sprinkle with the flour. Stir and cook for one minute.
  4. Add the white wine and stir. Cook until thickened. Add the chicken broth and the milk, half and half, or cream. Stir to combine and cook until thickened.
  5. Add the chicken and stir to combine. Salt and pepper to taste. Remove the bottom pie crust from the refrigerator and pour the chicken pot pie mixture in.
  6. Roll the top pie crust into a 10-12 inch circle and lay on top of the pie. Seal the edges and discard the excess. Cut 4 vents into the top crust. Bake for 25-30 minutes then, if desired, brown the top under the broiler.
  7. Remove the pie from the oven and allow to stand for 15-20 minutes before serving.

Notes

If you prefer not to use the wine, just sub in chicken broth.

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https://chattavore.com/classic-chicken-pot-pie/

Shared on The Weekend Potluck on Served Up With Love!

Filed Under: By Course, By Main Ingredients, Chicken & Turkey, Easy Recipes, How to Cook From Scratch, How-To, Main Dishes, Recipe Videos, Recipes, Videos Tagged With: chicken, main dishes, pies By Mary // Chattavore Leave a Comment

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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