Tag Archives: Chicken

Easy Chicken Pot Pie

One of my favorite dishes is chicken pot pie.  I’m always on the prowl for a flaky crust wrapped around a hearty creamy chicken filling.   The Mrs. isn’t a big fan so I don’t eat it too often.  I made this bad boy after she left town recently.   I had left over pie crust from my recent banana cream pie and wanted to put it to good use.

This is the quick/easy recipe because I start with… I hate saying this… a can of cream of chicken soup.  GASP!  The HORROR!

I know, I know, I’m a hippogriff (nerd humor)… I’m mean hypocrite and I gave myself enough self loathing that you don’t have to.  I just tell myself “I’m doing it for those cooks who need a quick meal”, cause it makes me feel better. To the soup I add a cup or two of frozen mixed vegetables (depending on how much you like), salt, pepper and diced cooked chicken.

Soup and Chicken

This time I added in (uncooked) potatoes which was a first for me. You can skip this to make the dish ever quicker.  Cook this over medium until the vegetables and potatoes are soft.

Added Potatoes

I laid down the bottom pie crust in my cast iron pan and filled ‘er up.

Filled Up

Then I put the top layer on and put a couple slits to let the air escape.  I know the shot is blurry, I already told you my photographer was gone. I just wanted to show it nicely bundled up.

Blurry cover up

It bakes for 30-40 minutes at 375, until the crust is golden brown, and then it’s ready to eat.

Ready to Eat

I ate half for dinner and half for lunch the next day.  It’s good eaten hot or cold I discovered.

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Mexican Chicken and Rice

It was one of those nights where I hadn’t thought about dinner until it was time to eat and I knew we had chicken and rice on hand.  I went out search and found this recipe which I was very pleased with. I unfortunately don’t have any pictures of it but thought it the recipe was worth sharing.

http://www.tasteofhome.com/recipes/mexican-chicken-and-rice

Step 1: Cook up rice.
Step 2: Cook up chicken, green pepper, onion (we just do the powder)
Step 3: Add to the chicken: corn, broth, salsa and seasonings (salt, pepper, chili powder)
Step 4: Combine rice, chicken mixture.
Step 5: Top with cheese
Step 6: Enjoy

I love when a good meal comes together with little thought and no planning.


Chicken Parm Bake

It was another one of those nights where I hadn’t given dinner much thought but had some standard ingredients on hand.   I always look to Chef John first on these nights and he hasn’t failed me yet.  I figured I’d share the recipe with you.

Hope you like it.Chicken Parm


Chicken 101

Today I got to spend a couple hours in the Cookology kitchen.  I received several gift certificates to Cookology for Christmas and this is the first in the series.  This class starts with a whole chicken and breaks it down from there.  There were only 4 in the class so it was nice to get some quality time with the instructor.    Here’s what we started with.

I wasn’t able to get pictures at every step because my hands were often covered in chicken and didn’t think I should put my hands into my pocket to pull out my phone.  We started by making a cut across each leg to open it up.  Then we picked up the chicken by the legs, gave it the ol’ chicken wing move, breaking the leg bone from the body.  It makes it easier to cut them off when the bones are broken.  Since the leg bone is connected to the thigh bone, you break that connection and perform another cut to separate the thigh from the leg.  Now it’s time for the (chicken) breasts. Cut along each side of the breast bone and keep cutting along the bone (and down) until the breasts are free.  The wings come off with it, so then you cut the wings free.

Once all the parts were free we cut up and sauteed vegetables (celery, carrot, onion), added the chicken carcass and covered it all with water to make our own stock.  Bring that to a boil and let simmer for a long time.

We then prepared the chicken in 4 different ways: sauteed, pan fried, deep fried, and baked.   I learned today that the different between saute, pan fry, and deep fry is just the amount of oil being used, from least to greatest.

We seasoned all the parts with salt, pepper, garlic, red pepper flakes and cayenne pepper.  The breasts were sauteed briefly on each side and then put in the oven.  They were so moist and flavorful when they came out.

One wing and one leg we coated with egg and flour and deep fried.  I didn’t realize they had to cook so long in the oil (~25 min).  You know they’re done when they float to the top.

 The other wing and leg we pan-fried (1 inch of oil).

The thighs we covered in our homemade curry paste and also sauteed and baked.  I had no idea that curry paste was just a few dry seasonings + oil.  It was so easy, yet so good.

At the end of all this, we strained our chicken stock and were left with pan full of goodness.

I came home with a box full of cooked chicken and a container of stock.   I sampled each one while I was in the kitchen and they were all great.  I think I’ll be buying whole chickens now. It’s cheaper and you get all the various parts to play with.  Give it a try some time!