Homestyle Chicken Pot Pie Recipe

Nothing says comfort food quite like a warm, flaky chicken pot pie. This classic dish is a hearty and satisfying meal that brings the coziness of home cooking to any table. Our recipe will guide you through creating a delicious chicken pot pie from scratch in just a few simple steps.

Ingredients:

• 1 pound boneless, skinless chicken breast, diced
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9 inch) unbaked pie crusts

Directions:

1. Preheat your oven to 425 degrees F (220 degrees C).
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain, and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in the bottom pie crust. Pour the hot liquid mixture over. Cover with the top crust, seal the edges, and remove any excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

With these easy-to-follow steps, you’ll have a mouthwatering chicken pot pie that’s sure to delight your taste buds and warm your soul. Enjoy this classic comfort dish with your family and friends!

Classic Chicken Parmesan Recipe

There’s nothing quite like the comforting flavors and textures of a homemade Chicken Parmesan. This time-honored dish combines breaded and fried chicken breasts smothered in marinara sauce and topped with molten mozzarella and Parmesan cheese, all baked to golden perfection. Follow our step-by-step guide to create this Italian-American favorite in your kitchen!

Ingredients:

• 4 boneless, skinless chicken breast halves
• Salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese, divided
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 cup vegetable oil, for frying
• 2 cups marinara sauce
• 1/2 cup shredded mozzarella cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish and set aside.

2. Place chicken breasts between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.

3. Arrange three shallow bowls for the breading process: one with flour, one with beaten eggs mixed with water, and one with breadcrumbs mixed with half of the grated Parmesan cheese, garlic powder, oregano, and basil.

4. Dredge each chicken breast in flour, shaking off the excess. Dip in the egg mixture, then press into the breadcrumb mixture to coat both sides.

5. Heat oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 2-3 minutes per side. Transfer the chicken to a paper towel-lined plate to drain excess oil.

6. Spread a thin layer of marinara sauce in the prepared baking dish. Place the chicken on top of the sauce. Spoon more sauce over each breast, then sprinkle with shredded mozzarella and the remaining Parmesan cheese.

7. Bake in the preheated oven for 15-20 minutes or until the cheese is bubbly and golden, and the chicken is cooked through (reaching an internal temperature of 165°F).

8. Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh basil leaves if desired.

9. Serve hot with a side of pasta, salad, or roasted vegetables for a complete meal.

Tips and Variations:

• For a crunchier crust, use Panko breadcrumbs.
• To make it healthier, bake the breaded chicken instead of frying before adding sauce and cheese.
• Vary the cheese by using different types like provolone or a blend of Italian cheeses.
• Add red pepper flakes to the breadcrumb mixture for a spicy kick.

Enjoy your homemade Chicken Parmesan with the satisfaction of knowing you’ve created a classic dish that’s bound to please your family and guests. Buon appetito!

Chicken Pesto Calzone Recipe

Indulge in the flavors of Italy with this hearty and delicious Chicken Pesto Calzone. This calzone is filled with tender chicken, aromatic basil pesto, and gooey melted cheese, all encased in a golden, crispy crust. It’s a perfect option for a weeknight dinner or a casual weekend meal!

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1 cup cooked chicken, shredded or chopped
• 1/2 cup basil pesto, homemade or store-bought
• 1 cup mozzarella cheese, shredded
• 1/2 cup ricotta cheese
• 1/4 cup parmesan cheese, grated
• 1 egg, beaten for egg wash
• Salt and pepper to taste
• Flour for dusting
• Olive oil for brushing

Instructions:

1. Preheat your oven to 400°F (200°C). Dust a baking sheet with a little flour or line it with parchment paper or use a pizza stone.
2. On a floured surface, divide the pizza dough into two equal portions and roll each out into a circle about 1/4 inch thick.
3. In a bowl, mix the shredded chicken with basil pesto, making sure the chicken is well coated. Season with salt and pepper.
4. Spread half the chicken mixture onto one-half of each dough circle, leaving a small border at the edge.
5. Top the chicken mixture with ricotta, mozzarella, and parmesan cheeses.
6. Fold the other half of the dough over the filling to form a half-moon shape. Pinch and roll the edges to seal. Make sure the calzone is sealed well to prevent any filling from leaking out.
7. Transfer the calzones to the prepared baking sheet.
8. Brush the top of each calzone with the beaten egg and make a couple of small slits on the top to let steam escape during cooking.
9. Bake in the preheated oven for 15-20 minutes, or until the calzones are golden brown and sound hollow when tapped.
10. Optional: Brush the hot calzones with a bit of olive oil for a shiny finish and extra flavor.
11. Let the calzones cool for a few minutes before serving. Enjoy while warm!

Pro Tips:

• If you’re short on time, rotisserie chicken is a great alternative for a quick filling.
• For a vegetarian version, replace the chicken with grilled vegetables like zucchini, bell peppers, and onions.
• Additional fillings like olives, sun-dried tomatoes, or artichokes can be included for more variety.
• Pair the calzone with a side salad or your favorite soup for a complete meal.

Whether you’re a calzone aficionado or a newcomer to this Italian delight, this Chicken Pesto Calzone recipe is sure to impress. Buon appetito!

Looking for a quick, healthy lunch that packs a flavorful punch? Our Chicken Cobb Wrap incorporates all the beloved ingredients of a classic cobb salad, rolled into a soft tortilla for an easy, on-the-go meal option. In just 5 minutes, you can have a delicious and nutritious wrap that’s perfect for busy days or picnic lunches.

Ingredients:

• 2 large flour tortillas
• 2 cooked chicken breasts, sliced
• 4 slices of bacon, cooked and crumbled
• 1 ripe avocado, sliced
• 1/2 cup of cherry tomatoes, halved
• 1/4 cup of blue cheese crumbles
• 1 hard-boiled egg, sliced
• 2 cups of chopped romaine lettuce
• Ranch dressing or your dressing of choice
• Salt and pepper to taste

Instructions:

1. Warm the flour tortillas in a microwave for about 20 seconds to make them more pliable.
2. On each tortilla, start by laying a bed of chopped romaine lettuce.
3. Arrange the chicken breast slices over the lettuce.
4. Add the crumbled bacon, sliced avocado, and cherry tomatoes on top of the chicken.
5. Sprinkle blue cheese crumbles and arrange the hard-boiled egg slices.
6. Drizzle your preferred amount of ranch dressing over the fillings, and season with salt and pepper to taste.
7. Carefully, fold in the sides of the tortilla and roll it up tightly to enclose all the ingredients, ensuring that nothing falls out.
8. Use a serrated knife to slice the wrap in half, revealing the colorful and appetizing layers of your Chicken Cobb Wrap.
9. Serve immediately or wrap in foil to take on-the-go.

Enjoy your mouthwatering Chicken Cobb Wrap, knowing that you have all the components of a fulfilling salad with the added convenience of portability. This meal is great as a post-workout snack, a lunchtime favorite, or even a light dinner. You can customize it with different dressings or add-ins like cucumbers or olives to suit your taste.

And there you have it, a simple yet satisfying wrap that’s bursting with flavor and fresh ingredients. Bon appétit!

If you’re looking for a healthy, refreshing, and easy-to-make dish, Turkish Kısır is the perfect option. This bulgur wheat salad is a popular Turkish side dish loaded with fresh herbs and vegetables, dressed in pomegranate molasses and olive oil. It’s bursting with Mediterranean flavors and can be served as a light meal, appetizer, or accompaniment to main dishes.

Ingredients:

• 2 cups fine bulgur wheat
• 1 cup boiling water
• 1/2 cucumber, diced
• 2 scallions, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1 green bell pepper, diced
• 2 tablespoons tomato paste
• 2 tablespoons red pepper paste (optional)
• 3 tablespoons pomegranate molasses
• 1/4 cup olive oil
• 1 lemon, juiced
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• Sumac, for garnish (optional)

Instructions:

1. Start by placing the fine bulgur in a large mixing bowl. Pour the boiling water over the bulgur, cover with a lid or plastic wrap, and let it sit for about 10-15 minutes or until all the water has been absorbed and the bulgur is soft.
2. Once the bulgur has absorbed the water, fluff it with a fork to separate the grains. Allow it to cool down to room temperature.
3. In the meantime, prepare the vegetables by dicing the cucumber, chopping the scallions, parsley, and mint, and dicing the green bell pepper.
4. To the cooled bulgur, add the diced cucumber, scallions, parsley, mint, and green bell pepper.
5. In a small bowl, blend together the tomato paste, red pepper paste (if using), pomegranate molasses, olive oil, lemon juice, ground cumin, and paprika to create a vibrant dressing.
6. Pour this dressing over the bulgur and vegetable mixture. Season with salt and black pepper to taste. Mix well to ensure that all the ingredients are evenly coated with the dressing.
7. Let the Kısır sit for at least half an hour before serving, so the flavors can meld together. If possible, let it rest in the refrigerator to chill and further develop the flavors.
8. Just before serving, give the Kısır a final stir, check for seasoning adjustments, and sprinkle some sumac on top for an additional tangy flavor, if desired.
9. Serve your Kısır as a main dish for a light lunch or as a refreshing side to grilled meats and other entrees.

Enjoy your authentic Turkish Kısır, packed full of fresh ingredients and robust flavors, a true celebration of traditional Mediterranean cuisine in the comfort of your own home.

Ingredients

• 4 medium zucchini, spiralized into zoodles
• 2 cups cherry tomatoes, halved
• 8 ounces fresh mozzarella cheese, cubed
• 1/4 cup fresh basil leaves, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup balsamic vinegar

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the spiralized zucchini (zoodles), cherry tomatoes, cubed mozzarella, chopped basil, minced garlic, and olive oil. Toss everything together until well mixed. Season with salt and pepper to taste.
3. Transfer the zoodle mixture to a baking dish, spreading it out evenly.
4. Sprinkle the grated Parmesan cheese over the top of the zoodle mixture.
5. Bake in the preheated oven for about 20-25 minutes, or until the zoodles are tender and the cheese is melted and slightly golden.
6. While the casserole is baking, pour balsamic vinegar into a small saucepan and simmer over low heat until reduced by half, which will take about 5 minutes. Remove from heat and let it cool to thicken.
7. Once the casserole is done baking, remove it from the oven and let it sit for a few minutes before serving.
8. Drizzle the reduced balsamic vinegar over the top of the casserole just before serving.
9. Garnish with additional fresh basil leaves if desired.

Cook’s Notes

This Caprese Zoodle Casserole is not only delectably cheesy and flavorful but also a healthier alternative to traditional pasta dishes. You can modify the amount of cheese according to your dietary preferences, and also consider adding protein like grilled chicken or shrimp for an extra boost. Enjoy your guilt-free indulgence!

Nutrition Information

Approximate per serving: Calories: 250; Fat: 16g; Carbohydrates: 13g; Protein: 16g. Note: These values are approximate and may vary based on exact ingredients used and portion sizes.

If you’re looking for a light and nutritious meal that doesn’t compromise on flavor, then you must try this Shrimp and Avocado Zoodle Bowl. It’s an excellent dish for a quick lunch or dinner, combining the succulence of shrimp with the creaminess of avocado and the freshness of zucchini noodles. Here’s the step-by-step guide to help you whip up this culinary delight.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchini, spiralized into noodles
• 1 ripe avocado
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• Salt and pepper, to taste
• Cherry tomatoes for garnish
• Red pepper flakes (optional)
• Fresh parsley or cilantro, chopped for garnish

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
2. Season the shrimp with salt and pepper, and add them to the pan. Cook until the shrimp are pink and opaque, about 2-3 minutes each side. Remove the shrimp from the pan and set aside.
3. In the same pan, add zucchini noodles and stir for 2 minutes, just until tender. You want to ensure they remain al dente and do not overcook.
4. Cut the avocado in half, remove the pit, and cube the flesh. Add the avocado to the zucchini noodles along with the lemon juice and zest. Toss gently to combine.
5. Divide the zoodle mixture between bowls and top with the cooked shrimp. Garnish with cherry tomatoes, parsley or cilantro, and a sprinkle of red pepper flakes if you desire a bit of heat.
6. Give the dish one final toss and serve immediately, while it’s fresh and vibrant.

Chef’s Notes:

• You can customize the toppings according to your preferences. Consider adding thinly sliced radishes for extra crunch or a dollop of Greek yogurt for creaminess.
• If you’re not on a gluten-free diet, feel free to add some whole-wheat spaghetti into the mix to make the meal more substantial.
• For a non-dairy creamy element, you can blend the avocado with a little bit of olive oil and lemon juice to make a light avocado sauce.

Enjoy your healthy and scrumptious Shrimp and Avocado Zoodle Bowl!

Chicken and Rice Stuffed Bell Peppers

If you’re looking for a filling and nutritious meal that’s as colorful as it is flavorful, these Chicken and Rice Stuffed Bell Peppers are just what you need. With tender chicken, savory rice, and a variety of spices all wrapped up in a sweet bell pepper, this dish is sure to delight your taste buds and fill you up!

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked rice
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound ground chicken
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup canned diced tomatoes
• 1 cup shredded cheddar cheese
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers by cutting off the tops and removing the seeds. Place the peppers in a baking dish.
3. In a large skillet, heat the olive oil over medium heat. Add in the diced onion and minced garlic, sautéing until the onions are translucent.
4. Add the ground chicken to the skillet. Cook, breaking it apart with a spoon, until it’s no longer pink and is fully cooked.
5. Stir in the cooked rice, cumin, smoked paprika, oregano, salt, and black pepper. Cook for another 2 minutes to let the flavors meld.
6. Mix in the diced tomatoes and about half of the shredded cheddar cheese until everything is well combined.
7. Spoon the chicken and rice mixture into the hollowed-out bell peppers, packing the mixture tightly.
8. Sprinkle the remaining cheddar cheese on top of the stuffed peppers.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
10. After 25 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.
11. Remove from the oven and let the stuffed peppers cool for a few minutes.
12. Garnish with fresh parsley if desired before serving.

Tips and Variations:

• If you have leftover chicken, feel free to chop it up and use it in place of ground chicken.
• For a spicier kick, add some chili flakes or a diced jalapeño to the chicken and rice mixture.
• Swap out the cheddar cheese for mozzarella or pepper jack for a different flavor profile.
• Vegetarians can substitute the chicken with a mix of beans and more vegetables like corn and zucchini.
• To make it gluten-free, ensure that the canned tomatoes and other ingredients are all gluten-free.

Nutrition Facts:

Per serving: Calories: 350; Fat: 18g; Carbohydrates: 25g; Protein: 22g