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Chicken Pot Pie

Ingredients

  • 1 pound cubed skinless, boneless, chicken breast
  • 1 cup sliced carrots
  • 1 cup frozen peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup diced onion
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 unbaked pie crusts with tops


Directions

  • Preheat oven to 425°F/220°F
  • Simmer chicken, carrots, peas, and celery in a saucepan for 15 minutes. Drain.
  • In another saucepan, cook onions in butter until soft. Add flour, salt, pepper, and celery seed. Slowly add the chicken broth and milk.
  • Simmer until thick, while whisking to keep smooth. Take off heat.
  • Put the chicken and vegetables into the pie crust and cover with the chicken broth mixture.
  • Cover the pie crust with the top crust and seal the edges. Place some small cuts in the top of the crust to vent the steam.
  • Bake for 30 minutes, or until the top is golden brown and the filling is bubbling. Let sit for about 10 minutes before serving.
Chicken Parmesan

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1 egg, beaten
  • 1/3 cup breadcrumbs
  • 2 Tbsp grated Parmesan cheese
  • 3/4 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 (8 oz) can tomato sauce
  • 3/4 cup shredded mozzarella cheese


Directions

  • Preheat oven to 375°F/190°C
  • In a bowl large enough to place a chicken breast, mix together the breadcrumbs, Parmesan cheese, and spices.
  • Place beaten egg in a separate bowl. Place each chicken breast in the egg mixture, turn to cover. Then, dip the chicken breast in the breadcrumb mixture and coat evenly.
  • Place chicken breasts on a lined baking sheet. Bake for 10 minutes, turn, and bake until cooked (about another 10 minutes). Let cool.
  • Place cooked chicken breasts in a freezer baggy and place in freezer. Freeze the shredded mozzarella cheese in a separate bag.
  • The night before serving, transfer the chicken and cheese to the fridge to thaw.
  • Reheat chicken in a lined/greased casserole dish in a preheated oven (375°F/190°C) for 15-20 minutes until hot and crispy.
  • Remove from oven, cover chicken with tomato sauce and mozzarella cheese, and return to oven until cheese is melted and the sauce is hot.
  • Enjoy!
Pepperoni Chicken

Ingredients

  • 4 chicken thighs
  • 3 pepperoni sticks
  • 1 cup mushrooms, sliced
  • 1 large can stewed tomatoes
  • 1 cup red wine
  • 2 cloves garlic, minced
  • 1 green pepper, sliced


Directions

  • Brown chicken in a large saucepan.
  • Add mushrooms, wine, and pepperoni.
  • Simmer 15 minutes.
  • Add remaining ingredients.
  • Cover and simmer for 20 minutes.
  • Uncover and simmer for an additional 20 minutes.
Rustic Grouse Stew

Ingredients

  • 5 cups chicken broth
  • 2 dried bay leaves
  • 1 1/2 lbs chicken thighs, boneless skinless
  • 1 1/2 cups carrots, chopped
  • 2 cups russet potatoes, cubed
  • 2 tbsp butter
  • 1 1/2 cups onions, chopped
  • 1 cup celery, chopped
  • 1 1/2 cups button mushrooms, halved
  • 1/2 tsp dried thyme
  • 2 tsp dried parsley
  • 1/4 cup flour
  • 1/4 cup milk
  • 1 cup cut green beans
  • salt and pepper salt and pepper


Directions

  • In a large saucepan, bring broth to a low simmer and add bay leaves and chicken thighs. Simmer for 20 minutes. Remove chicken with a slotted spoon and coarsely chop when cool enough to handle. While chicken is cooling, add carrots and potatoes to broth. Add chicken when chopped.
  • Meanwhile, melt butter over medium heat in a non-stick frying pan. Add onion, celery and mushrooms and sauté until soft, about 5-7 minutes, stirring occasionally. Stir in thyme, parsley, and flour. Stir until flour is absorbed and add mixture to broth.
  • Simmer stew for 15 to 20 minutes or until your potatoes and carrots are almost cooked to your preference. Add beans and milk or cream and let heat for 5 minutes. Add salt and pepper to taste. Remove bay leaves and serve!