Family-Size Chicken Pot Pie

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  • 2 T each olive oil and butter
  • 1 sweet onion, chopped
  • 1 T garlic, minced
  • 3 T flour
  • 1 T dried tarragon
  • 2 C carrots, sliced
  • 2 C diced potatoes
  • 1 1/2 Granny Smith apples, cored and diced
  • 32 oz. chicken broth
  • 1 C frozen peas
  • 1 1/2 T chopped fresh dill
  • 4 C diced cooked chicken
  • 1/4 t salt
  • 1/8 t pepper
  • 2 deep casserole dishes lined with pie crust
  • pie crust to top casseroles

Heat the oil and butter in a large pot over medium heat.  Add the onion; cook, stirring for 5 minutes.  Add the garlic; cook 1 minute more.  Sprinkle with flour and tarragon; turn to low and stir constantly 1 minute more.  Add the carrots, potatoes, apple and broth; bring to a boil.  Reduce heat to a gentle simmer and cook, partially covered, until the vegetables are tender, about 20 minutes.  Add the peas, dill, chicken, salt and pepper; cook 5 minutes more.  Spoon the mixture into crust-filled casserole dishes and top with more crust.  Crimp edges to seal.  Bake at 350 degrees for an hour or until crust is golden.

(slightly adapted from The St. Petersburg Times)

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Chicken Tetrazzini

  • 3 C diced cooked chicken
  • 13 oz pasta of choice
  • 2/3 C melted butter
  • 2/3 C flour
  • 2 1/3 C milk
  • 10 oz. chicken broth (or substitute more milk)
  • 1/3 C cooking sherry or white grape juice
  • 1/2 t salt
  • 1/2 t paprika
  • 1/4 t nutmeg
  • 1/2 C Parmesan cheese

Cook pasta according to package directions until just barely tender; drain.  In a large pot, make the sauce by blending flour into melted butter and cook and stir over medium heat about 1 minute; remove from heat.  Blend in milk and chicken broth.  Return to heat; cook over medium-high and stir until thickened.  Remove from heat.  Blend in sherry and salt.  Sprinkle on and blend in paprika and nutmeg.  Mix pasta and chicken in with the sauce and place in a lightly oiled 13″ x 9″ baking dish.  Top with Parmesan cheese.  Bake at 350 degrees for 20-30 minutes until bubbly.

(slightly adapted from urbanhomemaker.com  They used leftover turkey and turkey broth, and add mushrooms when adding sherry.)

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Chicken Chowder

  • 5 C sliced organic carrots
  • 44 oz. chicken broth
  • 2 large broccoli florets or 20 oz. frozen broccoli (or peas)
  • 1 sweet onion, chopped fine
  • 1 C celery, sliced
  • 2 t salt
  • 1/2 t pepper
  • 1 C milled oat flour (blend or process 1 C oats)
  • 3 1/2 C milk
  • 12 oz. Swiss cheese, optional
  • 3-4 C diced cooked chicken

Combine carrots, broth, onions, celery, broccoli, salt, and pepper in a large pot.  Bring to a rolling boil over medium high heat.  Simmer 10 minutes. Whisk flour into milk and add to the pot. Add chicken also. Bring the pot to a rolling boil again and then let simmer another 10 minutes. Remove from heat.  Stir in cheese.  Serves 12.

We serve this with rice.

(Adapted from urbanhomemaker.com  They used leftover turkey and turkey broth.)

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Chunky Chili

  • 1 pound boneless chicken breasts, cut into 1 inch cubes
  • 1 large sweet onion, chopped
  • 2 T minced garlic
  • 4 t chili powder
  • 1 t salt
  • 1 t ground cumin
  • 1/4 t ground cinnamon
  • 2 cans (15 oz) diced tomatoes
  • 2 cans (15 oz) pinto beans, drained and rinsed
  • 2 cans (15 oz) red beans, drained and rinsed
  • 32 oz. chicken broth
  • 32 oz. frozen peas and carrots

Saute onion in coconut oil over medium-high heat until half-cooked. Add garlic and cook for 3 or 4 minutes. Add and cook chicken. Drain.  Return meat mixture to pot, adding the remaining ingredients.  Bring to a boil; simmer 15 minutes.

We serve this with rice or corn bread.

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Sweet-Sour Chicken

  • 3 1/2 pounds chicken breasts (skinned and boned)
  • drained pineapple, crushed or tidbits
  • 1  T cornstarch or arrowroot flour
  • 1  T water
  • 1/2 C honey sucanat (or sugar)
  • 1/2 C soy sauce
  • 1/4 C vinegar
  • 1  clove garlic, crushed
  • 1/2 t ginger
  • 1/4 t paprika

In small saucepan, combine cornstarch and water.  Add remaining ingredients, except chicken and pineapple.  Cook, stirring often over medium high heat till mixture bubbles and thickens.  Place chicken in parchment lined pan and brush with sauce.  Bake at 350 degrees for one hour, turning chicken over and brushing on more sauce after 30 minutes.  The last 15 minutes, sprinkle drained pineapple over top.

I cook 4 (16 oz.) bags of frozen oriental vegetables, and brown rice to mix with it.

(slightly adapted from Better Homes and Gardens New Cook Book-from late 70’s  🙂

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Graham Cracker Chicken

  • 2 1/2 pounds chicken breasts (boned and skinned)
  • 1 package cinnamon graham crackers (or add 1/4 t cinnamon and 1/4 t sugar to regular grahams)
  • 5 T butter

Melt butter in pan.  Crush graham crackers in processor.  Dip chicken into butter, then crackers, and place in parchment paper lined baking dish.  Bake at 350 degrees for 1 hour and 15 minutes.

This is a Bev original.  My family loves it, served with sweet potatoes and honey spread (melted stick of butter, 1/4 C honey and cinnamon to taste).  Add a green side or two, and some fresh homemade bread, and you’ll feel like you’re at my house!

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Tuscan-Style Chicken

  • 2 lbs. boneless chicken breasts
  • salt
  • pepper
  • 2 T olive oil
  • 1/4 C white wine
  • 9 oz. bag fresh spinach
  • 15 oz. can diced tomatoes
  • Italian seasoning

Heavily salt and lightly pepper both sides of chicken.  Preheat large saute pan on medium 2-3 minutes.    Place oil in pan; swirl to coat.  Arrange chicken in pan; cook on one side until lightly browned.  Turn chicken and add wine, spinach and tomatoes to pan; sprinkle with Italian seasoning.  Cover and cook several minutes, till done.   Serve alongside Italian Sauteed Beans and brown rice.

(slightly adapted from Publix Super Markets, Inc.)

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Chicken Salad

  • 1 C cooked chicken, diced
  • 1 red apple, diced
  • 3 green onions, sliced
  • 1/2 C pickle relish
  • 1/2 C mayonnaise
  • 2 stalks celery, finely chopped
  • 8 oz. can pineapple tidbits, drained
  • 1 C chopped pecans
  • 4 hard boiled eggs (optional)

Combine all ingredients.  Chill and serve.

This recipe was shared by the Nemeth family.  Good memories…

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Oriental Chicken Salad

  • 2 bags romaine salad
  • 2 C shredded cabbage
  • 1 C shredded carrots
  • 5 green onions, chopped
  • 1/4 C slivered or sliced almonds
  • cooked chicken, diced

Toss all and serve with Oriental Dressing (also on this site).

Thanks for sharing this one, Julie.  It’s a Sabbath favorite!

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Julie’s Chicken Marinade

  • 1/2 C soy sauce
  • 1/4 C red wine vinegar
  • 1/4 C olive oil
  • 1 t oregano leaves
  • 1/2 t basil leaves
  • 1/2 t garlic salt
  • 1/4 t pepper

Mix well and marinate 4 pounds of chicken for 2-3 days. Grill. Serves well on unleavened tortillas with lettuce and tomatoes.

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