MorimaDz

Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love! Make it with homemade or refrigerated biscuits!

Ingredients

Chicken Pot Pie

• 2 small boneless skinless chicken breasts, see notes
• 3 cups chicken broth
• 4 Tablespoons butter
• ½ cup onions, finely diced
• ½ cup celery, finely diced
• ½ cup carrots, finely diced
• 2 cloves garlic, minced
• ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
• ¼ teaspoon ground sage
• 1/3 cup flour
• ½ cup Half and half
• 1 chicken bouillon cube or 1 tsp better than bouillon
• 1 teaspoon low sodium soy sauce, you can’t taste it, but it enhances the flavors
• 1 cup frozen peas

Biscuits: See Instructions

Instructions

For the Biscuits

• Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
• You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!

For the Chicken Pot Pie

• Add the uncooked chicken breast and chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.

• Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
• Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.

• Add two-thirds of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. Adding the liquid too quickly will break the roux and interfere with the thickness of the gravy.
• Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
• If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
• Optional: Add any of the remaining chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.

• Add the frozen peas and stir to combine and heat through. Remove from heat.
• Transfer filling to a lightly greased 9 x13-inch baking dish if your skillet isn’t oven safe.
• Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.

• Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.

Fried beef steak and fresh vegetables tossed in sweet chilli sauce. Better than takeout crispy chilli sweet beef recipe can be prepared in no time.

Ingredients

INGREDIENTS

• ▢200 g Rump/Sirloin steak ( or any tender steak cut )
• ▢1 Egg
• ▢1 cup Corn/Potato Starch (Flour) 
• ▢½ Sweet Onion
• ▢½ Bell Pepper
• ▢2-3 Spring Onions
• ▢2-3 Birdeye/hot chillies

Marinate for Beef Steak

• ▢1 tbsp Light soy sauce
• ▢1 tsp Ginger garlic paste
• ▢1 tsp Sesame oil 
• ▢½ tsp Sugar 
• ▢¼ tsp White Pepper 

Stir Fry Sauce

• ▢3 tbsp Sweet Chilli Sauce
• ▢2 tbsp Ketchup
• ▢2 tbsp Light soy sauce
• ▢1 tsp Vinegar ( white or rice )
• ▢1 tbsp Sugar
• ▢½ tsp Salt 

Instructions

• Cut beef into thin strips. Marinate the beef strips with the all ingredients in the marinate list. Mix well and marinate for 15 mins.
• In a small bowl mix all the ingredients from the stir fry sauce list and set aside.

• Break one egg into the the marinated beef strips. Mix well.
• Coat the beef strips with corn/potato flour. Make sure all the beef strips are seperated. Toss the excess flour out before frying.

• Heat the oil into hight heat about 350 F. Add the coated beef and deep fry for 1-2 mins till crispy.
• Remove from oil and transfer to paper towel or cooling rack.

• Heat the wok/pan to medium high heat. Drizzle a tablespoon of oil, add the cut onions and stir for few seconds. Then add the pepper slices, stir well.
•  Add the fried beef strips. Pour the sauce mix, add the spring onions and fresh chillies. Stir well to combine all ingredients with high heat for 1- 2 mins.

• Transfer to serving plate. Serve immediately!
• Match with hot steamed/cooked rice or stir fry noodle. Perfect as a savory snack too!

This lemon chicken orzo recipe is creamy, comforting, made in one pot (for fewer dishes!), and comes together in about 30 minutes.

INGREDIENTS

• 1 tablespoon olive oil
• ▢2 tablespoons butter
• ▢1/2 medium onion chopped
• ▢3 cloves garlic minced
• ▢1/4 teaspoon Italian seasoning
• ▢1 cup uncooked orzo pasta
• ▢2 cups chicken broth
• ▢2 tablespoons lemon juice
• ▢1 cup heavy/whipping cream
• ▢2 cups cooked shredded/rotisserie chicken
• ▢1/2 cup freshly grated parmesan cheese
• ▢2 cups (packed) fresh baby spinach
• ▢Salt & pepper to taste

INSTRUCTIONS 

• Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
• Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a little).
• Stir in the chicken broth, lemon juice, and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will probably need to turn the heat down a bit (to medium or even medium-low). It should gently bubble vs. furiously boil, and you don’t want the liquid to reduce too much before the pasta has cooked. See notes below for troubleshooting tips.

• Stir in the chicken.
• Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. Season with salt & pepper as needed and serve immediately.

NOTES

• Serves 4-6 depending on how much people eat.
• I don’t recommend subbing the cream. There’s a good chance the sauce will curdle with something lower fat (due to the fairly high heat + citrus).
• If the pasta is soaking up the liquid too fast (like before the orzo is cooked), turn the heat down and/or add a splash more broth or cream. If there’s too much liquid, cover the pot for longer than suggested in the recipe and the orzo will absorb it quickly.
• Orzo is pasta. If you want to make this with rice, you may have to adjust liquid measurements and cooking time (it’s a different recipe that I have not tested).

Creamy Garlic Potatoes are a side dish to serve with ANYTHING! With garlic, herbs and cheese this creamy potato recipe is an easy way to roast potatoes!

Equipment

• Skillet, baking dish or french pan
• Glass measuring jug
• Mini whisk
• Standard chopping knife
• Chopping board

Ingredients

Creamy Garlic Potatoes

• 4 cups diced potatoes Note 1
• 2 heads garlic Note 2
• 600 ml cream
• 1 tablespoon dried onion Note 3, 4
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ cup parmesan cheese Note 5
• salt and pepper to taste

Instructions

• Creamy Garlic Potatoes
• Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
• Use a knife and chopping board to diced your potatoes
• Peel the garlic, remove the skins and cut the hard end of the bulbs
• Spray a 26cm or 10 inch skillet (or baking dish) with cooking oil
• In a measuring jug combine cream, garlic, dried onion, rosemary, thyme, salt, pepper and ½ of the parmesan cheese, use a whisk to combine thoroughly.
• Transfer diced potatoes into your skillet or pan
• Pour the garlic cream sauce over and ensure all potatoes pieces are pushed under the liquid
• Sprinkle remaining parmesan cheese on top
• Cover baking dish with alfoil
• Bake for 30 mins, then use an oven mit to hold dish and remove foil, bake for further 30 mins
• Test potato is cooked by using a skewer inserted into potato and ensure it goes through easily with no resistance
• Remove from the oven using oven mits and allow to cool for 3- 5 mins as the sauce thickens (naturally)
• Garnish with freshly chopped parsley

Indian Keema Aloo is a traditional one-pot dish of spicy ground beef and tender potatoes. Seasoned with cumin, ginger, coriander, and turmeric.

Ingredients

• 3 tablespoons vegetable oil
• ▢1 yellow onion , chopped
• ▢1 pounds lean ground beef
• ▢4 cloves garlic , minced
• ▢1 jalapeno , minced
• ▢1 tablespoon ground coriander
• ▢2 teaspoons garam masala
• ▢2 teaspoons cumin
• ▢1 teaspoon Kosher salt
• ▢1 teaspoon ground turmeric
• ▢1 teaspoon ground ginger
• ▢1/2 teaspoon cayenne pepper
• ▢28 ounces diced tomatoes , do not drain
• ▢3 russet potatoes , peeled and diced into 1/2″ cubes
• ▢1 cup frozen green peas

Instructions

• Add oil and onion to a large pot on medium heat.
• Cook onions, stirring occasionally, 6-8 minutes until translucent.
• Add in coriander, garam masala, cumin, salt, turmeric, ginger and cayenne and stir well, then cook for 1 minute.
• Add in beef and cook, breaking it apart and stirring occasionally, until it is cooked through, about 6-8 minutes.
• Add in garlic and jalapenos, then cook for 1 minute.
• Add in the tomatoes, water, and potatoes and stir well.
• Bring to a simmer, then cook for 10-12 minutes until potatoes are tender.
• Add in frozen peas, stir and serve.

Creamy Garlic Sauce Baby Potatoes Recipe – boiled BABY POTATOES mixed with super CREAMY WHITE GARLIC SAUCE. 

INGREDIENTS

• 2-3 lb Baby Dutch Yellow Potatoes
• 2 tablespoons olive oil or any oil of your choice
• 1 clove garlic finely chopped
• 2 cups onion chopped
• 2 cups carrots grated
• 1 tablespoon flour
• 2 cups heavy whipping cream
• salt & pepper to taste
• 1/4 cup parsley finely chopped

INSTRUCTIONS

1- First, lets boil baby potatoes, fill a pot with salted water & bring it to a boil. Add baby gold potatoes. Bring to a gently boil, reduce to medium heat and cook until baby potatoes are soft when pierced with a knife. Carefully drain water, set aside.

2- Next, in large skillet preheat 2 tablespoons of olive oil on a medium heat. Add 1 finely chopped garlic clove & saute for 1 minute.

3- Add 2 cups of chopped onion and saute for 5 minutes, stirring few times. Next, add 2 cups of grated carrots and saute for 5 more minutes stirring few times.

4- After, sprinkle 1 tablespoon of flour over saute onions and stir until combined. Pour in 2 cups of heavy whipping cream, stir continuously and bring it to a gentle boil. Season with salt and pepper to taste.

5- Add boiled baby potatoes to the skillet, stir with creamy sauce until combined and heated thru. Garnish with 1/4 cup of finely chopped parsley. Enjoy!

This delicious and rich cream of mushroom soup is easy to make all in one pot and is so hearty and comforting. Perfect for make ahead and freezer meals.

Ingredients

• 1.5 lbs baby bella mushrooms sliced
• 6 Tablespoon butter
• 6 Tablespoon all-purpose flour
• 1 onion chopped (about 1 cup)
• 1 celery stalk chopped (about ½ cup)
• 1 teaspoon dried thyme
• 1 teaspoon marjoram
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste

Instructions

• Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.

• Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume. Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.

• Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.

• Reduce heat to low and stir in heavy cream. Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.

Jambalaya is a classic one-pot recipe filled with chicken, sausage, shrimp, and rice. Completely irresistible, this easy recipe includes all the classic flavors of true Cajun/Creole cooking like Cajun seasoning and starts with finely diced onion, bell pepper, and celery – the holy trinity of Cajun cuisine.

INGREDIENTS

• 3 tablespoon olive oil – divided
• 1 pound Andouille sausage – (or any smoked sausage)
• 1.5 pounds boneless skinless chicken breasts or thighs – chopped into 1-inch cubes
• 3 tablespoon Cajun seasoning – divided and adjusted to suit your own personal taste/heat preference
• 2 medium yellow onions – diced
• 1 green bell pepper – seeded and diced
• 1 red bell pepper – seeded and diced
• 3 stalks celery – diced
• 6 cloves garlic – minced
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon cayenne – optional
• 1 tablespoon Italian seasoning
• 1 teaspoon red pepper flakes
• 1 (14 ounce) can diced/crushed tomatoes
• 2 teaspoon Worcestershire sauce
• 1.5 cups uncooked long-grain white rice
• 2.75 cups low sodium chicken broth
• 1 cup okra – thinly sliced (or 1 tsp file powder)
• 1 pound raw shrimp – peeled and deveined
• fresh chopped parsley – to garnish
• chopped green onion – to garnish

INSTRUCTIONS 

• Preheat oven to 350 degrees F (180 degrees C).
• Add 1 tablespoon of olive oil to a large stockpot or Dutch oven set over medium-high heat. Add the sliced sausage and cook for approximately 1 minute per side. Remove to a clean plate and set aside.
• Add the chicken pieces to a large bowl and season with approximately 1 tablespoon of Cajun seasoning, salt, and pepper. Return the stockpot or Dutch oven (used to brown the sausage) to medium-high heat. Add 1 more tablespoon of olive oil and add the chicken. Cook, stirring occasionally, for 6-8 minutes, or until chicken is cooked. Transfer the chicken to a clean plate and set aside.
• To the same pot set over medium-low heat add the last tablespoon of olive oil. Add in the minced onions, bell pepper, and celery, mixing well to combine. Cook for 8-10 minutes, or until softening, stirring frequently.
• Add the minced garlic, Cajun seasoning, salt, pepper, cayenne, Italian season, and red pepper flakes. Mix well and continue to cook for an additional minute.
• Mix in the crushed tomatoes, Worcestershire sauce, white rice, and low-sodium chicken broth with the softened veggies. Mix well to combine. Bring to a simmer, then reduce heat to low and cover with a tight-fitting lid
• Cook for approximately 25-30 minutes, or until the rice is nearly cooked through, gently stirring every 5 minutes to prevent the rice from burning and sticking to the bottom of the pot (see note – how to cook your rice in the oven).
• As the rice cooks, add 2 tablespoons of butter and sear the shrimp for 2 minutes on each side in a large skillet set over medium-high heat.
• When the rice is nearly finished cooking, stir in the shrimp and the sliced okra, and return the chicken and sausage back to the pot. Gently mix to combine with the rice. Continue to cook on low, stirring as needed, until the shrimp is cooked, approximately 5-8 minutes.
• Remove from heat. Serve warm garnished with chopped parsley and green onion if desired. Refrigerate leftovers in a sealed container for up to 4 days. Enjoy!

Baked Chicken Breast rubbed with garlic and herbs, dripping with a tomato balsamic sauce and melted mozzarella cheese! It doesn’t get any better than this EASY chicken recipe! Let your oven do ALL the work and have the most delicious Baked Chicken on your table in less than 30 minutes!

INGREDIENTS

• 4 skinless chicken breasts (around 9oz | 250g each breast)
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 teaspoon salt
• cracked black pepper, to taste
• 1 1/2 tablespoons minced garlic, (5-6 cloves garlic)
• 2 cups grape or cherry tomatoes, halved
• 1/4 red onion, peeled and sliced
• 1/4 cup balsamic vinegar
• 1 tablespoon packed brown sugar
• 3/4 cup fresh shredded mozzarella cheese
• 2 tablespoons fresh chopped parsley or basil, to garnish

INSTRUCTIONS

• Preheat oven to 220°C | 430°F.
• Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.

• Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
• Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.

• Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.

NUTRITION

Calories: 408kcal | Carbohydrates: 8g | Protein: 47g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 161mg | Sodium: 985mg | Potassium: 1004mg | Sugar: 6g | Vitamin A: 690IU | Vitamin C: 12.8mg | Calcium: 145mg | Iron: 1.6mg

Easy, flavor-packed skillet chicken dinner with an Italian twist! Chicken cutlets, pan-seared and finished in a white wine sauce with garlic, tomatoes, mushrooms! Ready in 30 minutes or less.

Ingredients

• 4 large chicken cutlets, boneless skinless chicken breasts cut into ¼-inch thin cutlets
• ▢1 tablespoon dried oregano, divided
• ▢1 teaspoon salt, divided
• ▢1 teaspoon black pepper, divided
• ▢½ cup all-purpose flour, more for later
• ▢Extra Virgin Olive Oil,
• ▢8 oz Baby Bella or white mushrooms, cleaned, trimmed, and sliced
• ▢14 oz grape tomatoes, halved
• ▢2 tablespoon chopped fresh garlic
• ▢½ cup white wine
• ▢1 tablespoon freshly squeezed lemon juice, juice of ½ lemon
• ▢¾ cup chicken broth
• ▢Handful baby spinach, optional

Instructions 

• Pat chicken cutlets dry. Season on both sides with ½ tablespoon dried oregano, ½ teaspoon salt and ½ teaspoon black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
• Heat 2 tablespoon olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now.

• In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining ½ tablespoon oregano, ½ teaspoon salt, and ½ teaspoon pepper, and 2 teaspoon flour. Cook for another 3 minutes or so, stirring regularly.
• Now add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
• Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat briefly (about 3 minutes), then reduce the heat to medium-low. Cover and cook for another 7 to 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
• If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread!