Drooling
over the chicken pot pie too....
I've got some left
over chicken pot pie in the fridge — the perfect meal on a night like this!
Not exact matches
This way, we will eat the
chicken straight away in the stock with some vegetables (I often throw some chopped veggies, sometimes from the freezer, into the
pot for the last 20ish minutes) for an easy meal, then have a whole
pot of meat stock left
over for more soups and for drinking from a mug, and sometimes we have
chicken left to put into other meals as well.
Add the
chicken to the skillet, skin side down, and place the prepared
pot over it to weight it down.
In fact, right before I read this post, I literally just put a crock
pot together of those things along with onions, garlic, left
over boiled
chicken,
chicken broth and salt.
Head
over to Anytime Health to get my healthified
chicken pot pie recipe in celebration of this very mathematical (and magical) day.
In a
pot, bring coconut milk and
chicken bone broth to a simmer
over medium heat.
CONTENTS Why This Book Now 1 BASICS Gremolata 10 Aioli 10 Bagna Cauda 12 Salsa Verde 13 Chimichurri Sauce 14 Yogurt Sauce 16 Tzatziki 17 Tomatillo Salsa 18 Spiced Nut - Date Sauce 20 Buttermilk - Herb Dressing 21 Lemon - Garlic - Herb Dressing 24 Greenest Goddess Dressing and Dip 24 Applesauce 27 Sautéed Apples 28 Romesco Sauce 29 Quick Tomato Sauce 30
Chicken Stock 32 Ricotta Cheese 33 Cream Cheese Dough 36 Crème Fraîche 37 Preserved Lemons 39 Preserved Quince 42 5 - Day Sauerkraut 44 Quick Vegetable Pickles 49 Strawberry - Orange Jam 50 Blueberry Jam 51 Peach Jam 56 Quince Jelly 58 Apple Butter 60 Corn Tortillas 62 BREAKFAST AND BRUNCH Granola 68 Flax - Coconut Muffins 71 Banana Bread with Streusel Topping 74 Sour Cream Coffee Cake 76 Buckwheat Crêpes 77 Any Day Pancakes 82 Buckwheat Dutch Baby with Sauteéd Apples 83 Crispy Waffles 85 Popovers 86 Kuku Sabzi (Persian Vegetable and Herb Omelet) 88 Mollet Eggs with Avocado and Roe 92 APPETIZERS AND SNACKS Goat Cheese — Garlic Spread 98 Fig - Plum Compote 101 Stuffed Dates 101 Ceci Cacio e Pepe (Roasted Chickpeas with Cheese and Pepper) 103 Granola Bark 104 Cheese - and - Pepper Crackers 107 Gougères 110 Pissaladiere 112 Aguachile with Shrimp and Scallops 115
Chicken Liver Mousse 116 Socca (Chickpea Crisps) 118 Gravlax 120 SOUPS Ancho Pepper Soup 126 Cauliflower - Garlic Soup with Watercress Pesto 129 Billi Bi Soup with Saffron 131 Simple Crab Bisque 134 Black Bean and Ham Hock Soup 136 Stracciatella (Italian Egg Drop Soup) 138 Avgolemono (Greek Lemon Soup) 141 Kapusniak (Polish Cabbage and Sour Cream Soup) 143 Summer Greens Soup 144 SALADS, VEGETABLES, AND SIDES Vegetable Slaw 148 Fattoush with Country Bread 151 Treviso Salad 152 Kale and Cucumber Salad with Tahini - Lemon Dressing 153 English Pea, Pea Shoot, Fennel, and Goat Cheese Salad 154 Purple Salad 157 Celery Root and Citrus Salad 158 Romanesco Salad 160 Bacon, Lettuce, and Tomato Panzanella with Basil Salsa Verde 161
Chicken — Celery Root Salad 163 Tomato, Shelling Beans, and Cucumber Salad 164 Many Bean Salad with Preserved Lemon and Herbs 166 Dark Leafy Greens with Lemon - Garlic - Herb Dressing 168 Job's Tears Salad 169 Black - Eyed Peas, Ham, and Collards 170 Royal Corona Beans with Chimichurri Sauce and Smelts 172 Succotash 173 Roasted Fall Vegetables and Apples 175 Zucchini - Herb Fritters 178 Beets and Greens with Hazelnuts and Honey - Vinegar Dressing 181 Pan-Roasted Eggplant 182 Roasted Baby Eggplant with Yogurt Sauce 182 Masa Harina and Millet Cornbread 184 Whole - Loaf Cheesy Garlic Bread 186 Cheese and Corn Soufflé 188 Corn, Green Beans, and Parmesan 193 Sorghum and Corn «Risotto» 195 Restaurant Mashed Potatoes 197 Cottage Fries 198 Creamed Potatoes with Dill 200 Rösti Potatoes 201 Potato Gratin 203 Fried Potatoes and Roasted Oyster Mushrooms 206 Chris Kronner's Onion Rings and Tempura Vegetables 207 Brandade 209 MAINS Ricotta Dumplings 214 Spring Risotto 217 Seafood Salad with Lemon - Garlic - Herb Dressing 219 Chopped Salad of Salmon and Vegetables 220 One - Side Sautéed Salmon with Chive Butter Sauce 223 Hot - Smoked Salmon with Salsa Verde Cream Sauce 225 Seafood Stew with Aioli 227 Spatchcocked Roasted
Chicken 228 Fried
Chicken 233 Savory Bread Pudding with Wild Mushrooms and Bacon 237 Cider Caramel Pork Ribs 241 Pork Chops in Mustard Sauce with Apples 243 Lamb Kofta (Spicy Lamb Skewers) 245 Dry - Rubbed Tri-Tip 249 Carbonnade à la Flamande with Celery Heart Salad (Flemish Beef Short Rib Stew) 254 Beef Daube (Beef Stew) 256 GATHERINGS Menus 260 Pan Bagnat 263 Eggplant Parmesan Gratin with Fresh Tomatoes and Quinoa 264 Holiday Turkey with Turkey Gravy 266 Carnitas 272 Porchetta 276 Leg of Lamb
over Potato - Onion Gratin with Mint Salsa Verde 279 DESSERTS Shortbread 284 Fresh Ginger Cookies 285 Chocolate - Buckwheat Madeleines 288 Pistachio Madeleines 290 Jam Bars 292 Walnut Pralines 294 Double Chocolate Sorghum Brownies 296 Apple Beehive 297 Spiced Apple - Walnut Cake 300 Lemon Pound Cake 302 Cornmeal - Ricotta Upside - Down Cake 305 Teff Carrot Cake 308 Birthday Cake with Fluffy Milk Chocolate Frosting 310 Tartine Chocolate - Almond Cake 314 Mocha - Hazelnut Cake with Whipped Cream 317 Pavlova with Citrus and Stone Fruit 319 Blueberry Cobbler with Cornmeal Buttermilk Biscuit Topping 324 Apple Pie 328 Boysenberry Pie 331 Cherry - Frangipane Galette 332 Champagne Gelée with Strawberries 334 Dark Chocolate and Toasted Almond Semifreddo 338 Chocolate
Pots de Crème 340 Kabocha Custard 341 Flan 343 Lemon Pudding Cake 346 Persimmon Pudding 347 Catalonian Rice Pudding 349 Sticky Date Pudding with Hot Toffee Sauce 252 Candied Orange Peel 355 Fluffy Milk Chocolate Frosting 357 Marshmallows 358
after cooking in the crock
pot I placed
chicken in bottom of baking dish and poured soup on top... opened a pack of
chicken stove top stuffing and spread
over the top and baked at 350 for about 25 more minutes.....
While
chicken is cooking, make a balsamic reduction by heating balsamic vinegar in a small
pot over medium high heat.
Finally, four cups of
chicken stock were tipped into the
pot, creating a rich base to spoon
over the noodles and cheese.
I'm sure the deep
pot is used to keep the oil from bubbling
over when the
chicken pieces are added.
Strain what's left of the broth in the crock
pot and reserve to pour
over the top of the shredded
chicken.
Combine
chicken pieces and stock in a large soup
pot over high heat.
I set the burner to medium - high heat and I used a large lid (from one of my
pots) to set
over the
chicken to help cook it evenly and a little faster.
The
chicken gets incredibly juicy and flavorful, and the sauce in the
pot is DELISH
over couscous.
Put the
chicken, pork, vinegar, soy sauce, bay leaves, and seven of the smashed garlic cloves in a shallow
pot over medium heat.
Some of my favorite dinners are; taco soup, enchiladas made with left
over taco soup, cast iron skillet shepherds pie, chili with cast iron skillet cornbread, chorizo egg scramble burritos, crock
pot sausage meatballs and spaghetti, mac (aka any pasta) and cheese sauce with shredded
chicken and bacon... It's a total love affair!
Place
chicken, broth and water in a large
pot and bring to a boil
over medium - high heat.
The difference there is you use a whole
chicken and you combine all the other ingredients and pour
over the
chicken in the crock
pot and refrigerate overnight, then cook the next day.
Add cooked rice noodles to the
pot of vegetables, stirring well, and pour soya sauce
over evenly, then add
chicken and egg:
In a large
pot, brown the
chicken in batches
over high heat.
1) Cut the
chicken breast into thin strips, marinade them with 2 tablespoons of soya sauce, and let it rest for at least 15 minutes 2) Slice and cut your vegetables 3) In a saucepan, heat up a little oil and sauté the onions until transparent, then add the marinated
chicken strips until cooked through, the remove the
chicken from the pan and set aside 4) Using the same saucepan, cook an omelet using the three beaten eggs, and remove from pan once cooked, then slice into small strips 5) In a large
pot, heat up a little more oil, and start sautéing the leeks, and then add in the rest of the vegetables, cooking them
over low heat 6) Meanwhile, cook rice noodles according to package instructions, then drain well 7) Add cooked rice noodles to the
pot of vegetables, stirring well, and pour soya sauce
over evenly 8) Add in strips of fried egg,
chicken, stir well and then serve.
I was crunched for time so just threw everything into a
pot, added left
over chicken fat from the night before, and a white sweet potato, but didn't have time to crush fresh garlic gloves, and didn't even think about making a dill oil to go with it!
I made a
chicken pot pie the other day that tasted great but bubbled
over onto the bottom of my stove.
* Place the
chicken breasts in a Dutch oven or other large
pot and cover with water to about 2 inches
over the
chicken.
You would place the
chicken in the crock
pot, pour the sauce
over it, and cook it on high for 4 hours or low for 8 hours, checking for done - ness 1/2 way through, as all crock
pots cook at different heats and speeds.
You would place the
chicken in the crock
pot, pour the cooked sauce
over it, and let it cook for 4 hours on high or 8 hours on low.
Remove the
chicken from the
pot with a wire strainer and set
over a clean rack
over a tray.
Using left
over chicken and vegetable soup I thickened it with corn starch and made six little
pot pies.
Step 2To a large
pot over high heat, add the
chicken broth.
Place the broth, reserved
chicken and parsley in a very large
pot and bring to a boil
over medium - high heat.
Remove from the heat and pour
over the
chicken in the crock
pot.
Place
chicken breast in crock
pot over low heat.
In a large saucepan
over a medium - high heat, using tongs, transfer
chicken into
pot, then pour in the milk.
Combine the
chicken, vegetables, pasta, and alfredo sauce in the
pot used to cook the pasta and toss
over low heat until evenly combined, adding reserved pasta water as / if needed to reach desired consistancy.
Transfer
chicken mixture to
pot, scraping in any stray fennel seeds, and arrange
chicken thighs, skin side up,
over potatoes and onions in a single layer (it will be a tight squeeze).
Other dishes we made
over the break were this
chicken, baby back ribs, pork barbecue,
pot stickers, crepes with Nutella and banana, and I made and froze some Asian meatballs for a future meal.
After cooking the filling of this brilliant
chicken pot pie in a cast - iron skillet, a layer of puff pastry is draped
over the top and baked until golden brown.
To make «Liquid Gold»
Chicken Broth: Heat the olive oil in a large soup
pot over medium heat.
Return the
pot of cooked Udon noodles back to the burner, add the
chicken broth, garlic salt, kale, corn and green onions, and let simmer
over medium heat until kale is wilted and the corn is cooked through.
Working in batches, cook
chicken, skin side down, in same
pot over medium heat until deep golden brown and crisp (do not turn), 12 — 15 minutes.
In a large
pot, pour 1/2 cup
chicken broth and bring to a simmer
over medium - high heat.
Transfer back to
pot over medium heat and stir in coconut milk, lime juice, seasonings, and
chicken until fully combined.
While the
chicken is roasting, add onion to the dutch oven / stock
pot over medium heat.
Bring the
chicken stock, beef, celeriac, carrots, celery, onions, and the 1 cup whole cilantro leaves to a boil in a large
pot over high heat.
Add
chicken back to
pot, turning to coat in sauce, then scatter dark green parts of scallions and sesame seeds
over top.
Bring
chicken, bay leaves, and 2 1/2 cups water to a simmer in a medium
pot over medium and cook until
chicken is cooked through, 30 — 40 minutes.
Best method I've found in
over a year of instant
pot chickening, thank you!!!
In a large Dutch oven or equivalent
pot, bring the
chicken, onion, oregano,
chicken stock and water to a boil
over medium - high heat.