Easy Chicken Pot Pie

Easy Chicken Pot Pie

Rating: 4.5 out of 5.
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A quick and easy chicken pot pie recipe

Chicken pot pie made from scratch can take hours to make, but not my easy chicken pot pie recipe! Of course some shortcuts had to be taken and in this case it’s using Pillsbury biscuits. Instead of making your own crust from scratch, this is a really quick and easy alternative, particularly handy for busy weekday nights. I also love the fact that using the individual biscuits easily outline a single serving. Pair this dish with your preferred side and enjoy!

Easy Chicken Pot Pie

Easy Chicken Pot Pie

Using Pillsbury biscuits, this easy chicken pot pie comes together in less than an hour.
Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Cuisine American
Servings 8 servings

Equipment

  • 9 x 5 glass baking pan
  • Baking sheet
  • Saucepan
  • Medium-large pot
  • Whisk

Ingredients
  

  • 3-4 chicken breasts cubed
  • 398 ml peas and carrots canned
  • 1 small yellow onion diced
  • 2 cups chicken broth
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup milk
  • salt & pepper to taste, approximately 1 tsp of each
  • ¼ tsp herbs de provence
  • 8 Pillsbury biscuits

Instructions
 

  • Cube the chicken breasts and boil them in a pot of water on medium-high heat for 5 minutes. Remove and set aside.
  • In a saucepan, melt 1 tbsp of butter on medium-high heat. Add the onion and sauté for 3 minutes. Add the salt, pepper and herbs de provence.
  • Turn down to medium-low heat and add in remaining butter. Once melted, add in the flour and whisk continuously for 30 seconds. Slowly add in the milk while whisking continuously to form a rue. Once the rue is formed, turn up to medium heat and slowly add in the chicken broth, stirring continuously until the mixture thickens, approximately 5 minutes.
  • Preheat oven to 375°F. Fill the baking pan with the chicken, carrots and peas and cover with the sauce. Be sure to mix it all together so that everything is evenly coated. Bake at the same time as the Pillsbury biscuits. The biscuits must be baked separately on a baking sheet and cooked as per the instructions. Once the biscuits are golden brown, remove from the oven along with the base of the chicken pot pie. Let cool for a couple of minutes and then place the biscuits on top of the chicken pot pie and viola! Enjoy with your preferred sides.
Keyword chicken pot pie, easy chicken pot pie

Chicken Parmesan

Rating: 5 out of 5.
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Coming back to our Italian themed dinner last week, I wanted to share my super easy and flavourful chicken parmesan recipe. This is such a comforting recipe that was the perfect accompaniment to my fresh bocconcini salad and Inspired Taste’s focaccia recipe.

chicken parmesan

How to make it:

First and foremost, it’s important to beat your chicken breasts down into cutlets. I enjoy a thin chicken parmesan cutlet so I slice them in half lengthwise first and then lightly beat the halves until they reach my preferred thickness, about 1 inch.

Next, you want to season the chicken. You can absolutely change the spices based on your preference, but this recipe gives you a traditional flavour. Coat the cutlets in flour, then egg wash and finally in panko.

It’s important to then fry your cutlets in oil first, before assembling them and finishing them off in the oven.

Alternative ingredients…

  • No panko? No problem. Panko is easily substituted for bread crumbs, but I find that panko results in a crispier chicken cutlet.
  • Mozzarella definitely isn’t your only option! You can use parmesan alone or use a different white cheese like provolone.
  • In terms of the pasta/tomato sauce, you can used anything you have in your pantry! I used a Compliment’s pasta sauce, but you can even used a plain tomato sauce if that’s all your have on hand.
Chicken Parmesan

Chicken Parmesan

A classic Italian chicken cutlet baked with tomato sauce and parmesan cheese.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large pan
  • Baking sheet
  • 3 small bowls

Ingredients
  

  • 2 full chicken breasts cut in half lengthwise and beaten to a 1 inch thickness
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp garlic powder
  • 2 tsp herbs de provence
  • 1-2 eggs beaten
  • ½ cup panko
  • ½ cup flour
  • 4 tbsp olive oil
  • ¾ cup pasta sauce I used Compliment’s Roasted Onion & Garlic Pasta Sauce.
  • 1 cup mozzarella grated
  • 1/2 cup parmesan cheese

Instructions
 

  • Cut the 2 chicken breasts in half lengthwise and then beat each half until chicken is about 1 inch thick. Season each cutlet with ½ tsp salt, ½ tsp pepper, ½ tsp garlic powder and ½ tsp herbs de provence.
  • In 3 small bowls, put the flour, egg and panko in individual bowls. Coat the seasoned chicken cutlets in the flour, then the egg wash, and lastly the panko until fully covered.
  • Preheat oven to 350°F. In a large pan, put oil on medium-high heat. When oil is hot, fry the chicken cutlets for 4 minutes on each side.
  • Once fried, place the cutlets on a baking sheet. Put 1/4 cup of the mozzarella on each cutlet. Then cover the mozzarella with 2-3 tbsp of pasta sauce per cutlet. Finally, sprinkle 2 tbsp of parmesan cheese on each cutlet.
  • Bake the assembled chicken cutlets for 10 minutes.
  • Let cool for 2 minutes and they’re ready to serve!
Keyword chicken cutlet, chicken parmesan, italian

Rosół (Polish Chicken Noodle Soup)

Rating: 5 out of 5.
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A Sunday tradition…

Rosół ( or Polish Chicken Noodle Soup) is a Sunday tradition in many Polish family households. As a first gen Polish Canadian, this was a staple Sunday meal in our household. Served for lunch or as an appetizer, this fresh homemade soup is my absolute favourite version of chicken noodle soup. The childhood memories linked to this dish come flooding back and warm my heart every time I have a bowl. No other chicken noodle soup will ever beat rosół in my opinion, whether it’s store bought or homemade. Whether it’s my mom’s or grandma’s batch, there is nothing that beats having this soup on a Sunday afternoon.

Rosół (Polish Chicken Noodle Soup)

3 tips to make the perfect rosół

While the recipe itself is quite simple, making the perfect batch of rosół requires your love and attention. Here are a few steps that you absolutely cannot miss!

First and foremost, it’s important to parboil the chicken in a separate pot so that all the excess protein “goo” doesn’t end up in your soup. In a large pot, place your chicken in cold water on high heat. Once the water starts boiling, leave the chicken in the pot for an additional 2 minutes. You are not trying to fully cook your chicken, you just want it to release all the goo. At this point, remove the chicken, clean the pot and start your soup in the same pot or use a new pot.

The next important step you shouldn’t miss is ensuring you char your onion before adding it to the stock. Cut it in half and place cut side down into the pan to char. Char the onion until it has browned (see image below).

Rosół (Polish Chicken Noodle Soup)

The final key step is giving your soup lots of attention. Once all the ingredients are in the pot, bring it to a boil and immediately turn it down to a simmer. Now, you must monitor your soup closely, particularly if your stove isn’t the greatest like mine. There should be consistent slight bubbling while simmering your soup, but it must NOT boil again. Simmer for an hour and your soup is ready to serve!

Rosół (Polish Chicken Noodle Soup)

How to serve rosół

This traditional Polish soup is always served over egg noodles. However, choosing the size of the noodles has always been a battle at my family’s house because my dad prefers thick noodles while I prefer the very thin kind. While the thin angel hair egg noodles are most commonly used, feel free to use whatever size of egg noodle you prefer.

Once your soup is poured over your noodles, you can eat it just like that or add a little kick like I do. Even as a kid, rosół to me wasn’t complete without an extra crack of black pepper and multiple drops of Tabasco.

Rosół (Polish Chicken Noodle Soup)

Rosół (Polish Chicken Noodle Soup)

A delicious homemade traditional Polish Chicken Noodle Soup served over egg noodles.
Prep Time 30 mins
Cook Time 1 hr
Course Appetizer, Main Course, Soup
Cuisine Polish
Servings 6

Equipment

  • Large pot
  • Small pan

Ingredients
  

  • 1 full chicken halal or organic
  • 1 lg yellow onion halved
  • 2 carrots chopped in 2 bite pieces
  • 2 stalks celery
  • 1 stalk leek
  • ½ celery root optional
  • 2-3 bay leaves
  • 6 colonels full allspice
  • 2 cubes chicken bouillon
  • 1 tbsp Vegeta seasoning
  • 2 tbsp fresh parsley chopped

Instructions
 

  • In a large pot, cover your full chicken with cold water and cook on high heat. Once the water comes to a boil, cook the chicken for 2 minutes and then remove from water. Rinse the pot of all the gross particles. Fill the pot ¾ of the way full with clean water and bring to a boil.
  • In the meantime, cut the onion in half and char on a pan, cut side down, for about 5 minutes on high heat or until charred.
  • When water comes to a boil, add the parboiled chicken, charred onion halves, whole stalks of celery and leeks, celery root and carrots. Then add the chicken bouillon cubes, bay leaves and allspice.
  • Bring the soup to a boil and immediately turn down to a simmer. Monitor the soup carefully while it simmers to ensure it doesn’t come to a boil. Simmer for one hour.
  • In the meantime, cook your choice of egg noodles according to the package’s instructions.
  • With about 5 minutes to go, add the Vegeta seasoning.
  • After an hour of simmering, remove the leek, celery, celery root and onion from the soup. Add the parsley and it’s ready to serve!

Notes

For a smaller batch of soup, you can use half of a full chicken and use less water. 
Keyword chicken noodle soup, homemade soup, Polish, rosol, soup, traditional