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

Butter Chicken

Rating: 5 out of 5.

For my first post, I just had to share my all time fan favourite recipe, butter chicken. This recipe takes time to build it’s flavours, but the end result is absolutely to die for. My version has a bit of a kick to it, but don’t worry, you can omit the spice factor if that doesn’t suit your taste buds.

Did you know?

During this quarantime, Butter chicken is the most ordered takeout dish during In Canada? With all that time on your hands, why not give this easy butter chicken recipe a shot!

Butter Chicken over basmati rice with a side of garlic naan.

The prep and actual cooking of this dish doesn’t take long, but the key is to let this curry simmer for at least 2 hours to absorb and build all of it’s delicious flavours. Trust me, if you’re looking for a quick curry than this is not the recipe for you.

This recipe is also vegetarian friendly as the chicken breasts can easily be substituted with chick peas. Serve over a bed of basmati rice and/or some lightly toasted naan and you have yourself a wonderfully comforting and tasty dish.

Butter Chicken over a bed of basmati rice

Pat’s Butter Chicken

A creamy, buttery and comforting curry.
Prep Time20 mins
Cook Time2 hrs 30 mins
Course: Main Course
Cuisine: Indian
Keyword: butter, chicken, curry
Servings: 8
Author: Fork&Flora

Equipment

  • Large pot

Ingredients

  • 3-4 chicken breasts, cubed You can also use 6-8 deboned chicken thighs or 1 can of chickpeas for a vegetarian version
  • 1/4 cup salted butter
  • 8 cloves garlic, minced
  • 2 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp salt
  • 1/4 cup ginger, freshly grated or minced
  • 473 ml heavy cream
  • 1 lg yellow onion, diced
  • 156 ml tomato paste
  • 796 ml tomato sauce
  • 2-3 jalapenos, diced Control the spice level by removing jalapeno seeds for less of a kick or omit the seeds entirely for no kick at all. Personally, I like mine to have a bit of a kick so I generally add 3 diced jalapenos and the seeds of 1.5 jalapenos.

Instructions

  • Combine the cumin, coriander and salt in a small bowl, set aside.
  • *Cube chicken breasts into bite sized pieces. In a large pot, melt 2 tbsp of butter on medium high heat and add in chicken. Use half of the spice mix on the chicken and cook chicken pieces for approximately 2 mins on each side until lightly browned. Remove chicken from the pot.
  • Add remaining butter and onion to the pot. Cook for about 2 mins, until onion begins to become translucent. Add remaining spice mixture, garlic, ginger and jalapenos. Sauté until vegetables are cooked, about 4 minutes. Return chicken to the pot.
  • Stir in tomato paste and tomato sauce until well combined.
  • Add the cream and bring to a boil. Immediately turn down to simmer and let the curry simmer for at least 1 hour, preferably 2 hours to let the flavours develop.
  • Serve over basmati rice and/or naan.

For a vegetarian version:

  • *Add the can of chickpeas a minute after adding the remaining spice mixture, garlic, ginger and jalapenos to the pot.

Notes

It is absolutely key that you let this curry simmer for a minimum of 1 hour, but for best results simmer for 2 hours.