General Recipes

Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Rest Time: 15 mins | Total Time: 2 hrs 15 mins | Yield: 8 Servings

This is indeed the Best Chicken Pot Pie! Try this recipe now, and I promise you that you and your loved ones are going to love it. Enjoy!

Ingredients:

Chicken Breast

1 tbsp olive oil

1/2 tsp salt

3 lbs. chicken breast

1 tsp dried basil

1/2 tsp ground black pepper

Pot Pie

1 beaten Egg

1 c milk

3 1/2 c chicken broth

2/3 c butter

2/3 c flour

pie crust Either 4 store-bought- 2 tops and 2 bottoms

3 c frozen mixed vegetables thawed and patted dry

1/2 tsp dried basil

Salt and pepper to taste

1/2 an onion chopped

pinch of garlic powder

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Sprinkle salt, pepper, and basil all over the chicken breasts, then rub until well coated.

Lay the chicken breasts into a baking dish, then drizzle olive oil on top of them.

Place the baking dish inside the preheated oven and bake the chicken for about 30 minutes or until done.

Remove from the oven and allow them to cool at room temperature. Chop the chicken into small pieces.

Prepare the crust, then place it inside the fridge to chill.

Place a pot on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add the onions and sauté until soft.

Add flour, then whisk and cook for 2 minutes to remove the raw taste.

Pour in chicken broth gradually and whisk every addition until well blended.

Add milk and stir until well blended. Simmer for about a minute until the texture of the sauce becomes a bit thick.

Add the chicken pieces, basil, mixed veggies, salt, garlic powder, and pepper. Stir until well mixed.

Remove the pot from the stove.

Sprinkle flour onto a flat surface, then lay the dough on it and roll.

Apply cooking spray in a 9×13-inch baking dish.

Transfer the crust into the prepared baking dish and press it evenly.

Pour the sauce over the crust and spread it evenly as well.

Place the second crust over the sauce, then press the sides to seal. Poke small holes on top of the pie.

Brush the egg wash on top of the pie. Make sure to cover the top.

Place it inside the preheated oven and bake for about 30 minutes.

Cover and bake for another 30 minutes.

Remove from the oven and allow the pie to rest for at least 15 minutes at room temperature.

Serve warm and enjoy!

Nutrition Facts:

Serving: 1serving | Calories: 455kcal | Carbohydrates: 19g | Protein: 42g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 172mg | Sodium: 908mg | Potassium: 921mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4049IU | Vitamin C: 16mg | Calcium: 81mg | Iron: 2mg

Best Chicken Pot Pie

sheryl Advertisements Prep Time: 30 mins | Cook Time: 1 hr 30 mins | Rest Time: 15 mins | Total Time: 2 hrs 15 mins | Yield: 8 Servings This is… General Recipes Best Chicken Pot Pie American Print This

Serves: 8 Prep Time: 30 mins Cooking Time: 1 hr 30 mins 1 hr 30 mins

Nutrition facts: 455 calories 23 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Chicken Breast
• 1 tbsp olive oil
• 1/2 tsp salt
• 3 lbs. chicken breast
• 1 tsp dried basil
• 1/2 tsp ground black pepper
• Pot Pie
• 1 beaten Egg
• 1 c milk
• 3 1/2 c chicken broth
• 2/3 c butter
• 2/3 c flour
• pie crust Either 4 store-bought- 2 tops and 2 bottoms
• 3 c frozen mixed vegetables thawed and patted dry
• 1/2 tsp dried basil
• Salt and pepper to taste
• 1/2 an onion chopped
• pinch of garlic powder

Instructions

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Sprinkle salt, pepper, and basil all over the chicken breasts, then rub until well coated.

Lay the chicken breasts into a baking dish, then drizzle olive oil on top of them.

Place the baking dish inside the preheated oven and bake the chicken for about 30 minutes or until done.

Remove from the oven and allow them to cool at room temperature. Chop the chicken into small pieces.

Prepare the crust, then place it inside the fridge to chill.

Place a pot on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add the onions and sauté until soft.

Add flour, then whisk and cook for 2 minutes to remove the raw taste.

Pour in chicken broth gradually and whisk every addition until well blended.

Add milk and stir until well blended. Simmer for about a minute until the texture of the sauce becomes a bit thick.

Add the chicken pieces, basil, mixed veggies, salt, garlic powder, and pepper. Stir until well mixed.

Remove the pot from the stove.

Sprinkle flour onto a flat surface, then lay the dough on it and roll.

Apply cooking spray in a 9×13-inch baking dish.

Transfer the crust into the prepared baking dish and press it evenly.

Pour the sauce over the crust and spread it evenly as well.

Place the second crust over the sauce, then press the sides to seal. Poke small holes on top of the pie.

Brush the egg wash on top of the pie. Make sure to cover the top.

Place it inside the preheated oven and bake for about 30 minutes.

Cover and bake for another 30 minutes.

Remove from the oven and allow the pie to rest for at least 15 minutes at room temperature.

Serve warm and enjoy!

Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Yield: 4 Servings

These Grilled Shrimp Boil in Foil Packets will surely make your lunch or dinner extra special! Try this very easy recipe now. I promise you that it is worth all your time and effort. Enjoy!

Ingredients:

4 tbsp butter, melted

1 lb. raw shrimp, thawed, peeled, and deveined

4 cloves garlic, minced

1 small yellow onion, thinly sliced

1 lb. baby potatoes, cut into 1.5-inch cubes

12 oz. Andouille smoked sausage, cut into 2-inch pieces

2 ears corn on the cob, cleaned and each ear cut into 5 to 6 rounds

1 tsp salt

1/2 tsp fresh ground black pepper

lemon slices & chopped fresh parsley, for garnish

2 tbsp old bay seasoning

Directions:

To Grill:

Prepare the grill and preheat to 200 degrees C or 400 degrees F.

Place a large pot with 8 cups of water on the stove and turn the heat to high. Allow the water to boil.

Add the corn and potatoes, then cook for about 10 minutes or until fork-tender. Drain and transfer them into a mixing bowl.

In the bowl with the potatoes and corn, add the garlic, onion, sausages, and shrimp. Stir until well mixed.

Add the melted butter and stir until well blended.

Add the old bay seasoning, salt, and pepper. Stir until well blended.

Prepare 4 wraps of aluminium foil, then distribute the mixture between the foil. Wrap each and place them over the grill.

Cook for about 15 minutes. Make sure to turn them over to cook the other side. Set aside.

Garnish each pack with freshly chopped parsley and lemon.

Serve and enjoy!

To Bake:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Arrange the packets onto a baking sheet.

Place the baking sheet inside the preheated oven and bake the packets for about 15 minutes.

Serve and enjoy!

Nutrition Facts:

Calories 646Calories from Fat 342 Fat 38g58% Saturated Fat 15g75% Cholesterol 387mg129% Sodium 2339mg97% Potassium 991mg28% Carbohydrates 32g11% Fiber 4g16% Sugar 5g6% Protein 44g88% Vitamin A 522IU10% Vitamin C 33mg40% Calcium 222mg22% Iron 5mg28%

Grilled Shrimp Boil in Foil Packets

sheryl Advertisements Prep Time: 20 mins | Cook Time: 15 mins | Total Time: 35 mins | Yield: 4 Servings These Grilled Shrimp Boil in Foil Packets will surely make your… General Recipes Grilled Shrimp Boil in Foil Packets American Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 646 calories 38 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp butter, melted
• 1 lb. raw shrimp, thawed, peeled, and deveined
• 4 cloves garlic, minced
• 1 small yellow onion, thinly sliced
• 1 lb. baby potatoes, cut into 1.5-inch cubes
• 12 oz. Andouille smoked sausage, cut into 2-inch pieces
• 2 ears corn on the cob, cleaned and each ear cut into 5 to 6 rounds
• 1 tsp salt
• 1/2 tsp fresh ground black pepper
• lemon slices & chopped fresh parsley, for garnish
• 2 tbsp old bay seasoning

Instructions

To Grill:

Prepare the grill and preheat to 200 degrees C or 400 degrees F.

Place a large pot with 8 cups of water on the stove and turn the heat to high. Allow the water to boil.

Add the corn and potatoes, then cook for about 10 minutes or until fork-tender. Drain and transfer them into a mixing bowl.

In the bowl with the potatoes and corn, add the garlic, onion, sausages, and shrimp. Stir until well mixed.

Add the melted butter and stir until well blended.

Add the old bay seasoning, salt, and pepper. Stir until well blended.

Prepare 4 wraps of aluminium foil, then distribute the mixture between the foil. Wrap each and place them over the grill.

Cook for about 15 minutes. Make sure to turn them over to cook the other side. Set aside.

Garnish each pack with freshly chopped parsley and lemon.

Serve and enjoy!

To Bake:

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Arrange the packets onto a baking sheet.

Place the baking sheet inside the preheated oven and bake the packets for about 15 minutes.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 10 mins | Rest Time: 1 hr | Total Time: 30 mins | Yield: 6 Servings

I love how simple this recipe is! In just about 30 minutes, you will surely have the best lunch or dinner today! Try it now and prepare to fall in love. Enjoy!

Ingredients:

For Chicken Skewer

1 large onion Cut into cubes

2 Boneless Chicken Breast

2 teaspoons cooking oil

2 c Assorted pepper cut into cubes

10-12 Wooden Skewers (Soaked in water for 15 minutes)

Salt and Pepper as per taste

For Teriyaki Sauce

¼ c low Sodium Soy Sauce

1/2 tablespoon minced garlic

1 tsp Cornstarch

1 tbsp Rice Wine vinegar Or Sake

1 tsp Ginger Juice (grate fresh ginger and squeeze the juice)

2.5 tbsp honey

2 tbsp Water

1 tbsp Rice Wine vinegar Or Sake

Directions:

Add all the ingredients for the sauce into a large mixing bowl. Stir until well blended.

In another mixing bowl, add the onions, boneless chicken cubes, peppers, salt, and pepper. Stir until well mixed.

In the bowl with the chicken cubes, add 2 tbsp of the sauce and stir until well combined.

Cover the bowl with plastic wrap and allow the chicken to sit at room temperature for at least 30 minutes.

Use the skewer to thread the chicken, pepper, and onions. Make sure to leave a small space between the ingredients.

Place the pan on the stove and add the rest of the sauce. Turn the heat to low.

Add the slurry and stir until well blended. Allow the mixture to become thick.

Place the skewers over the grill and cook each side for about 3 minutes. Make sure to baste while cooking.

Serve the grilled chicken with the sauce. Enjoy!

Nutrition Facts:

Serving: 100g | Calories: 161kcal | Carbohydrates: 16g | Protein: 17g | Fat: 2g | Cholesterol: 48mg | Sodium: 490mg | Potassium: 475mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1600IU | Vitamin C: 68.2mg | Calcium: 21mg | Iron: 0.8mg

GRILLED TERIYAKI CHICKEN

sheryl Advertisements Prep Time: 10 mins | Cook Time: 10 mins | Rest Time: 1 hr | Total Time: 30 mins | Yield: 6 Servings I love how simple this recipe… General Recipes GRILLED TERIYAKI CHICKEN American Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 161 calories 2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For Chicken Skewer
• 1 large onion Cut into cubes
• 2 Boneless Chicken Breast
• 2 teaspoons cooking oil
• 2 c Assorted pepper cut into cubes
• 10-12 Wooden Skewers (Soaked in water for 15 minutes)
• Salt and Pepper as per taste
• For Teriyaki Sauce
• ¼ c low Sodium Soy Sauce
• 1/2 tablespoon minced garlic
• 1 tsp Cornstarch
• 1 tbsp Rice Wine vinegar Or Sake
• 1 tsp Ginger Juice (grate fresh ginger and squeeze the juice)
• 2.5 tbsp honey
• 2 tbsp Water
• 1 tbsp Rice Wine vinegar Or Sake

Instructions

Add all the ingredients for the sauce into a large mixing bowl. Stir until well blended.

In another mixing bowl, add the onions, boneless chicken cubes, peppers, salt, and pepper. Stir until well mixed.

In the bowl with the chicken cubes, add 2 tbsp of the sauce and stir until well combined.

Cover the bowl with plastic wrap and allow the chicken to sit at room temperature for at least 30 minutes.

Use the skewer to thread the chicken, pepper, and onions. Make sure to leave a small space between the ingredients.

Place the pan on the stove and add the rest of the sauce. Turn the heat to low.

Add the slurry and stir until well blended. Allow the mixture to become thick.

Place the skewers over the grill and cook each side for about 3 minutes. Make sure to baste while cooking.

Serve the grilled chicken with the sauce. Enjoy!

Prep Time: 5 mins | Cook Time: 45 mins | Additional Time: 1 hr | Total Time: 1 hr 50 mins | Yield: 40 Servings

These heavenly treats will surely make your day extra special! I am so excited to share this with you today. Oh, man, you are so in for a treat! Serve these Little Smokies Wrapped in Bacon pretty much any time of the day, and you have yourself a meal to remember! A big thanks to my very good friend, Ivy, for sharing with me the recipe because now, I get to share it with you as well. How awesome is that? Anyway, feel free to add more ingredients to this if you prefer. I am sure that you can do a lot to make this recipe even better! Have a blessed day, friends, and I hope you are all well today. Don’t forget to share this recipe with your peers as well. Enjoy!

Ingredients:

1 package (14 ounces) little smoked sausages

1 c brown sugar, packed

1 lb. bacon (not thick-sliced)

Directions:

Slice the bacon into 1/3 pieces.

Wrap each smokie with one slice of bacon.

Arrange the wrapped smokies into a 13×9-inch baking dish.

Sprinkle brown sugar over the smokies.

Cover the smokies with plastic wrap, then place them inside the fridge to chill for about an hour.

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Remove the cover of the smokies, then place them inside the preheated oven and bake for about 40 to 50 minutes or until caramelized and crispy.

Remove from the oven and allow the smokies to rest for a few minutes at room temperature.

Serve warm and enjoy!

Nutrition Facts:

YIELD: 10 SERVING SIZE: 4 pieces
Amount Per Serving: CALORIES: 297

Little Smokies Wrapped in Bacon

sheryl Advertisements Prep Time: 5 mins | Cook Time: 45 mins | Additional Time: 1 hr | Total Time: 1 hr 50 mins | Yield: 40 Servings These heavenly treats will… General Recipes Little Smokies Wrapped in Bacon American Print This

Serves: 40 Prep Time: 5 mins Cooking Time: 1 hr 45 mins 1 hr 45 mins

Nutrition facts: 297 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package (14 ounces) little smoked sausages
• 1 c brown sugar, packed
• 1 lb. bacon (not thick-sliced)

Instructions

Slice the bacon into 1/3 pieces.

Wrap each smokie with one slice of bacon.

Arrange the wrapped smokies into a 13x9-inch baking dish.

Sprinkle brown sugar over the smokies.

Cover the smokies with plastic wrap, then place them inside the fridge to chill for about an hour.

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Remove the cover of the smokies, then place them inside the preheated oven and bake for about 40 to 50 minutes or until caramelized and crispy.

Remove from the oven and allow the smokies to rest for a few minutes at room temperature.

Serve warm and enjoy!

Prep: 30 mins | Cook: 30 mins | Total: 1 hr | Yield: 18 Servings

I love how simple this recipe is. In just about an hour, you will surely have the best things today! I promise you that this recipe is worth all your time and effort today. Enjoy!

Ingredients:

2 tbsp butter, melted

(1) 10-oz block yellow cheddar cheese, shredded

8 oz. cream cheese softened

(1) 8-oz container sour cream

1 cup mayonnaise

½ (3–4 scallions) cup scallions minced small, tops and bottoms

½ lb. Hatfield Thick-Cut Hardwood Smoked Bacon

(1) 3 lbs. Hatfield Classic Boneless Ham

1 tsp of garlic powder

1 tsp Worcestershire sauce

1 tsp onion powder

(1½) dozen soft pull-apart slider rolls

Dash of your favourite hot sauce

1 tsp kosher salt

½ tsp freshly ground black pepper

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Arrange the bacon slices onto a sheet tray.

Place it inside the preheated oven and cook until crispy. Remove from the oven and discard accumulated grease. Set aside the bacon and crumble.

Thinly slice the ham.

In a mixing bowl, add sour cream, shredded cheddar cheese, mayonnaise, Worcestershire sauce, hot sauce, scallions, garlic powder, onion powder, softened cream cheese, salt, and pepper. Stir until well combined.

Add the crumbled bacon and stir until well mixed.

Divide the rolls into two, then coat each with the spread mixture.

Distribute the ham among the rolls, then fold each.

Arrange the sliders into a 9×13-inch baking pan.

Brush each with melted butter.

Cover the sliders with aluminium foil, then place them inside the preheated oven and bake for about 10 minutes.

Remove the cover and bake for another 15 minutes or until done.

Remove the sliders from the oven and allow them to rest for at least 1 minute.

Serve and enjoy!

Mississippi Sin Ham Sliders

sheryl Advertisements Prep: 30 mins | Cook: 30 mins | Total: 1 hr | Yield: 18 Servings I love how simple this recipe is. In just about an hour, you will… General Recipes Mississippi Sin Ham Sliders American Print This

Serves: 18 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 4 voted )

Ingredients

• 2 tbsp butter, melted
• (1) 10-oz block yellow cheddar cheese, shredded
• 8 oz. cream cheese softened
• (1) 8-oz container sour cream
• 1 cup mayonnaise
• ½ (3–4 scallions) cup scallions minced small, tops and bottoms
• ½ lb. Hatfield Thick-Cut Hardwood Smoked Bacon
• (1) 3 lbs. Hatfield Classic Boneless Ham
• 1 tsp of garlic powder
• 1 tsp Worcestershire sauce
• 1 tsp onion powder
• (1½) dozen soft pull-apart slider rolls
• Dash of your favourite hot sauce
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

Instructions

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Arrange the bacon slices onto a sheet tray.

Place it inside the preheated oven and cook until crispy. Remove from the oven and discard accumulated grease. Set aside the bacon and crumble.

Thinly slice the ham.

In a mixing bowl, add sour cream, shredded cheddar cheese, mayonnaise, Worcestershire sauce, hot sauce, scallions, garlic powder, onion powder, softened cream cheese, salt, and pepper. Stir until well combined.

Add the crumbled bacon and stir until well mixed.

Divide the rolls into two, then coat each with the spread mixture.

Distribute the ham among the rolls, then fold each.

Arrange the sliders into a 9x13-inch baking pan.

Brush each with melted butter.

Cover the sliders with aluminium foil, then place them inside the preheated oven and bake for about 10 minutes.

Remove the cover and bake for another 15 minutes or until done.

Remove the sliders from the oven and allow them to rest for at least 1 minute.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 12 Servings

If you want the best breakfast today, then you have got to give this recipe a try, I’m telling you! Oh, man, these Ham and Cheese Egg Muffins are superb! With this very basic set of ingredients, you will surely have the best meal today! Try this recipe now and prepare to fall in love with every bite! You are more than welcome to add more ingredients to this if you wish. I like adding bacon. You should try it! Okay, enough with the long introduction. It is time to go to your kitchen and start prepping! Have a blessed day, friends, and I hope you are all well today. Don’t forget to share this recipe with your peers as well. Enjoy!

Ingredients:

1/2 c milk (I used skim)

2 green onions sliced thin

8 oz. ham steak cubed

1/2 tsp salt

1/4 tsp black pepper

12 large Eggs

1/4 tsp garlic powder

3/4 c shredded cheddar cheese divided

Directions:

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray in a muffin tin.

Add spices, eggs, and milk into a large mixing bowl. Whisk until well blended.

Add the green onions, ham, and 1/2 cup of shredded cheddar cheese. Stir until well combined.

Transfer the batter into the prepared muffin tins and spread it evenly.

Top each tin with the rest of the cheese.

Place the muffin tins inside the preheated oven and bake the batter for 30 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow the muffins to cool for a few minutes at room temperature.

Serve warm and enjoy!

Nutrition Facts:

Serving: 1egg muffin Calories: 120kcal (6%) Carbohydrates: 2.6g (1%) Protein: 11.3g (23%) Fat: 7g (11%) Saturated Fat: 2.7g (17%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2.3g Cholesterol: 198.5mg (66%) Sodium: 271.6mg (12%) Potassium: 118.6mg (3%) Sugar: 1.8g (2%) Vitamin A: 345IU (7%) Vitamin C: 0.5mg (1%) Calcium: 78mg (8%) Iron: 1mg (6%)

Ham and Cheese Egg Muffins

sheryl Advertisements Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 12 Servings If you want the best breakfast today, then you have got… General Recipes Ham and Cheese Egg Muffins American Print This

Serves: 12 Prep Time: 10 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 120 calories 7 fat

Rating: 4.0/5

( 3 voted )

Ingredients

• 1/2 c milk (I used skim)
• 2 green onions sliced thin
• 8 oz. ham steak cubed
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 large Eggs
• 1/4 tsp garlic powder
• 3/4 c shredded cheddar cheese divided

Instructions

Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Apply cooking spray in a muffin tin.

Add spices, eggs, and milk into a large mixing bowl. Whisk until well blended.

Add the green onions, ham, and 1/2 cup of shredded cheddar cheese. Stir until well combined.

Transfer the batter into the prepared muffin tins and spread it evenly.

Top each tin with the rest of the cheese.

Place the muffin tins inside the preheated oven and bake the batter for 30 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow the muffins to cool for a few minutes at room temperature.

Serve warm and enjoy!

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings

I will never get tired of recommending this awesome recipe to my friends, and that includes you! This recipe has always been a part of my family since I was little. I am so grateful to my grandma for sharing this recipe with me because now, I get to share it with you as well! I have listed all the ingredients and directions so all you need to do is to follow them step by step and you are good to go! As perfect as this recipe already is, feel free to add more ingredients if you wish. I am sure that you can do a lot to make this recipe even better! Have a wonderful day, friends, and I hope you are all well today. Enjoy!

Ingredients:

1 package refrigerated biscuit dough

1 can cream of chicken soup

1 c mixed frozen vegetable PEAS, CARROTS, CORN, AND GREEN BEANS, DEFROSTED

3/4 c chopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Apply cooking spray in a muffin tin.

In a mixing bowl, add the mixed veggies, chicken, and cream of chicken soup. Stir until well combined.

Fill the prepared muffin tin with biscuits.

Press the dough in the centre with your finger.

Fill each muffin with 2 tbsp of the filling. Make sure not to overfill.

Place them inside the preheated oven and bake for about 25 minutes or until they turn golden brown.

Remove from the oven and allow the pies to cool completely at room temperature.

Serve warm and enjoy!

Notes:

If you are using crescent rolls for this recipe, make sure to slice them into even pieces.

Mini Chicken Pot Pies

sheryl Advertisements Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 10 Servings I will never get tired of recommending this awesome recipe to… General Recipes Mini Chicken Pot Pies American Print This

Serves: 10 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 package refrigerated biscuit dough
• 1 can cream of chicken soup
• 1 c mixed frozen vegetable PEAS, CARROTS, CORN, AND GREEN BEANS, DEFROSTED
• 3/4 c chopped leftover chicken OR 1 SMALL FRESH CHICKEN BREAST, FULLY COOKED

Instructions

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Apply cooking spray in a muffin tin.

In a mixing bowl, add the mixed veggies, chicken, and cream of chicken soup. Stir until well combined.

Fill the prepared muffin tin with biscuits.

Press the dough in the centre with your finger.

Fill each muffin with 2 tbsp of the filling. Make sure not to overfill.

Place them inside the preheated oven and bake for about 25 minutes or until they turn golden brown.

Remove from the oven and allow the pies to cool completely at room temperature.

Serve warm and enjoy!

Notes

If you are using crescent rolls for this recipe, make sure to slice them into even pieces.

Prep Time: 40 mins | Cook Time: 45 mins | Total Time: 1 hr 25 mins | Yield: 10 Servings

Chicken Pot Pie is my ultimate comfort food! Allow me to share this recipe with you. Oh, man, you have got to give this one a try! Feel free to add more ingredients if you wish. Enjoy!

Ingredients:

For the chicken pot pie crust:

2 1/2 c all-purpose flour

1 tbsp sugar

1 tsp salt

1 c cold unsalted butter cut into cubes

1/2 c cold buttermilk

1-2 tbsp cold water

1 large egg beaten, for the egg wash

For the Pie Filling:

2 cloves garlic minced

1 1/2 tsp minced fresh thyme

1/3 c all-purpose flour

1/4 c unsalted butter

1/3 c diced onion

2 medium carrots sliced (about 1 cup)

3 c shredded chicken or turkey

1 tbsp minced fresh Italian parsley

1 stalk celery sliced (about ½ cup)

1 3/4 c chicken broth

1/2 c heavy cream

1 c frozen peas

1 tsp salt

3 c shredded chicken or turkey

1/2 tsp black pepper

Directions:

In a mixing bowl, add flour, salt, and sugar. Whisk until well mixed.

Add the cubed butter and toss until well coated.

Transfer the dough onto a flat surface and knead with a rolling pin into thin sheets.

Put the dough back into the bowl, then place it inside the freezer to chill for at least 15 minutes.

Remove the dough from the freezer, then add the buttermilk. Stir until well mixed. Form it into a ball. Add more water if the texture is too dry.

Cut the dough into half, then use a rolling pin to flatten them.

Put a large skillet on the stove and turn the heat to medium-high.

Add butter and allow it to melt.

Add the garlic, onions, carrots, and celery. Saute until aromatic and soft.

Add the flour, heavy cream, parsley, thyme, chicken broth, salt, and pepper. Whisk until well blended.

Simmer for 10 minutes on medium-low heat or until the texture of the sauce becomes thick.

Add the shredded chicken and frozen peas. Stir until well combined, then remove the skillet from the stove.

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Transfer the kneaded dough into a 9-inch pie pan and press it evenly.

Spoon the filling in the middle of the dough and spread it evenly.

Top with the second dough and seal the sides.

Run a knife in the middle of the crust to create slits.

Brush the top with a beaten egg.

Place it inside the preheated oven and bake for 45 minutes or until the crust turns golden brown.

Remove from the oven and let it cool completely at room temperature.

Serve and enjoy!

Nutrition Facts:

Calories: 476kcal | Carbohydrates: 33g | Protein: 15g | Fat: 31g | Saturated Fat: 18g | Cholesterol: 127mg | Sodium: 929mg | Potassium: 287mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3090IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 2.2mg

Chicken Pot Pies

sheryl Advertisements Prep Time: 40 mins | Cook Time: 45 mins | Total Time: 1 hr 25 mins | Yield: 10 Servings Chicken Pot Pie is my ultimate comfort food! Allow… General Recipes Chicken Pot Pies American Print This

Serves: 10 Prep Time: 40 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 476 calories 31 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the chicken pot pie crust:
• 2 1/2 c all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 c cold unsalted butter cut into cubes
• 1/2 c cold buttermilk
• 1-2 tbsp cold water
• 1 large egg beaten, for the egg wash
• For the Pie Filling:
• 2 cloves garlic minced
• 1 1/2 tsp minced fresh thyme
• 1/3 c all-purpose flour
• 1/4 c unsalted butter
• 1/3 c diced onion
• 2 medium carrots sliced (about 1 cup)
• 3 c shredded chicken or turkey
• 1 tbsp minced fresh Italian parsley
• 1 stalk celery sliced (about ½ cup)
• 1 3/4 c chicken broth
• 1/2 c heavy cream
• 1 c frozen peas
• 1 tsp salt
• 3 c shredded chicken or turkey
• 1/2 tsp black pepper

Instructions

In a mixing bowl, add flour, salt, and sugar. Whisk until well mixed.

Add the cubed butter and toss until well coated.

Transfer the dough onto a flat surface and knead with a rolling pin into thin sheets.

Put the dough back into the bowl, then place it inside the freezer to chill for at least 15 minutes.

Remove the dough from the freezer, then add the buttermilk. Stir until well mixed. Form it into a ball. Add more water if the texture is too dry.

Cut the dough into half, then use a rolling pin to flatten them.

Put a large skillet on the stove and turn the heat to medium-high.

Add butter and allow it to melt.

Add the garlic, onions, carrots, and celery. Saute until aromatic and soft.

Add the flour, heavy cream, parsley, thyme, chicken broth, salt, and pepper. Whisk until well blended.

Simmer for 10 minutes on medium-low heat or until the texture of the sauce becomes thick.

Add the shredded chicken and frozen peas. Stir until well combined, then remove the skillet from the stove.

Prepare the oven and preheat to 200 degrees C or 400 degrees F.

Transfer the kneaded dough into a 9-inch pie pan and press it evenly.

Spoon the filling in the middle of the dough and spread it evenly.

Top with the second dough and seal the sides.

Run a knife in the middle of the crust to create slits.

Brush the top with a beaten egg.

Place it inside the preheated oven and bake for 45 minutes or until the crust turns golden brown.

Remove from the oven and let it cool completely at room temperature.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings

This awesome recipe will always have a very special place in my heart! I got this recipe several years ago from my very good friend. I am so glad that I gave it a try because I never would have tasted perfection! Oh, man, you have got to give this recipe a try, I’m telling you! This is what I like to call “food for the soul”! Feel free to add more ingredients to this if you wish. Lunch or dinner will be great again with this Slow Cooker Chicken Pot Pie! Have a wonderful day, friends. Enjoy!

Ingredients:

1 can (15 oz.) corn

1 c chicken stock

1 to 3 boneless skinless chicken breasts, totalling 2 lbs.

1 can (16.3 oz.) refrigerated biscuits, baked

1 1/2 c sliced celery, chopped

1 yellow onion, chopped

2 cans (10.5 oz.) cream of chicken condensed soup

1 tsp dried oregano

1 1/2 c chopped carrots, chopped

1 tsp paprika

1 1/2 c frozen peas

1/4 c fresh parsley leaves, chopped

1 tsp salt

1 tsp pepper

Directions:

In a slow cooker, add the carrots, paprika, onion, chicken soup, chicken stock, oregano, salt, pepper, and parsley. Stir until well mixed.

Lay the chicken breasts on top of the mixture, then spoon it until well coated.

Cover and seal the slow cooker, then cook for about 8 hours on a low setting.

Remove the chicken breasts after 7 hours and 30 minutes, then use two forks to shred them into small pieces.

Add the shredded chicken back into the slow cooker as well as the corn and peas. Stir until well mixed.

Cook for another 30 minutes.

Top each serving with a biscuit. Enjoy!

SLOW COOKER CHICKEN POT PIE

sheryl Advertisements Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings This awesome recipe will always have a very special… General Recipes SLOW COOKER CHICKEN POT PIE American Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 3.7/5

( 13 voted )

Ingredients

• 1 can (15 oz.) corn
• 1 c chicken stock
• 1 to 3 boneless skinless chicken breasts, totalling 2 lbs.
• 1 can (16.3 oz.) refrigerated biscuits, baked
• 1 1/2 c sliced celery, chopped
• 1 yellow onion, chopped
• 2 cans (10.5 oz.) cream of chicken condensed soup
• 1 tsp dried oregano
• 1 1/2 c chopped carrots, chopped
• 1 tsp paprika
• 1 1/2 c frozen peas
• 1/4 c fresh parsley leaves, chopped
• 1 tsp salt
• 1 tsp pepper

Instructions

In a slow cooker, add the carrots, paprika, onion, chicken soup, chicken stock, oregano, salt, pepper, and parsley. Stir until well mixed.

Lay the chicken breasts on top of the mixture, then spoon it until well coated.

Cover and seal the slow cooker, then cook for about 8 hours on a low setting.

Remove the chicken breasts after 7 hours and 30 minutes, then use two forks to shred them into small pieces.

Add the shredded chicken back into the slow cooker as well as the corn and peas. Stir until well mixed.

Cook for another 30 minutes.

Top each serving with a biscuit. Enjoy!

Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 8 Servings

Easy, delicious, and simple! These three words best describe this awesome dish! The sauce alone will surely satisfy all your cravings today. Try this recipe now. Enjoy!

Ingredients:

4 tbsp olive oil

2 tbsp chopped fresh parsley leaves

4 (12 oz.) rib-eye steaks, 1 1/4-inch-thick, at room temperature

Kosher salt and freshly ground black pepper, to taste

FOR THE GARLIC PARMESAN CREAM SAUCE

1 oz. cream cheese, at room temperature

4 cloves garlic, minced

1/2 c freshly grated Parmesan

1/4 c unsalted butter

1/2 tsp dried oregano

2 tbsp all-purpose flour

1 tsp dried basil

1/2 c heavy cream, or more, as needed

1 c beef broth, or more, as needed

Kosher salt and freshly ground black pepper, to taste

Directions:

Place a skillet on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add the garlic and saute until aromatic.

Add the flour, then whisk and cook for a minute to remove the raw taste.

Add the oregano, basil, and beef broth. Whisk until well blended.

Add the Parmesan cheese, cream cheese, and heavy cream. Stir until well blended. Simmer for a minute or until the texture of the sauce becomes thick.

Add more cream if necessary. Sprinkle salt and pepper to season.

Prepare the oven and preheat to broil, then put an oven-proof skillet inside.

Use paper towels to pat dry the steak.

Rub olive oil, salt, and pepper all over the steak.

Place the hot skillet on the stove and turn the heat to medium-high.

Add the steak to the centre and sear each side for a minute or until they turn brown.

Transfer the skillet inside the preheated oven and cook the steak for about 5 minutes or until done to your preference.

Remove from the oven and let it rest for a few minutes at room temperature.

Serve warm with Garlic Parmesan Cream Sauce. Enjoy!

STEAK WITH GARLIC PARMESAN CREAM SAUCE

sheryl Advertisements Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Yield: 8 Servings Easy, delicious, and simple! These three words best describe this awesome… General Recipes STEAK WITH GARLIC PARMESAN CREAM SAUCE American Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 10 mins 10 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 tbsp olive oil
• 2 tbsp chopped fresh parsley leaves
• 4 (12 oz.) rib-eye steaks, 1 1/4-inch-thick, at room temperature
• Kosher salt and freshly ground black pepper, to taste
• FOR THE GARLIC PARMESAN CREAM SAUCE
• 1 oz. cream cheese, at room temperature
• 4 cloves garlic, minced
• 1/2 c freshly grated Parmesan
• 1/4 c unsalted butter
• 1/2 tsp dried oregano
• 2 tbsp all-purpose flour
• 1 tsp dried basil
• 1/2 c heavy cream, or more, as needed
• 1 c beef broth, or more, as needed
• Kosher salt and freshly ground black pepper, to taste

Instructions

Place a skillet on the stove and turn the heat to medium.

Add butter and allow it to melt.

Add the garlic and saute until aromatic.

Add the flour, then whisk and cook for a minute to remove the raw taste.

Add the oregano, basil, and beef broth. Whisk until well blended.

Add the Parmesan cheese, cream cheese, and heavy cream. Stir until well blended. Simmer for a minute or until the texture of the sauce becomes thick.

Add more cream if necessary. Sprinkle salt and pepper to season.

Prepare the oven and preheat to broil, then put an oven-proof skillet inside.

Use paper towels to pat dry the steak.

Rub olive oil, salt, and pepper all over the steak.

Place the hot skillet on the stove and turn the heat to medium-high.

Add the steak to the centre and sear each side for a minute or until they turn brown.

Transfer the skillet inside the preheated oven and cook the steak for about 5 minutes or until done to your preference.

Remove from the oven and let it rest for a few minutes at room temperature.

Serve warm with Garlic Parmesan Cream Sauce. Enjoy!