Month: March 2025

Categories
Easy meals Recipes

Easy Homemade Chicken Pot Pie Recipe

Chicken pot pie

A quick and easy homemade chicken pot pie recipe perfect for a family meal. Pair the delicious filling with our simple flaky 3 ingredient pie crust.

Disclaimer: This post may contain affiliate links. I earn commission at no additional cost to you.

Tools needed to make chicken pot pie

Homemade Chicken Pot Pie Ingredients:

  • Best Pie crust: find the recipe here
  • 1 medium onion diced
  • 2 Tablespoons olive oil or butter
  • 3 Tablespoons flour
  • 1 can or 2 cups of homemade chicken stock
  • 1.5 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 – 16 ounce bag of frozen mixed vegetables
  • 3 medium potatoes, peeled and diced
  • 2 cups diced baked chicken breast

How to make chicken pot pie

Start by boiling the diced potatoes in salted water until just soft enough to break with a fork.

Sauté the diced onion in the olive oil or butter until softened. Mix in the flour.

sauté onions
Sauté onions
add flour
add flour

Add the stock 1/2 cup at a time, mixing until well absorbed before adding more. A thickened sauce will form. Mix in the poultry seasoning, salt and pepper. Add the frozen vegetables and mix until warmed.

preparing chicken pot pie filling

Remove from heat and stir in the drained potatoes.

add potatoes

Finally add the diced baked chicken.

add the chicken

Place the bottom crust into a 9.5 inch Pyrex pie dish. Pour in the filling then place the top crust over it. Pinch the edges shut with the handle of a butter knife. Cut a few slits in the top.

add the pie filling
pie ready to bake

Cover the edge of the pie with foil to protect from over browning.

Preheat the oven to 375 degrees F. Place the pie in the oven and bake for 30 minutes. Remove the foil and bake for 10-15 more minutes or until the crust is lightly browned.

chicken pot pie

Printable Chicken Pot Pie Recipe

Homemade Chicken Pot PieDownload

Recipe By Kristin
Course: Dinner Cusine:American Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. Best Pie crust

  2. 1 medium onion diced

  3. 2 Tablespoons olive oil or butter

  4. 3 Tablespoons flour

  5. 1 can or 2 cups of homemade chicken stock

  6. 1.5 teaspoons poultry seasoning

  7. 1 teaspoon salt

  8. 1/2 teaspoon fresh ground pepper

  9. 1 – 16 ounce bag of frozen mixed vegetables

  10. 3 medium potatoes, diced

  11. 2 cups diced baked chicken breast

DIRECTION

  1. Start by boiling the diced potatoes in salted water until just soft enough to break with a fork.<br>Sauté the diced onion in the olive oil or butter until softened. Mix in the flour. Add the stock 1/2 cup at a time, mixing until well absorbed before adding more. A thickened sauce will form. Mix in the poultry seasoning, salt and pepper. Add the frozen vegetables and mix until warmed. Remove from heat and stir in the drained potatoes. Finally add the diced baked chicken.<br>Place the bottom crust into a 9.5 inch Pyrex pie dish. Pour in the filling then place the top crust over it. Pinch the edges shut with the handle of a butter knife. Cut a few slits in the top. Cover the edge of the pie with foil to protect from over browning.<br>Preheat the oven to 375 degrees F. Place the pie in the oven and bake for 30 minutes. Remove the foil and bake for 10-15 more minutes or until the crust is lightly browned.

NOTES

As an Amazon Associate, I earn on qualified purchases.

Categories
Healthy Recipes Lunch ideas Recipes Salads Sides

Healthy and Easy Greek Quinoa Salad Recipe

Greek quinoa salad

This healthy and easy Greek quinoa salad recipe is a great way to increase whole grains and vegetables in your diet. This salad is loaded with vegetables and has the added benefit of whole grains, lean protein, and healthy fats. A perfect prepare ahead quick lunch.

Disclaimer: This post may contain affiliate link. I earn commission at no additional cost to you.

Tools needed to make quinoa salad

Greek quinoa salad ingredients:

  • 1 cup tri-color quinoa
  • 1 pint of cherry or grape tomatoes
  • 1 bell pepper, chopped
  • 6 green onions, chopped
  • 1 cucumber, seeded and chopped
  • 2 kale stems, stems removed and chopped
  • 1/2 cup kalamata olives
  • 5 ounces of fat free feta, crumbled
  • 1 – 15.5 ounce can of chickpeas, drained and rinsed
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • Juice of one lemon
  • 1 teaspoon oregano
  • 1 teaspoon Dijon mustard
  • salt and pepper to taste

How to make Greek quinoa salad:

Start by preparing the quinoa. Rinse 1 cup of the tri-color quinoa in a mesh strainer. Add the quinoa and 2 cups of water to a saucepan. Bring it to a boil. Cover and reduce the heat to simmer for 15 minutes. Turn off the heat and allow it to remain covered for 5 more minutes.

Tri-color quinoa

Place the tomatoes, peppers, onions, cucumbers, kale, olives, feta and chickpeas in a large bowl. Add the quinoa once it has cooled.

Vegetables

Prepare the dressing in a separate bowl. Add the olive oil, vinegar, lemon juice, oregano, mustard, salt and pepper to a bowl. Whisk until combined.

Quinoa salad dressing

Pour the dressing over the salad and toss until well coated.

Greek quinoa salad

More Great Salad Recipes:

Check out this post for more great salad recipes for packed lunches.

Printable recipe

Greek Quinoa Salad RecipeDownload

Recipe By Kristin
Course: Salads Cusine:Greek Difficulty:Easy

Servings

6 minutes

Preparing Time

30 minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 1 cup tri-color quinoa

  2. 1 pint of cherry or grape tomatoes

  3. 1 bell pepper, chopped

  4. 6 green onions, chopped

  5. 1 cucumber, seeded and chopped

  6. 2 kale stems, stems removed and chopped

  7. 1/2 cup kalamata olives

  8. 5 ounces of fat free feta, crumbled

  9. 1 – 15.5 ounce can of chickpeas, drained and rinsed

  10. 1/3 cup olive oil

  11. 1/3 cup red wine vinegar

  12. Juice of one lemon

  13. 1 teaspoon oregano

  14. 1 teaspoon Dijon mustard

  15. salt and pepper to taste

DIRECTION

  1. Start by preparing the quinoa. Rinse 1 cup of the tri-color quinoa in a mesh strainer. Add the quinoa and 2 cups of water to a sauce pan. Bring it to a boil. Cover and reduce the heat to simmer for 15 minutes. Turn off the heat and allow it to remain covered for 5 more minutes.<br>Place the tomatoes, peppers, onions, cucumbers, kale, olives, feta and chickpeas in a large bowl. Add the quinoa once it has cooled.<br>Prepare the dressing in a separate bowl. Add the olive oil, vinegar, lemon juice, oregano, mustard, salt and pepper to a bowl. Whisk until combined.<br>Pour the dressing over the salad and toss until well coated.

NOTES

As an Amazon Associate, I earn on qualified purchases.

Categories
Easy meals Healthy Recipes Recipes

Baked Chicken Breast and Wild Rice Recipe

baked chicken and rice

So easy and so healthy, this baked chicken and rice recipe is an easy meal to serve for your family , but also makes amazing leftovers for packed lunches. Bonus: it helps add whole grains to your diet which will make your nagging doctor happy when your cholesterol drops.

Disclaimer: This post contains affiliate links. I earn from qualified purchases at no additional cost to you.

Tools needed for Chicken with Wild Rice:

Chicken and wild rice ingredients:

  • 4 chicken breasts, trimmed
  • 2-3 Tablespoons olive oil
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 2-3 carrots, peeled and sliced
  • 2-3 stalks of celery, sliced
  • 1 large onion, chopped
  • 8 ounces (1 package) of mini bella mushrooms, sliced
  • 1.5 cups wild rice blend
  • 3.5 cups chicken or vegetable stock (or 2 -14.5 ounce cans)

How to make baked chicken and wild rice

Start by trimming the chicken breasts. Mix the olive oil, garlic powder, Italian seasoning, salt and pepper. Pour it over the chicken breasts. Allow the chicken to marinade for at least one hour.

Rinse the rice
Rinse the rice

Rinse the rice. Preheat the oven to 375 degrees F.

Vegetables and rice in the dutch oven

Place the carrots, celery, onions, and mushrooms in the Dutch oven. Add the rinsed rice and mix. Pour the chicken or vegetable stock over the vegetable mixture.

Add chicken stock to the rice and vegetables

Top with 4 marinated chicken breasts. Drizzle the remaining marinade over top.

add chicken to the wild rice

Cover and bake for 60 minutes.

remove the dutch oven lid

Remove the cover and continue to bake for another 45 minutes or until the chicken stock is completely absorbed and the chicken breast is lightly browned.

Chicken and wild rice, ready to serve

More easy one pan meals

Printable Recipe

Chicken and Wild RiceDownload

Recipe By Kristin
Course: Dinner Cusine:American Difficulty:Easy

Servings

minutes

Preparing Time

minutes

Cooking Time

minutes

Calories

kcal

INGREDIENTS

  1. 4 chicken breasts, trimmed

  2. 2-3 Tablespoons olive oil

  3. 1 teaspoon garlic powder

  4. 2 teaspoons Italian seasoning

  5. 1/2 teaspoon salt

  6. 1/2 teaspoon fresh ground black pepper

  7. 2-3 carrots, peeled and sliced

  8. 2-3 stalks of celery, sliced

  9. 1 large onion, chopped

  10. 8 ounces (1 package) of mini bella mushrooms, sliced

  11. 1.5 cups wild rice blend

  12. 3.5 cups chicken or vegetable stock (or 2 -14.5 ounce cans)

DIRECTION

  1. Start by trimming the chicken breasts. Mix the olive oil, garlic powder, Italian seasoning, salt and pepper. Pour it over the chicken breasts. Allow the chicken to marinade for at least one hour.<br>Rinse the rice. Preheat the oven to 375 degrees F.<br>Place the carrots, celery, onions, and mushrooms in the Dutch oven. Add the rinsed rice and mix. Pour the chicken or vegetable stock over the vegetable mixture. Top with 4 marinated chicken breasts. Drizzle the remaining marinade over top.<br>Cover and bake for 60 minutes. Remove the cover and continue to bake for another 45 minutes or until the chicken stock is completely absorbed and the chicken breast is lightly browned.

NOTES

As an Amazon Associate, I earn from qualified purchases.

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