Comfort Food Classic: Chicken Pot Pie

In need of some comfort food? Nothing quite hits the spot like the re-visiting some of our favorite childhood dishes. A classic dish in our family is chicken pot pie. It's a great buttery pie crust filled with gravy, vegetables, and of course chicken.

You can make individual servings if you have 16-ounce ramekins, or make a nice, big family serving in a casserole dish. It's also a great way to make use of leftovers. Not sure what to do with the rest of your baked chicken, or your vegetables? Make a pot pie! You can use many different vegetables in the filling, though my winning combination is onion, carrot, potato, and peas. A homemade pie crust ties this recipe together, but to be perfectly honest, using a store-bought crust works just as well and few will notice. Scroll down below for the recipe...

Chicken Pot Pie

(makes 12 servings)

Ingredients

• 4 tablespoons butter
• 1/2 cup diced onion
• 1/2 cup sliced carrot
• 1/2 cup peas
• 3 cups shredded cooked chicken (turkey works as well for a post-Thanksgiving meal)
• 1/4 cup flour
• 3 cups chicken broth
• A splash of white wine
• 1/4 teaspoon Turmeric
• Salt and pepper to taste
• Chopped fresh thyme to taste
• 1/4 cup heavy cream
• 2 whole unbaked pie crusts
• 1 whole egg
• 2 tablespoons water
• Optional: parsley for garnish

Directions

1. Preheat the oven to 375F
2. Melt the butter in a large pot over medium-high heat, then add onion and carrots. Cook until onions start to turn translucent, stirring frequently
3. Stir in the chicken and peas, and sprinkle flour over. Stir until well combined with the vegetables. cook for 1 minute.
4. Add the chicken broth and wine, and stir around to allow to thicken.
5. Once the mixture starts to thicken, add turmeric, salt, pepper, and thyme.
6. Add cream, then stir and allow the mixture to bubble and thicken (about 3 minutes).
7. Line a baking dish (2-quarts or so for family serving) with a pie crust, then pour in the filling. Roll out the second pie crust on top of the dish.
8. Press the edges of the dough together to seal, and use a knife or a fork to cut vents into the top of the pie.
9. Mix together the egg and water, then brush over the surface.
10. Place the pot pie on a rimmed baking sheet and lightly cover the crust with foil.  Bake for 15 minutes, then remove the foil. Bake for another 15 minutes, or until the crust is a golden brown.
11. Garnish if desired. Serve hot.
12. Enjoy!

Comfort Food Recipe: Hearty Chicken Stew

When most people think of stew, beef or lamb usually come to mind as the protein of choice. This recipe changes things up, making chicken the highlight of this hearty and flavorful comfort food.

The trick with this stew is to use two different chicken parts: the thighs and the wings. Another boost of flavor comes from reducing the stew down to concentrate its flavors. Bacon and soy sauce also help add a complex flavor that serves the dish well. Scroll below to see our favorite chicken stew recipe...

Chicken Stew Recipe

(makes about 8 servings)

Ingredients

• 2lbs boneless, skinless chicken thighs halfed and trimmed
• kosher salt and pepper
• 4 slices bacon, chopped
• 1 lb chicken wings, halfed at the joint
• 1 onion, finely chopped
• 1 rib celery, minced
• 2 cloves garlic, minced
• 2 teaspoons anchovy paste
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon chopped fresh basil leaves
• 1/2 teaspoon sage
• 5 cups chicken broth
• 1 cup dry white wine
• 1 tablespoon soy sauce
• 3 tablespoons unsalted butter
• 1/3 cup flour
• 1 lb small red potatoes unpeeled, quartered
• 4 carrots, peeled and cut to bite sized pieces
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 325F
2. Place chicken thighs on a baking sheet and lightly season with salt and pepper. cover with plastic wrap, set aside.
3. Cook bacon in a large Dutch oven over medium-low heat, stirring occasionally until bacon browns.
4. Use a slotted spoon to transfer the bacon to a medium bowl, then add chicken wings to the dutch oven.
5. Increase the heat to medium, and coock the wings until well browned on both sides (10 to 12 minutes).
6. Transfer the wings to the same bowl as the bacon.
7. Add onion, celery, garlic, anchovy paste, thyme, basil, and sage to the pot.
8. Cook, stirring ocasionally for about 3 minutes.
9. Increase the heat to high, stir in 1 cup broth, the wine, and the soy sauce. Use a wooden spoon to loosen any brown bits at the bottom of the pan. Bring the mixture to a boil.
10. Stir occasionally until the liquid evaporates and the vegetables begin to sizzle (12 to 15 minutes).
11. Add butter and stir to melt. Sprinkle flour over the vegetables to combine.
12. Gradually whisk in the remaining cups of broth until smooth. Stir in the wings, bacon, potatoes, and carrots. Bring to a simmer.
13. Transfer to the oven and cook uncovered for 30 minutes, stirring every 10 minutes.
14. Remove the pot from the oven. Use a wooden spoon to scrape the sides of the pot and remove any of the browned bits back into the stew.
15. Place over high heat. Add the thighs, and bring to a simmer.
16. return the pot to the oven uncovered, and continue to cook for 45 minutes, stirring every 15 minutes.
17. Remove the wings from the stew. Use a knife to cut meat away from bones. Discard the bones, return the meat to the stew.
18. Add a tablespoon of dry wine to the stew and season with salt, peper, and a sprinkle of parsley all to taste.
19. Enjoy!

Comfort Food Classic: Our Favorite Glazed Meatloaf

When you're in need of comfort food, it's hard to beat the ease and traditional feel of a classic meatloaf. There are many variations on the dish, but the end product is almost always the same: a loaf of meat that is cut into slices like bread and served, often times with a savory gravy.

Interestingly, while meatloaf as we know it only really entered cookbooks in the late 1900's, it dates back to the 5th century, originating in the area around what would become Germany and Belgium. This cousin to the Dutch meatball made its way over to America during colonial times where it was made of ground pork and cornmeal. Today, meatloaf typically consists of ground beef, vegetables, and bread crumbs. This recipe, however, calls for something a little different: crushed saltine crackers. Scroll below for the details...

Glazed Meatloaf Recipe

(makes 4-6 servings)

Ingredients

• 3 ounces grated Monterey Jack cheese
• 2 tablespoons unsalted butter
• 1 cup minced onion
• 1 rib celery, minced
• 1 tablespoon minced garlic
• 1 carrot, minced
• 1/2 cup minced green onion, including the onion greens
• 1 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 teaspoons minced fresh thyme
• 1 teaspoon paprika
• 1/2 cup chicken broth
• 2 teaspoons Worcestershire sauce
• 1/3 cup ketchup for meatloaf, and 1/2 cup for glaze
• 1 1/2 lbs of ground beef (chuck, or 85% lean)
• 3/4lbs Italian pork sausage casing removed
• 1 cup crushed saltine crackers
• 2 large eggs, beaten slightly
• 1/3 cup minced fresh parsley leaves
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon ground coriander
• 1/4 cup cider vinegar
• 3 tablespoons packed light brown sugar

Directions

1. Preheat oven to 375 degrees.
2. Spread the cheese out on a plate and place in the freezer until ready to use.
3. Lay out a rimmed baking sheet and place a cooling rack in the center. Wrap the cooking rack in foil, and use a skewer to poke holes into the foil, then spray with cooking spray or lightly coat with oil.
4. Heat the butter in a skillet over medium-high heat until foaming. Add onion, celery, carrot, garlic, and green onions. Cook, stirring occasionally for 5 minutes, or until carrots are tender.
5. Add salt, black pepper, thyme, paprika, Worcestershire sauce, and 1/3 cup of ketchup. Cook for another minute, then set aside to allow to cool.
6. Whisk together broth and eggs in a large bowl until combined. Stir in saltines, parsley, and the onion mixture.
7. Crumble the frozen cheese, then sprinkle over the mixture.
8. Add ground beef, then mix gently with your hands.
9. Transfer the meat to the foil on the cooking rack and shape into a 10" x 6" rectangle or so, smoothing out the top and edges with a moistened spatula.
10. Bake about 55 to 65 minutes, or until a thermometer inserted into the center reads 135F to 140F.
11. Remove the meatloaf from the oven and turn on the broiler.
12. While the meatloaf is cooking, combine 1/2 cup ketchup, the hot pepper sauce, ground coriander, cider vinegar, and brown sugar in a small saucepan.
13. Bring to a simmer over medium heat and cook, stirring frequently until thick and syrupy (about 5 minutes).
14. Spread half the glaze over the cooked meatloaf , then place under the broiler.
15. Cook for about 5 minutes, or until glaze bubbles and begins to brown.
16. Remove the meatloaf from the oven again and spread on the remaining glaze, then broil for another 5 minutes.
17. Let the meatloaf cool 20 minutes before slicing and serving.
18. Enjoy!

Italian Recipe: Chicken Marsala

There's so much more to Italian cuisine than pasta and tomato sauce, and that's absolutely something worth exploring. If you want to keep things simple and flavorful while skipping out on the spaghetti, this chicken marsala recipe is perfect. 

This savory chicken dish in wine sauce makes for a fantastic family meal. The wine sauce, emboldened by freshly cut mushrooms, is a good way to introduce a skeptical family member to the wonderful world of cooking with mushrooms. They don't overpower, but certianly add a distinct flavor that really ties the whole dish together. Scroll below for our recipe....

Chicken Marsala Recipe

(makes 4 servings)

Ingredients

• 2 skinless, boneless chicken breasts
• salt and flour to taste
• 1/3 cup flour
• 1/2 cup olive oil
• 8 ounces mushrooms sliced and cleaned
• 1 clove garlic, minced
• 2 teaspoons shallots, minced
• 2 tablespoons butter
• 1/2 cup sweet Marsala wine
• 1/4 cup chicken stock
• 1/4 cup dry white wine
• 1 tablespoon lemon juice
• Optional: Parsley and chopped carrots for garnish

Directions

1. Split chicken breasts through the middle to make 2 pieces. Wrap in plastic and pound each one flat until they are about a quarter-inch thick.
2. Season with salt and pepper on both sides of each piece of chicken.
3. Put flour on a plate and dredge chicken both sides in the flour. Keep flour on plate.
4. Heat oil over medium-heat. When the oil is hot, fry each piece of chicken for 3-4 minutes on each side until golden brown.
5. Remove chicken and place on a serviing platter covered with foil.
6. Add 1 tablespoon butter to the pan. Add mushrooms and cook until golden brown (about 8 minutes). Set aside.
7. Add remaining 1 tablespoon butter to the pan, then add shallots and garlic. Cook until soft (about 1 minute)
8. Pour flour from plate into pan. Cook for 2 minutes, stirring frequently.
9. Add marsala, white wine, lemon juice, and chicken stock, scraping the bottom of the pan to loosen any of the brown bits (fond).
10. Cook until sauce is slightly reduced (about 2 minutes). Return the chicke and mushrooms to the skillet, and cook another 2 minutes or until heated through.
11. Season with additional salt and pepper to taste. Garnish as desired. Serve hot.
12. Enjoy!

Seasonal Recipe: Our Favorite Turkey Stuffing

Every family has a tried and true stuffing recipe. The one below is a real favorite, at Thanksgiving and any time of year! 

This recipe calls for baking the stuffing in a casserole dish, and resting turkey legs over top. The juices and the flavor drips down into the stuffing, keeping it moist and delicious, and you also end up with some extra turkey meat you can save and use the next day for some turkey pot pie. Keep reading below for this fantastic recipe...

Our Favorite Turkey Stuffing Recipe

Ingredients

• 2 loaves white sandwich bread cut until 1/2" cubes
• 3 lbs turkey wings separated at the joints
• 1 1/2lbs sage sausage without the casings
• 2 teaspoons vegetable oil
• 6 tablespoons unsalted butter (plus extra to grease the baking dish)
• 1 large onion, chopped fine
• 3 ribs celery, chopped fine
• 2 teaspoons table salt
• 2 tablespoons minced fresh thyme leaves
• 3 tablespoons minced fresh sage leaves
• 1 teaspoon ground black pepper
• 2 1/2 cups low-sodium chicken broth
• 3 large eggs
• 3 tablespoons chopped fresh parlsey leaves

Directions

1. Preheat the oven to 250F.
2. Spread the bread cubes in an even layer over two rimmed baking cheets. Bake for about 45 minutes to an hour, stirring occasionally during baking.
3. Transfer bread crumbs to a large bowl, then increase the oven temperature to 375F
4. Use the tip of a paring knife to poke a few holes into each wing segment.
5. Heat oil in a skillet over medium-high heat until it begins to simmer. Add the wings and cook until golden brown (about 4 to 6 minutes). Flip wings and cook for another 4 to 6 minutes. Transfer wings to a medium bowl and set aside.
6. In a dutch oven, heat the butter over medium heat until it starts to foam. Add the sausage and cook, using a wooden spoon to break it apart to small pieces. Cook, stiring frequently until only a few bits of pink remain (about 8 minutes).
7. Add onions, celery, and 1/2 teaspoon salt. Cook, stirring until vegetables are softened but not browned (7 to 9 minutes).
8. Add thyme, sage, and pepper, and cook for about another 30 seconds.
9. Add a cup of broth, and bring the mixture to a simmer, using a wooden spoon to scrape the browned bits from the bottom of the dutch oven.
10. Once it has reached a simmer, add the vegetable and sausage mixture to the bowl with the dried bread and toss to combine.
11. Grease a large baking dish with butter. In a medium bowl, whisk together eggs, 1 1/2 cups broth, 1 1/2 teaspoons salt, and any accumulated juices from the wings that have been set aside.
12. Add the egg/broth mixture and the parsley to the bread, and gently toss to combine.
13. Transfer the mixture to the greased baking dish.
14. arrange the wings on top of the stuffing, and cover tightly with aluminum foil. Place the baking dish on a rimmed baking sheet, then place it in the oven.
15. Bake until the thickest parts of the wings register 175F on a thermomeber (about 60 to 75 minutes).
16. Remove the foil and transfer the wings to a dinner plate, or the fridge for later use.
17. Use a fork to gently fluff the stuffing, and let it rest for 5 minutes before serving.
18. Enjoy!

Italian Recipe: Amazing Beef and Sausage Lasagna

Homemade lasagna is one of those hearty, cheesy, belly-warming dishes that provides the cook many opportunities for creativity and improvisation.

Most recipes call for using one type of meat - beef - as the main ingredient; however, using only ground beef can render the dish too bland, and relying solely on Italian sausage can overpower it. By using the flavor profile of both, you'll end up with a unique balance that's just right. Keep reading below for our favorite two-meat lasagna recipe...

Lasagna Recipe

(makes 12 servings)

Ingredients

• 1lb sweet Italian sausage, casing removed
• 3/4 lb lean ground beef
• 1/2 cup minced yellow onion
• 2 cloves garlic, minced
• 28oz crushed tomatoes no salt added
• 12oz tomato paste
• 13oz tomato sauce
• 1/2 cup water
• 2 tablespoons sugar
• 1 1/2 teaspoons dried basil
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespooon salt
• 1/4 teaspoon fresh ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16oz ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4lb mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

• In a Dutch oven, cook the sausage, ground beef, onion, and garlic over medium heat until the meat is well browned.
• Stir in the crushed tomatoes, tomato paste, tomato sauce, and water.
• Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, 2 tablespoons parsley.
• Let the mixture simmer for about 1 1/2 hours, covered, stirring occasionally.
• Bring a large pot of slightly salted water to a boil.
• Cook noodles in the boiling water for 8 to 10 minutes.
• Drain and rinse the noodles.
• In a mixing bowl, combine ricotta cheese, egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat the oven to 375F
• In a 9"x13" basking dish, spread 1 1/2 cups of the meat sauce on the bottom. Arrange half the noodles lengthwise over the meat sauce. Spread half the ricotta cheeze mixture over the noodles, then add a third of the mozzarella cheese slices. Top with another 1 1/2 cups of the meat sauce, then add 1/4 cup parmesan cheese. Repeat this process with the remaining ingredients, then top it all with the remaining mozzarella and parmesan cheese.
• Cover with foil, then bake for 25 minutes.
• Remove the foil, then bake an additional 25 minutes.
• Let cool 15 minutes before serving.
• Enjoy!

Creative Seasonal Dish: Turkey and Pumpkin Chili

Whether you've got Thanksgiving leftovers or you're just hankering for the flavors of the season, this creative chili recipe is just what the doctor ordered. A perfect blend of turkey and pumpkin along with a few other traditional chili ingredients (black beans, diced tomatoes, onion & pepper), it's the perfect way to spice up an ordinary dish. 

Best of all, you can indulge in this protein-rich chili without overstuffing on calories. Keep reading for this amazing recipe...

Turkey and Pumpkin Chili Recipe

(makes 10 servings)

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium bell pepper, chopped (red or yellow would be ideal)
• 3 garlic cloves, minced
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 can (15 ounces) solid-pack pumpkin
• 1 can (14.5 ounces) diced tomatoes (do not drain)
• 3 cups chicken broth
• 2 1/2 cups cubed cooked turkey
• 2 teaspoons dried parsley flakes
• 2 teaspoons chili powder
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon salt
• Cubed avocado and thinly sliced green onions, optional for garnish 

Directions

1. In a large skillet, heat the olive oil over medium-high heat. Add the onion and peppers to the skillet, cooking and stirring them until soft. Add the garlic and cook for one more minute.
2. Transfer to a five-quart slow cooker and stir in the remaining ingredients. Cook, covered, on low for four to five hours. If you’d like, top your bowl of chili with freshly cubed avocado and sliced green onions. 
3. Enjoy!