What’s better than a chicken pot pie? A chicken pot pie topped with a flaky puff pastry!
Don’t you love it when you decide on what to make for dinner and you just so happen to have everything you need right in your very own kitchen? It’s rare, but it happened to me when I had a craving for chicken pot pie.
I started rummaging through my fridge, pantry, and freezer, and was amazed to find that I could pull this together without even running to the store. I found puff pastry leftover from my Peach Tarts, heavy cream from my Salted Caramel Oat Bars, and fresh thyme from my Slow Cooker Pot Roast.
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1 teaspoon pepper, divided
4 tablespoons butter, divided
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon minced fresh sage or 1/4 teaspoon rubbed sage
1/2 cup all-purpose flour
1-1/2 cups chicken broth
1 cup plus 1 tablespoon half-and-half cream, divided
2 cups frozen mixed vegetables (about 10 ounces)
1 tablespoon lemon juice
1 large egg yolk
Preheat oven to 400°. On a lightly floured surface, roll each pastry sheet into a 12×10-in. rectangle. Cut one sheet crosswise into six 2-in. strips; cut remaining sheet lengthwise into five 2-in. strips. On a baking sheet, closely weave strips to make a 12×10-in. lattice. Freeze while making filling.
Toss chicken with 1/2 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high heat; saute chicken until browned, 5-7 minutes. Remove from pan.
In same skillet, heat remaining butter over medium-high heat; saute onion until tender, 5-7 minutes. Stir in garlic and herbs; cook 1 minute. Stir in flour until blended; cook and stir 1 minute. Gradually stir in broth and 1 cup cream. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes.
Stir in vegetables, lemon juice, chicken and the remaining salt and pepper; return to a boil. Transfer to a greased 2-1/2 qt. oblong baking dish. Top with lattice, trimming to fit.
Whisk together egg yolk and remaining cream; brush over pastry. Bake, uncovered, until bubbly and golden brown, 45-55 minutes. Cover loosely with foil if it starts getting too dark. Let stand 15 minutes before serving.
Test Kitchen Tips
For a crisper crust, bake on a rimmed baking sheet. Trim lattice to fit baking dish, then place on a parchment lined baking sheet. Bake at 400°. for 20-25 minutes. Then place on top of your hot filling before serving.
Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
To make a fresh garlic clove easy to peel, gently crush it with the flat side of a large knife blade to loosen the peel. If you don’t have a large knife, you can crush the garlic with a small can. The peel will come right off.
Check out 11 of our most genius crumb crust ideas.
So excited about this Sheet Pan Harissa Chicken with Chickpeas and Sweet Potatoes.
I know it is only Wednesday, but this week has already flown by. I hit the ground running on Monday with meeting after meeting and it was the best way to start my week. It’s odd, some weeks can be full of meetings (either on the phone, or if traveling, in person) while other weeks are full of testing and photographing recipes in the kitchen and talking to almost no one accept the people I work super closely with. So my mom, my brother, and my dad, aka the family. Both scenarios are great, but I always love having productive meetings that leave me feeling excited, and motivated to keep my butt working! Between some fun new projects, finishing up the studio (cannot wait for this to be done!), a little traveling, and of course, new content for HBH, we have so much to look forward to.
…and a lot of work to do. It’s both amazing and a little nerve-racking, especially looking at the to-do list, but at this very moment in time I’m feeling happy for it all. That said, let’s check in again about this all on Friday. I might be singing a different tune…
Since things are semi busy these days, I’ve been relying on easy, healthy dinners like this sheet pan harissa chicken. It’s a complete dinner made all on one sheet pan and I could not love it more.
Full disclosure? This is one of those recipes that I didn’t actually think I was going to post on HBH, but it turned out so good that I had to share. I made this one night after typing away on my computer all day. Pretty sure I didn’t even start making it until nine or so, but I just threw what I had from the fridge and the pantry onto a sheet pan and it turned into this killer meal.
At this moment in time, my pantry is stocked with Harissa seasoning (which I buy at Whole Foods or from Amazon), sweet potatoes, and chickpeas. Before leaving for South Korea, I made sure to stock up on all the pantry essentials so that I would have a fully stocked pantry when I returned home. Basically anything that would not go bad in a weeks plus time I stocked up on. I know it seems weird to stock up on groceries before leaving for a big trip, but trust me, it is the best having a pantry full of ingredients upon returning home. No one want’s to come home to zero food in the house. Plus, if you’ve read any of my previous posts, then you know how much I hate going to the grocery store…SO glad my dad is back!
Anyway, point is, I was happy to have so many great ingredients on hand. It’s how I created this recipe, which if you can’t already tell, I LOVE.
Here’s how this works. Season the chicken generously with that harrisa spice. Then add your veggies, chickpeas, and lemons. Give everything a good toss and a good seasoning of salt and pepper. Roast in the oven until the chicken is golden, the sweet potatoes tender, and the the chickpeas are crisp.
When the chicken comes out of the oven, finish off with olives, feta cheese, yogurt, and mint. Serve with fresh naan.
It’s simple, quick, healthy, so easy, and even more delicious. If you like middle eastern and Moroccan flavors, you will love this chicken recipe.
I actually ended up making this last night…for like the fourth time in two weeks, for my parents who returned home from South Korea on Monday night. I was dying for them to try this because I knew they would love it. Mom loves roasted chicken and my dad loves anything with some good Moroccan Harissa.
They said it was the perfect welcome home dinner and loved every bite.
Also, all of the Gerard’s are now back on US soil. YEAH! While we all loved South Korea, it’s always nice to come home, and I think my parents, who were in South Korea for almost three whole weeks, are especially happy to be back. Mom is happy for breakfast bread and hot chocolate, and dad’s just happy not to have use chopsticks for every single meal…the chopsticks were a bit of a challenge for him.
And of course, they’re happy to be eating my meals again, meals like this chicken, which you should consider making tonight. Again, because it’s so delicious. For more recipes just Click Here..!
Sheet pan harissa chicken with chickpeas and sweet potatoes.
This time of year I get hungry for a juicy turkey dinner! It’s no wonder, Thanksgiving is right around the corner. It’s about the only time of year that I roast a whole turkey.
I still remember my first time roasting a turkey, I had no idea what to do. Over the years I’ve perfected it, and my family expects a Thanksgiving feast every year.
In recent years deep frying turkeys have been real popular. I’ve heard deep fried turkeys are delicious, but in our family you don’t experiment on a Thanksgiving turkey. So I’ve always roasted my turkey in the oven using the brown bag method. I’ve been roasting my turkeys this way for over 30 years.
It’s easy, no basting involved. You just place the turkey, roasting pan, and rack, in to a brown paper bag, slide it in to the oven and roast for the required time. You tear off the bag about 30 minutes before it’s done to get the nice golden brown color. When the timer rings take the turkey out of the oven and let rest for 15 – 30 minutes before carving.
Trust me you’ll end up with a delicious juicy turkey everytime. You’re family will love it!
It’s important to follow the measurements for the salt and to use a low-sodium stock (or, better yet, a homemade one) for this recipe—otherwise, the gravy could wind up being too salty.
Mix brown sugar, spices, pepper, and 3 Tbsp. or 4 ½ tsp. salt in a small bowl to combine; sprinkle all over surface and inside cavity of turkey. Place turkey on a V-shape roasting rack set inside a large roasting pan (if using a disposable pan, place it on a rimmed baking sheet). Chill, uncovered, at least 8 hours and up to 1 day.
Let sit at room temperature 1½–2 hours.
Place a rack in middle of oven; preheat to 450°. Smear butter all over outside of turkey. Arrange turkey wings (if using), neck, and giblets, then onions, celery, and garlic around turkey and pour in wine. Roast on center rack until skin is golden all over, 25–35 minutes. Reduce oven temperature to 300° and continue to roast turkey, rotating 180° halfway through, until an instant-read thermometer inserted into the thickest part of breast registers 150° (temperature will rise as the bird rests), 1½–2 hours. Carefully transfer turkey to a cutting board and tent with foil.
Increase oven temperature to 450°. Push vegetables, neck, giblets, and wings (if using) into center of roasting pan and sprinkle flour over. Roast until flour is very lightly browned in a few spots, 12–15 minutes. Scrape contents of roasting pan into a large saucepan. Add thyme and broth. Bring to a gentle boil and cook, stirring occasionally, until reduced by nearly half and gravy is thick enough to coat a spoon, 25–30 minutes. Strain mixture through a fine-mesh sieve into a medium saucepan; discard solids. Stir in soy sauce; season with more salt if needed. Bring to a gentle simmer over low heat while you carve the turkey. Thin with a bit more stock if needed.
Pinoy (Filipino ) Chicken Noodle Soup is a tasty noodle soup dish usually made from bone-in chicken thighs, bacon and chicken liver. It has that good Asian chicken flavor and can help keep you warm during cold season.
I love cooking my own chicken noodle soup at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make chicken noodle soup the way I like it to be and within my budget.
This Recipe for Chicken Noodle Soup is very simple and quick and yet delicious. This is perfect for those Asian Food Lovers. Enjoy Cooking!!!
1 lb. chicken, cut into small pieces
1 lb. round miki noodles
½ cup chopped chicken liver
4 pcs. crumbled bacon
4 cups chicken broth
½ small cabbage, core removed and chopped
1 medium carrot, julienne
¼ cup chopped green onions
1 medium yellow onion, diced
4 cloves garlic, crushed
2 tbsp. fish sauce we called it (patis)
2 tbsp. cooking oil
2 cups water
Heat the oil in a cooking pot.
Then sauté the garlic and onion.
Then add the chicken and cook for 5 to 7 minutes or until it turns light brown.
Add the chicken liver. Stir and cook for 2-3 minutes.
Pour-in water and chicken broth, cover and simmer for 25-30 minutes.
Add the bacon, cabbage and carrots. Stir and cook for 3 to 5 minutes.
Pour-in the fish sauce and stir.
Pour the miki noodles and cook for 5 to 7 minutes.
Marinated and seasoned grilled chicken breasts, so full of flavor, you won’t even notice they’re healthy! This marinade direction I’m sharing nowadays is that the direction I exploit to infuse and season the chicken breasts I grill weekly for meal preparation. As a result of when operating 10-plus hour work days, UN agency needs to return home and create dinner? I’ve even enclosed many dish concepts to travel with these grilled chicken breasts too so you are covered for dinner for the whole week!
If you recognize ME then you recognize that I eat grilled chicken salads for dinner. And that I ne’er get uninterested in it. And that I HATE sauce (it’s a texture factor for me), thus my dish consists of a mixture of butter lettuces and romaine lettuce, some croutons and a grilled misshapen. With however flavor us this chicken is, you don’t even want sauce anyways!
I sometimes grill up a batch of this chicken the night before I’m going back to figure, thus after I get off of labor I will simply get through, knock out my unit chores (get the mail, water the plants, feed the dogs, etc), do a fast exercise then nosh on some dinner. And currently that we tend to area unit transitioning to 12-1/2 hour shifts at work return Gregorian calendar month, meal preparation are even a lot of important!
I don’t have a smoker or fancy BBQ. Just plain oil’ gas grill… Thus i used to be excited to receive Smoking-O’s rings, that area unit designed to feature that smoke and charcoal flavor to food roast on a gas grill! You don’t have to be compelled to pre-soak the Smoking-O’s either such as you do with wood chips…you simply heat your grill up, place a smoke ring on the grill straight from the package, let the ring lightweight and smoke, then you’re in business! Instant flavor supplemental to your food! And then easy…because if I will bang, you’ll be able to do it! Click here to envision Smoking-O’s out and to look at the video on however the merchandise works!
2 pounds boneless skinless chicken breasts, trimmed of excess fat (about 6 breasts) 1 packet McCormick’s Grill Mates Mesquite Marinade 1/2 cup water 1/4 cup Worcestershire sauce 1/4 cup Sweet Mesquite Seasoning 1 tablespoon bacon salt 1 tablespoon garlic pepper 1 tablespoon Lawry’s Seasoning Blend
1. In a bowl add the Sweet Mesquite Seasoning, bacon salt, garlic pepper and Lawry’s Seasoning Blend.
2. In a large ziplock bag, add the entire packet of mesquite marinade and the water. Close the ziplock bag and use your hands to work the marinade and water together so they are incorporated.
3. Add one chicken breast into the ziplock bag and sprinkle with a tablespoon of the spice mixture and sprinkle with a 1/2 tablespoon of Worcestershire sauce. Close the ziplock bag and use your hands (on the outside of the bag) to work the chicken breast into the marinade. Continue to add the chicken breasts into the ziplock bag, one breast at a time, sprinkling each breast with the seasoning mixture and Worcestershire sauce. Continue this layering method until all the chicken breasts have been added into the ziplock bag.
4. If you need more liquid, add a little more Worcestershire sauce or water to the marinade. If you want more seasoning in your marinade, add additional amount of desired seasonings. Close the ziplock bag and use your hands to work the chicken into the marinade. Set aside.
5. Make sure your gas grill is clean before turning it on high heat to preheat the grill. After the grill has heated up, place one Smokin-O’s smoke ring on a hot spot on the grill and close the lid. Allow smoke ring to light and smoke (approximately 7-minutes).
6.Once smoke ring is smoking, use tongs to place the chicken directly on the grill. Reduce the heat to medium-high and close the lid. In 7-8 minutes, use the tongs to flip the chicken over. Close the lid and let the chicken cook.
7. Allow chicken to cook for an additional 8-10 minutes. Check chicken and flip again, if needed, or let the chicken cook for a few additional minutes on the second side. Cook chicken until it is completely cooked through, approximately 20-25 minutes, or until the chicken reaches an internal temperature of 165-degrees. Cook time will vary on how thin or thick your breasts are.
8. Once chicken is fully cooked, use clean tongs to remove the chicken from the grill, and place chicken breasts on a plate or in a reusable container (if you are meal prepping). Cover the container and let the chicken rest for several minutes before slicing to eat.
9.Turn off the grill and close the lid. Let the Smokin-O’s ring sit on the grill until it completely burns out.
10. Serve chicken with desired side dishes or on top of a salad.