Monthly Archives: September 2023

Shortcut Dutch Oven Chicken Pot Pie

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SERVES4 to 6

INGREDIENTS

FOR THE BISCUITS:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup shredded sharp cheddar cheese
  • 1 tablespoon chopped fresh thyme leaves
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plus 3 tablespoons cold heavy cream

FOR THE POT PIE:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1 cup whole milk
  • 3 cups cooked, shredded chicken (from a rotisserie chicken or prepared from about 1 1/2 pounds boneless chicken breasts)
  • 1 (10-ounce) package frozen peas and carrots
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

INSTRUCTIONS

MAKE THE BISCUITS:

  1. Arrange a rack in the middle of the oven and heat to 425°F.
  2. Whisk the flour, cheese, thyme, baking powder, and salt together in a medium bowl. Add the cream and use a wooden spoon to stir until a shaggy dough forms. Refrigerate while you prepare the pot pie.

MAKE THE POT PIE:

  1. Heat olive oil in a 3-quart (or large) Dutch oven or ovenproof pot over medium-high heat until shimmering. Add the onion and sauté until tender and lightly browned, 3 to 4 minutes. Add the garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Stir in the chicken broth and milk. Bring to a boil, then reduce the heat and simmer, stirring constantly, until thickened, 5 to 8 minutes.
  2. Remove from the heat and stir in the chicken, peas and carrots, salt, and pepper. Divide the biscuit dough into 6 portions (about 2 heaping tablespoons each). Use your hands to shape each biscuit into a 1/2-inch-thick patty and place on top of the chicken mixture, spacing them about 1/2-inch apart.
  3. Bake uncovered until heated through and bubbling and the biscuits are golden-brown, 15 to 18 minutes. Let cool about 5 minutes before serving.

NOTE: I used canned biscuits

I also doubled the sauce and added in pare boiled potatoes and frozen corn

RECIPE NOTES

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Easy Double Enchiladas

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Easy Double Enchilada

Ingredients

  • 1 pound ground beef
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Lawry’s Garlic Salt
  • 3 cups cooked shredded chicken such as a rotisserie
  • 2 10 ounce cans red enchilada sauce
  • 2 10 ounce cans green enchilada sauce
  • 1 cup sour cream
  • 30 count white corn tortillas small
  • 2 cups shredded cheddar cheese
  • 2 cups shredded white cheddar or mozzarella cheese
  • 1/2 cup quartered cherry tomatoes

Instructions

  • Preheat oven to 350 degrees F.
  • Place ground beef, salt, pepper and garlic salt into a large skillet over medium heat, cooking and stirring until browned. Drain and place beef into a large bowl. Place chicken into a separate large bowl.
  • Pour red enchilada sauce and green enchilada sauce into separate large bowls. Add 1/2 cup sour cream into each bowl, whisking to combine. Place 1/2 cup of each sauce into bottom of 9 x 13 inch baking dish 1/2 red on one side and 1/2 green on one side.
  • Warm about 7-8 tortillas at a time in microwave for 60 seconds, until hot. Starting with beef, spoon 2 tablespoons of ground beef into center of tortilla with 1 tablespoon of shredded cheddar cheese. Roll slowly and tight, transferring seam side down into the red sauce side. Continue placing filled beef and cheese tortillas until 1/2 of the pan is full. For the chicken side, fill with 2 tablespoons of shredded chicken with 1 tablespoon of cheddar cheese. Roll slowly and tight, transferring seam side down into the green sauce side. Continue until that side of the pan is full.
  • Top the beef side with remaining red sauce and chicken side with remaining green sauce. Top evenly with white cheese and bake for 30 minutes, until melted and enchiladas are hot. Remove from oven and top with quartered cherry tomatoes and chopped fresh cilantro. Serve hot.

Notes

  • One of the biggest tips I can give you when making enchiladas, is make sure your white corn tortillas are hot before rolling into the pan. If you try rolling them while cold or room temperature, you’ll find that they tear and fall apart.
  • I heat about 8 tortillas at a time on a paper plate in the microwave for 60 seconds. Prepare the first batch, and heat another stack to finish.