Tag Archives: deconstructive

Deconstructed Chicken Pot Pie

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Hope everyone had a fabulous Valentine’s day :)

Sorry I haven’t been on in like 10 days but I just haven’t been feeling like blogging lately.

It’s not that I don’t have material to share, I certainly do.

I just haven’t been feeling like writing it all down.

But it’s time to get back to it :)

SO here we have deconstructed chicken pot pie :)

pot pie

This recipe is super easy to make, like OMG ridiculously easy and soo very tasty!

And instead of using pie dough I used biscuits. Why? Because I hate pie dough! I’ve had a handful of terrifying experiences with it and since I’m not ready to face my fears yet I just try to avoid it as much as possible.

I had some leftover honey biscuits from when I made the beef stew so I decided to use them in this and it definitely turned out fab!

The filling is creamy and rich, with lots of chicken (yum!), peas and I love the addition of corn, top it with a honey biscuit and you have a perfect weekday meal straight from Comfortown :)

Deconstructed Chicken Pot Pie

Serves: 4

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 10 baby carrots, chopped
  • 2 cloves garlic, minced
  • salt and pepper
  • 2 tbsp light butter
  • 2 tbsp all-purpose flour
  • 3/4 cup skim milk
  • 1 1/4 cup reduced sodium chicken broth
  • 1/4 tsp dried basil
  • 2 cups cooked and shredded chicken
  • 1/4 cup frozen peas, thawed
  • 1/4 cup frozen corn, thawed
  • 4 Grands! honey biscuits
  • serve: chopped fresh parsley

Directions:

  1. Preheat oven to 375F.
  2. In a pot over medium high heat, add the EVOO.
  3. Once hot add the onion and carrots.
  4. Cook until softened and onions are translucent about 5 mins.
  5. Add the garlic and saute for 30 secs.
  6. Remove to a plate.
  7. Reduce the heat to medium and add butter.
  8. Once melted, stir in the flour.
  9. Cook for 1 min, stirring frequently.
  10. Whisk in the milk, broth and basil and continue whisking to break up any lumps.
  11. Let the sauce simmer and thicken (about 1-2 mins).
  12. Turn the heat off and add in the vegetables, chicken, peas and carrots.
  13. If the filling is too thick add in a little more chicken broth.
  14. Spray a 2qt baking dish with cooking spray.
  15. transfer the filling to the baking dish and top with the biscuits.
  16. Bake for 20-25 mins or until the biscuits are golden brown and cooked through*.
  17. Serve with chopped parsley.

*Check the package directions on the biscuits you are using to check for cooking time and temperatures.

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Deconstructed Chicken Cordon Bleu

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This tasty and ridiculously easy dish will have your taste buds dancing in 30 mins! And it’s definitely company worthy! There is basically no prep and the sauce takes 5 mins to make. Besides that you have to do nothing! Just pop the chicken in the oven and wait for the magic to happen! And when I say magic I really mean it! I wanted to take a bite photo of all the chicken/ham cheesiness but once I tried a little piece I couldn’t stop and before I knew it my plate was empty :)

The chicken and ham release a delicious juice that keeps your chicken nice and moist :)

Here’s how to make it:

Deconstructed Chicken Cordon Bleu

Serves 4

Ingredients:

For the chicken:

  • 2 medium large chicken breasts
  • a little bit of paprika and pepper
  • 8 slices deli ham
  • 4 slices swiss cheese (broken in half)
  • 3-4 tbsp italian bread crumbs

Directions: Preheat oven to 350F. Butterfly each chicken breasts (cut all the way through) to create 4 thin chicken cutlets. Sprinkle the chicken(both sides) with a little bit of pepper and paprika. Place in a pregreased baking dish. Top each chicken with 2 slices deli ham, top with cheese and sprinkle with bread crumbs. Bake for 30-35 mins or until the chicken is cooked through.

For the sauce:

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 1 chicken bouillon cube (crushed)
  • 1 tbsp spicy brown mustard
  • a little Worcestershire sauce
  • 1/2 cup of shredded italian cheese blend (I used Kraft with a touch of Philadelphia-yum!)

Directions: In a medium saucepan, medium heat, melt the butter. Add in the flour and whisk continuously for 1-2 mins. Continue whisking and add the milk. Whisk, whisk, whisk for 3-5 mins until the mixture starts to bubble and thickens. Remove from heat and add in the mustard and Worcestershire sauce, whisk to combine. Add the cheese and let it melt- stirring occasionally. If too thick just add a little more milk until it reaches your desired consistency.

To serve: Plate the chicken breast and top with sauce. Devour!

Adapted from: The Gril Who Ate Everything