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Food & Recipes

Quick and Easy Chicken Pot Pie

  • Serving Size: 4 – 6
  • Preparation Time: 10 minutes
  • Total Cooking time: 30 minutes

This is a very simple and extremely quick to make chicken pot pie recipe. Using biscuits (especially the canned type you find in the refrigerator section of your local grocery store) makes for a very rich and no fuss topping to a thick and hearty base of chicken and chopped fresh vegetables. For a variation, you may want to try using croissant rolls instead of biscuits.

Amount Measure Ingredients
1 lbs boneless skinless chicken breasts diced into ½” cubes
1 tablespoon Oil
1/2 teaspoon garlic powder
1/4 teaspoon Salt
1/4 teaspoon pepper
1 cup carrot, diced
1 cup celery, diced
1/2 cup yellow onion diced
2 cup potatoes, diced (2 small potatoes)
4 oz canned sliced mushrooms
15 oz can condensed cream of celery soup
1/2 cup milk
1 can Grands style prepared biscuits (large can) or Croissant rolls

To prepare:

Heat a large skillet over moderately high heat, add oil then chicken, garlic powder, salt and pepper, sauté 2-3 minutes then add carrots, celery, potatoes, and onion. Stir to coat evenly then add in the mushrooms and cream of celery soup. Stir in then add the milk, simmer 10 minutes or until potatoes are just tender. Pour into a 9×13 casserole pan and top with canned biscuits or croissant roll triangles (place triangles flat on top of pot pie base) place in a preheated 375 degree oven 15 minutes or until biscuit top is golden brown. Serve immediately.

Ocean Perch Fillets Baked en Pappilote (in parchment paper)

  • Serves: 4
  • Preparation Time: 15 minutes
  • Total Cooking time: 15 minutes

This is a very simple and quick to prepare dish with a wonderful presentation method, each person being served a puffed pouch than when opened, puffs out a cloud of aromatic steam that delights the nose and tempts the palate. Ocean Perch is a very mild, firm textured fish that most of the time is virtually completely boneless when filleted, but just about any firm textured white fish such as alaskan cod, ling cod or halibut will work just as nicely. When prepared in this method the fish almost has a lobster like flavor from cooking in the butter and being locked in its own steam and will please just about any palate. Parchment paper is called for in this recipe, and can be found at just about any supermarket or grocer. If you cant find parchment paper, ordinary tin foil can be substituted with no effect on flavor. Try this dish served alongside rice pilaf, or roasted red potatoes with rosemary and olive oil and you have turned a simple easy to make dish into a five star masterpiece.

Amount Measure Ingredients
2 lbs fresh ocean perch fillets skin on (approximately 4-5 fillets)
4 tablespoon butter or margarine
1 small yellow onion or leeks sliced very thinly
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
1/4 teaspoon salt
4-5 sheets parchment paper or tin foil approximately 10″ x 10″ square

To prepare:

Preheat the oven to 350°. On each sheet of parchment thinly spread margarine or butter on one side. Next, lay a thin layer of the onions or leeks on the sheet and then top with the fish. Lay a small pat of butter on the top of the fillet and season with garlic salt, pepper and regular salt. Fold each sheet over on the fillet and fold the edges several times to ensure an airtight seal. place in an ovenproof baking dish on the middle rack of the oven. Cook approximately 15 minutes. Remove from oven and place on individual plates (pouches will be puffed up like little balloons). To serve, place in front of guest and make a slit on top of the pouch with a sharp knife (careful, as steam will be hot) and enjoy.

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Cooking with Curmi
Maryann Curmi

You know Maryann, On Air Personality from Star 92.7 from 5:30 am to 9am.

First and foremost, let's say that Maryann loves to eat! She also enjoys having friends over and always seems to have something to offer them. Whether it's a spicy Thai peanut sauce to toss over angel hair pasta or a new twist on an old fashioned chicken soup recipe.

Feel free to change the recipes that's how Maryann has come to make her favorites. When realizing she doesn't have this or that, substituting and wah la…a new recipe is born!

Maryann is just as happy to share her recipes as she is her food. So whether you are listening to her weekly on air recipes, printing them here or dropping by her house for a bite, she hopes everyone will find something to enjoy!

Big Joe and Mama’s Recipes
Big Joe and His Mamma

Joe started in radio at the age of 15 in a small Mississippi town and never looked back.

"I'm the youngest of 4 boys, so Momma had her hands full feeding us I'm sure. I watched and learned every opportunity I had with her in the kitchen. Whether it was cooking black eyed peas and corn bread or one of her famous pecan pies, my Mom seemed to know how to cook anything."

So from those years with Momma to living on my own and having to cook for one, Joe has managed to shake and bake some pretty good grub over the years!