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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.

Gluten-free Breakfast Sandwich

Potatoes can fit right in as the base of a quick, high-protein, low-fat and totally gluten-free breakfast sandwich. Add eggs to the hash brown mixture and include a slice of ham and creamy avocado on the sandwich to create a meal packed with 29 grams of protein per serving.

Serves: 5 (10 sliders)

Prep time: 10 minutes

Cook time: 8 minutes


Amount Measure Ingredients
20  ounce package shredded hash browns
2 large eggs
1/2 cup shredded mozzarella cheese
1/4 tsp pure ground black pepper
1/2 tsp table salt
2 tsp olive oil, divided
3 small avocados
pinch garlic salt
8 ounces mozzarella, sliced
4 ounces Serrano ham


In a large bowl add hash browns, eggs, shredded cheese, pepper and salt. Mix the ingredients using your hands, making sure everything is well coated.

Add 1 teaspoon of olive oil to a large nonstick saute pan over low to medium heat. Grab a handful of the potato mixture, about 1/4 cup, and create a ball. Place it down on the pan and carefully pat it down to create a flat disc shape. Cook for 3 to 4 minutes and then flip it over and cook for an additional 3 to 4 minutes. Remove and place on a paper towel. Repeat until all hash browns have been used.

In a small bowl, mash the avocados and sprinkle with a little garlic salt. Place a spoonful of the mixture onto a hash brown stack. Top with half slice of Serrano ham and a slice of mozzarella cheese. Top it with another hash brown stack.

The versatile potato can be a healthy star on your breakfast menu. For more potato recipes, visit www.potatogoodness.com.

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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!

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