casserole

love this Chicken Pot Pie, the ultimate comfort food.

November 29, 2024 by Becky Spoon

Chicken Pot Pie is a recipe that brings about a comforting and nostalgic feeling. It reminds me of the individual boxed pies I enjoyed during my childhood, and the excitement that built up while waiting for them to cook in the oven for about 30 minutes. Back then, microwavable Chicken Pot Pies with a deliciously brown and crispy top were not readily available like they are today.

Chicken Pot Pie is a classic dish that evokes a sense of warmth and familiarity. Its creamy filling, packed with tender chicken and vegetables, is encased in a golden, flaky pastry crust. This comforting meal has stood the test of time and continues to be cherished by many. Whether enjoyed on a cozy winter evening or as a heartwarming family dinner, Chicken Pot Pie never fails to bring a smile to my face. Its timeless appeal and delicious flavors make it a beloved staple in American cuisine.

I prefer the double crust made with a basic pie crust for my homemade chicken pot pie. Today, I used Pillsbury store-bought crusts to make it even easier.

The filling in this recipe remains consistent, while the crust can vary based on personal preference. Some options for the crust include a lattice design, a single crust with vents, or a separate baked puffed pastry topping. Each of these choices offers its own unique taste and adds to the overall delight of the dish. As a twist, I have even experimented with topping the chicken pot pie with flaky biscuits, creating a scrumptious variation.

Here’s a couple of more photos with the different crust I’ve used. This is with a puffed pastry:

lattice top:

and individual pot pies with single crust:

I love to make individual pot pies in these large ramekins: https://amzn.to/3nmDelR

Delicious Homemade Chicken Pot Pie

I usually have either a homemade roasted chicken or a store-bought rotisserie chicken on hand, and there’s always some leftover. I don’t like wasting food, so when I have leftover chicken, I typically prepare dishes like Chicken Noodle Soup, Chicken and Rice Soup, a Chicken Casserole such as my Chicken and Green Chile Tortilla Casserole, Chicken and Dumplings, or even a Chicken Pot Pie, which I’m really in the mood for today! The possibilities are endless!

Chicken and Green Chile Tortilla Casserole http://chicken and green chile casserole

New Mexico Green Chile Chicken Casserole

Chicken and Dumplings

An alternative to the roasted chicken is the chicken you use in making a homemade stock that I generally use for chicken salad or dumplings. I just take a whole chicken, add onions, celery, carrots, bay leaves, a little salt, and pepper, cover with water and cook until the chicken begins to fall off the bone. Here’s the link for these delicious dumplings: Chicken & Dumplings, the Perfect Comfort Food

Delicious Homemade Chicken Pot Pie

I hope you love this recipe as much as we do!

Homemade Chicken Pot Pie

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Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

3 tbsp butter
1 tbsp vegetable oil
3 tbsp all purpose flour
1/2 onion, diced
1 1/2 cups carrots, thinly sliced
1-2 stalks celery, thinly sliced
1 1/2 cups potatoes (I used red becasue they hold better)
1/2 tsp salt
1/2 tsp pepper
Fresh thyme springs and rosemary tied together with kitchen twine.
3-5 cups chicken broth (start with the lowest amount and add more to your desired thickness)
1 Knorr chicken bullion
4 cups chicken or turkey, diced, cubed or shredded
1 cup frozen peas
2 9 inch pie crust
1 egg +1 tsp water for the egg wash

Method

Heat the butter and oil over medium heat in a large saucepan. Add the onions, carrots, ptatoes and celery. Sauté for 3 to 5 minutes. The vegetables will not be tender. They will finish cooking after your stock is added.
Add the flour to your sauteed vegetables and cook a minute or two, stirring to eliminate a flour taste.
Add the chicken broth and the chicken bullion. Stir to prevent lumps and bring up to a simmer, adding more stock if needed. Add your tied herbs. When you reach the desired thickness, lower the heat to a low simmer and cook until the carrots are tender. Add salt and pepper to taste, but remember the bullion adds saltiness so do a taste test first.
Remove from the heat and add your chicken and peas. Just stir to combine.
While the filling is cooling, par-bake the bottom crust at 425 for 15-17 minutes. I always fit my crust in the pan I'm using then place foil over the crust tucking the foil over the top of the crust, being careful not to hurt your crust, but securing in hopes your crust will not fall down the sides. You can also add pie weights or beans which will help even more.
When the crust is par-baked, remove the foil and add your filling.
Add your top crust either as a lattice or a solid sheet. If you use a solid crust, cut a few slits so the steam can escape. You can use puffed pastry as I described in the content of the post.
Beat the egg and water and brush your pie with the mixture. I check the pie after about 15 minutes and brush again, but not necessary.
Bake the pie until it is bubbling and it is golden brown. Bon Appetite!

love this awesome penne with tomatoes, sausage, olives and cheese.

August 1, 2024 by Becky Spoon

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Wow, this Penne with Tomatoes, Italian Sausage, Olives and Two Cheeses is incredibly flavorful and mouthwatering! It’s the ultimate pasta dish for any occasion, whether you’re hosting a big gathering or just want to indulge yourself with a smaller portion.

This recipe, originally published in Bon Appetit in 1995, is quite well-known. However, I personally feel that the original ingredients lack sufficient juiciness, prompting me to make a few adjustments. Additionally, I’ve included Italian sausage which I believe greatly enhances the overall flavor.

what ingredients do you need to make this delicious recipe?

olive oil
Italian sausage links, casings removed or ground Italian sausage
chopped onion
minced garlic
Italian Plum tomatoes I use San Marzano
dried basil
dried crushed red pepper
canned low-salt chicken broth or homemade
penne, rigatoni or ziti I used ziti
grated Havarti Cheese
sliced pitted brine-cured olives like Kalamata
parmesan cheese
chopped fresh basil

which tomatoes are the best or this recipe?

I chose Cento San Marzano organic tomatoes, but there are other brands just as good. Cento is readily available at my local HEB. Regardless of the brand, I recommend using authentic San Marzano tomatoes from Italy. You might come across San Marzano tomatoes labeled Italian Style, which are also good, but I prefer the ones that are the Product of Italy. They are sweet, in a thick broth, and truly the best. Click this link for my preferred Italian tomato choice in this dish: https://amzn.to/3LMOMML

Here is another favorite:https://amzn.to/4c5G72t

Need another great recipe using these delicious tomatoes?

Try my Chicken Cacciatore. Here’s the link: http://chicken cacciatore. This is a delicious recipe. It is a perfect dish when you are craving comfort food.

Try this easy recipe that uses a San Marzano pureed tomatoes; Instant Pot Meat Sauce easy instant pot meat sauce with pasta…

I hope you try these delicious recipes! They are delicious!

the best – penne with tomatoes, italian sausage, olives and two cheeses.

Hope you like this recipe and try it soon! I think it will become a favorite!

Penne with Tomatoes, olives and Two Cheeses

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Servings: 8 servings

Course: dinner, Lunch, Main Course

Cuisine: Italian

Ingredients Method

Ingredients

6 tbsp olive oil
3-4 Italian sausage links, casings removed
2 cups chopped onion
2 tsp minced garlic
4 28 oz cans Italian Plum tomatoes I use San Marzano
2 tsp dried basil
1 1/2 tsp dried crushed red pepper
2 cups canned low-salt chicken broth or homemade
1 lb penne, rigatoni or ziti I used ziti
2 1/2 cups packed grated Havarti Cheese
1/2 cup sliced pitted brine-cured olives like Kalamata
1/2 cup parmesan cheese
1/4 cup chopped fresh basil

Method

Heat 3 tablespoons of oil in heavy large Dutch oven over medium-high heat. Add the Italian sausage and cook breaking up with a wooden spoon. Add the onion and garlic and sauté until onion is translucent about 5 minutes. Mix in tomatoes dried basil and crushed red pepper. Crush tomatoes with a potato masher or with the back of your spoon to break into smaller pieces. Add the broth and bring to a boil. Reduce heat then place a lid and simmer about an hour. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
Preheat the oven to 375. Cook the pasta in a large pot of boiling salted water until tender, but still firm. Drain well.
Return the pasta to the same pot. Toss with 3 tablespoons oil. Pour the sauce over and toss to blend. Mix in the Havarti Cheese. Transfer to a 13×9 baking dish. Sprinkle with the 1/2 cup of olives, then Parmesan.
Bake until pasta is heated through, about 30 minutes. Sprinkle with fresh basil.

delicious hatch green chile chicken casserole.

December 28, 2023 by Becky Spoon

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Indulge in the irresistibly cheesy and creamy delight of this Hatch Green Chile Chicken Casserole. It epitomizes comforting goodness, utilizing simple ingredients and effortless preparation. Prepare to be amazed by its delectable taste. I devoured a whole casserole dish of this scrumptiousness within just two days, even enjoying it for breakfast. Truly, it is a culinary triumph.

Hatch Green chile chicken casserole

For this recipe you can either cook your chicken or buy rotisserie chicken. Canned Hatch green chile is typically found in the Mexican food section of stores, the brand 505 offers jarred green chile and they are found in the frozen section of many stores. Another option is to order them from a New Mexico store that ships them to your location. Personally, I order them annually. If you’re lucky, you might live near a store that roasts them for you during the season. Additionally, you will need cream of mushroom soup, cream of chicken soup (or just one of them), corn tortillas, cheese, and chicken broth. Personally, I like to prepare my own stock and freeze it in plastic containers for later use.

I first tried New Mexico Green Chile Chicken Casserole in Las Cruces while my sister resided there, where it enjoys great popularity. I thoroughly enjoyed it when she prepared it, and I continue to make it myself! We prefer to use hatch green chile, and the spiciness of the dish can be adjusted based on whether you opt for mild, medium, or hot chile. I tend to combine medium and mild to get a little heat but not too much. I have tried some New Mexico Hatch chiles very hot.

I have used The Hatch Chile Store to purchase if we haven’t brought them home with us. Their link is: https://www.hatch-green-chile.com . HOWEVER, you can buy green chile in cans on or in the freezer section of your grocery store.

This is comfort food at its best. I like to serve it with pinto beans, https://the2spoons.com/pinto-beans-for-refried-beans/s: shredded lettuce and tomatoes, and some tortilla chips.

Hatch Green chile chicken casserole

I think you’ll add this recipe to your favorites! It’s creamy, spicy from Green Chile, luscious with the cheese and tortillas and hearty with the chicken! Enjoy!

Hatch Green Chile Chicken Casserole

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Prep Time 10

Total Time 55

Servings: 6 Servings

Course: Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

1 Onion, chopped
1 Can Cream of mushroom soup
1 Can Cream of chicken soup
2 Cups Hatch Green chile (if hot you may want to reduce the amount to 1 cup, then see how much more you want, I used 1 1/2 with hot chiles)
2 Cups Chicken broth
2-3 Cups Chopped or shredded chicken
Salt and pepper to taste
1 Tsp Ground cumin
12 Corn tortillas
Grated cheddar for layering and topping
12-15 corn tortillas

Method

Combine the chopped onion, soups, green chiles, chicken stock and salt and pepper to taste in a saucepan. Cook for 15 to 20 minutes until the onions are soft. You don’t sauté the onions first. After the onions are soft add the chicken, stir to combine and set aside.
Preheat the oven to 350 degrees F. Get your casserole dish, sauce, cheese and tortillas together to start layering.
In a 9×11 casserole or pan put a thin layer of the sauce on the bottom. Top with 6 tortillas (they’ll overlap a little).
Top with a layer of sauce.
Add a layer of cheese, a little sauce, then top with 6 more tortillas.
Add the remaining sauce and cheese.
Cover with foil that you have sprayed or rubbed a little oil on so it won’t stick to your cheese. Bake for 30 minutes, then remove the foil and cook about 10 minutes longer.
Serve with pinto beans or refried beans, Mexican rice or even a nice salad and tortilla chips.

love these duchess baked potatoes.

November 19, 2021 by Becky Spoon

If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.

Sometimes you want a potato dish a little more special and these Duchess Baked Potatoes are just that.

This dish would be a great alternative to standard mashed potatoes for Thanksgiving and perfect for your Christmas prime rib.

love these duchess baked potatoes.

This recipe is decadent with garlic, heavy cream, rich egg yolks and Yukon gold potatoes.

Lighter than a twice baked potato, I think these are a perfect side dish for any entree.

Want another potato recipe? Try my buttery mashed potatoes! They are delicious: delicious buttery mashed potatoes!!

Duchess Baked Potatoes

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Servings: 8 Servings

Course: Side Dish

Cuisine: American, holiday

Ingredients Method

Ingredients

12 Medium Youkon Gold Potatoes 3 1/2 -4 pounds)
Kosher salt
5 Large egg yolks
2 Garlic cloves, finely grated
1 1/4 Cups Heavy cream
3/4 cup sour cream
10 Tbsp Unsalted butter, melted
2 Tsp pink or black peppercorns, finely ground

Method

Place potatoes in a large pot and pour in water to cover by 2”; season with salt. Bring to a boil over medium-high heat. Reduce heat and simmer until a paring knife very easily slides through potatoes, 25-36 minutes. Drain and let cool slightly.

Preheat the oven to 425 degrees F. Whisk egg yolks, garlic, cream, sour cream, butter, and peppercorns in a large bowl. Season generously with salt.
Peal Potatoes.
Pass peeled potatoes through a ricer or a food mill (or mash them by hand if you don’t mind a few lumps).
Shred them right into the bowl with the egg mixture. Fold in gently being careful not to overmix. Transfer to a 3 quart baking dish and decoratively shingle or swirl the surface. Bake, rotating once, until golden brown and slightly puffed, 30 or 40 minutes.

better tuna casserole.

March 23, 2020 by Becky Spoon

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More pantry cooking for you! I did not like Tuna Casserole when I was young. Funny how our taste changes! I decided I’d give it another try and for some reason I really thought it sounded good the other day. This turned out delicious!

I honestly had never made it before. I was searching for the original that our Moms made in the 60’s so I searched and searched and found a post stating what James Beard said about cream of mushroom soup in 1972 and this recipe followed! The article was from the Washington Post published in 1996. Here’s a link for the article: https://www.washingtonpost.com/archive/lifestyle/food/1996/03/06/true-confessions-of-a-confirmed-casserole-cook/79df5092-0657-4118-b9df-706ab0a3cd9d/. Found the article interesting. Anyway…..

There are a couple of things I really like about this recipe. The first is that it has sour cream. The second is that it has Old Bay seasoning which I love and thirdly, this casserole is topped with Ritz crackers. And of course it has obligatory cream of mushroom soup!

I just served it with a simple lettuce and tomato salad and a piece of toasted bread. Delicious!

better tuna casserole.

I don’t even know what brand tuna I used. I do know it was a tuna in water. I drained the tuna of course before adding to the recipe. These are just simple items we have, no frills, but a delicious meal that is good for your family!

As you all know, I’m trying to provide recipes from the pantry or with ingredients that you have on hand!

These Salmon croquettes are another dish from the pantry that are a hit! https://the2spoons.com/better-than-ever-salmon-croquettes/

better tuna casserole.

Here’s the simple recipe!! Please try this. I think you’ll love it!

Tuna Casserole

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Servings: 6 servings

Course: dinner, Lunch, Main Course

Ingredients Method

Ingredients

2 tbsp butter, plus extra for the casserole dish
1 cup chopped celery
1 cup chopped onion
6 oz flat egg noodles, cooked according to package instructions, drained
1 cup frozen peas
2 cans (6 ounces each) flaked tuna in water, drained
1 cup milk
1/2 cup plain yogurt or regular sour cream
4 oz shredded brick, colby or cheddar cheese
10 oz can cream of mushroom soup
2 tsp minced fresh parsley (substitute dried if you don't have fresh)
1/2 Tsp Dried dill or 1 tsp fresh
1/4 tsp Old Bay seasoning
salt and pepper to taste

For the Topping

20 Ritz crackers, coarsely crumbled
additional butter, melted (optional)
paprika to taste

Method

Preheat oven to 350 degrees. Lightly grease a 9-by-13-inch casserole or two smaller ones.
In a small skillet, saute celery and onion in margarine or butter until softened.
In a large bowl, combine the cooked noodles with the celery, onion, peas, tuna, milk, yogurt, cheese, soup, parsley, dill and Old Bay seasoning. Toss well and season to taste with salt and pepper.
Spoon noodle mixture into casserole(s).
Add the crushed crackers to the top.
Bake in a preheated oven for about 30 to 35 minutes until top is browned and casserole is evenly hot throughout.

best easy cheesy chicken spaghetti.

March 16, 2020 by Becky Spoon

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Yum. This easy cheesy chicken spaghetti is delicious.! Not only is this casserole delicious but it will feed six and if you do have leftovers this dish is even better the next day.

During these times that we are trying to eat from our pantry’s, make meals stretch and feed the family dishes everyone will love, this dish checks all of those boxes along with the economical box. If you are feeding a crowd, double, triple, how many times over it works wonderfully. This is actually a great recipe to feed a crowd.

Every item in this recipe can actually be from your pantry expect for the fresh ingredients like onions and peppers, and of course the cheese. I used fresh mushrooms and chicken that I had leftover, but you could use jarred mushrooms and canned chicken! I did top it with a mixture of cheddar cheese and Italian bread crumbs but you could leave the bread crumbs out all together.

My boys loved this growing up. When my youngest son moved from home and shared a place with friends, I’d make a huge recipe of this and send it home with him! This makes a great dish to serve a crowd, and it is a perfect make ahead dish that you can freeze before baking!

easy cheesy chicken spaghetti.

So the main ingredients in this dish, other than the spices, oil and a little butter are spaghetti, bell peppers (I used red and green), onions, cooked chicken, mushrooms, pimiento, and of course cream of mushroom soup. Some recipes call for cream of mushroom soup and cream of chicken soup. You can add both if you like. I’ve seen recipes that add a can of rotel tomatoes instead of the pimiento.

As you can see most of the ingredients are common ingredients most of us always have on hand. I ALWAYS have cream of mushroom soup so I buy them in 6’s like you get a Sams club or online at amazon for a 4 pack. Here’s a link for the amazon 4-pack: https://amzn.to/2Wi5dbg.

easy cheesy chicken spaghetti.

Keeping the “cooking from the pantry” theme going, you can open a can of green beans to serve with this and that would be a great addition. Here’s my simple recipe for canned green beans: https://the2spoons.com/taste-like-fresh-easy-green-beans-with-pork/.

My Mom would have probably thrown in a green salad and bread because she always served complete meals that covered the food wheel and she would include dessert!

Here’s the easy recipe! Hope you enjoy!

Chicken Spaghetti

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Servings: 6 servings

Course: dinner, Main Course

Cuisine: American

Ingredients Method

Ingredients

12 oz spaghetti
2-3 cups cooked chicken
2 cups grated cheddar cheese (I use a combination of mild and sharp)
2-3 oz Velveeta cheese, cubed ( Optional, but I really like it in the dish)
2 cans cream of mushroom soup
6-8 large mushrooms, sliced
1/2 onion, diced
1/2 red bell pepper, diced
1/2 green pepper, diced
2 tbsp butter
1 tsp extra virgin olive oil
1 4 oz jar pimentos, drained
1 can sliced ripe olives, optional
2 cups chicken broth
1 tsp Lawry's seasoned salt
1/8-1/4 tsp cayenne pepper
salt and pepper to taste
1 cup additional grated cheddar cheese for the top

Method

Preheat oven to 375 degrees.
Dice the chicken from a chicken you have cooked or a rotisserie chicken. I cooked mine in the instant pot. I placed the chicken in the pot, adding water up about 3/4 to the top of the chicken. I added 2 bay leaves, a stalk of celery, 2 carrots, 1/2 onion and a little salt. I set the Instant Pot for 30 minutes and allowed it to release on it's on. I then remove the chicken and strain the broth, discarding the vegetables. When cool, you can dice or tear the chicken into pieces. You will probably have more chicken than you need left, so use it for another recipe.
If you have a rotisserie chicken it will work, you'll just need some chicken broth in your pantry.
Cook your spaghetti according to packaged instructions.
While your pasta is cooking heat the butter and oil in a large pot. Add your onions and peppers and cook until the onions are translucent. Add the mushrooms and cook until the water has evaporated from the mushrooms and they are starting to brown. Don't salt your mushrooms until they begin to brown because the salt will just release the water. When they start to brown add the seasoning salt and pepper. Now add the cream of mushroom soup, and your chicken broth. Cook and stir until your soup has completely heated through and all is combined. At this point I turn off the heat, allow the sauce to cool a little, then add the pimentos and olives.
When the spaghetti is cooked, drain and add it to a container large enough you can toss all the ingredients in. I usually add a touch of oil so the pasta won't stick. Add the chicken and toss. Then add the sauce that has cooled and has all the remaining ingredients in it, along with the cup of cheese. I combine again the pasta, chicken the sauce and cheese. You're going to add cheese to the top so you want the cheese combined throughout your dish. Now that it's all combined, dot with the Velveeta cubes and top with the remaining cheese.
Place mixture into a prepared casserole dish. Cover and cook for 30 minutes until bubbly, then remove the foil or cover and add your cheese. Cook an additional 15 minutes or until your cheese has melted. Enjoy!