Chicken Pot Pie

Whether you are cooking for yourself, your family, or for the company, this is a real crowd pleaser. Not only is it a complete meal all in one, but it can also be prepared ahead of time and placed in the oven when you’re ready to eat.

You will need:

  • 1 1/2-2 pounds of chicken tenderloins cut up into bite-size chunks
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried sage
  • 1/4 teaspoon dried oregano, salt & pepper
  • 3 tablespoons olive oil
  • 1 cup of chopped onion
  • 1 cup of vegetables of your choice such as peas and carrots
  • 1-2 tablespoons of butter
  • 2 cloves garlic minced
  • 2 tablespoons flour
  • 2 cups of chicken stock
  • 1 cup heavy cream
  • 1 store bought pie crust that can be rolled out flat
  • 1 egg lightly beaten


  • Preheat your oven to 400 degrees F.
  • In a bowl mix together paprika, sage, oregano, salt & pepper, then add your chicken chunks and coat well.
  • Heat oil in a pan over medium/high heat.
  • Sauté your chicken for about 7 to 8 minutes until cooked through.
  • Remove chicken from pan with tongs leaving the remaining oil and juices in the pan.
  • To the same pan add your onions and vegetables with salt and pepper with 1-2 tablespoons of butter and cook for about 3-5 minutes until tender.
  • Then add your minced garlic for cook for about 1 more minute.
  • Sprinkle in your flour evenly until it’s absorbed by the vegetable juices.
  • Next, add your chicken stock and mix together well.
  • Bring to a simmer until the liquid thickens.
  • Then stir in your heavy cream and add a bit more salt if needed.
  • Add the reserved chicken. Now it’s time to transfer your mixture to your baking dish.
  • Roll out your store bought a pie crust and lay evenly on top of your dish making two or three diagonal slits down the center to vent.
  • Brush the top of your pie crust with your beaten egg. Bake for 25-30 minutes or until your crust is a golden brown.
  • If you are preparing to make this dish later you can place aluminum foil over your baking dish when placed in the refrigerator, then you can add the pie crust on top later when you are ready to cook your meal.

Having a healthy diet with chicken, it is recommended to consume poultry at least 3 times a week. Your chicken dishes never have to be routine or boring with the fun and endless ways of preparing this pleasant and tasty dish!

Short Recipe for Grilled Chicken

One of the highlights of the summer months is outdoor grilling. The aroma during the cooking process gives you a preview of the delicious flavor you are soon to enjoy. But what if you don’t currently have an outdoor grill, or are restricted to use one on your premises? Not to worry, since there are counter and stove top grills available to use right in your kitchen.

Even though you can grill any section of the chicken, it’s the breasts that have proven to be the most popular. One easy trick to ensure your grilled chicken breasts will not come out dry is to marinate up to 12-24 hours before cooking time.

Here is a quick and easy barbeque marinade:

  • mix together 1 1/2 cups of vegetable oil
  • 3/4 cup soy sauce
  • 1/3 cup of lemon juice
  • 1/2 cup red wine vinegar
  • 1/2 cup of Worcestershire sauce
  • 1 teaspoon of salt
  • 1 tablespoon of black pepper
  • 1/2 teaspoon of parsley

When grilling your chicken breasts cook 6 to 8 minutes on each side on medium/high heat.

Fried Chicken Recipe

I don’t know about you, but this is the first place my mind goes when I hear the word “chicken�?! That nice, crunchy, greasy, goodness can be yours tonight with this easy recipe. You will need to cut up your chicken into pieces separating your breasts, wings, and thighs and pat dry.

The rule of thumb with frying chicken is that you coat your chicken with a dry mixture, then a wet mixture and dry again before placing into the cooking oil.

The ingredients you will need are:

  • 1 1/2 teaspoons of salt
  • 1 1/2 cups of flour
  • 1 teaspoon of black pepper
  • 1/2 teaspoon cayenne powder
  • 1 cup buttermilk
  • plenty of vegetable oil


  • First, preheat your vegetable oil into a Dutch oven or large pot on medium heat.
  • Oil level should reach high enough to cover your chicken pieces once placed it.
  • The temperature should reach 360 degrees F on your deep-fry thermometer.
  • For your dry ingredients mix together in a large bowl your salt, black pepper, flour, and cayenne.
  • In another bowl add your buttermilk.
  • Coat your chicken pieces well with your dry ingredients, then with your wet and back to the dry.
  • Using tongs, carefully and slowly place your prepared chicken into the oil and cook each side for about 10 minutes turning only once.
  • Frequently turning can cause the batter to fall off from the surface of your chicken.
  • Once fully cooked, place on a plate lined with a paper towel and serve.

How to Roast a Chicken the Right Way

If you have not attempted to prepare your first full bird it’s actually easier than you think. When roasting your whole chicken preheat your oven to 450 degrees F. If you plan on roasting some vegetables such as chopped onions, celery, carrots, and potatoes, you can place them on the bottom of your pan then add some salt and pepper. To prepare your chicken to rinse thoroughly, removing the giblets from the center cavity.

You can discard these or you can set aside for later to create a nice chicken stock. Pat your chicken dry. If you cook a damp chicken it will cause your skin to become very soggy once finished instead of nice crispy skin we all stealthy grab for. Next, mix together ingredients you plan to coat your chicken with.

A traditional way is with butter or olive oil, lemon juice, herbs, and garlic. Another suggestion is to combine chili powder, cumin, and sage if you prefer a spicy flavor. There are so many ways you can season your roast from barbeque to ranch and Indian to Asian. Now you’re ready to brush or rub your mixture well on the full surface of your chicken.

Once fully prepped, place your chicken in your roasting pan. To ensure the bottom of your chicken will not become damp and to cook more evenly, your chicken should be raised a couple inches from the bottom, either by your vegetables or an iron rack. Cook for 10-15 minutes at 450 degrees F. Then reduce temperature to 350 degrees F and roast for 20 minutes for every pound.

Typically it takes an hour of actual cooking time depending on the side of your bird. Your meat thermometer will read 165 degrees F when it’s fully cooked. Once you take your pan out of the oven you’ve come to your last, but a most important step, resting! Did you know that if you cut your meat as soon as it’s out of the oven you can lose up to 10 tablespoons of juices?

To avoid your chicken meat from drying out it is recommended to wait at least 10-20 minutes before carving. Patience is the key. When it’s time to display your masterpiece as everyone calls dibs on their favorite sections of the roasted bird as soon as it’s placed on the dinner table!