I was introduced to this recipe by our former next door neighbor. After our daughter was born she kindly offered to bring us a meal. She showed up to our door with her crockpot and this dish.
With a few minor adjustments, this has become a favorite in our house — well, maybe not with the kids quite yet. They usually get quesadillas on the nights we make it. We keep this one on a monthly rotation and love having dinner hot, ready and waiting for us. Give it a try and let us know what you think!
1 lb ground beef
1 can diced tomatoes & green chiles (mild Rotel), drained
This is our absolute favorite Chicken Pot Pie recipe and the only one that we make now. It’s the perfect dish for a cozy night at home during the Fall and Winter months, and a great way to use up the last of a storebought rotisserie chicken (Aren’t those just the best?). Using a prepared pie crust from the store makes this recipe super quick and easy to throw together, without compromising on the flavors of one of our all-time favorite comfort foods.
1/3 cup butter
1/3 cup flour
1/3 cup chopped onion (I sub for 1/4 tsp onion powder due to an onion allergy)
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 cup milk
1 1/2 – 2 cups shredded cooked chicken (I love to use a store-bought rotisserie chicken for this recipe to keep things quick and easy)
1 (8-10 oz) bag of frozen mixed veggies (perfect because they are precut for you)
1 package prepared pie crust (Make sure it includes 2 crusts. I typically buy Pillsbury brand pie crust for this recipe.)
2-3 Tbs milk
Preheat oven to 425 degrees F.
Lightly spray a deep pie dish with nonstick cooking spray. Lay one of the prepared pie crusts in the dish, pressing down around the base and edges of the pie plate.
In medium-sized pot, heat butter until melted.
Add in flour, onions, garlic powder, salt & pepper. Stir to combine. Cook until smooth and bubbly.
Slowly stir in broth and milk. Heat to boiling and boil for 1 minute until mixture thickens.
Remove pot from heat. Stir in chicken and veggies.
Pour into prepared pie crust.
Top with second pie crust. Cut several small slits into top crust dough to release heat as it cooks.
Lightly brush a little of the milk over the top of crust to keep it from browning too much while baking.
Bake for 30-35 minutes until crust is golden brown.
This recipe is perfect for Spring and Summer as all of the farmer’s markets are opening up and full of fresh zucchini, squash, and tomatoes. With this dish, the fresher the ingredients, the better the flavor will be. I posted an impromptu pic of this dish on Instagram (it was just too pretty not to!) and after many requests decided to share the recipe here.
A good friend who knows me all too well gave me the Cook’s Country One-Pan Wonders cookbook for Christmas this year. I am always in search of quick weeknight dinner options that use fresh ingredients. A few weeks ago, I was feeling a little adventurous one night and decided to try something new. After skimming through the cookbook again, I found this vegetable and orzo tian that I had all of the ingredients for at home. Any recipe that doesn’t require a trip to the grocery store during the witching hour with two kids gets automatic bonus points.
I knew that I loved all of the ingredients in this recipe, but we were a little surprised at how much we enjoyed this dish. The kids opted for chicken nuggets and mac and cheese as usual, but we loved stepping up our dinner game for the night with the Mediterranean flavors in this dish.
Give the Vegetable & Orzo Tian a try this season and leave a comment below to let us know what you think or if you have any fun variations to try!
1 1/2 cups shredded Parmesan cheese
1 cup orzo, uncooked
2-3 Tbs fresh oregano (or 1 tsp dried)
2-3 garlic cloves, minced
1/8 tsp red pepper flakes (or add as desired)
1 large zucchini, sliced approx. 1/4 thick
1 large yellow squash, sliced approx. 1/4 thick
2-3 large tomatoes, cored & sliced approx. 1/4 thick
1 3/4 cups vegetable broth
1 Tbs olive oil
2 Tbs fresh basil, chopped
salt & pepper as desired
Preheat oven to 425 degrees and place oven rack in middle position. Spray 9 x 13 oven-safe baking dish with non-stick cooking spray.
Combine 1/2 cup Parmesan, orzo, oregano, garlic, pepper flakes, and 1/4 tsp salt in a bowl. Spread mixture evenly on bottom of baking dish.
Alternate placing zucchini, yellow squash, and tomato in rows on top of the bed of orzo.
Pour broth evenly over the top of vegetables. Bake about 20 minutes until orzo is al dente and most of the broth is absorbed.
Remove dish from oven, increase oven temperature or prepare to broil.
Drizzle veggies with oil, remaining cheese, salt, and pepper. Cook for about 5 more minutes until slightly browned on top and bubbling around the edges.
Recipe from Cook’s Country One-Pan Wonders Cookbook