Chicken

Chicken Pot Pie Topped With Herb Biscuits

Chicken pot pie is the ultimate cold-weather comfort food in my book. And though I love making a traditional pot pie with a buttery, flakey pie crust, this time I wanted to try something new — and a little easier. So, instead, I made an herb biscuit batter, dropped spoonfuls of it on top of the chicken, vegetable, and gravy filling, and baked it until it was bubbly and golden brown. 

Chicken Pot Pie Topped With Herb Biscuits
Serves 4
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Ingredients
  1. 1/2 cup onion, diced
  2. 1 1/2 cups peeled and diced white potatoes
  3. 1 cup frozen pea and carrot blend
  4. 1 cup cooked chicken, chopped
  5. 2 cups chicken broth
  6. 1 cup 1% milk
  7. 3 tablespoons unsalted butter
  8. 3 tablespoons all-purpose flour
  9. 1/2 teaspoon dried thyme
  10. 2 teaspoons fresh parsley, chopped
  11. 1/2 teaspoon salt
  12. Ground black pepper
For the Biscuits
  1. 1 cup all-purpose flour
  2. 1/2 teaspoon baking powder
  3. 1/2 teaspoon salt
  4. 1 teaspoon dried thyme
  5. 2 tablespoons cold unsalted butter, cut into small cubes
  6. 2 tablespoons vegetable shortening
  7. 1/2 cup milk
For the Filling
  1. In a large skillet over medium heat, melt butter. Add onion and cook, stirring occasionally, for about 5 minutes, until soft.
  2. Stir in flour, and cook for 1 minute until golden brown.
  3. Stir in broth, and then add potatoes, bring to a simmer, cover, and cook for about 10 minutes, stirring frequently. Stir in frozen vegetables, and cook for about 1 minute. Add in cooked chicken, and then stir in milk, herbs, and salt and pepper. Cook until slightly thickened and heated through.
  4. Pour into a greased 2 1/2-quart baking dish.
For the Biscuits
  1. Combine the flour, baking powder, salt, and thyme in a mixing bowl. Using a pastry blender (or your hands), work in shortening and butter until a pebble-like consistency forms. Stir in milk.
  2. Drop tablespoons of biscuit batter evenly on top of filling.
  3. Bake uncovered for 30 minutes.
Seasoned to Impress https://seasonedtoimpress.com/

Chicken Pad Thai

 My husband loves Pad Thai, and I’ve tried a lot of recipes for it, but none taste quite as good as what we get at our favorite Thai restaurant.  So when my aunt (who got some tips from a Thai friend) shared this recipe with me, I couldn’t wait to try it. And it is amazing! I can find all of the ingredients from the Asian cuisine aisle of my local grocery store, except for the tamarind concentrate, which is what gives the Pad Thai its authentic flavor. I actually order it from Amazon, but if you have an Asian market nearby, you can probably pick it up there, too.

Chicken Pad Thai
Serves 4
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Total Time
30 min
Total Time
30 min
For the sauce
  1. 1/2 cup pure tamarind concentrate (Thai fruit)
  2. 1/3 cup packed brown sugar
  3. 1/4 cup fish sauce
  4. 1 tablespoon Thai chili garlic sauce
For Pad Thai
  1. 8 oz. rice stick noodles, soaked in room temperature water for at least 1 hour
  2. 3 tablespoons canola oil, divided
  3. 1 lb chicken breasts, thinly sliced
  4. 3 eggs, beaten
  5. 6 scallions thinly sliced
  6. 1 tablespoon minced garlic
  7. 1 cup shredded carrots
  8. 1 cup mung bean sprouts
  9. Chopped dry roasted peanuts, for garnish
  10. Finely chopped fresh cilantro, for garnish
Instructions
  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Stir in eggs and cook until scrambled and then transfer to a small bowl.
  2. Add another tablespoon of oil to the skillet. Add sliced chicken and cook through, until no longer pink and then transfer to a bowl.
  3. Add the final tablespoon of oil to the skillet. Add in the garlic, scallions, and carrots and cook for about 2 minutes.
  4. Add in the sauce and drained noodles. Cook for about 5 minutes, until the noodles are soft.
  5. Stir in the eggs, chicken, and bean spouts and then remove from heat.
  6. Garnish with peanuts and cilantro.
Seasoned to Impress https://seasonedtoimpress.com/

Sesame Chicken

My mom and grandmother have been making this chicken for as long as I can remember. It’s a favorite in our house, too. The key is using a thin cut of chicken so it gets cooked all of the way through without burning the breading. Plus, it makes for a shorter cooking time. This chicken is great straight out of the pan, but I especially like it cold in a sandwich or on a salad the next day.

Sesame Chicken
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Ingredients
  1. 1 lb. boneless, skinless chicken breasts, pounded to about 3/4-inch thick and cut into pieces
  2. 1/2 cup all-purpose flour
  3. 1 large egg, beaten
  4. 2 teaspoons soy sauce
  5. 1 cup plain bread crumbs
  6. 1/4 cup sesame seeds
  7. 1 teaspoon smoked paprika
  8. Several dashes of cayenne pepper (to taste)
  9. 3 tablespoons of vegetable oil
  10. 1 tablespoon of unsalted butter
Instructions
  1. Put flour in a bowl. Combine egg and soy sauce in another bowl. In a third bowl, combine bread crumbs, sesame seeds, paprika, and cayenne pepper.
  2. Coat the chicken pieces in the flour, dip in egg mixture, and then in the bread crumbs.
  3. Heat the vegetable oil and butter in a heavy skillet over medium heat. Add the chicken in batches, and cook about 4 minutes per side, until breading is golden brown and internal temperature reaches 165 degrees.
  4. Transfer to a plate lined with paper towels to drain and sprinkle with salt.
Seasoned to Impress https://seasonedtoimpress.com/