Today’s Easy Chicken Pot Pie is accurately that kind of recipe.
Several years ago, Tony and we hosted a weekly radio show, and speedy a assembly to send us their favorite hotdish recipes. Each week we would entice one propitious listener to join us in a studio to share their recipe with us and, oftentimes, they would even move along a featured hotdish for us to sample. This is how we detected today’s recipe, introduced to us by my dear crony Karen Seljevold.
We don’t mostly prepared with canned food and were primarily doubtful when Karen common her recipe with us, observant that it is mostly finished with cans of veggies and soup. But, Karen swore by her recipe so we gave it a try and preferred it. I’ve finished it many times given then, and it is always a hit.
Unlike other hotdishes that underline a entire can of fungus soup, Karen’s recipe uses dual cans of cream of potato soup instead, a season we most prefer. The recipe also calls for dual cans of Veg-all, a brew of carrots, potatoes, honeyed peas, celery and onions. To offer facilitate this dish, Karen recommends regulating pre-made cake crusts and a beef from a rotisserie chicken.
Karen zests adult this elementary recipe by adding a tablespoon of dusty tarragon flakes, an part that Tony and we determine creates all a difference. This elementary offer brings a abyss of season and regard to a pot pie, offer enhancing a tasty nature.
I’ve finished pot pies before where I’ve rolled my possess cake crust, cut and baked all a vegetables and duck by hand, and they are a lot of work but a poignant disproportion in a end.
This pot cake takes all of 15 mins to prepared and is customarily out of a oven in about 45 minutes. And, if we use both white and dim meat, we can indeed get dual pies from one chicken, withdrawal one to solidify for after use. You can even prepared it a day in allege and cool until prepared to bake.
For dishes this easy, an superb and elementary salad, when finished right, can offer rouse a epicurean cause of a meal. The pivotal to a good salad is a dressing, and my go-to is this homemade Champagne vinaigrette, that can be finished several days in advance.
Since a pot cake is already filled with vegetables, I’ve kept a salad reduction to a minimum, regulating usually uninformed immature root lettuce with thinly sliced red onions, cherry tomatoes and sliced heart of palm.
Heart of palm is a unfeeling harvested from a middle core of a palm tree. Mild in season with a somewhat chewy texture, it is abounding in fiber, potassium and a accumulation of other minerals and vitamins. It’s not a unequivocally common ingredient, that creates it a ideal choice to underline alongside such a elementary dish.
We have to eat any day, 3 times a day, and while food should always be healthy and delicious, it can also be practical. So, when a golden gob like this recipe comes along and allows me to “cheat” by a unequivocally simplicity, I’m all in.
Karen Seljevold’s Chicken Pot Pie
Serves 4 to 6
1 box of cake membrane from a solidified food territory of a grocery store
2 cans cream of potato soup
2 cans of Veg-all
1 rotisserie duck from a deli territory of a grocery store, save a liquid
¼ to ½ crater milk
1 tablespoon dusty tarragon flakes
½ teaspoon garlic powder
Salt and belligerent pepper, to taste
Preheat oven to 375 degrees. Mix a soup and a Veg-all together in a play and set aside.
Roll out a cake crusts and line a bottom of a cake vessel with one of them. Save a other membrane for a top.
Pull a beef off a bone of a rotisserie duck and supplement it to a soup and veggie mixture, stirring to brew it all together. (You can unequivocally get dual pot pies out of one duck if we like by only doubling a canned products and cake crust, and we can solidify a other until prepared for cooking.)
Add a small divert along with a extract from a duck to skinny a reduction down. Add a salt, belligerent pepper, garlic and tarragon to ambience and flow into your cake pan. Add a tip membrane and bake during 375 degrees for about 45 mins until a membrane is golden brown. The edges might brownish-red most faster, so cover them with tin foil after 20 to 30 mins to forestall burning.
Let a pot cake lay awhile to settle and thicken, about 10 minutes. Cut in cake shapes and offer with Sparkling Salad. Refrigerate any leftovers for adult to 3 days.
Sarah’s Sparkling Salad
1 vast conduct of immature root lettuce, cleared and dried, ripped into fork-size pieces
¼ red onion, thinly sliced
2 to 3 stalks of heart of palm, sliced on a disposition into ¼-inch thick pieces
1 crater cherry tomatoes, halved
¼ crater Champagne vinaigrette (see recipe below)
Sea salt and black pepper, to taste
To mellow a piquancy of a red onions, marinate a slices in a small salsa for during slightest 10 mins before serving.
In a vast bowl, toss a greens with a vinaigrette, regulating only adequate salsa to uniformly cloak a leaves. Sprinkle a tip with a sliced red onion, hearts of palm and cherry tomatoes, and toss lightly. Add some-more salsa if desired. Taste and supplement salt and peppers if needed.
Sarah’s Champagne Vinaigrette
Makes about 1 cup
¼ crater Champagne vinegar
½ crater additional pure olive oil
1 tablespoon Dijon mustard
1 tablespoons honey
1 garlic clove, finely chopped
1 tablespoon uninformed lemon juice
5 to 6 dashes prohibited salsa (Tabasco)
½ teaspoon kosher salt
½ teaspoon creatively belligerent black pepper
Place all reduction in a mason jar, cover firmly with lid and shake energetically until combined. Store in fridge for adult to 1 week. Shake good before any use.
“Home With a Lost Italian” is a weekly mainstay created by Sarah Nasello featuring recipes by her husband, Tony Nasello. The integrate owns Sarello’s in Moorhead and lives in Fargo with their 11-year-old son, Giovanni. Readers can strech them during email@example.com. All prior recipes can be found during thelostitalian.areavoices.com.