Sweet Love and Ginger

Chicken/Turkey

Seasonal Chicken Pot Pie

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Spring Chicken Pot Pie

So pot pie.

It’s one of those things that has been a staple in my life for pretty much the entirety of it. It can be pretty easy to throw together if you already have a pie crust, it’s so incredibly satisfying and it isn’t completely artery clogging. I’m pretty sure we eat one at least once every couple weeks.
So how do you keep from getting bored with the same old pot pie you ask? Well let me tell you.
There is no end to the combinations of ingredients for these little pies. I’ve made taco pot pie, and beef pies, one pan pies and so many more, but today we are going to focus on the classic chicken pot pie because it’s amazing.
Pot Pie

So to really narrow down the question at hand here; how do you keep from getting bored with chicken pot pie? Again there is no end to the combinations of ingredients for these little pies.

A typical pot pie has onions, carrots, celery, green beans, and peas, maybe some potatoes or corn, but there are so many more good vegetables!!!! For example a late summer pot pie might have corn, summer squash, zucchini, bell pepper and tomato while a winter pot pie might have onion, carrot, turnip, parsnip, potato and squash. There is absolutely no reason not to try all of the vegetables! Yeah I’m excited, but who doesn’t get excited for pot pie. Today I’m sharing one of our favorites which is Chicken & Spring Vegetable Pot Pie. Asparagus and leeks are some of Chucks favorites so he gets especially excited for this one.

Spring Chicken Pot Pie

Seasonal Chicken Pot Pie
Prep time:
Cook time:
Total time:
Serves: 4 Servings
Ingredients
  • 2 tablespoons butter
  • 1 large leek, chopped (white & light green parts only)
  • 1 clove of garlic, minced
  • 2 cups cooked, cubed chicken meat (about breasts, cooked)
  • 1/3 cup all-purpose flour
  • Salt & pepper to taste
  • 1 teaspoon dried thyme
  • 1 ½ cup chicken broth
  • ¾ cup whole milk
  • 2 cups chopped Asparagus
  • ¾ cups peas, fresh or frozen
  • 2 premade pie crusts, rolled out
Instructions
  1. Preheat the oven to 400 degrees.
  2. In a large skillet melt butter over medium high heat. Stir in leek and garlic and cook for 1-2 minutes until it becomes fragrant.
  3. Add chicken, flour, salt, pepper and thyme, stirring well to combine. Cook for about 1 minute or until the flour starts to turn golden.
  4. Stir in the broth and simmer until the sauce has thickened. Stir in the milk, asparagus and peas. Remove from heat and set aside.
  5. Lay one pie crust in a pie pan and press it into the bottom of the pan. Pour the chicken and vegetable mixture into the pie crust and lay the second crust on top. With your hands crimp the two pie crusts closed removing excess crust from the edges.
  6. Bake for 30 minutes or until the crust is golden.
  7. Let stand for 10 minutes before serving.

 

 

 

Chicken Teriyaki Meatball Skillet

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Chicken Teriyaki Meatball Skillet
If you have been around here for a while you may notice a recipe that keeps popping up when I talk about eating clean eating, it’s my Southwest Meatball Skillet. I originally got the recipe from Clean Eating Magazine, and over the years have developed it to a tried and true recipe that we love and eat often.

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Spinach Artichoke Chicken Casserole

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An easy and healthy spring recipe for Spinach Artichoke Chicken Casserole.

Spinach Artichoke Chicken Casserole Recipe
You guys I looked out my window today and actually saw some green grass. Like living green grass!
If you don’t live in the frozen tundra that is the northeast, you probably don’t understand my excitement. Let me explain: this winter was hard. I mean aside from the typically short days and snow, it was ridiculously cold. Entire weeks were spent in below freezing temperatures, to the point where going outside for more than 10 minutes actually became dangerous.
It was hard on all of us cooped up indoors hoping for just a 25-degree day so we could spend some time outside without feeling like our face was on fire.
Anyway, I digress.
Spinach Artichoke Chicken Casserole Recipe
I want to celebrate the green.
I want to celebrate the birds I’m beginning to see poke coming out, and the long-lost sun that I have failed to have seen due to work.
What better way to celebrate than a new twist on one of my favorite dishes? Spinach Artichoke dip is a huge favorite of mine and something I start to crave right as spring starts to come around. As evidenced by a very similar recipe I posted just shy of a year ago today. Remember that? One pot Spinach Artichoke Pasta? While this isn’t a one pot meal, it’s awfully close. It’s also super satisfying, and the perfect way to invite some spring into your home!
Spinach Artichoke Chicken Casserole Recipe
Spinach Artichoke Chicken Casserole
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves of garlic, minced
  • ½ lb boneless skinless chicken breast, cut into bite size
  • pieces
  • Salt and pepper to taste
  • 1 (13.5 oz.) can artichoke hearts, drained, & chopped
  • 5 oz of fresh baby spinach
  • 12 oz penne pasta, cooked according to package instructions
  • 1 cup low fat sour cream
  • 4 oz low fat cream cheese, softened
  • ½ cup Parmesan cheese
  • 1 cup mozzarella cheese
Instructions
  1. Preheat the oven to 425.
  2. In a large skillet heat oil over medium high heat and sauté the onions for one minute.
  3. Season the chicken with salt and pepper then add the garlic and chicken to the pan and cook, tossing occasionally until the chicken is browned on all sides.
  4. Add the artichoke hearts and spinach and cook, while stirring until the spinach has wilted.
  5. Remove from heat and stir in pasta, sour cream, cream cheese, and parmesan until well
  6. combined.
  7. Transfer to a greased baking pan and cover with mozzarella cheese.
  8. Bake in the oven until the cheese has begun to brown, about 10-15 minutes.
  9. Serve immediately.

 Similar Recipes:

Spinach Pesto Pasta

Green Cream of Chicken & Rice Soup

One Pan Spinach Artichoke Pasta

Leftover Turkey Bolognese

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Thanksgiving is on its way.

I don’t know about you but there is always turkey leftover around our house this time of year, and it’s always a challenge to find ways to use it up without getting bored. The one dish that I always look forward to making and that is Leftover Turkey Bolognese.

Bolognese is a classic Italian dish typically made with ground beef and/or pork. I have no idea why or how but at some point in college I started making this dish with shredded leftover chicken or turkey instead. Probably because I was at the top of my clean eating game, and always looking for ways to make clean eating comforting. To me, there is very little more comforting than a big bowl of pasta sauce. Just make sure to put it over whole wheat pasta.

 

Leftover Turkey Bolognese

  • 1 tablespoon extra virgin olive oil
  • 1 small onion (diced)
  • 3 celery ribs (chopped)
  • 2 large carrots (peeled & chopped)
  • 2 cloves of garlic (minced)
  • 1 cup low sodium chicken broth
  • 1 8 oz can of tomato paste
  • 1 12 oz can of low sodium diced tomatoes
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1 lb cooked (shredded chicken or turkey)
  • 2 tablespoon heavy cream
  • 1 lb pasta of choice (prepared according to package instructions)
  1. In a large, thick-bottomed saucepan heat the oil and sauté the onion, celery, and carrot for 3-4 minutes, or until the onion begins to soften.
  2. Add the garlic and continue to cook for another 1-2 minutes.
  3. Deglaze with the broth, scraping browned bits from the bottom of the pan and allow it to reduce by half
  4. Stir in the tomato paste, and cook for 1 to 2 minutes or until browned.
  5. Add the tomatoes, with juices, thyme, bay leaf, and chicken stirring well to combine.
  6. Cover and cook on low for about 30 minutes.
  7. Remove and discard bay leaf.
  8. Stir in the cream and serve warm over cooked pasta.

Similar Recipes:

Leftover Turkey Croquettes

Slow Cooker Pork Ragu

Slow Cooker Pork Ragu

Leftover Turkey & Stuffing Casserole