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Entries in peas (3)

Thursday
Feb062014

Chicken pot pie casserole

I just took a quick inventory and we have somewhere around 245 Pillow Pets either at our house or on their way to our house! On February 16th, we will deliver them to Minneapolis Children's Hospital for the kids staying there. Some of YOU have generously donated PPs or cash, and I would like to say THANK YOU! There is still time, if you would like to help!

Today is the perfect day to snuggle inside with hundreds of soft, cozy Pillow Pets. Actually, they are in bags so they have received limited snuggles (except the really really cute ones that I can't resist squeezing), but they are collectively beginning to take over our home! We have had an unusual number of guests in our house lately due to Elijah being homebound and needing testing for special education services, so we've had to do our share of explaining. I see the double-takes back into the kitchen and wonder must be going through their minds. Most people laugh and seem relieved when I explain that we're not storing months worth of garbage in our home. 

When I'm not busy with the Pillow Pet management, I have been chipping away at my to-make list of comfort foods. I've been wanting to make something along these lines for so long. It was super easy to make this chicken pot pie casserole. It is comforting, delicious and low calorie! Dan claimed it was the best chicken pot pie he'd ever eaten. I rarely hear him say things like that, so that is a ringing endorsement!

Preheat your oven to 350 degrees F. Coat a 2 1/2-quart round baking dish with cooking spray and set aside.

In a large skillet, heat 4 tablespoons of olive oil over medium heat. 

Add:

2 cups chopped carrots (approximately 4 medium)

2 cups frozen peas

1 yellow onion, chopped

Salt and pepper, to taste

Cook, stirring occasionally, until the veggies are soft and the onion is fragrant, 4 to 5 minutes.

Add:

2 cups shredded chicken (I always pull the meat from a Rotisserie chicken for shredded chicken)

14.5-oz. can chicken broth

10.5-oz. can cream of chicken soup (add two cans for a thicker sauce)

1/4 cup milk

(optional: add 1/4 cup flour for a thicker sauce)

Mix well and cook over medium-low heat for 5 minutes. Pour the contents of the skillet into the prepared baking dish.

Cover with a 9-inch pie crust, letting the edges hang over the sides of the dish. Using a sharp knife, cut a few slits into the dough. Please don't stone me for not having a photo of this step. 

Place the baking dish onto baking sheet and bake in the preheated oven for 40 minutes, or until the crust is lightly browned. Let cool for 10 minutes. Cut pizza-style and serve warm!

Chicken Pot Pie Casserole

A healthy way to enjoy the delicious chicken pot pie!

Serves: 6-8

Total time: 1 hr

Chicken Pot Pie Casserole



Ingredients:

  • 4 tablespoons extra-virgin olive oil
  • 2 cups chopped carrots (approximately 4 medium)
  • 2 cups frozen peas
  • 1 yellow onion, chopped
  • Salt and pepper, to taste
  • 2 cups shredded cooked chicken
  • 14.5-oz. can chicken broth
  • 10.5-oz. can cream of chicken soup
  • 1/4 cup milk
  • 1/4 cup flour (optional: use for a thicker sauce)
  • 9-inch refrigerated pie crust
Instructions:
  1. Preheat oven to 350 degrees F. Coat a 2 ½-quart round baking dish with cooking spray and set aside. In a large skillet, heat the olive oil over medium heat. Add the carrots, peas, onions, salt and pepper. Cook, stirring occasionally, until veggies are soft and the onion is fragrant, 4 to 5 minutes.
  2. Add the chicken, chicken broth, soup, milk and flour (if using). Mix well and cook over medium-low heat for an additional 5 minutes.
  3. Pour the contents of the skillet into the prepared baking dish. Cover with the pie crust, letting the edges hang over the sides of the dish. Using a sharp knife, cut a few slits into the dough. Place baking dish on a baking sheet and bake in the preheated oven for 40 minutes, or until crust is lightly browned. Let cool for 10 minutes. Cut pizza-style and serve warm!

 

Saturday
Oct082011

Pea tortilla with mint and yogurt

This is Week #40 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

Another crazy week has come and gone. This week brought the passing of my grandmother. It's hard for me to imagine a world without my Grandma Ruth in it. I have such fond and vivid memories of her from when I was a child. The smells that came out of her kitchen will forever be deeply etched in my being. She had the best-smelling kitchen on the planet! Soon I will do a few posts in honor of her (involving cinnamon rolls and brownies), but for the time being anything I create in my kitchen makes me think of her.

I was skeptical about this recipe. A pea and mint tortilla? I mean, I love all of these ingredients, but mixed together? It turned out great, though. And it is ridiculously easy to make. Personally, I'd classify it as a frittata, but that's just me!

Preheat the broiler on your oven.

In a large ovenproof nonstick skillet, melt 4 tablespoons of butter. Add 1/2 pound of frozen baby peas (thawed, drained and patted dry) and cook over moderate heat until warm, about 3 minutes.

In a large bowl, stir together until smooth:

1/2 cup plain Greek yogurt

8 large eggs

1/2 cup coarsely chopped mint

1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

Pour the egg mixture over the peas and cook over moderately high heat until set on the bottom and around the edge, about 4 minutes. Transfer the skillet to the oven and broil 6 inches from the heat for about 3 minutes, until the top of the tortilla is set and lightly golden in spots. 

Slide the tortilla onto a plate, cut into wedges and serve with 1 more cup of plain Greek yogurt.

I hope my kitchen smells make you proud, Grandma Ruth!

Click here for a printable recipe!

Wednesday
Sep282011

Penne with asparagus, sage and peas

This is Week #39 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

This time of year I am all about comfort food. I have gotten into a routine of making a giant batch of something involving cheese and pasta and then eating it over the course of a few days. On the days when I have a container of comforting yumminess sitting in the fridge at work, I obsess about lunch time. Is 10:30 too early to eat lunch? There is something about crisp fall weather and cheesy pasta that go so well together.

I have been so excited to make this penne dish. I basically kept the entire batch to myself, and I think my family was fine with that. The whole vegetable thing must not have been super appealing to them, which I think is just plain weird.

Bring a large pot of salted water to a boil. Add 1/2 pound penne pasta and cook, stirring occasionally, until al dente. Drain.

Meanwhile, in a large skillet, heat 2 tablespoons of olive oil.

Add:

3 medium garlic cloves, very finely chopped

1 pound asparagus, cut into 1-inch lengths

Cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes.

Add 2 cups of chicken stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.

Add:

2 cups (10 ounces) shelled English peas or frozen baby peas, thawed

1/4 cup heavy cream

Boil over hight heat until the sauce has thickened, 3 minutes. 

Stir in the penne and and cook until heated through. Remove from the heat and stir in:

2 tablespoons butter

1 tablespoon finely chopped fresh sage

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground black pepper

Transfer the pasta to bowls and serve immediately, passing additional Parmigiano-Reggiano cheese at the table.

A couple notes about this recipe:

I love the addition of sage.

It was super easy to make.

Did I mention it was comforting?

Click here for a printable recipe!