Comfort Food Friday – Delicious Chicken Pot Pie

Posted on 07/20/201807/14/2018 by Kim@CoziNest

On this Comfort Food Friday, I am sharing one of my all time favorite recipes. Chicken Pot Pie. It’s simple to make, delicious and plentiful. It is warm, juicy and crunchy at the same time, making it a perfect addition to your comfort food list.

Chicken Pot Pie

Growing up, my mom would buy the little individual frozen pot pies that we could heat up in a hurry. (35-40 minutes in the oven, no microwave in the 60’s!) I loved eating them on cold nights while watching The F.B.I. on television with my dad. I wanted a bite of that crispy crust in every bite of that pie. Chicken. What chicken? Who cared if there was chicken? I just wanted the creamy sauce, vegetables and crust! It was almost like eating biscuits and gravy!

Now I have grown up and the chicken is just as important as the crust. Maybe more so, but hey this post is about comfort food! If you want skinny food Friday, you might want to skip on over to another blog. Hehehe.

So, let’s start with the chicken. Bless This Mess has the very best baked chicken recipe and it is easy peasy. Don’t forget to set out your scrap bag to help with preparation.

Baked Chicken Ingredients

4 Chicken Leg Quarters or 8 Boneless Thighs

4 Tablespoons Butter, melted

Season to Taste (I sprinkle with poultry seasoning, salt and pepper.)

Instructions

Preheat oven to 300 degrees. Brush chicken with butter and season to taste. Cover with foil and bake for 1 hour. Check after 40 minutes if using boneless. Remove foil, increase heat to 425. Continue baking until skin is crispy. Allow to rest about 10 minutes. If using in pot pie recipe, remove skin and chop chicken into bite size pieces.

While the chicken bakes prepare the sauce and pie crust.

Easy Chicken Pot Pie

Ingredients

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken
2 cups frozen mixed vegetables, thawed

Instructions

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.4. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Enjoy with roasted corn on the cob, a green salad and strawberry shortcake for dessert. If a meal could truly give you a hug, this one is it!

Summer Comfort Food Macaroni Salad

Posted on 06/22/201807/01/2018 by Kim@CoziNest

One of my favorite salads for summer is the classic Macaroni Salad. The versions of this cold, comforting salad are as numerous as the elbow macaroni noodles I love to pile on my plate. Here is sampling of the delicious recipes to choose from. There’s something for everyone, including one with a little kick added. Click on the photos or links to see the recipes.

Classic Macaroni Salad

This is the go-to salad for any picnic, family gathering or lunch staple. Another great thing about Macaroni Salad is that it will keep for several days in the refrigerator.

Spicy Macaroni Salad

A touch of dijon mustard and cayenne pepper kick this recipe up a notch.

Creamy Cheddar Macaroni Salad

Joanna from A Pretty Life has a cheesy version that is delicious. You can serve this with any barbeque meat, but my favorite is grilled pork chops.

And of course, I LOVE the bowl! A perfect vintage piece to pick up at your local mall. It is a Pyrex Amish Butterprint that was popular in the 1950’s.

Vegetable Pesto Pasta Salad

My friend, Jenna over at The Painted Apron has a healthy, vegetable-filled version of pasta salad that you can make right out of your garden.

Whether you are grilling for two or twenty, one of these recipes will surely be a hit at your next picnic. Serve macaroni salad with simple grilled sausages and burgers, short ribs or what 007 calls a “London Broil.” Surprisingly, it’s not a cut of steak in his vocabulary and it doesn’t come from London as far as we know. It is his method of grilling a smorgasbord of meats, poultry and/or seafood.

He begins with several of our favorite marinades or dry rubs and marinates the assortment for several hours or overnight before grilling. As empty-nesters, we love grilling several cuts at one time to have throughout the week. To add a bit of fun, 007 and I will talk in a British accent while we cook. So in the spirit of our London Broil…

Pip pip, Cheerio!

Partying with these lovelies: Happiness is Homemade

Southern Fried Chicken Salad with Priester’s Pecans

Posted on 06/11/201806/11/2018 by Kim@CoziNest

I remember the very first time I had a Southern Fried Chicken Salad. We were moving to a new town, exhausted from the move and starving! We stopped into a chain restaurant to eat something quick just to take a break from unpacking. I was in the mood for some comfort food in the worst way! Momma’s fried chicken wasn’t available, so I ordered the healthiest version of that I could find on the menu.

Southern Fried Chicken Salad

I was in love at first bite! I decided that minute that this was a meal I wanted to serve at home. According to just how much comfort a family member needed, I would serve either fried chicken or grilled chicken with the salad. Then, later in many travels up and down I-65 in Alabama, I discovered Priester’s Roasted and Salted Pecan Halves. Adding these to the salad made it a southern masterpiece.

On nights when we were heading to the ballpark, a school function or just craving this salad, I would pick up all ingredients from the deli at my local grocery store and throw it together for a quick meal. Today, this still works perfectly for us since 007’s retirement. It’s a great way to have a meal together without heating up the kitchen. So stock your pantry with pecans and then head on over to Publix. Pick up the following ingredients for a delicious, DIY Southern Fried Chicken Salad

Ingredients for Two Servings

2-4 Fried Chicken Tenders from the Deli
1-2 Packages of Mixed Salad
Grape Tomatoes
Purple Onion (optional)
1 Granny Smith Apple
2-4 Boiled Eggs from Deli
Grated Cheddar Cheese
1/4 Package of Dried Cranberries
Handful of Priester’s Pecans
Ken’s Light or Regular Honey Mustard Salad Dressing
Club Crackers

Directions

Chop chicken tenders into bite size pieces. Thinly slice onions, quarter boiled eggs, cut apple into small wedges, cut tomatoes in half and break pecans into pieces.

You can also order the honey-glazed pecans for a little more sweetness.

Pour salad into bowls and top with chicken. Layer cheese, onions, cranberries and grape tomatoes. Place egg and apple wedges on side of salad. Sprinkle pecans on top and add dressing. Salt and pepper to taste. For extra comfort and crunch, serve with Club Crackers. Yummmm.

Create a quick al fresco table-setting and enjoy in the comfort of your garden, on the porch or patio. Here’s a table example from one of my favorite bloggers.

Celebrate and Decorate

Or check this out:

Farmhouse Setting in a City Courtyard

In the winter, clear the coffee table and cozy up in front of the fire while watching your favorite tv series.

For ultimate comfort, meditate on Philippians 4:8 while you dine:

Finally, brethren, whatever things are true, whatever things are noble, whatever things are just, whatever things are pure, whatever things are lovely, whatever things are of good report, if there is any virtue and if there is anything praiseworthy—meditate on these things.