Chicken Pot Pie Casserole

Chicken Pot Pie Casserole

I first discovered my love for homemade chicken pot pie last summer and I’ve been mildly obsessed ever since. I constantly looking for new ways to make old recipes exciting and this was a no brainer – swap out the individual ramekins and make it a casserole – done and done. All the same veggie filled chicken yumminess, but without the hassle of cleaning separate baking dishes. A love whipping this dish up on a Monday night and enjoying leftovers for the next couple of days. There’s something about chicken pot pie that is so comforting and makes your day or week instantly better. Personally, I love this recipe because of how many veggies there are, some pot pie recipes end up with way too much buttery filling that you feel sick. Not the case with thus version, all the different veggies keep you feeling full without being stuffed. What are some of your favorite pot pie filling options?

Chicken Pot Pie Casserole

ingredients:
8 tablespoons salted butter, divided
1 leek, white and light green parts, sliced and rinsed in a bowl of water
2 cups sliced tricolor carrots
2 cups chopped asparagus
1 cup frozen peas
2 cups shredded chicken
3 cloves garlic
1/2 cup all-purpose flour
2 cups chicken stock
Salt and freshly ground black pepper, to taste
1 Pillsbury croissant dough, cut into circles
1 large egg, beaten

Chicken Pot Pie Casserole

directions:
Preheat oven to 375 degrees F. Spray a 9×11 glass baking dish with nonstick spray.

To make the filling, melt 2 tablespoons butter in a large pot over medium high heat. Add leeks and carrots and cook, stirring frequently, until the carrots begin to soften, about 5 minutes. Add asparagus and cook, while stirring, until the vegetables are tender-crisp, about 5 minutes more. Remove from heat; stir in peas and chicken.

To make the sauce, melt remaining 6 tablespoons butter in a large saucepan. Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1-2 minutes. Gradually whisk in chicken stock and cook, whisking constantly, until the sauce has begun to thicken, about 5 minutes; season with salt and pepper, to taste.

Add sauce to the chicken-vegetable filling and gently toss to combine and transfer to the glass baking pan.

Top with croissant dough, I opted to cut the dough into 8 small circles. Brush each crust with the beaten egg.

Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.

Serves 8

Chicken Pot Pie Casserole

Chicken Thighs with Sweet Potato, Kale and Corn

Chicken Thighs with Sweet Potato, Kale and Corn

I am constantly on the hunt for simple recipes that are chock full of flavor using natural ingredients. While, I love all of these ingredients separately, I wasn’t sure this recipe was going to have enough punch to satisfy my taste buds, but I’m not as bad as Bill he’s constantly dousing all of his food with hot sauce. However, I was pleasantly surprised, all the flavors really worked together to create one amazing dish that packs loads of fresh flavor into one bite. Everything is so simple, yet goes together perfectly. You even have an amazing combination of texture, from soft yet crispy sweet potatoes to the gently sauteed kale, this dish leaves nothing to be desired.

Chicken Thighs with Sweet Potato, Kale and Corn

ingredients:
4 chicken thighs, skinless and boneless
2 sweet potato, peeled and cut in cubes
2 cup corn kernels
4 cups kale, chopped
1 onion, chopped
1 tbsp butter
1 tbsp coconut oil
1/2 cup white wine
salt and pepper to taste

Chicken Thighs with Sweet Potato, Kale and Corn

directions:
Preheat oven to 350 F degrees. Spray a 9×13 baking dish with cooking spray.

Rinse chicken thighs in water and pat dry.  Season both sides with salt and pepper. In a medium size skillet heat the coconut oil and melt the butter together. Add chicken thighs to skillet and cook on both sides until golden.  Remove chicken from skillet and set aside, we will continue cooking it in the oven.

Drain all but a tbsp of the fat from the skillet, and add onion, cooking until translucent. Add sweet potatoes and cook for three to four minutes, until slightly browned.  Add corn and cook for 2 more minutes. Add chopped kale, toss everything together and cook for another minute. Add the wine and season with salt and pepper.

Add the cooked vegetables to the prepared baking dish. Place the chicken thighs over the vegetables and bake in the oven for about 30 minutes, or until chicken cooks through and sweet potatoes are fork tender.

Serves 4 // 287 calories

Recipe from Jo Cooks.

Chicken Thighs with Sweet Potato, Kale and Corn

Chicken Parmesan over Zucchini Noodles

Chicken Parmesan over Zucchini Noodles

I am beyond words obsessed with zoodles – not only are the veggie swirls super cute and photogenic, but they are healthy to boot! I love pairing them with meatballs and marinara sauce for a quick and easy dinner, so when I saw a lightened up version of chicken parm featuring these bad boys, I knew I had to try it out. And don’t worry this recipe doesn’t disappoint. The flavor packed heirloom tomato sauce paired with the crunchy panko baked chicken, all on top of fresh zoodles is an easy way to get a few servings of veggies and end the day with a full belly. Sometimes healthy options are always the most filling, but this recipe not only fills me up, but the flavor profile puts a smile on my face. How can you a resist a meal like that?

Chicken Parmesan over Zucchini Noodles

ingredients:
2 tablespoons olive oil, divided
1 tablespoon chopped
fresh thyme
6 garlic cloves, thinly sliced and divided
1 shallot, thinly sliced
1 pound heirloom tomatoes, chopped
½ cup dry white wine
½ teaspoon kosher salt, divided
½ teaspoon black pepper
3 tablespoons 2% reduced-fat Greek yogurt
1 ounce grated Parmesan cheese (about ¼ cup), divided
4 (4-ounce) skinless, boneless chicken breast cutlets
½ cup whole-wheat panko
1 teaspoon garlic powder
Cooking spray
4 medium zucchini
2 ounces fresh mozzarella cheese, very thinly sliced

Chicken Parmesan over Zucchini Noodles

directions:

Preheat oven to 425°. Heat 1 tablespoon oil in a skillet over medium heat. Add thyme, 4 garlic cloves, and shallot; cook 2 minutes. Add tomatoes, wine, ¼ teaspoon salt, and pepper; cook 8 minutes or until liquid is reduced by half.

Combine yogurt and Parmesan; spread over both sides of cutlets. Combine panko and garlic powder. Dredge cutlets in panko mixture. Place cutlets on a wire rack coated with cooking spray. Place rack on a baking sheet. Bake at 425° for 12 minutes or until done.

Using a julienne peeler, peel zucchini lengthwise into strips, stopping at the inside part containing the seeds; discard seeds.

Preheat broiler to high. Top each cutlet with 2 tablespoons sauce; top sauce evenly with mozzarella. Broil 2 minutes or until cheese is bubbly.

Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add remaining 2 garlic cloves; cook 1 minute. Add zucchini; cook 2 minutes. Remove from heat. Toss with remaining sauce, remaining ¼ teaspoon salt, and half of basil.

Arrange ¾ cup zucchini noodles on each of 4 plates. Top each serving with 1 chicken portion; sprinkle servings evenly with remaining half of basil.

Serves 4 // 400 calories

Recipe from Cooking Light.

Chicken Parmesan over Zucchini Noodles

Chicken Pesto Panini

Chicken Pesto Panini

Whenever given the choice of leftovers (no matter how delicious) and a sandwich for his work week lunch, Bill always opts for the sandwich. In an effort to add variety to an otherwise consistent lunch choice, I’ve been trying to mix it up with different protein options, coupled with the sandwiches toppings I always keep stocked. Since I was already making shredded chicken for my favorite pot pie recipe, I decided to set aside some extra and create an epic pesto chicken panini. Seriously, who doesn’t love melted cheese, hearty chicken seasoned with basil pesto all served on some whole grain bread? What are some of your go to sandwiches?

Chicken Pesto Panini

ingredients:
2 slices of whole wheat bread or roll
1/2 cup shredded chicken
2 Tbsp basil pesto, divided
1 slice pepper jack cheese
2 slices tomato
handful of arugula

Chicken Pesto Panini

directions:
Preheat panini press or warm a grill pan over medium high heat.

Toss shredded chicken with basil pesto and set aside. Dress once side of each slice of bread with remaining pesto. Layer pesto chicken on one side and pepper jack cheese on the other. Top chicken with tomato and arugula and top with the other half.

Place sandwich on panini press and close until bread is toasted and cheese is melted, about 2 minutes. Alternatively, place the sandwich on a grill pan, using a spatula add pressure. Flip after 90 seconds and repeat until cheese is melted and bread is a golden brown.

Cut in half and serve immediately.

Chicken Skewers with Cucumber-Garlic Yogurt Sauce

Chicken Skewers with Cucumber-Garlic Yogurt Sauce

If you’re a tzatziki flavor fan, you will gobble up this cucumber pine nut sauce. Not only is the sauce light and healthy, but I love the texture the ground pine nuts add to an otherwise traditional cucumber yogurt dressing. As I’m sure you know, I’m all about mixing things up and adding new dimensions to your favorite recipes, which is why I love making any type of chicken skewers in the first place. You could easily add the chicken and sauce to a pita and top with lettuce and tomatoes for a fantastic gyro or add your favorite salad ingredients (hello, easy Greek salad- red onion, feta, cucumbers, oh my!) and you’re eating a completely different meal with those already yummy leftovers.

Chicken Skewers with Cucumber-Garlic Yogurt Sauce

ingredients:
4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon white vinegar
2 tablespoons lemon juice
2 garlic cloves, minced
¼ teaspoon dried thyme
¼ teaspoon Italian Seasoning
salt and fresh ground pepper, to taste
wooden skewers

Chicken Skewers with Cucumber-Garlic Yogurt Sauce

sauce:
1 cucumber, finely diced
3 garlic cloves, minced
½ teaspoon salt
1 cups non-fat plain yogurt
½ cup pine nuts ground
2 tablespoons extra virgin olive oil, divided
1 teaspoon fresh chopped mint

Chicken Skewers with Cucumber-Garlic Yogurt Sauce

directions:

Cut chicken lengthwise into 12 to 16 strips and place into a ziploc bag and combine with olive oil, vinegar, lemon juice, garlic, thyme, Italian Seasoning, salt and pepper; toss and knead bag until contents are well combined.

Refrigerate for 2 hours, or overnight. Remove chicken from bag and discard excess marinade. Thread chicken onto wooden skewers and heat a grill pan over medium heat.

Place skewers on the grill, directly over heat. Grill for 10 minutes, or until chicken is no longer pink, turning the skewers once during cooking.

In the meantime, prepare the sauce. Dice the cucumbers and try to absorb as much of the moisture as possible by drying off the cucumber pieces with a paper towel.

Place cucumbers and minced garlic in a bowl. Sprinkle with salt and 1 tablespoon extra virgin olive oil; mix it all together.

Stir in the yogurt and ground pine nuts. Drizzle the remaining extra virgin olive oil on top, sprinkle with remaining ground walnuts and add the mint.

Serve chicken with sauce on the side or drizzled over.

Recipe adapted from Diethood.

Chicken Skewers with Cucumber-Garlic Yogurt Sauce