This is the best chicken potpie recipe! Chock-full of chicken, potatoes, peas and corn, this recipe makes two golden pies, so you can serve one at supper and save the other for a busy night. —Karen Johnson, Bakersfield, California

Ingredients

• 2 cups diced peeled potatoes
• 1-3/4 cups sliced carrots
• 1 cup butter, cubed
• 2/3 cup chopped onion
• 1 cup all-purpose flour
• 1-3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1-1/2 cups whole milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn
• 4 sheets refrigerated pie crust

Directions

• Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
• In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
• Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
• Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
  Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Chicken Potpie Tips

How do I prevent a potpie crust from getting soggy?

There are a few ways to prevent a soggy pie crust! Here are our tips:

• For a single-crust pie, prebake (or blind bake) the crust before filling.
• Brush the crust with a beaten egg white. This will help seal the crust and prevent the liquid filling from absorbing into the crust.
• Pour the filling into the crust while it’s still hot and immediately place the potpie in the oven. The heat from the filling will help set the crust.
• Bake the pie on a lower rack in the oven. Since heat is concentrated at the bottom, placing the potpie on the lowest rack ensures the bottom of the crust will bake up crisp and golden brown.

It’s easy to make this ahead in a 13×9 inch pan. It’s filling, perfect for a crowd, and helps busy moms out. —Trista Thinnes, Fort Worth, Texas

Ingredients

• 1 pound bulk pork sausage
• 10 cups cubed day-old French bread
• 2 cups shredded sharp cheddar cheese
• 1 can (4 ounces) mushroom stems and pieces, drained
• 5 green onions, chopped
• 6 large eggs
• 2-3/4 cups half-and-half cream
• 1 can (4 ounces) chopped green chiles, drained
• 1-1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• 1/4 teaspoon ground mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon hot pepper sauce

Directions

• In a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles, 5-7 minutes; drain and set aside. Place bread cubes in a greased 13×9-in. baking dish. Top with cheese, mushrooms, green onions and cooked sausage.
• In a large bowl, whisk remaining ingredients. Pour over layers. Refrigerate, covered, overnight.
• Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, until a knife inserted near the center comes out clean, 45-50 minutes. Let stand 5-10 minutes before cutting.

Test Kitchen tips

• Make this strata in muffin cups for individual servings perfect for a buffet.
• The center bakes up tender and moist while the top gets perfectly toasted.

My husband and I are trying to add more fish and healthy entrees to our diet and this one makes it easy. It comes together in less than 30 minutes, so it’s perfect for hectic weeknights. —Donna McDonald, Lake Elsinore, California  

This Northern Minnesota writer suggests using Walleye, Northern or Perch……..

Ingredients

• 2 tablespoons butter
• 1/2 pound sliced fresh mushrooms
• 3/4 teaspoon lemon-pepper seasoning, divided
• 3 garlic cloves, minced
• 4 tilapia fillets (6 ounces each)
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 1 medium tomato, chopped
• 3 green onions, thinly sliced

Directions

• In a 12-in. skillet, heat butter over medium heat. Add mushrooms and 1/4 teaspoon lemon pepper; cook and stir 3-5 minutes or until tender. Add garlic; cook 30 seconds longer.
• Place fillets over mushrooms; sprinkle with paprika, cayenne and remaining lemon pepper. Cook, covered, 5-7 minutes or until fish just begins to flake easily with a fork. Top with tomato and green onions.

 

These tasty steaks seem special but they are fast enough for everyday dinners. We enjoy the mushroom-topped filets with crusty French bread, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida. Try this for Valentine’s Day!

Ingredients

• 2 beef tenderloin steaks (4 ounces each)
• 1-3/4 cups sliced baby portobello mushrooms (about 4 ounces)
• 1/2 cup dry red wine or reduced-sodium beef broth
• 1 teaspoon all-purpose flour
• 1/2 cup reduced-sodium beef broth
• 1 teaspoon ketchup
• 1 teaspoon steak sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 1 tablespoon minced fresh chives, optional

Directions

1. Place a large skillet coated with cooking spray over medium-high heat; brown steaks on both sides. Remove from pan.
2. Add mushrooms and wine to pan; bring to a boil over medium heat, stirring to loosen browned bits from pan. Cook until liquid is reduced by half, 2-3 minutes. Mix flour and broth until smooth; stir into pan. Stir in all remaining ingredients except chives; bring to a boil.
3. Return steaks to pan; cook, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-2 minutes per side. If desired, sprinkle with chives.

This is not a drill. These buffalo chicken enchiladas—filled with tender rotisserie chicken, lots of cheese and, of course, Buffalo sauce—are a craveworthy, easy and delicious meal. The entire family will ask for them again and again. —Becky Hardin, St. Peters, Missouri

 

Ingredients

• 3 cups shredded rotisserie chicken
• 2 cups shredded cheddar cheese, divided
• 1 can (10 ounces) diced tomatoes and green chiles, drained
• 1 can (10 ounces) enchilada sauce
• 1/2 cup Buffalo wing sauce
• 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
• 4 ounces reduced-fat cream cheese, cubed
• 1/2 cup blue cheese salad dressing
• 10 flour tortillas (8 inches)
• 1/3 cup crumbled blue cheese
• Optional: Chopped tomatoes, sliced celery, shredded lettuce, sliced green onions, minced fresh cilantro and additional cheddar cheese

Directions

• Preheat oven to 350°. In a large bowl, combine chicken, 1-3/4 cups shredded cheese, diced tomatoes and green chiles, enchilada sauce and wing sauce. In a small saucepan, heat soup, cream cheese, dressing and remaining 1/4 cup shredded cheese over low heat until cheeses are melted, 5-10 minutes. Remove from heat.
• Place 1/2 cup chicken mixture off center on each tortilla. Roll up and place in a greased 13×9-in. baking dish, seam side down. Top with sauce.
• Bake, uncovered, until enchiladas are heated through and cheese is melted, 25-30 minutes. Sprinkle with blue cheese and additional toppings of your choice.

 

Ingredients

• 1 large onion, halved and thinly sliced
• 1 tablespoon butter
• 4 cups water
• 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
• 3/4 cup fat-free milk
• 2 medium lemons, thinly sliced
• 1/8 teaspoon pepper
• 2 pounds walleye, cod, halibut or orange roughy fillets

Directions

1. In a large skillet, saute onion in butter until tender. Add water and dill; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes. Add milk; stir in lemons and pepper. Top with fillets. Cover and simmer for 12-15 minutes or until fish flakes easily with a fork.
2. Transfer fish to a serving platter and keep warm. Strain cooking liquid, reserving lemons, onion and dill; serve with fish.

 

Ingredients

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1 tablespoon sesame oil
• 1/4 cup honey
• 1/4 cup soy sauce or gluten-free tamari soy sauce
• 1/4 cup water
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 3 teaspoons cornstarch
• 2 tablespoons cold water
• 1 tablespoon sesame seeds
• Hot cooked rice
• Thinly sliced green onions, optional

Directions

1. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add sesame oil. When oil is hot, brown chicken in batches. Press cancel. Return all to pressure cooker. In a small bowl, whisk honey, soy sauce, water, garlic and pepper flakes; stir into pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes.
2. Quick-release pressure. In a small bowl, mix cornstarch and water until smooth; stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Serve with rice. Sprinkle with sesame seeds and, if desired, green onions.

 

Take this great beef stew to the fish house with you and warm your insides while enjoying the great outdoors.

Ingredients

• 1-1/2 pounds beef stew meat, cut into 1-inch cubes
• 1/2 teaspoon salt, divided
• 6 tablespoons all-purpose flour, divided
• 1/2 teaspoon smoked paprika
• 1 tablespoon canola oil
• 3 tablespoons tomato paste
• 2 teaspoons herbes de Provence
• 2 garlic cloves, minced
• 2 cups dry red wine
• 2 cups beef broth
• 1-1/2 teaspoons minced fresh rosemary, divided
• 2 bay leaves
• 3 cups cubed peeled potatoes
• 3 cups coarsely chopped onions (about 2 large)
• 2 cups sliced carrots
• 2 tablespoons cold water
• 2 tablespoons balsamic or red wine vinegar
• 1 cup fresh or frozen peas
• Additional fresh rosemary, optional

Directions

• In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat.
• In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves. Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours.
• Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.
• Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

This easy fried rice recipe really captures the flavor of fried rice served in restaurants. Use leftover chicken for a satisfying meal that’s easy to put together. —Lori Schweer, Mapleton, Minnesota

Ingredients

• 2 large eggs, beaten
• 1/4 teaspoon salt
• 3 tablespoons vegetable oil, divided
• 4 cups cooked rice
• 1-1/2 cups frozen stir-fry vegetable blend
• 1/2 cup sliced green onions
• 1 garlic clove, minced
• 1 cup diced cooked chicken
• 3 tablespoons soy sauce
• 1 tablespoon chicken broth
• 1/2 teaspoon pepper
• 1/4 teaspoon ground ginger
• 4 bacon strips, cooked and crumbled

Directions

• Combine eggs and salt. In a large skillet or wok over medium heat, scramble eggs in 1 teaspoon oil, breaking into small pieces. Remove from skillet and set aside.
• Add remaining 2 tablespoons plus 2 teaspoons oil to skillet. Stir-fry rice over medium-high heat for 5 minutes. Add vegetables, onions and garlic; stir-fry for 5 minutes. Add chicken; stir-fry until heated through, 3-5 minutes. Combine soy sauce, broth, pepper and ginger. Add to rice; stir to coat. Add bacon and eggs; heat through.

These moist, tender fillets are a terrific option when you want a meal that’s not too heavy. The corn and roasted pepper side dish goes perfectly with the walleye. —Allen Plungis, Hartland, Michigan

Ingredients

• 2 large sweet red peppers
• 4 large ears sweet corn, husks removed
• 3 tablespoons canola oil, divided
• 1/2 cup yellow cornmeal
• 1-3/4 teaspoons salt, divided
• 1/2 teaspoon white pepper
• Dash cayenne pepper
• 4 walleye fillets (6 ounces each)
• 1/2 pound sliced fresh mushrooms
• 3 tablespoons butter

Directions

• Broil red peppers 4 in. from the heat until skins blister, about 15 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes.
• Meanwhile, brush corn with 1 tablespoon oil. Transfer to an ungreased 13×9-in. baking dish. Cover and bake at 350° until tender, 30-40 minutes. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers. Cut corn from cobs.
• In a shallow bowl, combine the cornmeal, 1 teaspoon salt, pepper and cayenne. Coat walleye in cornmeal mixture.
• In a large skillet, saute mushrooms in butter until tender. Add peppers, corn and remaining salt; saute 2-3 minutes longer.
• In another large skillet, fry fillets in remaining oil for 2-3 minutes on each side or until fish flakes easily with a fork. Serve with corn salsa.