Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Quick and Easy Chicken Pot Pie
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Sometimes when I want warm comfort food, I don’t want to spend a lot of time or energy making it. Chicken (or turkey) pot pie is a great dish on these occasions. It is one of those dishes that you can make totally from scratch that day, use some items you’ve pre-made, use mostly store-bought ready-made ingredients, or a combination of the three.
I use a combination of all three. I cooked a whole chicken in advance in my pressure cooker and stored the meat in my refrigerator for a couple of days (I freeze it if I’m not going to use it for a few days or weeks). However, I could have bought a rotisserie chicken at my local club or grocery store and used it instead.
I used store-bought packaged stock and biscuits. I could have still had a quick chicken pot pie if I had made my own stock and pie crust in advance and froze them.
When making this recipe you can easily intermix whatever from-scratch and store-bought ingredients that suit your needs and add ingredients that suit your taste.
Quick and Easy Chicken Pot Pie
February 1, 2014
Ingredients
- 3 Tbsp. butter (4 if using fresh onion)
- 1 med. onion, diced (or dried equivalent)
- 3 Tbsp. all-purpose flour or Wondra
- 1 qt. chicken stock, homemade or low sodium
- 2 – 3 c. cooked chicken, shredded or cubed
- 10 – 12 oz. frozen mixed vegetables
- 1 c. +/- sliced or small mushrooms, sauteed (optional)
- salt, to taste
- pepper, to taste
- 1 tsp. herbs de Provence or equivalent thyme, rosemary and/or sage
- 1 can flaky biscuits
Instructions
- In a large heavy skillet, Dutch oven or other pot, melt butter over med. heat. Add onion (if using fresh) and cook until translucent and tender (do not brown. Then, stir/whisk in flour. Cook for an additional 2 to 3 minutes.
- Stir/whisk in stock.
- Add onion (if using dry), vegetables, and chicken.
- Bring close to a boil.
- Stir in some cornstarch slurry (cornstarch and water or potpie liquid mixed) to thicken, if chicken/veggie mixture is too thin. (Mixture will thicken more as it cooks in oven).
- Add herbs, salt, and pepper to taste.
- Cook until hot and thickened.
- Place mixture and a buttered baking dish.
- Top with biscuits that have been divided in half or thirds.
- Bake in preheated 400 degree F oven until biscuits are baked and browned, usually a couple of minutes longer than biscuit package directions.
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