Chicken Pot Pie

Chicken Pot Pie

Homemade Chili Recipe Paula Deen

“awesome homemade chili recipe. Quick and Easy Recipes for breakfast, lunch and dinner.
Find easy to make food recipes homemade chili all recipes. All your favourite recipes made simple. These recipes will help you get a delicious quick and easy. homemade chili recipe paula deen, Find easy recipes videos and ideas. Forget fussing in the kitchen or spending hours tied to the stove. homemade chili recipe crock pot these recipes are super simple. Try quick healthy meals and recipes homemade chili recipe easy”

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Chicken Pot Pie

White Chicken Chili Recipe Paula Deen

white chicken chili recipe paula deen – Quick and Easy Recipes for breakfast, lunch and dinner.
Find easy to make food recipes white chicken chili recipe slow cooker. All your favourite recipes made simple. These recipes will help you get a delicious quick and easy. white chicken chili recipe healthy, Find easy recipes videos and ideas. Forget fussing in the kitchen or spending hours tied to the stove. white chicken chili recipe easy and quick these recipes are super simple. Try quick healthy meals and recipes white chicken chili recipe best

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Chicken Pot Pie

Boiled Peanuts – Bast from the Past

Boiled Peanuts are the perfect all-American snack! And they’re super easy to make as well. When boiling them, just remember to not skimp on the salt – Paula likes hers extra salty!

Get the full recipe here:

For more Paula, visit:

2 to 3 lbs fresh green peanuts
1 1/2 cups salt, (regular table salt)

Put the fresh green peanuts with their shells on and cover them good with water. Add salt and bring it to a boil for about an hour. To check whether they are done, pull one or two peanuts out of the pot and crack them open. When they are soft, they are done. If they are still slightly crunchy, they are not done yet. If they are not salty enough, leave them in salted water and turn off the heat.

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Chicken Pot Pie

Roast chicken with 40 cloves of garlic | Roast dinner recipe

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A simply roasted chicken is one of the greatest pleasures in life. cook it right, and you have this soft, juicy meat that acts as a great ancillary to other flavours. I haven’t done a Sunday roast playlist video for a while now, so i thought i’d give you one today.

Roast chicken with 40 cloves of garlic, might sound a bit extreme, and you’re probably thinking ‘OMG all that garlic is too much!’ but actually it’s not at all. What happens is the unpeeled cloves of garlic stew in the olive oil and chicken juices, to create these little nuggets of mild, sweet garlics that are amazing to eat on their own. They lose all of the harsh, raw garlic flavour and become mellow and delicious.

It’s important to use a decent chicken here, a good quality free range one, or if you’re really wanting to push the boat out…a poulet de bresse! Those things are ridiculously expensive mind, and way out of my current budget. So with that in mind, a good quality shop bought chicken is what i’ve used today. The chicken is seasoned very simply with butter, salt and pepper, and some fresh thyme thrown in for good measure. You can add a slice of lemon into the cavity if you wish.

Those soft, sweet garlic cloves are delicious just served alongside the chicken, with some veg and potatoes. If you’re making a gravy, then squish 1 or 2 of them into it for a really nice flavour.

To make my roast chicken with 40 cloves of garlic you will need:
►1 chicken around 1.3-1.5kg in weight
►4 cloves of garlic (about 3-4 bulbs)
►About 250ml of olive oil
►Small bunch of fresh thyme
►Generous knob of butter
►Salt & black pepper
►A roasting tray that just fits the chicken (you don’t want loads of space around the chicken. It needs to be nice and snug).

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Music by Joakim Karud –

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Chicken Pot Pie

Instant Pot Chicken Pot Pie Casserole

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InstaPot Chicken Pot Pie Casserole

2 pounds of chicken breasts cubed
16oz bag of frozen mixed veggies
16oz bag egg noodles
1 cup heavy cream
4 cups of chicken broth
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp pepper

1. Set your InstaPot on Sauté
2. Add chicken, spices, and olive oil
3. Saute about 2-3 minutes until the outside of the chicken is white
4. Add egg noodles, broth, and veggies
5. Cook on manual, high pressure for 5 minutes
6. Do a quick release and stir in heavy cream
7. Set InstaPot on Sauté and cook for another 2-3 minutes until sauce thickens and serve

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Chicken Pot Pie



This recipe comes after a request on my Facebook page. Hope you all enjoy. This is actually super simple, super delicious and I can’t believe I didn’t eat it before.

The thing that is the trickiest, is using the xantham gum. You can always sub it out for almond flour (although you’d need more than just 1/4 tsp). If you do plan on using xantham, sprinkle it on, stir the veggies and then add in both the broth and cream. Make sure you have both of them ready! You’ll want to add the cream IMMEDIATELY after the broth. Then stir until it thickens.

What you’ll need:

1/4 cup almond flour
1 cup shredded mozzarella cheese
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
1 tbsp butter
2/3 cup chicken broth
1 cup cream
2-3 chicken thighs, cooked & chopped
1/4 tsp xanthan gum
salt/pepper to taste

In a microwavable bowl, heat your mozzarella cheese up in the microwave. Once it’s all melted, stir in your almond flour until it forms a dough.

Lay the dough between 2 sheets of parchment or wax paper. Roll it into a nice circle shape, similar to pizza dough.

Take your pie pan and place it top down onto the dough, tracing with a knife around the outside. Take away the extra dough so all you have is a perfect circle the same size as your pan. Place the wax paper back ontop so it won’t dry out.

In a pot, heat up your butter. Add in your carrots, onions and celery, sauteing until your onions are clear. This is the time to sprinkle on your xantham gum. Stir it in, then add in your chicken broth, then IMMEDIATELY add in your cream.

Stir until it thickens. Dump in your chicken and stir until it becomes a nice chicken soup.

Pour the mix into your pie pan. Then gently place the cheese and almond dough onto the top of the pan, tucking in the sides so it won’t hang over.

Throw that in the oven at 350 for about a half an hour.


Nutrition (/6)

FAT: 17.2
CARBS: 5.9
FIBRE: 1.9

What can you find on The Hungry Elephant’s youtube? Recipes, recipes and more recipes. We LOVE to cook and we want to share them with YOU. From tasty treats to mouth-drooling appetizers to delicious one-course meals. We may have just started but we’ll be bringing you TWO recipes a week.. Tuesday and Friday.

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Chicken Pot Pie

Shepard’s Pie

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Chicken Pot Pie

Gussie’s Pecan Glazed Chicken – Blast from the Past

On this weeks episode of Blast from the Past, Paula makes pecan glazed fried chicken. See the recipe below!

– chicken
– salt
– pepper
– garlic powder
– 2 eggs
– self rising flour
– vegetable oil (for frying)
– 2 sticks butter
– 1/2 cup honey
– 1 cup pecans

1. Heat oil to 375 degrees F
2. Wash chicken and put into casserole dish.
3. Sprinkle chicken with salt, pepper, and garlic powder.
4. Beat 2 eggs and pour over chicken.
5. Toss chicken.
6. Scoop self rising flour into paper bag (double bagged).
7. Starting with dark meat, put a few pieces of chicken in the bag, grab the top tightly and shake the bag.
8. Repeat the last step until all chicken is coated.
9. Drop chicken in oil (at 375 degrees F).
10. Cover pot with lid, but leave it cracked open for steam to escape.
11. Fry until golden brown.
12. Put on paper towel to drain excess oil.
13. While chicken is draining, put butter, honey, and pecans into small pot. Let simmer for 10 minutes and stir.
14. Put chicken on platter and ladle the mixture over the chicken.

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