Chicken Tikka Masala Cafe Delites (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

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This Chicken Tikka Masala is filled with tender chicken bathed in a deliciously aromatic sauce! This recipe comes from Café Delites. If you’ve never tried Indian cuisine, I would HIGHLY recommend giving this recipe a try, along with the amazing Buttery Garlic Naan Bread that goes along with this dish. 

Be sure to head on over to give a big thanks to Café Delites for this amazing tikka masala!

For this recipe, I used my new Pampered Chef favorite product, the Garlic Prep Tool, along with my 12″ (30-cm) Signature Nonstick Skillet:

Garlic Prep Tool:

Prep Garlic Your Way

Sliced and diced garlic, and everything in between can change the final flavor and intensity in your meals. Get the perfect prep every time with this versatile garlic prep tool. Roll your garlic clove in the helpful peeler to get rid of its skin, then slice, dice, or paste all with the same tool. Clean the blades easily with the included brush and cleaning plates perfect for removing leftover garlic bits—and the whole tool is dishwasher-safe!

Sliced: When you slice garlic, you’ll get a mild flavor in a dish. Great for sautés and stir fries. You’ll get some bites of fresh garlic and will see it throughout the dish.

Diced: Fairly strong flavor. Great for chili, pasta sauce, or soup when they are simmered for a while.

Pressed: Pressed garlic provides a bold, intense garlic taste to a dish. Great for salad dressings, soups, sauces, marinades, and dips. It distributes easily into dishes.

Paste: Garlic paste is the strongest form of garlic flavor since the entire clove has been broken down. Soups and cooked sauces.

Guarantee

3-year guarantee

Product Details

Includes pasting plate, silicone peeler, clear container, cleaning plates, and cleaning brush

Stainless steel slicing and dicing blades

Dishwasher-safe

12″ (30-cm) Signature Nonstick Skillet:

A Sauté Pan for Family-Sized Meals

This 12″ (30-cm) skillet will be your go-to for one-pan dinners and big portions of scrambled eggs, chicken, pasta, and other family favorites. With a removable handle and glass lid, you can easily transfer this pan from the stovetop to the oven. It has a top-of-the-line nonstick coating that’s perfect for no-fat, low-fat, and no-fuss cooking—because your food will slide right out—and cleanup is a breeze in the dishwasher!

About Signature Nonstick Cookware

We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!

Guarantee

Pan: Lifetime guarantee

Removable handle: 5-year guarantee

Product Details

4¼-qt. (4-L) capacity

12″ (30-cm) diameter

Includes a tempered glass lid with stainless steel rim

Top-of-the-line, titanium-reinforced, 4-layer nonstick coating releases food easily

Made without PFOA

The removable handle saves space in your cabinets, oven, and dishwasher

Metal utensil–safe

Pan is heat-safe to 480°F (250°C)

Lid is heat-safe to 400°F (200°C)

Dishwasher-safe

Click the links to get your Garlic Prep Tool and 12″ (30-cm) Signature Nonstick Skillet today. You’ll be glad you did.

Let’s jump right in!

Ingredients:

For the Marinade

  • 28-ounces boneless chicken thighs cut into bite size pieces
  • 1 cup Greek yogurt
  • 1.5 tablespoons diced garlic
  • 1 tablespoon ground ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri Chili
  • 1 teaspoon salt

For the Sauce:

  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 large onion finely diced
  • 1.5 tablespoons diced garlic
  • 1 tablespoon ginger freshly grated
  • 1.5 teaspoons garam masala
  • 1.5 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14-ounces tomato puree
  • 1 teaspoon Kashmiri Chili
  • 1 teaspoon ground red chili powder
  • 1 teaspoon salt
  • 1 ¼ cups heavy cream
  • 1 teaspoon brown sugar
  • ¼ cup water only if needed to thin sauce
  • 4 tablespoons cilantro freshly chopped for garnish

Instructions

Combine chicken thighs with marinade ingredients until chicken is thoroughly coated.  Cover and refrigerate, marinating 10 minutes – overnight, if possible.

Prep vegetables – chop onion, dice garlic, grate ginger.

To cook – heat oil in large skillet over medium-high heat.  Add chicken to pan, cooking 3 minutes per side until nicely browned.  Remove chicken to platter and set aside.

Add butter to the pan and, when melted, add the onions.  Cook until translucent, about 3-4 minutes, then add in the garlic and ginger, cooking an additional minute until fragrant. 

Add the garam masala, cumin, turmeric, and coriander to the skillet, stirring to incorporate.

Pour in the tomato puree, along with add in the chili powders and salt.  Simmer 10-15 minutes.

Add the heavy cream and sugar to the sauce, mixing to incorporate.

Combine the chicken and any accumulated juices with the sauce in the pan, and simmer an additional 8-10 minutes, or until the chicken reaches an internal temperature of 165°F/74°C. If the sauce is too thick, add some of the reserved water to thin it out.  Serve immediately with Jasmine rice and naan bread.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Chicken Tikka Masala Cafe Delites (Video)

This Chicken Tikka Masala is filled with tender chicken bathed in a deliciously aromatic sauce!
No ratings yet
Prep Time 15 minutes
Cook Time 34 minutes
Marinating Time 10 minutes
Course dinner, Main Course
Cuisine Indian
Servings 6 servings
Calories 671 kcal

Ingredients
  

For the Marinade

  • 28 oz boneless chicken thighs cut into bite size pieces
  • 1 cup plain Greek yogurt
  • 1.5 tbsp garlic diced
  • 1 tbsp ground ginger
  • 2 tsp garam masala
  • 1 tsp turmeric powder
  • 1 tsp ground cumin
  • 1 tsp Kashmiri Chili powder
  • 1 tsp salt

For the Sauce

  • 2 tbsp canola oil or oil of your choice
  • 2 tbsp butter
  • 1 large onion finely diced
  • 1.5 tbsp garlic diced
  • 1 tbsp ginger freshly grated
  • 1.5 tsp garam masala
  • 1.5 tsp ground cumin
  • 1 tsp turmeric powder
  • 1 tsp ground coriander
  • 14 oz tomato puree
  • 1 tsp Kashmiri chili powder
  • 1 tsp red chili powder
  • 1 tsp salt
  • 1 ¼ cup heavy cream
  • 1 tsp brown sugar
  • ¼ cup water only if need to thin the sauce
  • 4 tbsp cilantro freshly chopped for garnish

Instructions
 

  • Combine chicken thighs with marinade ingredients until chicken is thoroughly coated.  Cover and refrigerate, marinating 10 minutes –overnight, if possible.
    28 oz boneless chicken thighs, 1 cup plain Greek yogurt, 1.5 tbsp garlic, 1 tbsp ground ginger, 2 tsp garam masala, 1 tsp turmeric powder, 1 tsp ground cumin, 1 tsp Kashmiri Chili powder, 1 tsp salt
  • Prep vegetables – chop onion, dice garlic, grate ginger.
    1.5 tbsp garlic, 1 large onion, 1.5 tbsp garlic, 1 tbsp ginger
  • To cook – heat oil in large skillet over medium-high heat. Add chicken to pan, cooking 3 minutes per side until nicely browned.  Remove chicken to platter and set aside.
    2 tbsp canola oil, 28 oz boneless chicken thighs
  • Add butter to the pan and, when melted, add the onions. Cook until translucent, about 3-4 minutes, then add in the garlic and ginger, cooking an additional minute until fragrant. 
    2 tbsp butter, 1 large onion, 1.5 tbsp garlic, 1 tbsp ginger
  • Add the garam masala, cumin, turmeric, and coriander to the skillet, stirring to incorporate.
    1.5 tsp garam masala, 1.5 tsp ground cumin, 1 tsp turmeric powder, 1 tsp ground coriander
  • Pour in the tomato puree, along with add in the chili powders and salt.  Simmer 10-15 minutes.
    14 oz tomato puree, 1 tsp Kashmiri chili powder, 1 tsp red chili powder, 1 tsp salt
  • Add the heavy cream and brown sugar to the sauce, mixing to incorporate. Combine the chicken and any accumulated juices with the sauce in the pan, and simmer an additional 8-10minutes, or until the chicken reaches an internal temperature of 165°F/74°C. If the sauce is too thick, add some of the reserved water to thin it out. 
    28 oz boneless chicken thighs, 1 1/4 cup heavy cream, 1 tsp brown sugar, 1/4 cup water
  • Serve immediately with Jasmine rice and naan bread.
    4 tbsp cilantro

Notes

You can substitute evaporated milk for the cream to reduce the calories. 

Nutrition Estimate

Calories: 671kcalCarbohydrates: 15gProtein: 28gFat: 56gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 23gTrans Fat: 0.3gCholesterol: 197mgSodium: 972mgPotassium: 767mgFiber: 3gSugar: 8gVitamin A: 1613IUVitamin C: 10mgCalcium: 116mgIron: 3mg
Keyword dinner, Indian cuisine, pampered chef, tikka masala
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Caprese Chicken Saltimbocca – Delish (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

Tender chicken wrapped in prosciutto with juicy tomatoes, mozzarella, basil in a delicious balsamic sauce – this recipe is a restaurant worthy dinner that’s easy enough to pull together any night of the week!  I found this recipe on Delish. I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership beginning over a year or so ago, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet. I used my Close & Cut to slice the tomatoes: Close & Cut

Cut, Slice & Halve With Ease

Keep hands clean, get even cuts, and prep efficiently with the Close & Cut Set. Slice through seedless grapes, halve bagels, and even butterfly chicken breasts with ease. The Close & Cut can easily hold up to 1 cup (250 mL) of food at a time for easy and quick cutting, and the ergonomic handle of the Coated Chef’s Knife makes it comfortable and easy to cut through anything. Plus, both are dishwasher-safe!

Product Details

Close & Cut (Not sold separately)

  • This tool will change the way you prep. It cuts down the time it takes to cut food like grapes, cherry tomatoes, chicken, bagels, and more.

Coated Chef’s Knife

  • This versatile blade is a must-have for all your meal prep—from slicing, dicing, and chopping vegetables, to mincing herbs, to cutting meat.

I used the 12″ (30-cm) Signature Nonstick Skillet to cook the chicken:

12 inch signature nonstick skillet

A Sauté Pan for Family-Sized Meals

This 12″ (30-cm) skillet will be your go-to for one-pan dinners and big portions of scrambled eggs, chicken, pasta, and other family favorites. With a removable handle and glass lid, you can easily transfer this pan from the stovetop to the oven. It has a top-of-the-line nonstick coating that’s perfect for no-fat, low-fat, and no-fuss cooking—because your food will slide right out—and cleanup is a breeze in the dishwasher!

About Signature Nonstick Cookware

We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!

Guarantee

  • Pan: Lifetime guarantee
  • Removable handle: 5-year guarantee

Product Details

  • 4¼-qt. (4-L) capacity
  • 12″ (30-cm) diameter
  • Includes a tempered glass lid with stainless steel rim
  • Top-of-the-line, titanium-reinforced, 4-layer nonstick coating releases food easily
  • Made without PFOA
  • The removable handle saves space in your cabinets, oven, and dishwasher
  • Metal utensil–safe
  • Pan is heat-safe to 480°F (250°C)
  • Lid is heat-safe to 400°F (200°C)
  • Dishwasher-safe

Click the links to get your  Close & Cut and 12″ (30-cm) Signature Nonstick Skillet today. You’ll be glad you did. Let’s jump right in!

Ingredients

  • 1 lb. chicken cutlets (4-ounces each)
  • Kosher Salt
  • Freshly ground black pepper
  • 8 thin slices  prosciutto (6-ounces total)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons extra-virgin olive oil
  • 1/3 cup balsamic vinegar
  • 1 cup low-sodium chicken stock
  • 2 cups cherry tomatoes halved
  • 8-ounces ciliegine mozzarella balls halved if large
  • ½ cup packed fresh basil

Instructions

Slice tomatoes and ciliegine (mozzarella balls), set aside. Season chicken with salt and pepper, then wrap two slices of the prosciutto around each cutlet. Dredge each piece in the flour, shaking off any excess. 

Heat oil in 12″ (30-cm) Signature Nonstick Skillet over medium-high heat. Add chicken to skillet, cooking 2-3 minutes per side, until golden.  Remove chicken, set aside.

Pour the vinegar into the skillet and stir to remove any browned bits for 30 seconds, until almost completely reduced.  Add chicken stock, cook for 2 minutes, until reduced by half.

Add chicken back to the skillet, turning each piece to thoroughly coat with the sauce. Cook for two minutes more to allow the sauce to thicken a little more. Remove from heat.

Transfer chicken to platter, and top with tomatoes, mozzarella, and basil.  Drizzle  the sauce from the skillet over everything, and serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Caprese Chicken Saltimbocca – Delish (Video)

Tender chicken wrapped in prosciutto with juicy tomatoes,mozzarella, basil in a delicious balsamic sauce – this recipe is a restaurant-worthy dinner that’s easy enough to pull together any night of the week! 
5 from 1 vote
Prep Time 10 minutes
Cook Time 17 minutes
Course dinner, Main Course
Cuisine Italian
Servings 4 servings
Calories 566 kcal

Ingredients
  

  • 16 oz chicken cutlets 4-ounces each
  • kosher salt
  • Freshly Ground Black Pepper
  • 6 oz prosciutto 8 thin slices
  • 2 tbsp all-purpose flour
  • 2 tbsp extra virgin olive oil
  • cup balsamic vinegar
  • 1 cup low-sodium chicken stock
  • 2 cups cherry tomatoes halved
  • 8 ounces ciliegine mozzarella balls, halved if large
  • ½ cup packed fresh basil

Instructions
 

  • Slice tomatoes and ciliegine (mozzarella balls), set aside.
    2 cups cherry tomatoes, 8 ounces ciliegine
  • Season chicken with salt and pepper, then wrap two slices of the prosciutto around each cutlet.
    16 oz chicken cutlets, kosher salt, Freshly Ground Black Pepper, 6 oz prosciutto
  • Dredge each piece in the flour, shaking off any excess.
    2 tbsp all-purpose flour
  • Heat oil in 12" (30-cm) Signature Nonstick Skillet over medium-high heat. Add chicken to skillet, cooking 2-3 minutes per side, until golden. Remove chicken, set aside.
    2 tbsp extra virgin olive oil, 16 oz chicken cutlets
  • Pour the vinegar into the skillet and stir to remove any browned bits for 30seconds, until almost completely reduced. Add chicken stock, cook for 2 minutes, until reduced by half.
    1/3 cup balsamic vinegar, 1 cup low-sodium chicken stock
  • Add chicken back to the skillet, turning each piece to thoroughly coat with the sauce.Cook for two minutes more to allow the sauce to thicken a little more. Remove from heat.
    16 oz chicken cutlets
  • Transfer chicken to platter, and top with tomatoes, mozzarella, and basil.  Drizzle the sauce from the skillet over everything,and serve immediately.
    1 cup low-sodium chicken stock, 2 cups cherry tomatoes, 1/2 cup packed fresh basil, 8 ounces ciliegine

Notes

Store any leftovers in a sealed container in the refrigerator up to three days.

Nutrition Estimate

Calories: 566kcalCarbohydrates: 11gProtein: 42gFat: 39gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 121mgSodium: 484mgPotassium: 754mgFiber: 1gSugar: 5gVitamin A: 572IUVitamin C: 19mgCalcium: 233mgIron: 2mg
Keyword caprese, chicken, pampered chef, saltimbocca
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Creamy Chicken Piccata With Gnocchi – Delish (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

Pillowy-soft gnocchi combined with tender chicken in a creamy piccata sauce makes a wonderful one-pot dinner that your family will be asking for time and again!

I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.

For this recipe, I used my Close & Cut, Citrus Juicer & Zester and Signature Nonstick Sauté & Steam Pan

Citrus Juicer & Zester

Hand Juicer

Save space as you easily juice and zest oranges, grapefruits, lemons, and limes. Our large-capacity Citrus Juicer & Zester helps you avoid the bitter pith and minimizes pulp, so your refreshments taste incredible. Our juicer-and-zester has a strainer in its reamer and measurement markings, so you know exactly how much juice you’ve made. When you’ve finished creating the perfect refreshment or zesting fruit to your liking, just clean in the dishwasher. Prepping citrus couldn’t be simpler!

Close & Cut

Cut, Slice & Halve With Ease

Keep hands clean, get even cuts, and prep efficiently with the Close & Cut Set. Slice through seedless grapes, halve bagels, and even butterfly chicken breasts with ease. The Close & Cut can easily hold up to 1 cup (250 mL) of food at a time for easy and quick cutting, and the ergonomic handle of the Coated Chef’s Knife makes it comfortable and easy to cut through anything. Plus, both are dishwasher-safe!

Product Details

Close & Cut (Not sold separately)

  • This tool will change the way you prep. It cuts down the time it takes to cut food like grapes, cherry tomatoes, chicken, bagels, and more.

Coated Chef’s Knife

  • This versatile blade is a must-have for all your meal prep—from slicing, dicing, and chopping vegetables, to mincing herbs, to cutting meat.

Signature Nonstick Sauté & Steam Pan

MULTI-PURPOSE PAN

Save precious kitchen space with this multi-functional meal maker. You can steam, fry, or saute all your family favorites on the stove-top or bake them in the oven. The nonstick pan features our top-of-the-line, titanium-reinforced nonstick coating that’s perfect for everyday cooking and so strong you can use metal utensils on the pan without scratching. The pan is designed without interior rivets so there’s no place for residue or rust to form. The pan’s removable handle makes cooking in the oven, storing, and washing easier than ever.

As a bonus, the silicone steamer basket collapses to use as a trivet. We’ve included a helper handle protector, so it’s safe and easy to move the pan around while it’s hot. The tempered glass lid is heat-safe to 400°F (200°C) and fits our Nonstick Grill Pan. And it’s all dishwasher-safe!

About Signature Nonstick Cookware

We call it our signature cookware collection because it’s that good. This cookware is designed for the way you cook, clean, and store. Because this cookware is designed without rivets, there’s no food buildup or rusting, and they’re dishwasher-safe for easy cleanup. The removable handle helps you save space in your cabinets, oven, and dishwasher. The top-of-the-line titanium-reinforced, four-layer nonstick coating is made without PFOA and provides even heat conduction and consistent results every time. With a lifetime guarantee, this cookware is a smart and savvy investment that will last!

Guarantee

  • Pan: Lifetime guarantee
  • Removable handle: 5-year guarantee
  • Silicone steamer and silicone helper handle: 3-year guarantee

Product Details

  • Includes nonstick pan with removeable handle, steamer, helper handle protector, and lid with stainless rim.
  • Pan is 11” x 11” (28 cm x 28 cm) without handle.
  • Heat-safe to 480°F (250°C).
  • Made without PFOA.
  • Dishwasher-safe.

Click the links to get your Close & Cut, Citrus Juicer & Zester and Signature Nonstick Sauté & Steam Pan today. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 3 boneless, skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 4 tbsp.  unsalted butter
  • 2 tbsp. extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1/2 cupdry white wine, such as Sauvignon Blanc
  • 1 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 2 tbsp. drained capers
  • 2 medium lemons, 1 zested and juiced
  • 1 medium lemon, sliced into rounds
  • 1 (17-oz.) package gnocchi
  • Chopped fresh parsley leaves, for serving

Directions

Peel and chop garlic. Zest and juice one lemon; juice second lemon, and slice third lemon into thin rounds. Set aside.

Slice chicken breasts in half; season both sides with salt and pepper. Dredge chicken in flour.

In large skillet over medium-high heat, heat butter and oil until butter is melted. Working in batches, add chicken to skillet and cook until golden brown, about 2 minutes per side. Transfer chicken to a plate.

Reduce heat to medium. Cook garlic, stirring frequently, until fragrant and light golden, about 1 minute. Add wine and simmer, stirring occasionally, until almost reduced, 2 to 4 minutes.

Add broth, scraping up any brown bits on bottom of pan, then slowly stir in cream. Stir in capers, 3 tablespoons lemon juice, and 2 teaspoons lemon zest; season with salt and pepper, if needed. Add gnocchi and toss to coat in sauce. Bring to a boil over high heat, then reduce heat to medium-high and simmer, stirring frequently, until gnocchi is tender, 8 to 10 minutes; season with salt and pepper, if desired.

Return chicken to skillet, turning to coat in sauce. Cook until chicken is warmed through, about 2 minutes more. Top with lemon rounds and parsley. Serve immediately.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Creamy Chicken Piccata With Gnocchi – Delish (Video)

Pillowy-soft gnocchi combined with tender chicken in a creamy piccata sauce makes a wonderful one-pot dinner that your family will be asking for time and again!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine Italian
Servings 6 servings
Calories 419 kcal

Ingredients
  

  • 3 boneless skinless chicken breasts sliced in half
  • kosher salt
  • Freshly Ground Black Pepper
  • ¼ cup all-purpose flour
  • 4 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic chopped
  • ½ cup white wine dry, such as Sauvignon Blanc
  • 1 ¾ cup chicken broth
  • ½ cup heavy cream
  • 2 tbsp capers drained
  • 2 medium lemons 1 zested AND juiced, 1 juiced
  • 1 medium lemon sliced into thin rounds
  • 17 ounce gnocchi
  • Flat Leaf parsley chopped, for garnish

Instructions
 

  • Peel and chop garlic. Zest and juice one lemon; juice second lemon, and slice third lemon into thin rounds. Set aside.
  • Slice chicken breasts in half; season both sides with salt and pepper. Dredge chicken in flour.
  • In large skillet over medium-high heat, heat butter and oil until butter is melted. Working in batches, add chicken to skillet and cook until golden brown,about 2 minutes per side. Transfer chicken to a plate.
  • Reduce heat to medium. Cook garlic, stirring frequently, until fragrant and light golden, about 1 minute. Add wine and simmer, stirring occasionally, until almost reduced, 2 to 4 minutes.
  • Add broth, scraping up any brown bits on bottom of pan, then slowly stir in cream. Stir in capers, 3 tablespoons lemon juice, and 2 teaspoons lemon zest; season with salt and pepper, if needed. Add gnocchi and toss to coat in sauce.
  • Bring to a boil over high heat, then reduce heat to medium-high and simmer, stirring frequently, until gnocchi is tender, 8 to 10 minutes; season with salt and pepper, if desired.
  • Return chicken to skillet, turning to coat in sauce. Cook until chicken is warmed through, about 2 minutes more. Top with lemon rounds and parsley. Serve immediately.

Notes

You can store any leftovers in a sealed container up to four days or freeze in a freezer safe container or bags up to three months.

Nutrition Estimate

Calories: 419kcalCarbohydrates: 39gProtein: 17gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 80mgSodium: 734mgPotassium: 331mgFiber: 4gSugar: 2gVitamin A: 559IUVitamin C: 30mgCalcium: 54mgIron: 4mg
Keyword chicken piccata
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Chicken Schnitzel – Chisel & Fork (Video)

Chicken Schnitzel – Chisel & Fork (Video)

Crispy AND juicy, this Chicken Schnitzel recipe is one of the BEST I’ve ever tasted, and is incredibly easy to make!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine German
Servings 4 servings
Calories 426 kcal

Ingredients
  

  • 4 boneless chicken breasts 6 ounces each
  • kosher salt to taste
  • Freshly Ground Black Pepper to taste
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup breadcrumbs homemade 3 slices of bread, or plain store bought
  • ½ tsp garlic powder
  • 1 tbsp olive oil
  • lemons for serving
  • Flat Leaf parsley chopped, for garnish

Instructions
 

  • Slice lemons into wedges and chop parsley. Set aside.
  • Place chicken on Large Cutting Board, and cover with plastic wrap.  Use the Meat Tenderizer to pound the chicken to¼ inch thickness. Season with salt and black pepper.
  • Place 3 slices of bread, cut in half, in the Manual Food Processor and pump the handle until you have breadcrumbs.
  • Place the flour, egg, and breadcrumbs in separate Coating Trays or 3 separate shallow bowls. Add garlic powder to breadcrumbs and mix to combine.
    Dredge each piece of chicken first in the flour, then coat with egg mixture and finally, the breadcrumbs.
  • Preheat oven to 200°F/95°C if you are cooking the chicken in batches, to keep it warm.
  • Heat the olive oil in the Nonstick Sauté and Steam Pan or a large skillet over medium-high heat.  When oil is shimmering, add chicken. Cook 3-4 minutes per side, or until golden & cooked through.
  • Garnish with parsley and lemon wedges and serve immediately.

Notes

I HIGHLY recommend making your own breadcrumbs for this recipe, if at all possible.  I feel this brought the dish to the next level of goodness!
Store any leftovers in a sealed container for up to three days, or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 426kcalCarbohydrates: 32gProtein: 32gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 165mgSodium: 305mgPotassium: 357mgFiber: 2gSugar: 2gVitamin A: 229IUVitamin C: 0.01mgCalcium: 79mgIron: 3mg
Keyword chicken schnitzel, schnitzel
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

One-Pan Coconut Lime Chicken – Delish (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

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Tender chicken in a sauce that’s both sweet and spicy, this One-Pan Coconut-Lime Chicken recipe gives you a quick dinner that levels up any night of the week!

I found this recipe on Delish, and I’ve said it before, and I’ll say it again – Delish has a TON of amazing recipes, including the one I’m featuring today! I gave their unlimited membership a try last year, so I am speaking from my own (read: they are not paying me for this review) experiences. The membership cost me $20 for the year, and it includes a wonderful year-long subscription to their quarterly magazine filled with delicious (and easy!) recipes, unlimited access to Delish recipes, members-only access to a one-on-one hotline to ask for help from their food editors, and other wonderful bonuses. You can learn more about their membership here; this is a code I found online, as I believe the normal cost is $35/year, but this code looks like you can still get it for $20/year, which is great! I have found it to be extremely useful, although I have not yet taken advantage of their hotline – yet.

For this recipe, I used my favorites, the Enameled Cast Iron Skillet with Lid, the Food Chopper and the Quick Slice.

Enameled Cast Iron Skillet with Lid

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

  • Lifetime guarantee

Food Chopper

One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop. 

Quick Slice

Cut Ingredients Without Squishing

The Quick Slice cuts your favorite fruits and vegetables into even slices with one simple motion. The unique, V-shaped blades won’t squish soft foods while cutting, and it’s big enough to slice halves of avocado, a ball of fresh mozzarella, or a bunch of strawberries or mushrooms all at one time. It’s the perfect tool for people who love salads or sheet-pan meals. The BPA-free plastic handles surround the stainless steel blades, so you can quickly and comfortably slice ingredients.

Click the links to get your own Enameled Cast Iron Skillet with Lid , Food Chopper and Quick Slice today. You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 tsp. sweet paprika
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 tbsp. coconut oil or vegetable oil
  • 1 small yellow onion finely chopped
  • 1 small jalapeño stemmed, seeded, finely chopped
  • 3 cloves garlic finely chopped
  • 4 tsp. finely chopped peeled ginger (from 1 [2″] piece))
  • 2 cups cherry tomatoes sliced
  • 1 tbsp. tomato paste
  • 1 (15-oz.) can unsweetened coconut milk
  • 1 tbsp. light brown sugar
  • 1/4 c. fresh cilantro coarsely chopped
  • 1 tbsp. fresh lime juice

Instructions

Chop onion, garlic, and ginger.  Remove seeds and finely chop jalapeño . Slice tomatoes.

Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.

In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring, until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.

Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.

Remove from heat. Stir in cilantro and lime juice.

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

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SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

One-Pan Coconut Lime Chicken – Delish (Video)

Tender chicken in a sauce that’s both sweet and spicy, this One-Pan Coconut-Lime Chicken recipe gives you a quick dinner that levels up any night of the week!
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American
Servings 4 servings
Calories 234 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 tsp sweet paprika
  • 1 tsp kosher salt
  • ¼ tsp Freshly Ground Black Pepper
  • 2 tbsp coconut oil or vegetable oil
  • 1 small yellow onion finely chopped
  • 1 jalapeño stemmed, seeded and finely chopped
  • 3 cloves garlic finely chopped
  • 4 tsp fresh ginger finely chopped
  • 2 cups cherry tomatoes sliced
  • 1 tbsp tomato paste
  • 1 15 oz can coconut milk
  • 1 tbsp light brown sugar
  • ¼ cup cilantro freshly chopped
  • 1 tbsp lime juice freshly squeezed

Instructions
 

  • Chop onion, garlic, and ginger. Remove seeds and finely chop jalapeño . Slice tomatoes.
  • Season chicken all over with paprika, salt, and pepper. In a large, high-sided skillet over medium-high heat, heat 1 tablespoon of coconut oil. Sear chicken 5-6 minutes per side, until golden brown. Transfer chicken to a plate.
  • In same skillet over medium heat, heat remaining 1 tablespoon oil.Cook onion, stirring occasionally, until slightly tender and just turning golden, about 5 minutes. Add jalapeño, garlic, and ginger and cook, stirring,until fragrant and light golden, about 1 minute more. Add tomatoes and tomato paste and cook, stirring occasionally, until tomato is softened and tomato paste is lightly toasted, about 2 minutes more.
  • Add coconut milk and brown sugar and bring to a boil, stirring until sugar is dissolved. Nestle chicken, with any accumulated juices, into skillet and return to a boil. Turn heat down and simmer until chicken is cooked through, about 5-7 minutes more, or until internal temperature reaches 165°F/75⁰C.
  • Remove from heat. Stir in cilantro and lime juice.

Notes

You can store any leftovers in a sealed container up to three days, or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 234kcalCarbohydrates: 9gProtein: 25gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 72mgSodium: 755mgPotassium: 682mgFiber: 1gSugar: 6gVitamin A: 606IUVitamin C: 28mgCalcium: 25mgIron: 1mg
Keyword coconut chicken, coconut lime chicken
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Double Crust Chicken Pot Pie – Melissa’s Southern Style Kitchen (Video)

***I am a Pampered Chef Consultant – please contact me by click any of the buttons above when you would like to schedule your virtual or in-person party, fundraiser or wedding shower, or to place an order. If you have any questions about the products you already have, or want some information on starting your own PC business, I can help you with that as well!!***

Subscribe below to get emails whenever I share new recipes!

Tender chicken loaded with veggies and surrounded by a creamy sauce, this Double-Crust Chicken Pot Pie is the perfect comfort food! This recipe comes from Melissa’s Southern Style Kitchen, and it’s my absolute favorite pot pie recipe!!  You can learn more about Melissa here.  I always make two of them and, once cooled, I slice the second and freeze the slices individually.  This way, we always have a quick hot lunch or even dinner on days when we’ve been at vendor events!!

For this recipe, I use my Deluxe Multi Cooker for the shredded chicken, Lemon Pepper Rub for the seasoning, and my  10” Cast Iron Skillet to bake the pot pie:

Deluxe Multi Cooker

Pressure Cooker, Sous Vide Cooker, Slow Cooker, Yogurt Maker, and Sterilizer

Our pressure cooker offers so many ways to get a delicious meal on the table with minimal effort and perfect results, every time. In addition to quick cooking—fast, flavorful meals cooked up to 70% faster than other methods even from frozen—and no-fuss slow cooking so it does it thing while you’re doing yours, you can sous vide, the secret to restaurant-quality steaks, fish, and more. With sous vide, you pick the temperature, and it cooks to the exact doneness you love, every time! No more undercooked centers and overcooked outsides. After your food reaches your perfect doneness, it can stay put for up to two hours without overcooking, giving you lots of wiggle room for serving. Plus, there is a yogurt function so you can make homemade yogurt with just two ingredients and less than 5 minutes of hands-on time, and you can even sterilize bottles and utensils. All of this without ever turning on the oven!

Confident Cooking

With 16 preprogrammed settings at your fingertips, you can cook everything from meat, rice, and beans to desserts minus the guesswork. Some added features include an indicator that shows at-a-glance progress of preheating, cooking, and warming so you always know the status of what you’re making and two lid rest slots on the back so you can securely rest the lid on the Deluxe Multi Cooker instead of your counter. The steam release button is safely positioned to keep your hands away from any steam and the outside of the unit stays cool even while in use.

Product Details

  • 6-qt. (5.6-L) capacity; 13″ x 15″ x 13″ (33 cm x 38 cm x 33 cm)
  • Includes a stainless-steel inner pot, wire rack, and silicone seal which are all dishwasher-safe, and a cooking guide with recipes and cooking charts.
  • 16 preprogrammed settings: Custom, Sear, Egg, Poultry, Beef/Pork, Seafood, White Rice, Whole Grains, Soup, Beans, Dessert, Steam, Slow Cook, Sous Vide, Yogurt, and Sterilize.
  • Built in carrying handles, hidden cord storage, and an on/off switch.
  • Separate display screen lets you adjust chime volume, brightness, Fahrenheit or Celsius, and adjust for high-altitude cooking if needed.

Lemon Pepper Rub

This tart combination of lemon and black pepper delivers well-balanced flavors to meats, poultry, seafood, pasta, salads and vegetables. 2 oz. Gluten-free.

10” Cast Iron Skillet

This Cast Iron Skillet Is Timeless

Cast iron is a cornerstone of cooking and has a well-deserved place in modern kitchens. It’s meant to be used often, loved forever, and passed down through generations.

Our 10″ skillet comes pre-seasoned, so you can start using it right away on most heat sources. And its natural, nonstick surface gets better and better the more you use it.

The 10″ pan is just right for corn breads and cobblers. Cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready. It’s also heat-safe to 650°F so it holds up to searing, sautéing, baking, frying, broiling, grilling, and even campfire cooking. There’s no need to be gentle, metal tools won’t damage it either.

The two, low-profile pour spouts let you easily drain off pan juices whether you’re left- or right-handed. With the cooking traditions and durability of cast iron comes a certain weightiness, but not to worry, our skillet has two handles to help you lift and carry it.

Made in the USA

Click here to get your 10” Cast Iron Skillet, here for the Lemon Pepper Rub, and click here to get your Deluxe Multi Cooker today.

Let’s jump right in!

Ingredients

  • Two boneless chicken breasts or 3 cups shredded rotisserie chicken
  • One cup water for chicken breasts
  • 5 tablespoons butter
  • 1 rib celery diced
  • 3 green onions chopped
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • ¼ cup light cream or half and half
  • 1 ½ teaspoons poultry seasoning
  • 1 ½ teaspoons garlic salt
  • 1 teaspoon dried tarragon
  • ½ teaspoon lemon pepper
  • 2 cups frozen mixed vegetables thawed
  • 14 oz box of refrigerated pie crusts or 2 homemade
  • 1 large egg
  • 1 teaspoon water

Instructions

Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken. Set aside.

Dice celery and green onions.

Melt butter over medium heat in large skillet.  Add celery and onions, cook until softened, about 3-5 minutes. 

Add flour to skillet, stirring constantly for one minute, until fully incorporated.

Add in broth and cream, whisking to combine.  Turn heat to medium-high and bring to a boil, then lower heat to a simmer.  Add all of the spices, and simmer for 5 minutes. 

Add in the chicken and vegetables and remove from heat.

Preheat oven to 350°F/175⁰C. Brush 10” Cast Iron Skillet with oil.

Roll out one pie crust, and place into the bottom and sides of the cast iron skillet. Add filling to the crust, spreading evenly to cover the bottom crust. 

Place the second crust over the filling, and press the edges of the crust together to seal.

Add one teaspoon of water to egg and beat to combine.  Brush egg wash over top of pie crust. Cut slits into middle of pot pie to allow for venting.

Bake 40-45 minutes until the crust is golden.  Remove from oven, let rest for 10 minutes prior to serving. 

That’s it!  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!!

September 2023 – HOSTS Choose ANYTHING 60% off – Including NEW products! Hosts can choose one item or set at 60% off when guest sales are $200 or more!  – details below. Contact me to set up your VIRTUAL or IN-HOME party today.

GUESTS: GIFTS WITH PURCHASE- Spend $90 or more – get a FREE Microwave Grip Set. Spend $120 and get a FREE Microwave Grip set AND free Cut & Store Containers. FREE SHIPPING with any $150 purchase.

👉👉👉 SHOP HERE: https://bit.ly/SEPTimapampchef 👈👈👈

SEPTEMBER ONLY!  TASTEBUDS

During September, you can get 25% off NEW TasteBuds Subscriptions! This is the perfect time to try out all that TasteBuds has to offer. Make sure to use code SEP23TB at checkout!

👉👉👉  https://www.pamperedchef.com/pws/marianielsen/pws-special-offers 👈👈👈

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Double Crust Chicken Pot Pie – Melissa’s Southern Style Kitchen (Video)

Tender chicken loaded with veggies and surrounded by a creamy sauce, this Double-Crust Chicken Pot Pie is the perfect comfort food!
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour
Resting TIme 10 minutes
Course dinner, Main Course
Cuisine American
Servings 8 servings
Calories 420 kcal

Ingredients
  

  • 2 boneless chicken breasts or 3 cups shredded rotisserie chicken
  • 1 cup water for chicken breasts
  • 5 tbsp butter
  • 1 rib celery diced
  • 3 green onions chopped
  • cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • ¼ cup light cream or ha;f and half
  • 1.5 tsp poultry seasoning
  • 1.5 tsp garlic salt
  • 1 tsp dried tarragon
  • ½ tsp lemon pepper
  • 2 cups frozen mixed vegetables thawed
  • 14 oz box refrigerated pie crusts (2) or 2 homemade crusts
  • 1 large egg for egg wash
  • 1 tsp water for egg wash

Instructions
 

  • Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken. Set aside. (If using rotisserie chicken, shred and set aside.)
  • Dice celery and green onions.
  • Melt butter over medium heat in large skillet.  Add celery and onions, cook until softened, about 3-5 minutes. 
  • Add flour to skillet, stirring constantly for one minute, until fully incorporated.
  • Add in broth and cream, whisking to combine.  Turn heat to medium-high and bring to a boil, then lower heat to a simmer.  Add all of the spices, and simmer for 5 minutes. 
  • Add in the chicken and vegetables and remove from heat.
  • Preheat oven to 350°F/175⁰C. Brush 10”Cast Iron Skillet with oil.
  • Roll out one piecrust, and place into the bottom and sides of the cast iron skillet. Add filling to the crust, spreading evenly to cover the bottom crust. 
  • Place the second crust over the filling, and press the edges of the crust together to seal.
  • Add one teaspoon of water to egg and beat to combine. Brush egg wash over top of pie crust. Cut slits into middle of pot pie to allow for venting.
  • Bake 40-45minutes until the crust is golden.  Remove from oven, let rest for 10 minutes prior to serving. 

Notes

You can store any leftovers in a sealed container up to four days or slice into individual pieces to freeze in a freezer safe container or bags up to three months.

Nutrition Estimate

Calories: 420kcalCarbohydrates: 36gProtein: 13gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 64mgSodium: 769mgPotassium: 315mgFiber: 3gSugar: 0.3gVitamin A: 2713IUVitamin C: 6mgCalcium: 49mgIron: 3mg
Keyword cast iron, chicken pot pie
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!