Roscoe's Recipes

Southern Recipes and Soul Food

Category: Chicken

Chicken Pot Pie
Learn how to make this delicious and easy Chicken Pot Pie from scratch! This is comfort food for any time of year.

I love chicken pot pie. I usually crave chicken pot pie when the fall season rolls around, but I do enjoy it any time of year. I used to buy the ready-made pot pies from the box in the grocery store, but I wanted to learn how to make my own recipe from scratch.

Thinking back to 12 years ago, I remember receiving a homemade chicken pot pie from a friend after my wife had our first baby girl. What a blessing meals are after having a child!

I can still remember the taste of that warm and creamy Chicken Pot Pie, and that’s what got me hooked to eating them on a regular basis.

Cast Iron Skillet Pot Pie

What is a pot pie?

A pot pie is a type of meat pie. A basic pot pie consists of a pie crust, poultry or meat, such as turkey or chicken, vegetables like peas and carrots, and gravy or soupy mixture.

Chicken Pot Pie is an all-American comfort food. I enjoy the yummy mix of vegetables and cream of chicken soup with the flaky crust. The combination is amazing!

Try this easy chicken pot pie recipe!

Chicken Pot Pie

Ingredients:
- 2 frozen pie crust shells
- 1 lb. chicken breast, cooked and shredded
- 1 package frozen mixed vegetables
- 1 (10.5 oz.) can cream of chicken soup
- 2 tbsp. dry minced onion
- Salt and pepper to taste
Directions:

Preheat oven to 400 degrees.

Mix together chicken, vegetables, soup, onion, salt & pepper until well combined.

Pour mixture into one of the pie crust shells.

Place the other pie crust shell bottom side up on top of the mixture.

Use a fork to press the sides of the crust together to seal the pie.

Use the fork again to gently poke several sets of holes in the top crust.

Bake 30-40 minutes or until the crust is golden brown and the filling is bubbly.

Let rest for about 10 minutes.

Slice, serve, and enjoy!

How long do pot pies last?

Baked chicken pot pie will last for about 3 to 5 days in the fridge. Cover with aluminum foil or plastic wrap and refrigerate.

Can you freeze chicken pot pie?

Yes, to freeze the pot pie, wrap tightly with aluminum foil or plastic freezer wrap. You can also place the pot pie in heavy-duty freezer bag.
Chicken Pot Pie

Ingredients

2 frozen pie crust shells

1 lb chicken breast, cooked and shredded

1 package frozen mixed vegetables

1 can cream of chicken soup

2 tablespoons dry minced onion

Salt & pepper to taste

Instructions

Preheat oven to 400 degrees.
Mix together chicken, vegetables, soup, onion, salt & pepper until well
combined.
Pour mixture into one of the pie crust shells.
Place the other pie crust shell bottom side up on top of the mixture.
Use a fork to press the sides of the crust together to seal the pie.
Use the fork again to gently poke several sets of holes in the top crust.
Bake 30-40 minutes or until the crust is golden brown and the filling is bubbly.
Let rest for about 10 minutes.
Slice, serve, and enjoy!
August 31, 2021
Chicken, Pork, and Beef Fajitas

Enjoy these Chicken, Pork, and Beef Fajitas fresh off of the grill this summer! Create a fajita bar and serve your favorite sides to go with these tasty fajitas!

Sometimes as a man, I just want to fire up the grill and cook some delicious meats. Nothing fancy, just protein, fire, spices, and of course a rocking chair and a cold beer!

Fajitas are a great excuse for enjoying an easy and fun cooking experience, and they also feed a lot of people. Additionally, besides the grilled meats, fajitas are super easy because you can use pre made salsa, shredded cheese, sour cream, and guacamole to add to your fajita.

Sheet Pan Chili Lime Beef Fajitas

You can use either a charcoal or propane grill, but if you use a charcoal grill like I did, wait until the coals are white. Lots of folks think that this is when the fire is starting to die, but the truth is that this stage of the charcoal fire burns the most steady and consistent.

Too often, folks think that when there are orange flames and black coals then that’s the best time to grill your meat. That’s just not the case! Remember flames burn, and I don’t want to eat charred black meat. So wait a few minutes, and let the flames die before putting your meat on the grill.

For the meat prep, I also kept it very simple. I added 2 tsp each of table salt, black pepper, garlic powder, and onion powder to an empty black pepper shaker. That’s it! I used 4 spices, mixed them well, put them in an old shaker, and then dusted skirt steak, pork chops, and boneless skinless chicken thighs.

Once I seasoned the meat, I covered them and put them in the fridge to marinate for an hour. Once the fire in the grill was ready, I took each of the meats out of the fridge and let them cook while I sat on the porch, listened to music, and drank cold beer.

The size and type of meat determined how often I checked it and flipped it. For the small pork chops, I only cooked them for about 4-5 minutes per side over a hot grill. They were cut thin, and they were cooked through quickly.

The same with the chicken, however there were more pieces of chicken and the chicken didn’t have the same consistency of cuts as a pork chop does.

The chicken might take 12-15 minutes depending on the size of the chicken and the temperature of the grill.

Finally, for a large skirt steak, it will take at least 20 minutes. It might even take longer if you have a guest that wants ZERO pink in the middle of their steak fajitas.

Once the meat is done, let it rest. Trust me, the meat is still hot and still cooking even after taking it off the grill. Let the meat rest for at least 5 minutes.

Once you’ve let the meat rest, then slice it up! Next, you can set up your side items to include cheese, sour cream, guacamole, etc.

Finally, take some tortillas and let them warm up on the grill for 1-2 minutes for each side of the tortilla. Enjoy!

July 26, 2021
Chicken Livers Peri Peri
Are you wondering, “What can I make with chicken livers?” Try this Chicken Livers Peri Peri recipe!

When you think that chicken is the most eaten meat in the world, you realize just how many chicken livers there must be! The days of finding a little plastic bag inside the chickens we buy tend to be a thing of the past, but when we did have them, how many of us utilized those little delicacies within the bag – the liver of the chicken?

All our supermarkets sell chicken livers, either fresh or frozen. These are so cheap, but they are ignored by so many people simply because they don’t really know how to use them.

However, chicken livers are an excellent meat product to include in your diet – apart from the fact that they are really, really inexpensive – they are low in fat and calories but high in protein, iron, and vitamins – especially vitamin A.

There are so many people who have never tried chicken livers, some because they just can’t imagine eating them and some because they just don’t know how to use them; but they really are very easy to use and make a really quick meal – either as a starter or a main course.

They are perfectly quickly fried and lovely with bacon – just wash and drain the livers, season well and fry in a hot frying pan (skillet) in oil (or preferably bacon fat) for a few minutes until all the pinkness is gone – how easy is that! What is very important to remember when cooking chicken livers is that they WILL taste dry and bland if you cook them too long, serve them when they are still lovely and moist inside.

It is as a starter or appetizer where chicken livers really come into their own; they make an excellent, quick and easy pate, they are delicious cooked wrapped in bacon, they make a perfect mousse – the list is virtually endless.

If you are looking for a REALLY tasty and oh-so-cheap appetizer recipe that is both low fat and delicious, do try this excellent little recipe – you won’t be disappointed!

Chicken Livers Peri Peri

Serves 4 as a starter or appetizer

Ingredients
```
    300g chicken liver
    1 onion finely chopped
    4 cloves garlic, crushed
    2 red or green chilies, de-seeded and chopped finely (or ½ teaspoon of dried chilies.)
    1 tomato, chopped
    1 teaspoon of peri peri powder (or cayenne)
    1 teaspoon Worcestershire sauce
    1 tablespoon of tomato puree (paste)
    100ml chicken stock
    Salt and freshly ground black pepper to taste.
    Low-fat spray
```
Method
```
1. Spray a large frying pan (skillet) with low-fat spray, add livers, salt & pepper to taste.
2. Sauté until chicken livers are cooked but do NOT overcook; they need to be a little pink in the middle as they will be re-cooked later, remove from pan.
3. Using the same pan and juices, fry the garlic, chilies, and onion until soft, add the tomatoes and fry for a couple of more minutes.
4. Add the rest of the ingredients and simmer for about 5 minutes; if the sauce is too thick, add a little more stock.
5. Check to taste the sauce and add more chilies if you prefer it hot.
6. Return the chicken livers to the sauce and let it simmer for one or two minutes or until livers are fully warmed through.
7. Serve immediately with salad.
```
I do hope that I have persuaded you to try this inexpensive delicacy; I am sure that you will be converted once you’ve tried it.
April 7, 2021