Classic Chicken Pot Pie
Classic Chicken Pot Pie is a comforting and hearty dish that captures the essence of fall with its warm, creamy filling and flaky crust. This savory pie is filled with tender chunks of chicken, colorful vegetables, and a rich gravy, making it a perfect meal for a cozy evening at home. Here’s how to make your own Classic Chicken Pot Pie from scratch.
| Ingredients | Quantity |
|---|---|
| Chicken breast, cooked and shredded | 2 cups |
| Carrots, diced | 1 cup |
| Peas | 1 cup |
| Celery, diced | 1 cup |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Chicken broth | 2 cups |
| Heavy cream | 1 cup |
| All-purpose flour | 1/3 cup |
| Butter | 4 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Thyme | 1 teaspoon |
| Pie crust (store-bought or homemade) | 2 (1 for the bottom, 1 for the top) |
Cooking Steps:
- Preheat your oven to 425°F (220°C).
- In a large skillet, melt the butter over medium heat, add the onions, garlic, carrots, and celery, and sauté until softened.
- Stir in the flour to form a roux, then gradually whisk in the chicken broth and heavy cream until the mixture thickens.
- Add the shredded chicken, peas, salt, pepper, and thyme, mixing well before transferring the filling to a pie crust in a pie dish.
- Top with the second pie crust, seal the edges, and make a few slits for steam to escape.
- Bake for 30-35 minutes or until the crust is golden brown. Let it cool slightly before serving. Enjoy!
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Vegetable Shepherd’s Pie
Vegetable Shepherd’s Pie is a hearty and flavorful dish that serves as a wonderful vegetarian alternative to the traditional shepherd’s pie. This comforting meal features layers of seasoned vegetables, a savory sauce, and is topped with creamy mashed potatoes, making it a perfect option for cozy fall dinners.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Carrots, diced | 1 cup |
| Celery, diced | 1 cup |
| Garlic, minced | 2 cloves |
| Mushrooms, chopped | 1 cup |
| Green peas | 1 cup |
| Corn | 1 cup |
| Vegetable broth | 1 cup |
| Tomato paste | 2 tablespoons |
| Worcestershire sauce | 2 teaspoons |
| Thyme | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Mashed potatoes | 4 cups |
| Cheddar cheese, shredded | 1 cup (optional) |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat and sauté the onions, carrots, celery, and garlic until softened.
- Add the chopped mushrooms, peas, and corn, cooking until tender before stirring in the vegetable broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Let simmer for a few minutes.
- Transfer the vegetable mixture to a baking dish, spreading it evenly, and then top with the mashed potatoes.
- If using, sprinkle shredded cheddar cheese on top of the mashed potatoes.
- Bake for 25-30 minutes until heated through and the top is slightly golden. Allow to cool slightly before serving. Enjoy!
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Creamy Mushroom and Spinach Casserole
Creamy Mushroom and Spinach Casserole is a delightful and comforting dish that combines savory mushrooms with fresh spinach and a creamy sauce, all baked together for a rich and hearty meal. This casserole is perfect for fall dinners, showcasing seasonal flavors and offering a satisfying vegetarian option.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Mushrooms, sliced | 2 cups |
| Fresh spinach | 4 cups |
| Cream cheese | 8 ounces |
| Heavy cream | 1 cup |
| Parmesan cheese, grated | 1/2 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Breadcrumbs | 1 cup |
| Italian seasoning | 1 teaspoon |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté the onions and garlic until fragrant.
- Add the sliced mushrooms and cook until they are browned and have released their moisture, then stir in the spinach and cook until wilted.
- In a mixing bowl, combine the sautéed mixture with cream cheese, heavy cream, Parmesan cheese, salt, pepper, and Italian seasoning.
- Transfer the mixture to a greased casserole dish and top with breadcrumbs.
- Bake for 25-30 minutes until the casserole is bubbly and the breadcrumbs are golden. Allow to cool slightly before serving. Enjoy!
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Beef and Barley Casserole
Beef and Barley Casserole is a hearty and wholesome dish perfect for those cool fall evenings. This comforting casserole features tender beef, nutritious barley, and a medley of vegetables simmered together in a rich broth. It’s a filling meal that warms the soul and brings the family together around the dinner table.
| Ingredients | Quantity |
|---|---|
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Carrots, diced | 2 medium |
| Celery, diced | 2 stalks |
| Beef stew meat | 1 pound |
| Barley | 1 cup |
| Beef broth | 4 cups |
| Tomato paste | 2 tablespoons |
| Worcestershire sauce | 2 tablespoons |
| Dried thyme | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat olive oil over medium heat and sauté the onions and garlic until softened.
- Add the diced carrots and celery, cooking until they begin to soften, then stir in the beef until browned.
- Mix in the barley, beef broth, tomato paste, Worcestershire sauce, thyme, salt, and pepper; bring to a simmer.
- Transfer the mixture to a greased casserole dish and cover with a lid or aluminum foil.
- Bake for 1 hour, then remove the cover and bake for an additional 15-20 minutes until the barley is tender and the casserole is bubbly. Serve hot. Enjoy!
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Sweet Potato and Black Bean Enchilada Bake
Sweet Potato and Black Bean Enchilada Bake is a vibrant and satisfying vegetarian dish that’s perfect for fall. This dish layers soft tortillas with a hearty mixture of sweet potatoes, black beans, and enchilada sauce, topped with cheese for a comforting and hearty meal. It’s packed with flavor, nutritious ingredients, and is sure to please both vegetarians and meat-lovers alike.
| Ingredients | Quantity |
|---|---|
| Sweet potatoes, peeled and cubed | 2 medium |
| Olive oil | 1 tablespoon |
| Onion, chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Black beans, drained and rinsed | 1 can (15 oz) |
| Enchilada sauce | 2 cups |
| Corn tortillas | 8-10 |
| Shredded cheese (cheddar or Monterey Jack) | 2 cups |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Pepper | 1/4 teaspoon |
| Fresh cilantro (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil and sauté the chopped onion and minced garlic until soft.
- Add the cubed sweet potatoes, cumin, chili powder, salt, and pepper; cook until potatoes are tender.
- Stir in the black beans and half of the enchilada sauce; mix well.
- Spread a layer of the remaining enchilada sauce in a baking dish, and layer 3-4 tortillas on top.
- Spoon half of the sweet potato mixture over the tortillas, sprinkle with cheese, and repeat layers.
- Top the final layer with remaining tortillas, enchilada sauce, and cheese.
- Cover with foil and bake for 25 minutes, then uncover and bake an additional 10-15 minutes until bubbly and golden. Garnish with fresh cilantro before serving. Enjoy!
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Turkey and Dressing Casserole
Turkey and Dressing Casserole is a deliciously comforting dish that combines the flavors of roasted turkey with savory dressing in a creamy, baked casserole format. It’s perfect for utilizing leftover turkey during fall gatherings or festive meals, providing a warm and satisfying option that the whole family will love.
| Ingredients | Quantity |
|---|---|
| Cooked turkey, shredded | 3 cups |
| Stuffing mix (dry) | 1 package (6 oz) |
| Chicken broth | 2 cups |
| Cream of mushroom soup (or celery) | 1 can (10.5 oz) |
| Butter | 1/4 cup (1/2 stick) |
| Onion, chopped | 1 small |
| Celery, chopped | 1 stalk |
| Sage | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh parsley (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a skillet, melt butter and sauté chopped onion and celery until soft.
- In a large bowl, combine the cooked turkey, stuffing mix, sautéed vegetables, chicken broth, cream of mushroom soup, sage, and black pepper; mix well.
- Pour the mixture into a greased baking dish and cover with foil.
- Bake in the preheated oven for 30-35 minutes, then remove the foil and bake for an additional 10-15 minutes until golden and bubbly.
- Garnish with fresh parsley if desired before serving. Enjoy!
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Butternut Squash and Quinoa Bake
Butternut Squash and Quinoa Bake is a hearty and nutritious vegetarian dish that highlights the sweet flavor of butternut squash paired with protein-packed quinoa. This comforting bake is perfect for autumn dinners, serving as a satisfying main course or a side dish at gatherings. It combines layers of roasted squash, quinoa, cheese, and spices, resulting in a warm and flavorful meal that is sure to please the palate.
| Ingredients | Quantity |
|---|---|
| Butternut squash, peeled and cubed | 4 cups |
| Quinoa | 1 cup |
| Vegetable broth | 2 cups |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Spinach, chopped | 2 cups |
| Mozzarella cheese, shredded | 1 cup |
| Parmesan cheese, grated | 1/2 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Nutmeg (optional) | 1/4 teaspoon |
| Fresh thyme or sage (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large pot, cook quinoa in vegetable broth according to package instructions.
- In a separate bowl, toss butternut squash cubes with olive oil, garlic, salt, black pepper, and nutmeg; spread on a baking sheet and roast for 25-30 minutes until tender.
- In a large mixing bowl, combine cooked quinoa, roasted squash, chopped spinach, mozzarella, and half of the Parmesan; mix well.
- Transfer the mixture to a greased baking dish, top with remaining Parmesan, and bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh herbs if desired, serve warm, and enjoy!
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Chicken Alfredo Pasta Bake
Chicken Alfredo Pasta Bake is a creamy and comforting dish that brings together tender chicken, al dente pasta, and a luscious Alfredo sauce, all topped with melted cheese for a delightful golden crust. This hearty bake is perfect for fall dinners, as it warms the soul and satisfies the appetite, making it a favorite among family and friends during cooler evenings.
| Ingredients | Quantity |
|---|---|
| Cooked chicken, shredded | 3 cups |
| Pasta (penne or rotini) | 3 cups |
| Alfredo sauce | 2 cups |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | 1/2 cup |
| Olive oil | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Fresh parsley, chopped (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package directions until al dente; drain and set aside.
- In a large bowl, combine cooked pasta, shredded chicken, Alfredo sauce, garlic, salt, and black pepper. Mix well.
- Transfer the mixture to a greased baking dish, top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes or until the cheese is bubbly and golden brown.
- Garnish with fresh parsley if desired, serve hot, and enjoy!
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Ham and Cheese Potato Casserole
Ham and Cheese Potato Casserole is a hearty and satisfying dish that’s perfect for fall dinners. This comforting casserole features layers of creamy potatoes, savory ham, and gooey cheese, all baked to perfection. It’s a wonderful way to enjoy the warmth of the season while utilizing leftover ham for a delicious meal that your family will love.
| Ingredients | Quantity |
|---|---|
| Russet potatoes, peeled and sliced | 4 cups |
| Cooked ham, diced | 2 cups |
| Cheddar cheese, shredded | 2 cups |
| Cream of chicken soup | 1 can (10.5 oz) |
| Milk | 1 cup |
| Onion, finely chopped | 1/2 medium |
| Garlic powder | 1 teaspoon |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Olive oil | 1 tablespoon |
| Fresh chives, chopped (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cream of chicken soup, milk, garlic powder, salt, and black pepper.
- In a greased baking dish, layer half of the sliced potatoes, followed by half of the diced ham, and half of the cheese.
- Pour half of the soup mixture over the layers and repeat with remaining ingredients.
- Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the top is bubbly.
- Garnish with fresh chives if desired, serve hot, and enjoy!
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Spinach and Feta Stuffed Shells
Spinach and Feta Stuffed Shells are a delightful and filling dish that’s perfect for cozy fall dinners. These large pasta shells are filled with a creamy mixture of spinach, feta cheese, and herbs, then baked in marinara sauce and topped with mozzarella cheese. This comforting meal is not only delicious but also a great way to incorporate leafy greens into your dinner.
| Ingredients | Quantity |
|---|---|
| Jumbo pasta shells | 12-15 shells |
| Fresh spinach, chopped | 3 cups |
| Feta cheese, crumbled | 1 cup |
| Ricotta cheese | 1 cup |
| Mozzarella cheese, shredded | 1 cup |
| Marinara sauce | 2 cups |
| Egg | 1 large |
| Garlic, minced | 2 cloves |
| Italian seasoning | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Olive oil | 1 tablespoon |
| Fresh parsley, chopped (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 350°F (175°C).
- Cook the jumbo shells according to package instructions until al dente, then drain and set aside.
- Sauté garlic and spinach in olive oil until wilted, then remove from heat and let cool slightly.
- In a large bowl, mix together sautéed spinach, feta, ricotta, egg, Italian seasoning, salt, and black pepper.
- Spread half of the marinara sauce in the bottom of a baking dish, then fill each pasta shell with the spinach and feta mixture and place them in the dish.
- Top the stuffed shells with the remaining marinara sauce and sprinkle with mozzarella cheese.
- Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly.
- Garnish with fresh parsley if desired, serve hot, and enjoy!
Apple Crisp Pot Pie
Apple Crisp Pot Pie is a warm and comforting dessert that combines the classic flavors of apple crisp with the rich, flaky texture of a pot pie crust. This dish features tender, spiced apples topped with a crunchy oat crumble, all enveloped in a buttery pastry crust. It’s perfect for sharing with family and friends on chilly fall nights.
| Ingredients | Quantity |
|---|---|
| Pie crust (store-bought or homemade) | 1 |
| Apples, peeled and thinly sliced | 4-5 large |
| Granulated sugar | 1/2 cup |
| Brown sugar | 1/4 cup |
| Ground cinnamon | 1 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Lemon juice | 1 tablespoon |
| Old-fashioned oats | 1 cup |
| All-purpose flour | 1/2 cup |
| Unsalted butter, melted | 1/4 cup |
| Salt | 1/4 teaspoon |
| Egg (for egg wash) | 1 large |
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, and lemon juice. Toss to coat evenly and set aside.
- Roll out the pie crust and fit it into a pie dish, then fill with the apple mixture.
- In a separate bowl, mix oats, flour, melted butter, and salt to create the crumble topping. Sprinkle it evenly over the apples.
- Cover the pie with foil and bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes until the apples are tender and the topping is golden brown.
- Brush the crust edges with an egg wash if desired, then let cool slightly before serving. Enjoy warm!
