128776 best chicken pot kathy Recipes

chicken breasts, frozen peas and carrots, potatoes, diced and parboiled, good seasons italian salad dressing mix, half-and-half or 16 oz light cream or 16 oz milk, butter, ready made refridgerated pie crusts, cornstarch , to thicken

chicken tenderloins, sheets puff pastry, idaho potato, cubed, baby carrots, sliced, mozzarella cheese, cubed, garlic clove, chopped portabella mushrooms , pieces, butter, spicy mustard, salt, pepper, rosemary, egg wash

chicken, peppercorns, parsley sprigs, bay leaves, rutabaga, cut into large cubes, carrots, cut into large cubes, leeks, sliced diagonally, fresh parsley, chopped, fresh tarragon, chopped

chicken, water, onion, chopped, carrot, chopped, celery rib, chopped, fresh parsley, chopped, salt , plus more to taste, black pepper, butter, flour, half-and-half, frozen peas and carrot, thawed, frozen green beans, thawed, all-purpose flour, salt, baking powder, butter, shortening, low-fat milk

chicken, in 8 pieces, rinsed and patted dry (3 1/2 lbs.), salt & freshly ground black pepper, to taste, unsalted butter, olive oil, diced carrots, onion, halved and slivered, minced garlic, chopped fresh tarragon (or 1 tsp dried ), flat leaf parsley, for garnish

refrigerated pie crust (i like the pillsbury 1 best !), cream of chicken soup (i use the 1 that has the herbs already in it so i don tsp have to add anything else), whole boneless skinless chicken breasts, cooked and diced, water (i would start slow on the liquid. you can always add more to it if you would like to) or 1 (10 1/2 oz) can milk (i would start slow on the liquid. you can always add more to it if you would like to), frozen broccoli, steamed (i use the steamfresh bags because then there is 1 less pot that i have to use, also, you can use a)

soup pot, chicken pieces - i used three leg quarters (legs and thighs), olive oil, stalks celery - diced (reserve 1 stalk), jalapenos - diced (or more ), sized onions - diced, carrots - diced (reserve 1 carrot), kosher salt, fresh cracked pepper, red pepper flakes, cayenne pepper, fresh rosemary, minced, cumin, whole cloves of allspice, bay leaves - fresh or dried, water, better than bouillon chicken flavored paste (optional), stalks of scallions - diced and added at the end into your serving bowls., dried noodles (optional & cooked separately near the end ), chopped fresh parsley or cilantro added at end or to the bowls when serving.

olive oil or 2 oz canola oil, unsalted butter, diced yellow onions, diced celery, garlic cloves, minced, bay leaf, fresh thyme, flour, chicken stock, warm, whole milk, warm, salt and pepper, olive oil or 1/4 cup canola oil, yellow onion, roughly chopped, diced carrot, diced celery, garlic cloves, minced, chicken bouillon cube, white wine, diced potato, chicken , velout, heavy cream, unsalted butter, plus extra for brushing, maple syrup, peas (fresh or frozen ), rotisserie chicken meat, cut into large pieces, grated parmesan cheese, pillsbury pie crusts (just unroll!), salt and pepper

chicken breasts (with skin & bones, or more ), carrots, celery ribs, yellow onions, bay leaves, whole black peppercorn, peas, butter, garlic, shiitake mushrooms (finely sliced ), flour, dry white wine, heavy whipping cream, fresh flat-leaf parsley, garlic granules, salt & pepper, flour, salt, cold unsalted butter, ice water, egg, beaten with, water

chicken breasts, olive oil, salt, onion soup mix, mixed vegetables, country gravy mix (mixed with water but not cooked), bisquick baking mix, water

chicken, cut-up, water, salt, pepper, flour , plus, flour, vegetable shortening, salt & pepper

chicken breasts, onion, cut into wedges, stalk celery , cut into fourths, salt, dried basil, dried thyme, dried rosemary, bay leaf, butter or 1/3 cup margarine, flour, half-and-half, salt, pepper, chopped celery, chopped onion, chopped carrot, chopped potato, pillsbury pie crust

chicken breasts, cooked and cubed, veg-all, cream of potato soup, milk, egg, beaten, pie crusts

chicken breasts, pie crusts , refridgerated and ready to use, milk, salt, pepper, mixed vegetables, drained, cream of potato soup, potato, peeled, cubed and boiled until just tender, accent seasoning

chicken(31/2 lbs) cut in 8 pieces,rinsed and papped dry, salt and fresh ground pepper, unsalted butter, olive oil, diced carrots, onion,halved and slivered, minced garlic, fresh choped tarragon,(or 1 tsp. dried ), flat-leaf parsley,for garnish

chicken legs (drumsticks and thighs attached; 4 lb. total), skinned and fat-trimmed, salt and pepper, olive oil, diced (1/4 to 1/2 in.) carrots (about 1 1/4 lb.), minced fresh thyme leaves or 1 1/2 tsp dried thyme, all-purpose flour, oven-sauteed onions and garlic, dry white wine, fat-skimmed chicken broth, port

shrimp, peeled tails off (i used large and rough chopped), scallops , rouch chopped (i used bay, the small ), crabmeat , 1 can if you can tsp get fresh just pick through to make sure there are no shells, onion, chopped, celery, chopped, carrot, chopped, diced potato, fine chopped skins off, mushroom, chopped, frozen peas, half-and-half, chicken broth, butter, all-purpose flour, sherry wine, grated monterey jack cheese, country biscuits (i used pillsbury, or you can make your own, no cooked), butter (to brush on the biscuits)

chicken , and baste, whole chicken, uncooked, beer (any brand , but an ale is best), chicken stock, olive oil or 3 tbsp butter, garlic cloves (or more if you love it like me!), rosemary , sage and thyme, fresh is best, salt and pepper, bread (any is fine , once i even used stale cheese rolls!), butter, onion, rosemary , sage and thyme (fresh again, but not as big a deal with the stuffing), salt and pepper