I’m sure many of you have discovered that rotisserie chicken is a great shortcut to many of our favorite dishes. From chicken salad to casseroles, it dramatically cuts preparation time. Of course, roasting or cooking chicken at home is the most economical option, but there are times when convenience is worth it. I like to debone the whole chicken and freeze the excess to use later.
A chicken casserole is perfect for a spring supper when the evenings may still be cool. Easy Pickin’ Chicken Pie has been a Martha White® Kitchen favorite for years and one of my “go to” recipes. I have often combined the filling ingredients in a baking dish in the morning and stored in the refrigerator until dinnertime. Then all that’s left to do is mix self-rising flour, milk and melted butter. Pour over the top and bake according to recipe directions. To be so simple, it is amazingly comforting and delicious.
We’ve talked about cornbread salad, the Southern version of the classic Italian bread salad, but I don’t think I have ever shared this TexMex version. Chicken Salsa Cornbread Salad is a great combination of cornbread cubes, chicken, cheese and a variety of vegetables. The dressing is simply salsa and sour cream. Feel free to vary the vegetables according to your family’s taste.
The term “comfort food” has become a popular topic lately. Comfort foods consist of those heartwarming recipes we remember from our childhood. A hearty soup, chicken and dumplings, chili and cornbread and many others that seem to soothe our souls after a hectic day.
But, I’m thinking about something a little different – the Southern tradition of sharing food with those we love. Food you take to a neighbor or friend who is going through a rough patch or perhaps someone who would appreciate a warm comforting meal. These may be the same things we refer to as comfort food, but could also be something you know to be a favorite food or a new recipe you want to share. In this case, it’s really then about bringing comfort to someone’s life.
The options are endless. Chicken dishes are always a good choice. I think about my mother’s chicken pie made with her wonderfully flaky homemade crust. If you want something a little simpler to make, but with the same satisfying flavor, Easy Pickin’ Chicken Pie is for you. Frozen vegetables, a can of soup and an easy buttery pour batter crust simplify the preparation.
The food you choose to share doesn’t have to be a main dish to be appreciated. Warm blueberry muffins with a cheesecake topping are hit by using this recipe Blueberry Cheesecake Muffins. Taking the time to visit when delivering your muffins will make your thoughtfulness even more appreciated.
The frigid temperatures have me thinking about a favorite homey comfort food not only at my house, but all across America – chicken pie. Like many casseroles and one-dish meals, chicken pies are likely the tasty result of thrifty cooks stretching one chicken or hen to feed a big family. As a result, there are many versions.
In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “Chicken and Pastry,” are the savory versions of a fruit pie or cobbler, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only. No matter what you call it, a one-dish meal like chicken pot pie is perfect for today’s busy families, especially during cold winter months.
Baking a chicken pie made from scratch is a labor of love, but worth every minute of it when you have the time. When you need something quicker, there are many options for using convenient ingredients like good precooked chicken as well as canned and frozen vegetables and sauces.
Easy Pickin’ Chicken Pie is quick and easy to put together. This ever-popular recipe takes advantage of precooked chicken, frozen mixed vegetables and the secret to a lot of great Southern casseroles – condensed soup. The pour batter crust has just three ingredients, but bakes up crisp, buttery and delicious.
Sunday Chicken and Biscuit Pot Pie uses cooked chicken, but fresh vegetables and homemade sauce give it a rich, full flavor. Topped with biscuits and baked in a cast iron skillet, how could it get much better than that on a cold winter night?
How do you prepare your chicken pie? I would love to hear if you make it from scratch or use convenient ingredients from your local grocery store.