The criteria? I wanted a recipe that was a “set it and forget it” one-pot meal, and it absolutely had to include gravy or sauce! Hmmm…I remembered seeing a “Meal of the Day” a week or so ago that had appealed to me, but where was it? Thinking it had been a chicken dish, I clicked on the “chicken” category link, and after a minute of searching, there it was… on page 4…Ashley’s Crockpot Chicken!!!

Besides being easy and delicious, one of my favorite things about this recipe is that it uses ingredients that I already had on hand because they are pantry staples. I was literally able to decide to make this recipe on the spur of the moment, and get it in the crockpot in 10 minutes without going to the store! Now I don’t know about ya’ll, but that’s my favorite kind of recipe! Did I mention it was delicious? Just like Ashley described, it reminded me of everything I love about Thanksgiving dinner!

So if you’re looking for spur-of-the-moment inspiration for dinner this week, give Ashley’s Crockpot Chicken* a try…it’s fantastic! 

*this recipe has been husband-tested, and beancounter hubby gave it a 10 out of a possible 10.

The great thing about Chicken Spaghettini with Fried Capers, other than the terrific taste, is that I didn’t even have to go to the store to make it (yes…I keep capers on-hand at all times!). I followed Billie-Jean’s (beejay72) easy directions, and in no time I had an incredibly delicious pot of chicken spaghettini! Since this dish reminded me so much of the flavors in chicken picatta, I added a splash of white wine and chicken broth….perfection! Fresh clean flavors are what make this dish a winner!

Try this recipe soon…your family will love it!

I came from a family that made traditional pot pie – a lovely stew baked in a crust, the stuff you could buy in single serving size from the freezer at the supermarket (only better) and named the same. So, when I met my mother-in-law and the subject of pot pie came up I was entirely confused by her version.

I argued that my family’s version was right, even the one in the store had the same name! No, she insisted, pot pie was so named because it was made in a pot and what we were eating was simply called “Chicken Pie” because, well … it was.

I had to concede there. I mean, where on earth did the name “pot pie” come from in reference to what the rest of us were eating? The name the Pennsylvania Dutch were using seemed far more fitting; they were, in essence, making a chicken pie, but they were making it in a pot.

So, for your perusal, recipes from both sides of the battle, the traditional Pennsylvania Dutch version, and the one the rest of us eat, even if it is poorly named. Either way, there’s no arguing the fact that both are delicious.

Chicken Pot Pie

1 chicken
3 onions
pastry (they don’t specify here but, mom-in-law uses a basic pie dough)
4 potatoes
Salt & pepper

Wash, clean and cut chicken into individual portions. Place a layer of
chicken in the bottom of a large iron kettle and cover with thick
slices of raw potato, then with slices of onion and salt & pepper.
Roll dough out rather thick and cut in 2 inch squares and place on
top of onion. Continue until kettle is filled having the top layer of
pie dough. Add water to cover contents halfway. Cover kettle tightly
and cook over a low flame until chicken is tender.

Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936

Dutch Pot Pie

3 eggs
1/2 c milk
1 ts soda
1/2 ts salt
parsley, minced
1 tb butter, melted
1/2 c cream
3 c flour
potatoes
butter

Beat eggs, add milk, cream, soda, salt and melted butter. Mix well.
Gradually add flour until dough is stiff enough to roll. (May require
up to 4 cups). Roll on floured board and line a cooking kettle with
the dough. Place a large piece of butter in bottom of kettle and add
peeled and quartered potatoes alternately with small pieces of the
dough. The top layer should be potatoes. Sprinkle with salt, pepper
and minced parsley. Dot with butter. Add 1 1/2 to 2 cups water. Bake
at 350-F about 3 hours.

Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary Arts Press, 1936

Anne’s Chicken Pot Pie

This is one of those things that I just don’t have a recipe for. My basic method is to make pie dough for a 2 crust pie and then make a basic and thicker chicken stew; chicken, potatoes, carrots, onions, and gravy; and then line a 9×13 pan with 1 pie crust, add the “stew”, top with the remaining crust and cut a few slits in the top. I bake the whole thing at 350° until the crust is a golden brown and the “stew” is bubbling up through the slits in the dough.

When it comes to the “what’s for dinner” dilemma, If there was ever anything that has saved the day for me, rotisserie chicken would have to be it! You can pick up a hot rotisserie chicken at almost any grocery store deli on your way home from work (or soccer practice etc.), grab a couple of side itemslike potatoes wedges or salad fixings, and you have dinner with almost no work. These super timesavers are also great when you need cooked chicken for a recipe and don’t have the time or inclination to cook your own (and it tastes better than canned). Just pull the meat off the bones and you have the makings of chicken salad, chicken tacos (also enchiladas, quesadillas and burritos), not to mention countless casseroles. Most rotisserie chickens will yield about 2-2 ½ cups of meat, more than enough for a family of four. The next time you’re stumped for a super-fast dinner idea, why not try letting a rotisserie chicken save the day?