Category Archives: Poultry

Turkey/Chicken Potpie


This is from a Betty Crocker cookbook.

1 package (10 oz.) frozen peas and carrots (I use fresh when possible)
1/3 cup butter
1/3 all purpose flours
1/3 cup chopped onion
1/2 tsp salt
1/4 tsp pepper
1 3/4 cups turkey or chicken broth
2/3 cup milk
2 1/2 to 3 cups of turkey or chicken
Pastry for 9 inch two crust pie

Rinse frozen peas and carrots under running cold water to separate; drain. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute (until mixture thickens). Stir in turkey and vegetables.

Prepare pastry. Roll 2/3 of pastry into ungreased pie pan. Pour turkey mixture into the pastry-lined pan. Roll remaining pastry and place over filling; turn edges under and flute. Bank in 425 degree oven until golden brown, about 35 minutes.


Crispy Chicken Strips



¾ pound boneless skinless chicken breasts
½ cup mashed potato flakes
½ cup seasoned bread crumbs
1 egg
2 tablespoons olive or vegetable oil

Flatten chicken to ½ inch thickness; cut into 1 inch strips. In a shallow bowl, combine the potato flakes and bread crumbs. Dip chicken in egg, then in potato mixture. In a skillet, cook chicken in oil for 4-5 minutes or until golden.

(from Quick Cooking, July/Aug. 1991, p. 14)

Creamy Chicken Hot Dish



 2 celery ribs, chopped
1 small onion, chopped
1 tablespoon butter or margarine
1 ½ cups mayonnaise (light or fat-free mayonnaise
may not be substituted for regular mayonnaise)
1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
1 cup frozen peas, thawed
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips

In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11 inch by 7 inch by 2 inch baking dish. Sprinkle with potato chips. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through. Yield: 6 servings

(from Quick Cooking, May/June 2000, p. 43)

Clock-Watcher Chicken



4 boneless skinless chicken breast halves
1 medium onion, chopped
2 tablespoons vegetable oil
1 can (14 ½ ounces) Italian diced tomatoes, undrained
2 cups chicken broth
1 teaspoon dried basil
¼ teaspoon pepper
8 ounces uncooked spaghetti broken into 2 inch pieces
¼ cup grated Parmesan cheese


In a large skillet, cook chicken and onion in oil until onion is tender; remove and keep warm. Add tomatoes, broth, basil and pepper to the skillet. Bring to a boil; stir in spaghetti. Reduce heat; cover and simmer for 15-20 minutes. Return chicken to pan; cook until juices run clear and spaghetti is tender. Sprinkle with Parmesan cheese. Yield: 4 servings.

(From Quick Cooking, July/Aug 2000, p. 59)


Breaded Turkey Breasts



1 cup dry bread crumbs
¼ cup grated Parmesan cheese
2 teaspoons Italian seasoning
1 cup milk
1 pound boneless skinless turkey breast slices
1/4 cup olive or vegetable oil

In a shallow bowl, combine the bread crumbs, Parmesan cheese and Italian seasoning.  Pour milk into another shallow bowl. Dip turkey in milk, then in the crumb mixture. In a large skillet over medium heat, cook turkey in oil for 8-10 minutes or until juices run clear. Drain on paper towels.

(from Quick Cooking, July/Aug 1999, p. 7)