Bacon Cheddar Chicken "Pot Pie"

 

I loved pot pie growing up (and even as an adult!), but it can be time consuming to make. This recipe takes all the ingredient -- plus BACON -- and cooks them all easily in the Instant Pot. Then you just top some biscuits for the "pie" part! I use either frozen or canned biscuits to make it even easier, unless my husband is willing to make his amazing homemade buttermilk biscuits... yum.

1 cup chicken broth
1-1/2 lbs chicken breast, cut into bite-size pieces

2 cups peeled, cubed potatoes (about two medium potatoes)

1 cup sliced carrots

1/2 cup diced celery

1/2 tsp each kosher salt, black pepper, poultry seasoning

1 cup frozen peas

1 cup whole milk

3 tbsp flour

1-1/2 cups shredded cheddar cheese

6 pieces of bacon, diced and cooked

Add broth, chicken, potatoes, carrots, celery, salt, pepper, and poultry seasoning to the Instant Pot. Secure the lid and make sure valve is set to sealing. Manual cook on high pressure for 4 minutes. Let naturally release for 5 minutes, then move valve to venting. Remove lid. Set on saute and add the peas, stirring to combine.

In a large glass measuring cup add the flour and milk; whisk together. Add in about 1/2 cup of liquid from Instant Pot to temper it, then add mixture and stir well. Cook on sauté for a few minutes then add the cheese and bacon. Salt and pepper to taste.

Baked Ziti

There is a similar recipe on this page which I used for a base, but I upped the amount of pasta and sauce in this version to serve more people (and I just like it saucier!). 

2 lb rigatoni

2 cups ricotta cheese

3/4 cup grated parmesan cheese

1 tbsp Grill Seasoning 

1 tbsp olive oil

2 cloves minced garlic

1/4 tsp red pepper flakes

28 oz crushed tomatoes

a few fresh basil leaves, torn

salt and pepper

Bring a pot of water to a boil for the pasta. Salt the water, add the pasta, and cook to al dente. Place the ricotta in a bowl and season with some grill seasoning and parmesan. While the pasta cooks, heat the oil in a small pan over medium heat. Add the garlic and red pepper flakes and sauté for minute or two, then stir in the tomatoes and basil. Reduce the heat to low and simmer a few minutes. Season with salt and pepper. Drain the pasta and toss with the cheese mixture. Add the tomato sauce and mix. Pour into 9x13 pan and top the pasta with shredded parmesan, if desired, and bake at 350 until warmed through and cheese starts to brown, about 15-20 minutes.

To freeze: cover with press-n-seal and foil, keeping close to the top of food. Thaw in refrigerator and bake at 350 for 35-40 min.

Albondigas (Turkey Rice Meatballs)

These are delicious... that smokey flavor combined with the creamy tomato sauce. It sounds way fancier than it really is, promise! But you're sure to wow guests if you make this. Serve it with some Parmesan Garlic Orzo, yum! (Recipe as written will make 24-30 meatballs, depending on how big you want them. It is easily halved for smaller portion.)

2 lbs ground turkey

2 cups packed, cooked white long-grain rice

3 cloves minced garlic

1/2 cup chopped Italian parsley

2 eggs

4 tsp kosher salt

2 tsp smoked paprika

2 tsp ground cumin

1 tsp dried oregano

1/8 tsp cayenne pepper (feel free to omit!)

2 tbsp olive oil

Sauce: 

2-1/2 cups tomato sauce

1 cup chicken broth

1/3 cup heavy cream

1/2 tbsp sherry

1/2 tbsp white wine vinegar

1 tsp paprika

2 tbsp chopped Italian parsley

salt and pepper to taste

(*Optional: I make this creamier with a bit of mascarpone cheese!)

Preheat oven to 450. Mix all the meatball ingredients together in a bowl (it will be sticky!). Portion mixture into small-medium size meatballs (I usually make 30 small-ish ones) and place on baking sheet lined with foil or parchment. Bake until browned, about 15 minutes.

Pour chicken broth and tomato sauce in large rimmed skillet over medium heat. After it starts to warm, whisk in heavy cream, sherry, vinegar, and paprika. Add parsley and season with salt and pepper. When meatballs are done, transfer to the tomato sauce. Simmer on low heat for 30-35 minutes.