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10-12-2021 10:07 AM
I love Chicken Potpie....a comfort food in Fall/Winter. This recipe makes two pies. It is good..from Taste of Home. I also like one of Mark Charles M of QVC ....in one of his cookbooks! It is very good also...makes one pie.
Golden Chicken Potpie
4 cups cooked chicken, cubed (about 4 breasts)
4 cups FROZEN cubed hash brown POTATOES, thawed
1 pkg. (16 oz) FROZEN MIXED VEGETABLES, thawed & drained
1 can Cream of Chicken soup, undiluted
1 can Cream of Onion soup, undiluted
1 cup whole milk*
1 cup (8 oz) sour cream
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 pkg. refrigerated pie crusts
(* I used 1% milk)
Preheat oven to 400 degrees. Combine all ingredients except pie crusts. Divide between two 9" deep pie plates.
Roll out pie crusts to fit top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top. Place on baking sheet. Bake until golden brown, 35-40 minutes.
These can be frozen. To freeze, cover and freeze UNbaked pies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425. Place pie on baking sheet; cover edges loosely with foil. Bake 30 minutes. Reduce heat to 350. Remove foil and bake pie until golden brown, about 50-55 minutes longer. Temperature check in center of pie should read 165 degrees.
NEXT INGREDIENT ..... APPLES
10-12-2021 11:52 AM
Crockpot APPLE Sauce
4 Honeycrisp apples
4 Fuji apples
4 Gala apples
Apple Pie Spice
Splash water
Peel and dice apples to as uniform a size as you can. Add to crockpot sprinkle apple pie spice on top. This is my recipe so I never measured how much just a guess a 1/2 teaspoon. Add a splash of water, I mean a really small amount. Maybe a half of a quarter cup. Not the quarter cup just half of it. Cook on high about 4 hours or until apples smash up easy. I use my immersion blender.
Next ingredient Barley.
10-13-2021 11:05 AM - edited 10-13-2021 11:12 AM
To me, a bowl of Roasted California Blend veggies is like the "Cosco chicken." Just too good to pass up!
I use frozen California Blend.
Put in a gallon sized plastic bag.
Add: EVOO
Sea Salt
Garlic Pepper
Thyme
Close bag and toss until all is well coated.
Put on a baking sheet (parchment paper makes for nice cleanup)
Roast at 400 degrees until they reach the 'doneness' you like...crisp to well done! Start with 20 mins.
Use "as is" like candy! As a side dish for lunch or sandwiches, in omelets, to top soups, or to make soups! I have put the roasted carrots in a pot roast. Roasted, frozen and not mushy! A staple for me!
I've also added Brussels sprouts to the mix.
Next ingredient: Tarragon
10-13-2021 03:44 PM - edited 10-13-2021 03:45 PM
@Zhills Thanks for moving this along. I was just coming to change the next ingredient. Great minds think alike.
Next ingredient Terragon
10-14-2021 11:53 AM
Lemon and Herb Turkey Breast....(Crock Pot)
1 split turkey breast (about 3 lbs.)*
1/2 cup lemon juice
6 cloves garlic, minced
1/4 teaspoon dried parsley
1/4 teaspoon TARRAGON
1/4 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup white wine
Place turkey breast in 5 or 6 quart crock pot slow cooker.
Combine remaining ingredients in small bowl. Pour over turkey breast. Cover and cook on Low for 8-10 hours or High for 4-5 hours. Transfer turkey to platter and let stand 10 minutes before slicing to serve.
* I have used a boneless turkey breast also.
NEXT INGREDIENT ...... SOUR CREAM
10-15-2021 06:11 AM
I may have posted this recipe some time ago, but it's worth repeating. It's a staple in my house. We use it on sandwiches and burgers as well as for dipping chicken tenders and even French fries. I think it originated with Ina Garten, but it's been so long that I can't recall. It lasts about a month in the fridge.
Mustard Sauce
1 1/2 cups mayo
3 tbs dijon mustard
1 1/2 tbs whole grain mustard
1/3 cup sour cream
Next ingredient: canned tomato soup
10-16-2021 04:27 PM - edited 10-16-2021 04:28 PM
Sloppy Joes (grew up eating these)
1 1/2 lbs. ground beef
1 medium onion, chopped
1 cup celery, chopped
1/2 green pepper, chopped
1 can TOMATO SOUP, undiluted
1 pint (2 cups) chili sauce
seasonings (salt, pepper, etc)
Brown meat in skillet with chopped onion, celery and green pepper. Drain. Add seasonings SOUP, and chili sauce. Simmer 1 hour.
* Add more or less of onion, celery and green pepper as desired....old recipe...nothing exact. My bottle of chili sauce says 12 ozs...probably enough.
NEXT INGREDIENT ..... CUMIN
10-16-2021 09:53 PM
Lemon Roasted Cauliflower with Cumin and Sumac
I've really been enjoying cooking with sumac lately. It really departs a nice citrusy taste to food.
Next Ingredient: PINEAPPLE
10-19-2021 08:14 AM
This may be a repeat for me but, a good repeat.....
Tangy Sweet and Sour Meatballs
1 can (20 oz) PINEAPPLE CHUNKS
1/3 cup water
3 tablespoons vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
3 tablespoons cornstarch
30 frozen fully cooked Italian Meatballs (about 15 oz)*
1 green pepper, cut into 1"pieces
Hot cooked rice
Drain PINEAPPLE, reserving juice. Set the PINEAPPLE aside. Add water to juice...if needed...to measure 1 cup; pour into a skillet. Add the 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. Cook over medium heat until thick, stirring constantly. Add PINEAPPLE, meatballs and green pepper. Simmer, uncovered, until heated through...about 20-30 minutes. Serve over rice.
* I usually make my own meatballs and add as many as I want to the sauce.
NEXT INGREDIENT ..... EGGS
10-19-2021 09:21 PM
Enjoy the flavors or a comforting chicken pot pie in low carb form! Made with cauliflower, these Low Carb Cauliflower Pot Pies are guilt free and highly delicious!
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