GRAIN FREE CHICKEN POT PIE RECIPES

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MARIE CALLENDER'S CHICKEN POT PIE - TOP SECRET RECIPES



Marie Callender's Chicken Pot Pie - Top Secret Recipes image

Menu Description: "Tender chunks of chicken with seasonings and vegetables." All the Marie Callender's restaurants try to maintain a homestyle ambiance, kind of like being at Grandma's house for dinner. The wallcoverings reflect styles of the thirties and forties and are complemented by dark mahogany-stained, wood-paneled walls and brass fixtures. You'll also find old-fashioned furnishings, many of them throwbacks to the forties, the time of this restaurant chain's founding fifty years ago. The menu, which features meatloaf, pot roast, and country fried steak, reflects a satisfying homestyle cuisine that today is all too rare. If you wondered whether a company that is known for its great dessert pies could make a great pot pie...it can. For this recipe, try to use small 16-ounce casserole dishes that measure 4 or 5 inches across at the top. Any casserole dishes that come close to this size will probably work; the yield will vary depending on what size dishes you decide to use. Checkout my recipe for Marie Callender's cornbread and of course, pie.  Source: Top Secret Restaurant Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 2 hours 10 minutes0S

Prep Time 1 hours 5 minutes0S

Cook Time 1 hours 5 minutes0S

Nutrition Facts : Calories 550 calories

CHICKEN BONE BROTH – INSTANT POT RECIPES



Chicken Bone Broth – Instant Pot Recipes image

Homemade bone broth, or stock, not only makes the most delicious soups, it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is to not fill the pot with too much water; add just enough to cover the bones. I prefer to use filtered water to avoid any chemicals and metals in tap water. This recipe can be used with chicken, beef, or turkey bones. I prefer the flavor of the broth when I’ve used roasted bones, but raw bones will work too.

Provided by Danielle Walker

Prep Time 10 minutes

Cook Time 100 minutes

Yield 8 - 10 cups

Number Of Ingredients 10

4 pounds mixed bones (see Tidbits)
2 tablespoons extra-virgin olive oil (optional)
Fine sea salt and freshly ground black pepper (optional)
4 carrots (halved crosswise)
2 stalks celery (halved crosswise, with leaves)
1 large yellow onion (quartered)
1 bunch flat-leaf parsley
4 cloves garlic (crushed)
1 tablespoon apple cider vinegar
6 - 8 cups filtered water

Steps:

  • If the bones are cooked, place them in the Instant Pot insert. If the bones are raw, place them on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast in a 400°F oven for 20 minutes. Transfer the bones and any juices to the Instant Pot.
  • Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water to just barely cover the bones.
  • Secure the lid and select the soup/stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
  • Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
  • Allow the broth to cool to room temperature, then store in airtight containers in the refrigerator for 1 week, or freeze in silicone muffin molds and, once frozen, transfer to resealable plastic bags for 6 months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.

More about "grain free chicken pot pie recipes"

FRIED CHICKEN – INSTANT POT RECIPES
No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
From recipes.instantpot.com
Reviews 4
Cuisine Modern
  • Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.
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CHICKEN & CHORIZO RICE POT RECIPE - BBC GOOD FOOD
A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Main course
Cuisine Spanish
Calories 834 calories per serving
  • Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.
See details


CHICKEN BONE BROTH – INSTANT POT RECIPES
Homemade bone broth, or stock, not only makes the most delicious soups, it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is to not fill the pot with too much water; add just enough to cover the bones. I prefer to use filtered water to avoid any chemicals and metals in tap water. This recipe can be used with chicken, beef, or turkey bones. I prefer the flavor of the broth when I’ve used roasted bones, but raw bones will work too.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
  • Allow the broth to cool to room temperature, then store in airtight containers in the refrigerator for 1 week, or freeze in silicone muffin molds and, once frozen, transfer to resealable plastic bags for 6 months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.
See details


FRIED CHICKEN – INSTANT POT RECIPES
No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
From recipes.instantpot.com
Reviews 4
Cuisine Modern
  • Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.
See details


CHICKEN & CHORIZO RICE POT RECIPE - BBC GOOD FOOD
A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Main course
Cuisine Spanish
Calories 834 calories per serving
  • Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.
See details


ONE-POT CREAMY GARLIC CHICKEN AND RICE - TABLESPOON.COM
Nothing beats this one-pot creamy chicken and rice recipe when it comes to convenience or comfort. If you could have a no-hassle garlicky, delicious chicken and rice dish on the table in less than 30 minutes with only one pot to clean, why wouldn’t you? Also, we can pretty much guarantee you won’t have any leftovers to put away, either. So, there’s that too.
From tablespoon.com
Total Time 30 minutes
Calories 340 per serving
  • Remove lid and stir well. Stir in cream and serve.
See details


FRIED CHICKEN – INSTANT POT RECIPES
No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
From recipes.instantpot.com
Reviews 4
Cuisine Modern
  • Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.
See details


CHICKEN & CHORIZO RICE POT RECIPE - BBC GOOD FOOD
A one-pot chicken casserole for sharing, flavoured with Spanish sausage and slow-cooked with rice - an alternative paella
From bbcgoodfood.com
Total Time 1 hours 40 minutes
Category Dinner, Main course
Cuisine Spanish
Calories 834 calories per serving
  • Tip in the rice and stir everything together. Cover, set over a low heat and cook for a further 15 mins, or until the rice is cooked and has absorbed most of the cooking liquid. Remove from the heat and leave the dish to sit for 10 mins to absorb any remaining liquid. Season to taste and scatter with parsley to serve.
See details


ONE-POT CREAMY GARLIC CHICKEN AND RICE - TABLESPOON.COM
Nothing beats this one-pot creamy chicken and rice recipe when it comes to convenience or comfort. If you could have a no-hassle garlicky, delicious chicken and rice dish on the table in less than 30 minutes with only one pot to clean, why wouldn’t you? Also, we can pretty much guarantee you won’t have any leftovers to put away, either. So, there’s that too.
From tablespoon.com
Total Time 30 minutes
Calories 340 per serving
  • Remove lid and stir well. Stir in cream and serve.
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Feb 25, 2022 · Buy Merrick Grain-Free Wet Dog Food Grammy's Pot Pie, 12.7-oz can, case of 12 at Chewy.com. FREE shipping and the BEST customer service! ... Real USDA-inspected deboned chicken is the first ingredient. Tasty grain-free wet food also contains red jacket new potatoes, peas, carrots and red delicious apples. ... Grain Free wet recipes …
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