- mushrooms
- wine
- canned beef broth
- large Italian hot and spicy sausage
- yellow onion
- large can of whole tomatoes
- spaghetti pasta
- Grated Parmesan cheese
- spaghetti
- spaghetti sauce
- mozzarella cheese
- Parmesan cheese
- cayenne pepper
- freshly ground white pepper
- freshly ground black pepper
- lemon pepper
- celery salt
- chili powder
- Spanish paprika
- onion powder
- garlic powder
- sugar
- kosher salt
- apple juice
- Special equipment: spray bottle for apple juice
- apple cider vinegar
- catsup
- grape jam
- chopped garlic
- chopped onion
- pork loin
- your favorite whiskey
Make full-flavored, fresh-tasting chicken pot pie without spending all afternoon in the kitchen.
You can make the filling ahead of time, but remember to heat it on top of the stove before topping it. Mushrooms can be sautéed along with the celery and carrots, and blanched pearl onions can stand in for the onion. If you don’t want to make a pastry topping, make the related biscuit recipe, stamp out 8 rounds of dough, arrange dough rounds, over warm filling and bake as directed.
- parsley
- carrots
- celery ribs
- thyme
- frozen peas
Make this recipe ahead so the flavors can blend and mellow. Serve with pita chips.
CALORIES 30(54% from fat); FAT 1.8g (sat 0.5g,mono 0.1g,poly 0.1g); PROTEIN 0.7g; CHOLESTEROL 3mg; CALCIUM 11mg; SODIUM 53mg; FIBER 0.5g; IRON 0.1mg; CARBOHYDRATE 3.3g
- Cooking spray
- light mayonnaise
- Worcestershire sauce
- salt
- ground red pepper
Adapted from a recipe by Wolfgang Puck.
- * 1 Tbsp lemon juice
- * 1 Tbsp unsalted butter
- * 2 Tbsp minced shallots
- * 1 Tbsp chopped fresh thyme or 1 teaspoon dried thyme
- * 1/2 bay leaf
- * 1 teaspoon salt
- * 1/2 teaspoon fresh ground pepper
- * 2 cups heavy cream
- * 1 1/2 cups chicken stock
- * 1 teaspoon cornstarch dissolved in 1 Tbsp water
- * Minced parsley for garnish
Adapted from a recipe in Vegetables Every Day by Jack Bishop.
- sesame seeds
- soy sauce
- dark sesame oil
- minced fresh ginger