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Tag: one dish dinner

  • Chicken Pot Pie (Simple, Creamy & 45 Minutes)

    Chicken Pot Pie (Simple, Creamy & 45 Minutes)

    Chicken pot pie is the ultimate comfort food. Creamy chicken, peas, carrots, and a golden, flaky top. This simple version skips the fuss. No homemade crust required.

    Forty-five minutes. One dish. Pure cozy.

    Ingredients

    Serves 4-6.

    • 2 cups cooked chicken, shredded (rotisserie works great)
    • 1 sheet puff pastry or refrigerated pie crust, thawed
    • 1 can (10.5 oz) cream of chicken soup
    • ½ cup milk
    • 1 cup frozen peas and carrots mix
    • ½ cup chicken broth
    • ½ tsp garlic powder
    • ¼ tsp black pepper
    • 1 egg, beaten (for egg wash)

    Step-by-Step Instructions

    Step 1: Preheat & Prep

    1. Preheat oven to 375°F (190°C). Lightly grease an 8×8 or 9×9 baking dish.

    Step 2: Make the Filling

    1. In a bowl, whisk cream of chicken soup, milk, broth, garlic powder, and pepper until smooth.
    2. Stir in shredded chicken and frozen peas and carrots.

    Step 3: Assemble

    1. Pour filling into the baking dish.
    2. Unfold puff pastry or pie crust over the top. Trim edges. Cut a few slits for steam.
    3. Brush with beaten egg for golden color.

    Step 4: Bake

    1. Bake for 25-30 minutes until filling is bubbly and crust is golden brown.

    Step 5: Serve

    1. Let rest 5 minutes. Scoop and serve.

    Summary

    Prep Time: 15 minutes | Cook Time: 25-30 minutes | Total Time: 40-45 minutes

    Yield: 4-6 servings

    Difficulty: Super Easy

    Storage Notes

    Keeps in fridge for 4 days. Reheat in oven at 350°F for 10-15 minutes (microwave makes crust soggy). Freezes well for 2 months (freeze before baking). Best with rotisserie chicken—super fast.

  • Stuffed Bell Peppers (Hearty, Colorful & 50 Minutes)

    Stuffed Bell Peppers (Hearty, Colorful & 50 Minutes)

    Stuffed bell peppers are a complete meal in a colorful package. Ground beef. Rice. Tomato sauce. Baked until the peppers are tender and the filling is bubbling.

    Fifty minutes. One dish. Dinner solved.

    Ingredients

    Serves 4 (4 peppers).

    • 4 large bell peppers (any color), tops cut off and seeded
    • 1 lb ground beef (80/20)
    • 1 cup cooked rice (white or brown)
    • 1 cup tomato sauce or diced tomatoes
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 1 cup shredded cheddar or mozzarella cheese
    • 1 tsp Italian seasoning
    • ½ tsp salt and pepper
    • 1 tbsp oil
    • Fresh parsley for garnish

    Step-by-Step Instructions

    Step 1: Preheat & Prep

    1. Preheat oven to 375°F (190°C).
    2. Cut tops off peppers. Remove seeds and membranes.
    3. Place peppers upright in a baking dish.

    Step 2: Cook the Filling

    1. Heat oil in a skillet over medium-high heat. Cook onion and garlic 2 minutes.
    2. Add ground beef. Cook 5-6 minutes until browned. Drain grease.
    3. Stir in cooked rice, tomato sauce, Italian seasoning, salt, and pepper. Simmer 2 minutes.

    Step 3: Stuff the Peppers

    1. Spoon filling into each pepper, pressing down gently.
    2. Top each with shredded cheese.

    Step 4: Bake

    1. Add ¼ cup water to the bottom of the baking dish (steams the peppers).
    2. Cover with foil. Bake for 30 minutes.
    3. Remove foil. Bake 5-10 more minutes until cheese is melted and peppers are tender.

    Step 5: Serve

    1. Garnish with parsley. Serve hot.

    Summary

    Prep Time: 15 minutes | Cook Time: 35-40 minutes | Total Time: 50-55 minutes

    Yield: 4 stuffed peppers

    Difficulty: Easy

    Storage Notes

    Keeps in fridge for 4 days. Reheat in oven at 350°F for 10-15 minutes or microwave. Freezes well for 2 months. Great for meal prep—make a double batch.