CLASSIC CHICKEN POT PIE
Tell everyone you're having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1, Carbohydrate 47.7 g, Cholesterol 92.1 mg, Fat 6 1/2, Fiber 2.4 g, Protein 20.3 g, SaturatedFat 15.3 g, ServingSize 1 Serving, Sodium 675.0 mg, Sugar 4.0 g, TransFat 5 g
CLASSIC CHICKEN NOODLE SOUP
Chicken noodle soup might be one of the simplest meals to make, but the satisfaction it brings can hardly be matched. This simplified scratch version creates depth of flavor by browning the chicken first, then softening the aromatic vegetables, and adding the broth and egg noodles. It's a chicken soup that's everything you want it to be: easy, comforting and completely classic.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, heat oil over medium-high heat; season chicken with salt and pepper. Cook chicken in oil 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
- Add onion, carrot and celery to oil and drippings in Dutch oven; cook over medium-high heat 2 to 3 minutes, stirring frequently, until softened.
- Stir in chicken broth; heat to boiling. Stir in egg noodles and the browned chicken; return to boiling. Reduce heat; simmer uncovered 8 to 10 minutes, stirring occasionally, until noodles are tender.
- Serve soup topped with parsley and croutons.
Nutrition Facts : Calories 220, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 1 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 2 g, TransFat 0 g
CHICKEN STOCK
Make homemade chicken stock easily, ready to use in soups, stews and other main dishes. Try the slow cooker version for the easiest-ever homemade stock.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 4
Number Of Ingredients 8
Steps:
- In 4-quart Dutch oven or stockpot, place chicken. Add remaining ingredients; heat to boiling. Skim foam from broth; reduce heat. Cover; simmer about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Carefully remove chicken from broth by placing wooden spoon into cavity and lifting with fork or tongs. Cool chicken about 10 minutes or just until cool enough to handle. Strain broth through fine strainer; discard vegetables.
- Remove skin and bones from chicken. Cut chicken into 1/2-inch pieces. Skim fat from broth. Use broth and chicken immediately, or cover and refrigerate broth and chicken in separate containers up to 24 hours or freeze up to 6 months.
Nutrition Facts : Calories 180, Carbohydrate 2 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 1 g, TransFat 0 g
CHEDDAR FONDUE
Want a different party dip for veggies? Try a warm cheesy fondue.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 10
Number Of Ingredients 6
Steps:
- In heavy 3-quart saucepan, melt butter over low heat. Stir in flour. Cook 3 minutes, stirring constantly. Stir in broth; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
- Reduce heat to low. Add cheese, 1 cup at a time, stirring over low heat until cheese is melted and mixture is smooth. Stir in pepper sauce. Pour cheese mixture into fondue pot; keep warm over low heat.
- Spear vegetables with fondue forks. Dip and swirl vegetables in fondue.
Nutrition Facts : Calories 330, Carbohydrate 3 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 0 g, Protein 18 g, SaturatedFat 17 g, ServingSize 1 Serving Fondue without Dippers, Sodium 610 mg, Sugar 1 g, TransFat 1/2 g
BETTY CROCKER'S CLASSIC BREAD TURKEY STUFFING
This is the stuffing that my mom makes very Thanksgiving, and it's absolutely divine. The holiday just isn't the same without the taste of this dish. The day after it's cooked, it's wonderful cold, too! This recipe makes enough for a 12-pound turkey, about three quarts of stuffing.
Provided by Julesong
Categories Chicken
Time 15m
Yield 3 quarts
Number Of Ingredients 9
Steps:
- In a large, heavy skillet over medium heat melt the butter, then sauté the onion and celery (and mushroom, if using) until the onion is soft, stirring occasionally.
- Stir in the salt, pepper, and sage and cook for an additional 3 minutes.
- Place the bread cubes into a large, deep bowl.
- Pour 1/4 cup of the butter/celery mixture over the cubes and toss well, then repeat steps until all of the butter mixture is used.
- Toss the cubes thoroughly to coat.
- (Regarding the optional chicken broth: for dry stuffing, add little or no liquid; for moist stuffing mix in lightly with fork just enough chicken broth to moisten dry crumbs.) Let cool and use as stuffing for the turkey.
- We've made this stuffing in the crockpot, as well, adding the chicken broth for moistness.
- Adapted from Betty Crocker's Picture Cook Book, circa 1950.
- Note: regardling the amount of salt - yes, the amount listed above is correct and is what is listed in the original Betty Crocker recipe. When the butter mixture is first added to the bread, if you taste it at this point it might seem salty (because it is sitting right on the surface of the bread) but remember that the liquid and butter soaks into the bread and redistributes evenly. Also, this recipe, being from the 1950s, is specifically for cooking *inside* the turkey, which a lot of people no longer do, and again the salt will redistribute from the juices in the meat. If you use a crockpot for cooking your stuffing, I'd recommend reducing the amount of salt.
- Note #2: again, regarding the salt. You're going to have to decide for yourself about the salt. Having eaten this recipe for every year of my life I know it tastes wonderful as it's written. But that's just me.
BETTY CROCKER'S CLASSIC CHICKEN BROTH
Posted by request, here is the recipe for chicken broth from the 1950s version of "Betty Crocker's Picture Cook Book."
Provided by Julesong
Categories Stocks
Time 3h5m
Yield 3 quarts
Number Of Ingredients 7
Steps:
- Place in a kettle the chicken and cold water; cover and bring is slowly to boil.
- Remove scum and add the remaining ingredients.
- Cover and simmer gently for 3 hours, removing the scum occasionally.
- Strain, chill, remove fat, and strain again.
- Store in covered jars in refrigerator; the layer of fat on top will help preserve the stock, but it must be skimmed off before heating stock for use in soups and sauces.
- Optional, to clarify stock: for each quart, beat together 1 egg white and 1 Tbsp cold water; add with pieces of broken egg shell, stirring until stock boils; boil for 2 minutes then let stand off heat for 20 minutes; strain through double cheesecloth.
SAVORY CHICKEN AND BROTH
This is a basic chicken broth recipe. You can use the broth in recipes calling for canned chicken broth. The beer really gives it a richer and fuller flavor...more savory. You can use the chicken for chicken sandwiches or in recipes calling for cooked chicken. You can also make a good soup with it. Just add your noodles and/or vegetables to it. The seaonings measurements are approximate.
Provided by AuntWoofieWoof
Categories Stocks
Time 4h15m
Yield 2 cups broth and chicken
Number Of Ingredients 8
Steps:
- Remove skin and fat from the chicken thighs.
- Place on the bottom of a slow cooker/crock pot.
- Sprinkle the salt, pepper, thyme leaves, celery seeds and poultry seasoning over the chicken pieces.
- Mix together until chicken pieces are coated with the seasonings.
- Pour in the canned chicken broth and beer and stir well.
- Cook on high for 3 or 4 hours or until chicken is tender and falling off the bones.
- Allow to cool before deboning the thighs and store in a container in the refrigerator until ready to use.
- Pour the broth into a glass jar and store in refrigerator until ready to use.
MOM'S FAVORITE: BETTY CROCKER'S CLASSIC FLUFFY MEATLOAF
My mom has been using this recipe since she was married in the 50's and it's as good now as then. She still makes it for me when I visit. :) It's wonderful when first served, but is even better chilled... cold meatloaf sandwiches, mmm! A versatile recipe, you can easily alter it to your own tastes. Experiment and enjoy! :)
Provided by Julesong
Categories Lunch/Snacks
Time 1h35m
Yield 1 meatloaf
Number Of Ingredients 10
Steps:
- Mix ingredients thoroughly.
- Pack into greased 9x5x3" loaf pan.
- Bake in 350 degree oven for 1 1/2 hours.
- Serve hot or let cool and chill and serve cold.
- Other suggestions: add 3 cloves minced garlic; spread bacon slices over the top before cooking and/or 3 Tbsp catsup or barbecue sauce; substitute 1 Tbsp horseradish and 1 Tbsp for the mustard and sage; substitute 1 cup sauerkraut for 1 cup breadcrumbs and add 1/2 tsp dill weed to taste; try it with other herbs/spices or combinations added such as curry powder, cayenne and cumin, or oregano and basil.
BEST CHICKEN BROTH
Make and share this Best Chicken Broth recipe from Food.com.
Provided by Ellixstraz
Categories Meat
Time 8h35m
Yield 10 qts, 8 serving(s)
Number Of Ingredients 9
Steps:
- Using sharp scissors or sharp knife cut off the tips off the chicken feet so that the claws are no longer on.
- Add chicken feet and all the other ingredients into a large crockpot.
- Cover with filtered water and turn on low. Run overnight.
- In the morning remove ingredients from stock.
- Stock will be super concentrated.
- You can dilute this stock to the point where you have 10 quarts of stock.
- At this point the stock will be ready to use for whatever you need it for.
Nutrition Facts : Calories 37.4, Fat 0.2, Sodium 23.5, Carbohydrate 8.4, Fiber 1.8, Sugar 3.3, Protein 1.2
More about "betty crockers classic chicken broth food"
21 TRULY UPSETTING VINTAGE RECIPES - BUZZFEED
From buzzfeed.com
HOMEMADE CHICKEN STOCK - DELICIOUSLY ORGANIC
From deliciouslyorganic.net
15 RECIPES THAT START WITH CHICKEN BROTH | ALLRECIPES
From allrecipes.com
10 BEST BETTY CROCKER RECIPES - YUMMLY
From yummly.com
BETTY CROCKERS FRUIT BY THE FOOT 595 G : AMAZON.CA: …
From amazon.ca
Reviews 188
BETTY CROCKER'S GREAT CHICKEN RECIPES: CROCKER, BETTY ... - AMAZON.CA
From amazon.ca
Author Betty CrockerFormat Paperback
BETTY CROCKER CHICKEN TONIGHT: 100 RECIPES FOR THE WAY YOU REALLY …
From amazon.sg
Reviews 1Format HardcoverAuthor Betty Crocker
BETTY CROCKER THE BIG BOOK OF CHICKEN PAPERBACK - AMAZON.CA
From amazon.ca
Reviews 36Format PaperbackAuthor Betty Crocker
BETTY CROCKER'S BEST CHICKEN COOKBOOK - AMAZON.SG
From amazon.sg
Reviews 26Format HardcoverAuthor Betty Crocker
BETTY CROCKER COMPLETE MEALS, CHICKEN & BUTTERMILK
From amazon.com
Reviews 11
BETTY CROCKER'S COMPLETE CHICKEN COOKBOOK: CROCKER, BETTY ...
From amazon.ca
Reviews 2Format HardcoverAuthor Betty Crocker
FROM BETTY CROCKER TO FEMINIST FOOD STUDIES [FULL BOOK]
From academia.edu
RETRO FIND: THE 1971 BETTY CROCKER RECIPE CARD LIBRARY
From thekitchn.com
BETTY CROCKER'S BEST RECIPES FOR CHICKEN BY BETTY CROCKER
From goodreads.com
BETTY CROCKER'S BEST CHICKEN COOKBOOK - GOODREADS
From goodreads.com
CASSEROLES SLOW COOKER MEALS BETTY CROCKER CREATIVE RECIPES NO …
From webdisk.meu.edu.jo
BETTY CROCKER'S BEST RECIPES FOR CHICKEN (RED SPOON COLLECTION …
I TRIED BETTY CROCKER'S CHICKEN AND DUMPLINGS RECIPE - KITCHN
From thekitchn.com
BETTY CROCKER QUICHE LORRAINE RECIPE REVIEW | KITCHN
From thekitchn.com
CLASSIC CHICKEN BROTH | COOK'S ILLUSTRATED RECIPE
From cooksillustrated.com
RECIPES FROM BETTY CROCKER BEST 100 - LEITE'S CULINARIA
From leitesculinaria.com
BETTY CROCKER THE BIG BOOK OF CHICKEN BY BETTY CROCKER
From goodreads.com
BETTY CROCKER MASHED POTATOES & CHICKEN GRAVY
From heb.com
BETTY CROCKER S CLASSIC CHICKEN BROTH RECIPE - WEBETUTORIAL
From webetutorial.com
BETTY CROCKER 20 BEST QUICK CHICKEN RECIPES
From kobo.com
BETTY CROCKER THE BIG BOOK OF CHICKEN – HARPERCOLLINS
From harpercollins.com
BETTY CROCKER 20 BEST QUICK CHICKEN RECIPES – HARPERCOLLINS
From harpercollins.com
OLD FASHIONED CHICKEN CROQUETTES RECIPE BETTY - HAINALIMOSE
BETTY CROCKER'S GREAT CHICKEN RECIPES BY BETTY CROCKER
From goodreads.com
BETTY CROCKER CHICKEN TONIGHT: 100 RECIPES FOR THE WAY YOU REALLY …
From goodreads.com
CALORIES IN BETTY CROCKER CHICKEN HELPER - CLASSIC CREAMY CHICKEN ...
From fatsecret.com
BETTY CROCKER CLASSIC SUDDENLY PASTA SALAD - H-E-B
From heb.com
PROGRESSO BROTH RECIPES - PAGE 6 - BETTYCROCKER.COM
From bettycrocker.com
I TRIED BETTY CROCKER'S ULTIMATE CHICKEN TENDERS | KITCHN
From thekitchn.com
BETTY CROCKERS GOOD AND EASY 1854 AMERICAN CLASSIC COOK BOOK ...
From collectionsetc.com
BETTY CROCKERS BISQUICK COOKBOOK - HARDCOVER THIS IS A CLASSIC …
From poshmark.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love