PA Dutch Chicken Pot Pie

December 22, 2022 Amanda Plott

So I was talking to a good friend of mine the other day about ‘comfort food’ and they brought up the fact that they grew up with their mom calling chicken and dumplings ‘chicken pot pie’. Fast forward a few days and I came across PA Dutch Chicken Pot Pie - which I thought was funny since my friend who mentioned chicken pot pie is from PA. Of course I immediately sent the recipe to my friend for them to confirm and low and behold it was exactly what his mom used to make.

It sounded pretty tasty and it’s cold out here so I thought I would give it a try and put my healthified spin on it. So that’s exactly what I did!…

Cranberry Orange Pecan Salad

December 10, 2022 Amanda Plott

Winter means don’t always have to be warm and hearty. Sometimes (like when it’s 80 degrees out in December) you just need something cool and light to enjoy. That’s where I’m at right now. This Cranberry Orange Pecan Salad takes the flavors of winter and puts them into salad form so that you get the best of both worlds.

For being a super flavorful, this salad is made with just a few ingredients and you can even make it ahead of time ‘salad jar’ style if you leave the dressing separate until you’re ready to enjoy. The dressing is good stuff too. I tried to get plenty of orange goodness in there to play well with the sweet of the dried cranberries and the sharp of the feta cheese…

Turkey Pot Pie & Stuffing Crust

November 15, 2022 Amanda Plott

Looking for ideas on what to do with your leftover turkey this year? Well, look no further! This Turkey Pot Pie & Stuffing Crust is here to save the day - and the leftovers! The filling for this pot pie starts off with some of the usual suspects; cooked turkey, onion, celery, and more veg! I used some frozen veggies since I don’t yet have Thanksgiving leftovers, but fresh could work too if you' do have leftovers from the big meal of the year.

Season this entire thing through and you’re golden. This whole thing is topped off with a stuffing crust. Okay - it’s not stuffing, it would technically be dressing since it’s not being stuffed into anything here. Anyway! This too you’ll want to be sure is properly season, and you’ll want to do it BEFORE you put the raw egg in it. With a quick bake in the oven, that’s all there is to this Turkey Pot Pie & Stuffing Crust!…

Instant Pot Chicken & Dumplings

September 10, 2022 Amanda Plott

It happens almost every year around this time. It’s still pretty hot outside and I’m over here trying to entice the cooler weather by cooking up hearty winter sort of meals. And this Instant Pot Chicken & Dumplings is one of those! I love chicken and dumplings and I will literally accept any reason at all what-so-ever to make them for dinner. So when they were brought up in passing conversation a few weeks back? I knew what I had to do. Make chicken and dumplings!

This Instant Pot version of chicken and dumplings is SUPER easy to make and can be done with no fuss and no muss - all in the pressure cooker. To start this out, you cook up the chicken on it’s own in the pressure cooker. Then you add everything else in with the drippings from that. Yes. Everything. Even the dumplings!…

Breakfast Biscuit Pie

March 2, 2022 Amanda Plott

Sometimes you just need something a little different to help shake things up a bit and keep life interesting. Especially during this part of the year when we’re all just trying to get through to summer break at this point. This Breakfast Biscuit Pie is made with a lot of the usual breakfast subjects, but in a new and fun way! I would say this Breakfast Biscuit Pie is basically a cross over of a quiche and a breakfast casserole.

The main difference here is that the eggs are pre-cooked BEFORE being baked, which means less time in the oven and you get to season the eggs to your liking before the final bake too. This is also made with just a few very basic ingredients, probably most of which you already have on hand…

Instant Pot Pot Roast

January 1, 2022 Amanda Plott

Pot Roast at it’s finest! This pot roast is made in no time at all in a pressure cooker and the homemade gravy is the best of the best! I love to cook this ahead of time to have ready and waiting to finish up and pile on the plates at dinner time for a hearty and well rounded meal. It doesn’t get any better than this for a filling meal during the cooler winter months.

I like to serve my roast over some mashed potatoes, but if you don’t want to take it the extra few steps, you could always leave the potatoes in their quartered form. No matter which way you go with it, everyone is sure to enjoy it.

This pot roast is as simple as they get. The homemade gravy is the most complicated part, and making it in the instant pot makes it almost fool proof. The only thing that is a little different is that the potatoes are more of a yellow color after being cooked in all that dripping goodness. But, that also makes them taste that much better.

This makes a nice big pot of food that can feed the crowed and keep them full and happy!

Instant Pot Pot Roast

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

A traditional pot roast with potatoes and carrots made in little time at all in the Instant Pot and topped off with a homemade gravy!

Ingredients

3 Lbs. Chuck Pot Roast, Cut into 6 Pieces
Salt & Pepper
1 Tbsp. Olive Oil
1 Medium Yellow Onion, Chopped
2 Tsp. Minced Garlic
1 Tbsp. Tomato Paste
1/4 C. Red Wine
1 1/2 C. Reduced Sodium Beef Stock
2 Tbsp. Worcestershire
5 Large Carrots, Cut into 2” Pieces
1 1/2 Lb. Potatoes, Quartered
1 Tsp. Rosemary
1 Tsp. Thyme
2 Whole Bay Leaves
2 Tbsp. Butter
1/4 C. All-Purpose Flour

Instructions

Season the pieces of roast with the salt and pepper.
Heat the 1 Tbsp. of oil in the base of an instant pot and place the pieces of meat into the hot base to brown on all sides for 2-3 minutes.
Remove the meat to set aside.
Add the 1 chopped yellow onion to the instant pot and sautee for 2-3 minutes.
Stir in the 2 Tsp. Minced Garlic and 1 Tbsp. Tomato Paste to cook for about a minute or two or until fragrant.
Add in the 1/4 C. red wine and scrape down the bottom of the instant pot of all it's crispy browned bits.
Turn the instant pot off and stir in the 1 1/2 C. broth, 2 Tbsp. Worcestershire, and chopped carrots.
Top the carrots with the browned chunks of meat.
Top the meat with the potatoes and sprinkle the 1 Tsp. Rosemary, 1 Tsp. Thyme, and 2 Whole Bay Leaves.
Secure the lid, set the steam valve to sealed, and cook on high pressure for 35 minutes.
Once done, allow the steam to release naturally.
Set the potatoes aside in a bowl.
Remove the meat and carrots to set aside on a plate and cover with foil to keep warm.
Beat the mashed potatoes with a splash of unsweetened almond milk and season with salt and pepper to taste; set aside and cover to keep warm as well.
Strain the beef drippings through a fine mesh strainer, reserving 2 C. of the broth.
Whisk together the 2 Tbsp. butter and 1/4 C. flour in the base of the instant pot and set it to sauté to make your roux.
Slowly add the 2 C. reserved drippings, whisking constantly until the gravy has reached your desired thickness then remove from heat. Season with salt and pepper to taste.
Plate accordingly and enjoy right away!

Nutrition Facts

Calories

572.60

Fat (grams)

30.88

Sat. Fat (grams)

12.94

Carbs (grams)

27.10

Fiber (grams)

3.28

Net carbs

23.83

Sugar (grams)

3.44

Protein (grams)

45.98

Sodium (milligrams)

313.58

Cholesterol (grams)

148.81

Nutritional Claims: Egg Free • Peanut Free • Tree Nut Free • Soy Free • Shellfish Free • Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free