Chicken Biscuit Potpie Recipe

Preparation

Preheat oven to 400°F (200°C). In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.

Cut the chicken into 1/2 inch thick strips.
Mix chicken with oyster sauce, tumeric, 1 tbsp sugar and coconut milk. Allow chicken to marinade for at least an hour.
Optionally, you can skewer the meat with wooden skewers.
Grill chicken until cooked through.
Mix peanut butter, 1 tbsp sugar and curry paste together in a small saucepan. Add enough water to thin to a thick sauce.
Cook for 1-2 min stirring frequently.
Serve chicken with peanut sauce for dipping.

Cook rice in a pot. Instructions are on the bag it comes in.
While rice is cooking, cut chicken breasts into cube. Season with olive oil, black pepper, and paprika. Cut broccoli into pieces and place into steamer basket over pot 1/2 filled with water, do not start it yet.
Put chicken cubes into a hot pan and cook for ~3 minutes. After 3 minutes add honey, soy sauce, and garlic. Cook for another 5 minutes. Begin boiling broccoli water.
Add frozen peas to rice and stir, they will heat up quickly.
Add rice and peas to chicken and stir.

Fry red onions with a splash of oil in a deep frying pan. Add the sausage meat (discarding the casings if need be). Add the rosemary and chilli.
Increase the heat and break up the sausage meat with a wooden spoon. Once meat has browned, pour in red wine and reduce by half. Add the chopped tomatoes and reduce the sauce, uncovered, for about 30 mins. Cook the pasta according to packet instructions.
Grate the parmesan into a bowl. Drain the pasta and stir into the sauce with the parmesan, double cream and some seasoning.
Serve :)

Dice an onion.
Cut beef into bite-size strips. Ground beef can also be used (although not traditional), if beef is compacted into strips of similar size.
Season the beef with kosher salt, freshly-ground pepper, or any other desired seasoning.
Heat a skillet on high with butter or olive oil. Cook the onions until about translucent.
Begin adding the beef strips and let them cook, stirring to prevent sticking or unequal cooking.
Meanwhile, heat up a pot of highly salted water until it boils. Then add the egg noodles.

Slice the chicken breasts through their width so that they are as flat as possible.
Pound breasts as flat as possible.
Add flour to a bowl or basin large enough to fit a breast, add pepper.
Crack eggs into another large bowl or basin and whisk them.
Add breadcrumbs to yet another large bowl or basin.

Pat raw chicken thighs with paper towels for crispier skin. Season with salt and pepper.
Heat up a heavy, deep-sided pan on high heat with a little olive oil.
Add the chicken thighs skin-side down. Brown the thighs for five minutes on each side then remove each thigh and place them aside once browned.
Add chopped onions to the pan with the chicken fat and sauce until the onions are golden.
Add powdered garlic and tomato paste.

Prep time 15 min

Preparation 50 min

Servings 7

Difficulty Intermediate

Preheat oven to 190°C
In a large pot of salted water, cook the pasta per package directions. Drain and set aside.
Cook onion in a bit of oil until soft. Add meat and cook until browned, breaking meat into small pieces.
Drain any excess grease and add spices. Stir together and cook ~30 seconds.
Mix tomato paste with enough water to create a viscous tomato sauce. Add sauce to meat and simmer 2-3 minutes before setting aside.
In a saucepan melt the butter and add the flour. Cook 2-3 mins until no longer starchy, whisking frequently.

Toast walnuts in a dry pan over medium heat for 2 minutes, then cool briefly. Cook pasta in salted water until al dente. Before draining, reserve 150 ml cooking water.
Put rocket, walnuts, Parmesan, garlic, finely grated lemon zest, 1 tablespoon lemon juice, oil, salt and pepper in a food processor. Blend, scraping down once, until a coarse pesto forms.
Return drained pasta to its warm pan. Add pesto and 60 ml cooking water; toss over low heat for 1 minute until the sauce coats the pasta. Add more cooking water a tablespoon at a time if needed.

Finely dice the onion, carrot and celery. Peel and finely chop the garlic. Heat the oil in a wide pan over medium heat. Cook the onion, carrot and celery with a pinch of salt for 8 minutes, stirring often, until soft. Add garlic and cook for 30 seconds.
Stir in tomato puree and oregano for 1 minute. Add tomatoes, stock, lentils, salt and pepper.