Citrus Whole Chicken /Chicken Potpie


For busy families on the go the idea of 2 meals in 1 are great savers of time and money! This was one of those hectic weeks where planning ahead for meals was an absolute necessity or we would have spent too much money eating out. These dishes are perfect for those weeks that are filled with lots of activities. After preparing the roasted chicken, the left-over chicken can be used for a pot-pie (recipe included), salad, tacos, or sandwiches …

Citrus Whole Roasted Chicken

  • Servings: 6
  • Difficulty: Easy
  • Rating: ā˜…ā˜…ā˜…ā˜…ā˜…
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This is a delicious citrus lemon-orange whole chicken with potatoes and carrots. A one pot wonder!

Ingredients

  • Whole chicken (may need to remove giblets)
  • 5 to 6 peeled potatoes
  • 1 lemon
  • 1 orange
  • 1 onion
  • Pinch of salt
  • Pinch of pepper
  • Small bag of pre-peeled baby carrots
  • Ā½ cup of white wine
  • Dry ingredients: Lemon pepper, thyme, rosemary, oregano, basil, and italian seasonings
  • 4 slices of butter
  • Ā½ cup olive oil
  • 1 tsp. Minced garlic

Directions

    Citrus Whole Roasted Chicken
  1. Place whole chicken in the middle of a 9 x 13 casserole dish or pan. Place the chicken breast-side up. Place 5 to 6 peeled, sliced potatoes on the sides of the dish and a small bag of pre-peeled baby carrots.
  2. Pour Ā½ cup white wine, Ā½ cup olive oil, and squeeze lemon & orange all over chicken and veggies.
  3. Place quarter orange and quarter onion in the cavity of the chicken
  4. Spread minced garlic over the top of the chicken and wings
  5. Sprinkle Lemon pepper, thyme, rosemary, oregano, basil, and italian seasoning, pinch of salt , pinch of pepper, all over chicken and veggies.
  6. Add 4 slits of butter and place 2 on top of the chicken and 1 by each wing.
  7. Place the casserole dish in the oven at 420ā€™ for 1 Ā½ hours and carefully take the casserole dish out of the oven and flip over for an additional 30 minutes. The total bake time is 2 hours. Insert an instant digital Cooking or Meat Thermometer for the proper temperature of 165 degrees F. The chicken should be fully white.

Chicken Pot-Pie

  • Servings: 8
  • Difficulty: Easy
  • Rating: ā˜…ā˜…ā˜…ā˜…ā˜…
  • Print

A yummy chicken pot-pie!

Ingredients

  • Trader Joe’s 2 pie crusts 22 oz (I love this crust)
  • 2 cans of 10 Ā½ oz cream of mushroom
  • 5 peeled potatoes (tip to cooking potatoes fast is to use an Instapot or microwave in a pyrex bowl with water filled half way and place for 15-20 minutes.)
  • 1 cup of frozen peas
  • 1 cup of pre-peeled diced baby carrots
  • 1 onion
  • 1 to 2 cups of shredded chicken (I used the left-overs from the roasted chicken from the previous night)
  • 2 tsp olive oil or 1 tbsp butter
  • Dry ingredients: Lemon pepper, thyme, rosemary, pinch of salt, pinch of pepper

Directions

    Chicken Pot-Pie

  1. Add olive oil or butter, diced onion and carrots to a pan and caramelize for 5-10 minutes.
  2. Mix in a bowl: cooked potatoes, 2 cans cream of mushrooms, 1 cup of peas, and 1 to 2 cups of shredded cooked chicken.
  3. Add caramelized carrots and onions to the mixture.
  4. Sprinkle lemon pepper, thyme, rosemary, pinch of salt, pinch of pepper to chicken mixture and stir.
  5. Put pie crust in a pie pan, press edges of the pie dough down, and add creamy chicken mixture, level out mixture with a spoon, and add second pie dough crust on top and pinch down all sides of the pot-pie.
  6. Use a folk to make indents around the edges of the pie dough crust.
  7. Use a knife to cut 4 slits in the middle of the pot pie.
  8. Bake chicken pot-pie at 425ā€™ for 35 minutes or until the crust is golden brown.

    9. Let cool for 15 minutes. The pot-pie pairs nicely with a salad or my favorite is carrot raisin bread.

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