Warm up on a cool winter night with this Chicken Pot Pie recipe. We’ve made an easier twist on this classic dish so you can throw it together in no time.

Easy Chicken Pot Pies

Serves: 3-4
Prep Time: 5 minutes
Cook Time: 20 minutes

1 Food Club refrigerated Pie Crust
Cooking Spray
Kosher salt
2 Tbsps. flour
1 tsp. sage
¼ tsp. salt
¼ tsp. pepper
8 oz. Ukrop’s All-Natural chicken tenders, cut into bite-size chunks
1 ¼ cups water
1 ½ cups frozen soup vegetables
1 cup mushrooms, sliced
1 can 99% fat free cream of chicken soup

Preheat oven to 425 degrees. Using the top of the bowl you plan to serve the dish in as a guide, cut three to four circles out of refrigerated piecrust. Discard scraps. Place dough circles on a baking sheet that’s been sprayed with nonstick spray. Lightly spray tops of dough with nonstick spray and sprinkle with Kosher salt. Pierce top of each round with a fork. Bake for 10 minutes or until golden on top.  

Combine flour, sage, salt and pepper in a plastic bag. Add chicken and shake to coat. Heat a large skilled over medium-high heat. Coat with nonstick spray, then add chicken mixture. Cook for 5 minutes, stirring frequently. Stir in water, scraping bottom of pan to loosen browned bits. Stir in soup vegetables, mushrooms and soup. Bring to a boil. Reduce heat and cook for 10 minutes. Divide mixture between bowls and top each with 1 pie crust round.

This quick, easy, light dish is a great way to heat up on a cold night. Plus, you’ll receive one entry to win a $2,500 Frozen Food Shopping Spree when you purchase the frozen chopped spinach!

Creamy Chicken & Tortellini Soup
Serves: 6 | Prep Time: 5 minutes | Cook Time: 20 minutes

1 9-ounce package refrigerated whole-wheat cheese tortellini
1 can reduced sodium chicken broth
2 cans 99% fat free cream of chicken soup
1 10-ounce package frozen, chopped spinach, thawed (you can also substitute 1 6-ounce bag fresh, pre-washed baby spinach, chopped)
3 Ukrop’s Kitchen pre-cooked chicken breasts, cut into bite-size pieces or pulled with two forks
2 cups skim milk
½ tsp. dried thyme
Freshly ground black pepper to taste

Boil tortellini in a saucepan, following instructions on the package, but replacing part of the water with chicken broth. Add remaining ingredients to pan and stir to combine. Bring to a boil, cover, then reduce heat and simmer for 10 minutes or until heated through.

This is a great way to feed the family on a cool night. Stock up on chicken breasts with our Mix or Match 5 for $25 Meat Sale this week and simply sauté or bake it while you prep the rest of your ingredients.

Easy Chicken Chili
Serves: 4-6 | Prep Time: 10 minutes | Cook Time: 25 minutes

2 Tbsps olive oil

1 large onion, chopped

1 large green bell pepper, chopped

2 ribs celery, chopped
2 Tbsps. ancho chili powder or regular chili powder (you can find Ancho chili powder at Joe’s Market. It provides a richer, smokier flavor.)
2 tsps. cumin
2 tsps. pickled jalapenos from jar, minced
4 garlic cloves, minced
2 cups reduced sodium chicken broth
1 pound white meat chicken, cooked and shredded with a fork
2 cans Great Northern beans, rinsed and drained
½ cup half and half

Heat olive oil in a dutch oven over medium heat. Add onion, bell pepper and celery and sauté until onion is translucent. Add chili powder, cumin, jalapenos and garlic cloves and cook for 4 more minutes. Add chicken broth and bring to a boil. Simmer for 5 minutes. Add chicken, beans and half and half. Bring to a boil again. Simmer for 5 minutes or until ready to serve. Tastes great paired with Ukrop’s Cornbread!

Triple Cheese Mac and Chicken Gratin is an easy, indulgent one-dish dinner!

Sometimes you just want a rich, comforting meal. We combined our new Triple Cheese Macaroni and Cheese Ukrop’s Bake with rotisserie chicken to stretch the dish and make it more of a filling entrée. Then we added Parmesan cheese and crisp panko breadcrumbs to make the dish even more indulgent. Try making this dish with leftover rotisserie chicken from our Thursday night Mid-Week Meal Deal. All you need is a fresh vegetable or salad to round out the dinner!

Triple Cheese Mac and Chicken Gratin
Serves: 6 | Prep Time: 15 minutes | Cook Time: 25 minutes

1 Ukrop’s Triple Cheese Macaroni and Cheese Bake
2 cups rotisserie chicken, chopped into bite-size pieces
1 cup Food Club petite peas (optional)
¾ cup panko breadcrumbs
½ cup Joe’s Market Argentinean Parmesan Cheese, grated
2 Tbsps. butter

Preheat oven to 350 degrees. Microwave bake in the oven for 4 minutes or until cheese starts to melt. Pour into a 9-by-13-inch pan. Stir in chicken and peas. Use a spreader to spread evenly across pan. Set aside 2 Tbsps. Parmesan cheese. Stir together rest of cheese and breadcrumbs. Melt butter in microwave and pour over breadcrumb mixture, stirring until blended. Pour breadcrumb mixture over mac and cheese.  Sprinkle with remaining Parmesan cheese. Bake for 20 minutes or until mixture is hot. Then turn oven to broil at 450 degrees and cook for 3 minutes more or until breadcrumbs are toasted and cheese is melted. Remove from oven and allow to cool slightly before serving.

This easy, flavorful chicken recipe is easy to throw together and it can be modified to use any type of chicken meat. If you choose to use smaller pieces, allow the sauce to simmer and thicken for a few more minutes before you add the meat so it won’t dry out. We used chicken leg quarters because they’re on sale this week for only 78¢ per pound! Click here to see our weekly ad.

Asian-Style Chicken Quarters
Prep Time: 5 minutes | Cook Time: 45 minutes | Serves: 4

Ingredients:
4 chicken leg quarters, skin on
2 cups water
1 cup balsamic vinegar
2/3 cup reduced sodium soy sauce
5 Tbsps. sugar
4 garlic cloves, smashed and peeled
1 1-inch piece of ginger, sliced into chunks
1-2 tsps. red pepper flakes

Place all ingredients into a large saucepan over high heat. Bring liquid to a boil, then reduce to a simmer for 25 minutes. Increase heat, turning quarters frequently in the sauce. Cook until the liquid has reduced to a sticky glaze and the internal temperature in the chicken has reached 180 degrees. Remove garlic and ginger from the liquid. Serve chicken over rice with extra liquid spooned on top.