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.

A few weeks ago the Ukrop’s team headed to Smithfield, Va., to learn about the world-class hams that are cured just beyond our doorstep. With the exception of a few technological advances, Genuine Smithfield hams have been made the same way since the colonists settled in Smithfield in the 1700’s and cured meat to ensure it would last a long time and be safe to eat. Today, Smithfield hams are sent all over the world and are praised as one of the best types of pork in the world.

As we toured the facility, the people at Smithfield mentioned a favorite way to prepare a pre-cooked country ham that utilized Coke to sweeten and tenderize the meat. We created the following recipe based on their suggestions. It’s the perfect way to try a country ham if you haven’t before, as pre-cooked spiral-sliced country hams tend to be less salty than a traditional country or Smithfield ham. Also, because they’re smoked, they only need to be heated until they are warm, making for a shorter cooking time than your average Christmas main course.

Coke-Cured and Glazed Country Ham

1 half spiral-sliced, smoked country ham (we used a Williamsburg ham, which is also made in Smithfield)
2 16.9-ounce bottles of Coca-Cola Classic
2 Tbsps. mustard
 1 tsp. ground cloves
¼ cup brown sugar
2 Tbsps. cornstarch

The night before you plan to make your ham, unwrap it and place it in large bowl or pan. Gently slide a table knife into ham between every few slices to separate slices and make slits that will allow liquid to get between layers of meat. Pour 1 bottle of Coke over meat, then fill empty bottle with water and pour over meat. Cover and refrigerate overnight.

When you are ready to cook ham, preheat oven to 350 degrees. While oven is heating, whisk together remaining coke and other ingredients. Place ham in a roasting pan. Pour glaze over top. Cover with foil and bake for 8-10 minutes per pound, just until ham is heated, basting with liquid about every 10 minutes. Be careful not to overcook. About 15 minutes before ham is finished, remove foil to allow top of ham to get brown and crispy. Once hot, remove from oven. Remove ham to a platter and cover with foil to keep warm. In a small bowl, stir the cornstarch with 2 Tbsps. water until smooth. Pour liquid from the bottom of the pan into a saucepan, scraping any brown bits off roasting pan and into liquid. Heat over medium-high heat and whisk in cornstarch mixture. Cook until liquid is blended and has thickened into a sauce. Serve alongside ham.

Feed the family a hearty Mexican meal with our Carnitas Tamale Bake from Ukrop's Kitchen. Tender shredded pork, nutrient-packed black beans and filling corn are topped with a golden cornmeal crust. All you need to finish this dish is a side salad. Try a Carnitas Tamale Bake this week with the coupon on our Facebook page. Then, shake up your simple side salad and try our Simple Mexican Salad with Spicy Chipotle-Ranch Vinaigrette.

Southwestern Salad with Spicy Chipotle-Ranch Vinaigrette
Salad

Ingredients;
1 package pre-washed mixed baby greens
1 cucumber, sliced
Multi-colored bell peppers (make it easier by picking up the pre-washed and cut peppers in our produce department)
Broccoli, rinsed and chopped
Cauliflower, rinsed and chopped
Pico de Gallo
Reduced Fat Mexican Blend Shredded Cheddar Cheese
Tortilla Strips (found in the produce section with other salad toppers)

Spicy Chipotle-Ranch Vinaigrette:
1 cup Litehouse Jalapeno Ranch Dressing
¼ tsp. chili powder
½ tsp. cumin
2 chipotle chilis in adobo, seeds removed and finely chopped (find this in a small can in the Mexican food section)
1 tsp. adobo paste from can of chipotle chiles

In a small bowl, whisk all salad dressing ingredients together. Store in the fridge while you make salad. In a large bowl, combine lettuce and all other vegetables. Top with pico de gallo, cheese and tortilla strips. Serve with dressing on side.

About Chipotle Chiles in Adobo:

If you haven’t tried these delicious canned peppers yet, it’s high time you do. Made from dried, smoked Jalapenos, these special peppers have a smoky, sweet flavor with hints of chocolate. You can add them to almost any dish to for an extra layer of smoky flavor. Try stirring them in to roasted, pureed sweet potatoes for a simple, flavor-filled side dish.

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!