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.

Creamy, old-fashioned oyster stew is a Christmas tradition in many homes. This indulgent stew is easy to make and possesses a uniquely delicious flavor. Why not try serving it to your family this year?

Our recipe comes straight from the Bevans family, the owners of Bevans Oyster company in Kinsale, Va., where we get our fresh oysters. The Bevans family describes their oyster stew recipe as “A new version of an old standard.”

Bevans oysters are grown, caught, shucked and packaged with care to provide you with the freshest, best-tasting local oysters. Click here to see a YouTube video about Bevans Oysters.

Oyster stew is a perfect way to try cooking with oysters for the first time.

Oyster Stew

1 cup water
3 green onions, chopped
2 stalks celery, chopped
2 cups whole milk
3 Tbsps. flour
1/8 tsp. pepper
1 cup evaporated milk
4 Tbsps. butter
1/8 tsp. nutmeg
1 ½ tsps. salt
1 quart Bevans Shucked Oysters (and their liquid)

In a large pot, heat water to boiling. Once boiling, add celery and onions and boil for 5 minutes. Add milk and butter, then whisk in dry ingredients and reduce heat slightly. Cook until hot but not boiling. Add oysters and cook just until edges curl.

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!

This chili may have an intimidating list of ingredients, but it’s actually simple to prepare. Just brown the beef, drain it and put it in the crockpot with the rest of the ingredients. Let it simmer all day, and voila, you’ve got savory chili for dinner. This recipe also works well when halved if you’re serving it to a smaller group. Try it this week with the 85% Lean Ground Round Ground Beef that’s on our 5 for $25 meat sale! Click here to see all the meat on our sale.

Easy Crockpot Chili
Prep Time: 10 minutes | Cook Time: 10 minutes | Crock Pot Time: 5 hours
Serves:12

1 pound ground round
2 cans dark red kidney beans
1 can light red kidney beans
2 cloves garlic, chopped
2 cans Food Club Italian Style Diced Tomatoes
1 medium onion, chopped
1 small stalk celery, chopped
2 jars Joe’s Market Marinara Sauce
½ tsp. garlic salt
1 Tbsp. chili powder
¼ tsp. pepper
¼ tsp. salt
5 dashes Tabasco (more or less according to taste)
2 tsp. ground cumin
1 tsp. dried oregano
1 bay leaf

Brown ground beef over medium-high heat. Drain. Combine beef and rest of ingredients in a crockpot. Mix well, cover and cook on high for an hour. Reduce heat to medium (or to a simmer) and cook for at least 4 more hours. Serve with grated cheese, tortilla chips, sour cream and scallions.