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!

This is a hearty dish for a cool night. Try it this weekend with our special sale on small packs of boneless center-cut pork chops. They’re buy-one-get-one-free this week!

Ready for the Weekend: Ginger-Braised Pork Chops with Cabbage and Apples

4 boneless center-cut pork chops
1 Tbsp. olive oil
2 tart apples, chopped
1 medium onion, chopped
½ head red cabbage, chopped
2 tsps. Dijon mustard
Salt and pepper, to taste
1 can ginger ale

Place a large pan on the stove over medium-high heat. Once hot, add pork chops. They should sizzle if the pan is hot enough. Sear for about 5 minutes per side, or until pork chops can be easily flipped without sticking to pan. Remove from pan and set aside.

Reduce heat to medium. Add olive oil and onions. Cook about 4 minutes or until onion is translucent. Add apples and cabbage to pan and cook 4 more minutes, tossing to prevent burning, or until cabbage begins to wilt. Stir in Dijon mustard and salt and pepper to taste. Return pork chops to pan and pour 1 can of ginger ale over mixture. Cover, bring to a boil, then reduce heat and simmer for 15 minutes or until ginger ale begins to thicken. Serve with crusty bread.

In honor of the Richmond Folk Festival starting at 6 p.m., we did some multicultural investigating in our aisles. We dug up some simple meal starters to help give your weeknight dinners ethnic flair. These items will help you mix it up on those nights when you want a quick, easy meal. Try one today!

Iron Chef Thai Sweet Pepper and Garlic Grilling, Marinade and Dipping Sauce (found in the Asian food section): This spice-filled sauce has an easy recipe for Thai Chicken, Stir-Fried right on the back. All you need for a taste of Thailand is a bottle of the sauce, chicken, cooking oil and fresh basil. Add some Jasmine rice and some frozen Asian vegetables for an easy meal.

Seeds of Change Korma Simmer Sauce (found in the Natural & Organic Section): This creamy sauce will please the whole clan. To make dinner with it, just sauté 1 pound of your favorite meat or tofu until it’s cooked through, add the sauce and simmer for 10 minutes. Serve over rice or with Tandoori Chef Garlic Naan (found in the Natural & Organic freezer section). Add a side of steamed veggies to round out the meal.

Garden of Eatin’ Blue Corn Taco Dinner Kit (found in the Natural & Organic section): We’ve all scooped up a taco kit on a busy night. It’s an easy dinner that pleases everyone: each person can create his or her own tacos. Kids will love this kit in particular because the taco shells are blue, way cool! There’s also a great recipe on the back of the box for Garden of Eatin’ Refried Bean Tacos. It’s a great meat-free way to mix up a Mexican meal.

Frontera Classic Mexican Cooking Sauce, Roasted Garlic & Chipotle with tomatillo and fresh cilantro (found in the Latino food section): Mix up Mexican night with the flavor-packed simmer sauce. Follow the recipe on the back of the jar for Chipotle Beef Sauté with Red Onions and add some Mexican rice and Ukrop’s Black Bean and Corn Salad for a filling family meal.

Nueva Cocina Latin Style Red Bean Soup (found in the soup aisle): Follow the simple recipe on the back of the container and then serve the soup over rice for a filling, budget-friendly Latin meal.

Joe’s Market Marinara Pasta Sauce (found in the Italian section): Did you know our Joe’s Market pasta sauces are made with San Marzano tomatoes straight from Italy? All you need is a jar of sauce, some pasta and a salad for a delicious Italian meal. You can also use Joe’s Market Marinara as a base in other recipes: click here for a chili recipe featuring this sauce.

Alessi Traditional Sicilian Lentil Soup (found in the soup aisle): This authentic lentil soup makes a filling lunch alone or accompaniment to homemade panini any time of day.

Nelly’s Ultimate Seasonings Authentic African Marinade and Sauce (found in the marinade section): This blend of vegetables and African spices is a simple, unique meal base. Just combine a pound of shrimp with ½ cup of the sauce and 1 Tablespoon of fresh cilantro. Cook over medium heat, adding water 1 Tbsp. at a time if the sauce starts to dry out, until shrimp are pink. Serve over rice.