Tasty Tuesday-National Chicken Month

September is National Chicken Month.   The perfect time for us to snuggle up with a West Paw Spring Chicken From Olive Green Dog

and of course enjoy a tasty chicken dinner.   Mom often makes chicken pot pie for herself and Dad and she even shared the recipe on our blog last year.  Anyway this pot pie smells so delish and we never get any.   Thank dog this year mom decided to make us a chicken pot pie of our own.

Chicken Pot Pie for Pups

 3 skinless boneless chicken breasts

1 can Cream of Chicken Condensed Soup

1 bag frozen mixed vegetables, I use Cascadian Farm's Gardener's Blend

1 tube Pillsbury Refrigerator Biscuits (you won't need the whole tube)

Preheat the oven to 350.   Place the chicken in a pot and cover with water by two inches.  Bring to the boil and simmer for 25 minutes until cooked through.  Drain the chicken into a mixing bowl reserving the cooking liquid.  Shred the chicken into bite size pieces.   Add the condensed soup.   Fill the now empty soup can with some of the reserved chicken cooking liquid and add to the chicken and condensed soup mixture.  Mix well.  Add the bag of frozen vegetables and mix again.   Pour the mixture into an 8 inch square baking dish and top with 4-6 Pillsbury Biscuits.   Bake for 15-17 minutes until the biscuits are golden brown.

 Of course mom still made something for herself and Dad.  She says its the bacon that makes this recipe

Simple Roast Chicken from Jamie's Dinners

4-5 lbs roaster chicken, preferably free range organic

4 lbs small potatoes, or larger potatoes peeled and cut in chunks

1 lemon

1 whole head of garlic separated into cloves but not peeled

1 bunch of thyme

3 springs of rosemary, leaves picked of

olive oil

salt and pepper

4 slices bacon

The morning of the you want to make the chicken pat it dry and season it generously with salt and pepper leave it uncovered in the fridge so it so it dries a bit which will make the skin crispy.   

Bring a large pot of salted water to the boil and preheat the oven to 375.   Put the potatoes, garlic, and whole lemon in the boiling water and cook for 11 minutes.   Drain.  Reserve the lemon and the garlic.   Smash the potatoes up a bit but not completely with a masher or wooden spoon, this helps them crisp up a little.

Pat the chicken dry and rub it with with olive oil and season with a little salt and pepper.   Poke the hot lemon about ten times with a knife and stuff the chicken cavity with the lemon and garlic and the bunch of thyme.  Place in the preheated oven and cook for 45 minutes.  

Place the chicken on a plate and put the potatoes and rosemary in the roasting pan and shake around to coat the potatoes with the chicken fat.  Place the chicken back on the potatoes and drape the breast of the chicken with 4 slices of bacon.   Roast for another 45 minutes or until the juices run clear.

When you are ready to serve the chicken crumble the bacon over the potatoes and squeeze the lemon over the chicken and potatoes.