Easy & Delicious Beef Stir-Fry with Non-Alcoholic Sauce

?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=992166412_44896978_297243. What an intriguing identifier! While it might look like a string of code, for me, it represents the gateway to one of the most comforting and satisfying dishes I adore: The Ultimate Homemade Chicken and Vegetable Stew. Imagine stepping inside from a crisp autumn evening, the air filled with the promise of a hearty, bubbling pot on the stove. This isn’t just any meal; it’s a warm hug in a bowl, a culinary embrace that instantly brings a sense of peace and contentment to your home, truly hitting all the right notes for a delicious gathering or a cozy night in.

Stews, in their myriad forms, have graced tables across cultures and centuries, evolving from simple sustenance for weary travelers and hardworking families into celebrated, flavorful masterpieces. Their enduring popularity lies not only in their ease of preparation and the ability to feed a crowd but also in their profound ability to evoke a feeling of nostalgia and genuine warmth. People universally adore this dish for its rich, layered flavors that deepen with every simmer, the tender pieces of chicken that practically melt in your mouth, and the wholesome array of vibrant vegetables that absorb all the delicious broth. It’s a dish that truly nourishes both body and soul, offering a perfect balance of taste, texture, and convenience for any home cook.

Through this particular article, which is thoughtfully presented and tracked by ?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=992166412_44896978_297243, I am thrilled to share my tried-and-true recipe. I promise to guide you through each step to create a stew that is not only robustly flavorful but also incredibly easy to master, becoming a cherished go-to in your own culinary repertoire. Get ready to experience the pure joy of homemade comfort and impress your loved ones with this timeless classic!

Ingredients:

• For the Flaky Pie Crust:
  • 2 ½ cups (300g) all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (226g) unsalted butter, very cold and cut into ½-inch cubes
  • ½ cup (120ml) ice water, plus 1-2 tablespoons more if needed
  • 1 large egg, for egg wash (optional, but recommended for golden brown crust)
  • 1 tablespoon milk or water, for egg wash
• For the Savory Chicken and Mushroom Filling:
  • 2 tablespoons olive oil
  • 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • ½ cup (60g) frozen peas
  • ½ cup (60g) frozen corn kernels
  • ½ cup (60g) all-purpose flour
  • 4 cups (960ml) chicken broth, low sodium
  • ½ cup (120ml) heavy cream or whole milk
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • ¼ teaspoon black pepper, freshly ground
  • ½ teaspoon salt, or to taste
  • 2 tablespoons fresh parsley, chopped, for garnish (optional)

Making the Flaky Pie Crust

Creating a truly flaky pie crust is an art, but it’s absolutely achievable with a few key techniques. The secret lies in keeping your ingredients, especially the butter, as cold as possible. This ensures that the butter creates pockets of steam in the oven, leading to those wonderful, airy layers we all adore. Remember, patience is your friend here, particularly when chilling the dough. We’re making a double crust today, so one for the bottom and one for the top of our delightful pot pie.

1. Prepare Your Dry Ingredients: In a large mixing bowl, combine the 2 ½ cups of all-purpose flour with the 1 teaspoon of salt. Give it a good whisk to ensure everything is evenly distributed. This step seems simple, but proper seasoning throughout is crucial for a well-rounded flavor profile, laying the groundwork for your delicious pot pie.
2. Incorporate the Cold Butter: Add the 1 cup of very cold, ½-inch cubed unsalted butter to your flour mixture. Now, you have a few options for incorporating the butter, all aiming for the same result:
   • By Hand: Using your fingertips, quickly work the butter into the flour. You want to flatten the butter pieces and rub them between your fingers until they resemble coarse meal with some pea-sized chunks of butter remaining. Work quickly to prevent the butter from warming too much.
   • Pastry Blender: A pastry blender is a fantastic tool for this. Press the blades down into the butter and flour, twisting and lifting, until you achieve the same coarse meal consistency with visible butter pieces.
   • Food Processor: For a faster approach, pulse the flour, salt, and cold butter in a food processor about 8-10 times, using 1-second pulses, until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Be careful not to over-process, as this can warm the butter too much and develop the gluten, leading to a less tender crust.

   The goal is to keep those distinct butter pieces intact but thoroughly surrounded by flour. These pockets of butter are what will steam and create our glorious flaky layers during baking. Do not overmix; the warmer the butter gets, the less flaky and tender your crust will be.

3. Add the Ice Water: Gradually add ½ cup of ice water, one tablespoon at a time, mixing gently with a fork or your hands until the dough just comes together. You might not need all of the water, or you might need a tiny bit more – up to 2 additional tablespoons. The exact amount depends on the humidity in your kitchen and the specific flour you’re using. The dough should be moist enough to hold together when squeezed, but not sticky or wet. Continue to be mindful not to overwork the dough at this stage, as overworking develops gluten, which can lead to a tough, rather than tender, crust.
4. Divide and Chill: Turn the dough out onto a lightly floured surface. Gently gather it into a cohesive ball, then divide it into two slightly unequal discs – one for the bottom crust (which should be slightly larger to allow for overhang in your pie dish) and one for the top. Flatten each disc slightly, wrap them tightly in plastic wrap, and refrigerate for at least 30 minutes, or ideally 1-2 hours, and up to 2 days. Chilling is a critical step for several reasons: it allows the gluten to relax, which makes the dough easier to roll and prevents shrinkage during baking; it firms up the butter again, ensuring maximum flakiness; and it allows the flour to fully hydrate. If you’re short on time, 15-20 minutes in the freezer can also work as a quick chill.

Preparing the Savory Chicken and Mushroom Filling

This is where the heart of our pot pie comes to life – a rich, creamy, and incredibly flavorful filling packed with tender chicken, earthy mushrooms, and a medley of vibrant vegetables. Taking your time to properly sauté each ingredient will build layers of flavor that truly elevate the final dish. We’re aiming for a comforting, robust sauce that’s neither too thick nor too runny, just perfect for enveloping our delicious components.

5. Brown the Chicken: Heat 2 tablespoons of olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Season your 1 ½ pounds of cut chicken pieces generously with a pinch of salt and pepper. Add the chicken to the hot pot in a single layer, making sure not to overcrowd the pot. You may need to do this in two batches to ensure proper browning. Cook for 4-6 minutes per side, until deeply golden brown and cooked through. Browning the chicken adds a tremendous depth of flavor through the Maillard reaction, developing complex savory notes that are essential for a rich pot pie. Do not skip this step! Once browned, remove the chicken from the pot and set it aside on a plate, leaving any delicious drippings and browned bits behind in the pot.
6. Sauté the Aromatics and Vegetables: Reduce the heat to medium. Add the diced 1 large yellow onion to the pot, scraping up any browned bits from the bottom with your spoon as it cooks (this process, called deglazing, incorporates those flavorful fond bits into your sauce). Sauté for 5-7 minutes until the onion is softened and translucent, becoming fragrant. Next, add the 2 cloves of minced garlic, 2 medium diced carrots, and 2 stalks of diced celery. Continue to cook for another 5-8 minutes, stirring occasionally, until the vegetables begin to soften but are not mushy. Cooking the vegetables until tender will ensure they are not crunchy in the final pot pie, but rather seamlessly integrated into the creamy filling.
7. Add the Mushrooms: Stir in the 8 ounces of sliced cremini mushrooms. Increase the heat slightly to medium-high if needed. Cook for 5-7 minutes, stirring occasionally, until the mushrooms first release their liquid and then brown nicely, taking on a rich, earthy color. Mushrooms add an incredible umami depth to the filling, so give them time to properly develop their flavor and texture by allowing their moisture to evaporate.
8. Create a Roux: Sprinkle ½ cup of all-purpose flour evenly over the sautéed vegetables and mushrooms. Stir continuously with a wooden spoon or whisk for 1-2 minutes. This step creates a roux, which will serve as the base to thicken our sauce and provide a silky, rich texture. Cooking the flour for a minute or two helps to cook out the raw flour taste, preventing your sauce from tasting pasty.
9. Deglaze and Thicken the Sauce: Gradually whisk in 4 cups of low-sodium chicken broth, adding about a cup at a time and whisking vigorously after each addition to ensure there are no lumps. Continue whisking until the sauce begins to thicken, which should take about 5-7 minutes over medium heat. It will transform from a watery liquid into a beautiful, velvety, and smooth sauce. Constant whisking is key here to achieve a perfectly smooth consistency.
10. Season and Finish the Filling: Stir in the ½ cup of heavy cream (or whole milk for a slightly lighter option), 1 teaspoon of dried thyme, ½ teaspoon of crushed dried rosemary, ¼ teaspoon of freshly ground black pepper, and ½ teaspoon of salt. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for another 5 minutes, allowing all the incredible flavors to meld beautifully. Taste the filling at this point and adjust seasonings as needed. This is your chance to make it absolutely perfect for your palate! Remember, a well-seasoned filling is the secret to a memorable pot pie.
11. Combine with Chicken and Frozen Vegetables: Return the browned chicken pieces to the pot, nestling them into the thick, aromatic sauce. Add the ½ cup of frozen peas and ½ cup of frozen corn kernels. Stir everything together gently until all components are well combined and coated in the creamy sauce. Remove the pot from the heat. The residual heat from the filling will warm the frozen vegetables through without overcooking them, ensuring they retain their vibrant color and texture. Your glorious pot pie filling is now ready for assembly!

Assembling Your Pot Pies

Now comes the exciting part – bringing all your hard work together into a beautiful, comforting masterpiece. Whether you choose to make one large family-sized pot pie or individual ones, the assembly process is quite similar. The goal is to create a perfectly sealed package that will bake into a golden, bubbling delight, delivering that ultimate satisfying experience.

12. Preheat Oven and Prepare Egg Wash: Preheat your oven to a robust 400°F (200°C). In a small bowl, whisk together the 1 large egg with 1 tablespoon of milk or water to create your egg wash. This will be brushed over the top crust, giving it that irresistible golden sheen and helping to create a beautifully crisp finish.
13. Roll Out the Bottom Crust: On a lightly floured surface, take one of your chilled dough discs (the slightly larger one, designated for the bottom crust) and roll it out into a 12-13 inch circle for a standard 9-inch pie dish, or to fit your chosen baking vessel with about a 1-inch overhang. Roll from the center outwards, rotating the dough frequently to ensure an even thickness and prevent sticking. Carefully transfer the rolled-out dough into your 9-inch pie dish. Gently press it into the bottom and up the sides, ensuring it’s snug against the dish. It’s crucial not to stretch the dough, as stretching can cause it to shrink back significantly during baking, ruining the shape. Trim any excess dough, leaving about a ½-inch overhang around the rim of the dish.
14. Fill the Pie Dish: Spoon the entire prepared chicken and mushroom filling into the pie dish, distributing it evenly. Make sure it’s not overflowing, as the filling will bubble up slightly during baking. Leave a small margin from the very top edge to prevent spillage.
15. Roll Out the Top Crust: Roll out the second chilled dough disc (for the top crust) into a 10-11 inch circle, or large enough to cover the top of your pie dish with a slight overhang. This is your chance to get creative! You can cut a few small slits in the center of the dough for steam to escape during baking, or create a decorative lattice pattern or cut-outs if you feel fancy! These vents are crucial to prevent the crust from becoming soggy and to ensure the filling cooks evenly and doesn’t explode.
16. Place and Seal the Top Crust: Carefully drape the top crust over the filling. Trim any excess dough so that you have about a ½-inch overhang past the edge of the bottom crust. Now, it’s time to seal the deal! Fold the overhang of the top crust underneath the overhang of the bottom crust, pressing them together firmly to create a neat, sealed edge. You can crimp the edges decoratively with your fingers or the tines of a fork for that classic pot pie look. A good, tight seal is important to keep the delicious filling contained and to ensure a beautiful, rustic presentation once baked.
17. Egg Wash and Final Touches: Brush the entire top crust generously and evenly with the prepared egg wash. This isn’t just for looks; it helps the crust brown beautifully, contributes to a crisper texture, and adds a subtle richness to the exterior. If you didn’t already, make sure to cut those steam vents. For a little extra texture and sparkle, you can sprinkle a pinch of flaky sea salt or a tiny bit of dried thyme on top of the crust before baking.

Baking the Perfect Pot Pies

The moment of truth! Baking transforms our assembled pot pie into a golden, bubbly, and aromatic masterpiece. Achieving that perfect balance of a deeply golden, flaky crust and a piping hot, luscious filling requires careful attention to oven temperature and baking time. This two-stage baking process ensures optimal flakiness and thorough cooking.

18. Initial High Heat Bake: Place the pie dish on a sturdy baking sheet (this catches any potential drips from the filling and makes transferring the hot pie in and out of the oven much easier and safer). Carefully place it into your preheated 400°F (200°C) oven. Bake for 20-25 minutes at this higher temperature. This initial burst of heat is critical; it helps to set the crust, promote maximum flakiness by rapidly steaming the butter, and kick-start the browning process. Keep a watchful eye on it to ensure the crust doesn’t brown too quickly around the edges.
19. Reduce Heat and Continue Baking: After 20-25 minutes, if the crust is visibly browning nicely, reduce the oven temperature to 375°F (190°C). Continue to bake for an additional 25-35 minutes, or until the entire crust is a rich, deep golden brown and the filling is visibly bubbling robustly through the steam vents. A truly golden crust indicates that it’s fully cooked through and will be delightfully crisp, providing a perfect contrast to the creamy filling. If you notice the edges of the crust are browning much faster than the center, you can loosely tent the pie with aluminum foil to shield those edges.
20. Check for Doneness: The best way to know your pot pie is truly ready is not just by the beautiful golden color of the crust, but by the vigorous bubbling of the filling. You should see robust, active bubbling, indicating that the filling is thoroughly heated through and simmering. You can also carefully insert a thin knife or skewer into one of the steam vents for a few seconds and then quickly remove it; if it comes out hot to the touch, your filling is perfectly heated.
21. Rest Before Serving: Once baked to perfection, carefully remove the pot pie from the oven using oven mitts. It is absolutely crucial to let the pot pie rest for at least 15-20 minutes before attempting to slice and serve. This resting period allows the filling to set slightly, preventing it from spilling out into a watery mess when you cut into it, and ensures that the flavors fully coalesce and deepen. Plus, it gives the internal temperature a chance to become more manageable for eating, saving your mouth from potential burns.
22. Garnish and Enjoy: If desired, sprinkle with fresh chopped parsley just before serving for a vibrant burst of color and fresh, herbaceous flavor that complements the rich filling. Serve warm and bask in the glory of your homemade chicken and mushroom pot pie! This dish is perfect on its own, a complete meal in a crust, or perhaps paired with a simple side salad to cut through the richness. There’s truly nothing more satisfying than a hearty, homemade pot pie, especially one with a golden, unbelievably flaky crust that you made yourself from scratch. Enjoy every comforting bite you worked so hard to create!

    

    Conclusion:

    And there you have it, my friends! We’ve reached the delicious finale of our culinary journey together, and I truly hope you’re as excited about this Creamy Garlic Herb Chicken as I am. This isn’t just another recipe; it’s an invitation to experience pure comfort and incredible flavor with minimal fuss. What makes this dish an absolute must-try? It’s the perfect symphony of tender, succulent chicken bathed in a rich, aromatic sauce, fragrant with garlic and fresh herbs. It’s the kind of meal that feels indulgent and special, yet it comes together so effortlessly that it’s ideal for even your busiest weeknights. Forget complicated steps or a mountain of dishes; this recipe is designed for maximum impact with minimum effort. You’ll be amazed at how quickly you can transform simple ingredients into a restaurant-quality meal that will have everyone asking for seconds. It’s a guaranteed crowd-pleaser, whether you’re cooking for a small family dinner or aiming to impress guests without breaking a sweat in the kitchen.

    Now, let’s talk about how to make this culinary masterpiece truly shine on your table. This Creamy Garlic Herb Chicken is wonderfully versatile. For a complete and satisfying dinner, I love serving it alongside a bed of fluffy white rice, which soaks up every last drop of that incredible sauce. Creamy mashed potatoes are another fantastic companion, creating a truly comforting experience. If you’re looking for a lighter option, consider pairing it with a vibrant green salad, perhaps with a lemon vinaigrette, or some steamed asparagus or broccoli to add a fresh crunch. Don’t underestimate the power of a good crusty bread too; it’s absolutely essential for scooping up any leftover sauce – trust me, you won’t want to waste a single drop! For a slightly more adventurous pairing, consider some roasted root vegetables like carrots and parsnips to complement the savory notes. And for a truly sophisticated touch, a crisp white wine, like a Sauvignon Blanc or an unoaked Chardonnay, would beautifully elevate the flavors of this dish.

    But the beauty of cooking lies in personalization, doesn’t it? This recipe is a fantastic starting point, but I encourage you to make it your own. Feeling adventurous? Try swapping out the chicken for pork tenderloin or even a firm white fish like cod or halibut, adjusting cooking times accordingly. For a spicier kick, a pinch of red pepper flakes added to the sauce would be absolutely divine. If you’re a cheese lover, a sprinkle of fresh Parmesan or Pecorino Romano stirred into the sauce at the end would add an extra layer of savory richness. And for those looking to add more veggies, sliced mushrooms, spinach, or sun-dried tomatoes could be folded into the sauce for added texture and flavor. This adaptability is what makes recipes truly enduring, allowing them to evolve with your tastes and ingredients on hand. So, whether you’re trying to share your incredible creations on social media or exploring new culinary communities, remember that every tweak and twist you make adds to the richness of your cooking journey. Perhaps you’re looking for inspiration or specific tracking of a trend, like what might be found via a content identifier such as ‘?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=992166412_44896978_297243’ – no matter how you find your next culinary adventure, remember that experimenting is key!

    So, what are you waiting for? I sincerely hope you’ll give this Creamy Garlic Herb Chicken a try in your own kitchen very soon. It’s more than just a meal; it’s an experience that promises to delight your taste buds and impress everyone around your table. Don’t be shy – dive in and create some magic! And when you do, I would absolutely love to hear all about it. Share your successes, your serving suggestions, or even your creative variations in the comments below. Snap a photo and tag me on your favorite social media platform so I can see your beautiful creations! Your feedback and experiences not only make my day but also inspire countless other home cooks in our wonderful community. Happy cooking, everyone!

    ---

    

    Easy & Delicious Parmesan Chicken with Lemon Garlic Sauce (Non-Alcoholic)

    A quick and flavorful Parmesan-crusted chicken dish, pan-fried to golden perfection and served with a rich, tangy lemon-garlic butter sauce. Perfect for a cozy night in, and naturally non-alcoholic.

    Prep Time
    20 Minutes

    Cook Time
    20 Minutes

    Total Time
    40 Minutes

    Servings
    4 servings

    Ingredients

    • 1 1/2 lb chicken breast (2 large), patted dry with paper towels
    • 1 Tbsp olive oil, to sautee
    • 1 Tbsp parsley, chopped, for garnish (optional)
    • 1/2 lemon, sliced for garnish (optional)
    • 2 large eggs
    • 1 garlic clove, minced (for breading)
    • 1/2 tsp Italian seasoning
    • 1/2 tsp salt
    • 1/4 tsp ground black pepper
    • 1 cup Parmesan cheese, grated
    • 8 Tbsp unsalted butter
    • 2 garlic cloves, minced (for sauce)
    • 1/4 cup lemon juice
    • 1/4 cup chicken broth
    • 3 Tbsp all-purpose flour

    Instructions

    1. Step 1
       Pat chicken breasts dry. If desired, cut lengthwise to make thinner cutlets or pound to an even 1/2-inch thickness. Set up three shallow bowls: one with 3 Tbsp flour; one with whisked eggs, 1 minced garlic clove, Italian seasoning, 1/2 tsp salt, and 1/4 tsp pepper; and one with 1 cup grated Parmesan cheese.
    2. Step 2
       Dredge each chicken piece in flour, then egg mixture, then Parmesan cheese, pressing to coat well. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Cook chicken 4-6 minutes per side until golden brown and cooked through (165°F/74°C internal temperature). Remove chicken to a plate and set aside.
    3. Step 3
       In the same skillet, melt 8 Tbsp unsalted butter. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Stir in 1/4 cup lemon juice and 1/4 cup chicken broth. Bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet.
    4. Step 4
       Return chicken to the skillet briefly to coat in sauce, or spoon sauce over chicken. Garnish with fresh parsley and lemon slices, if using. Serve warm.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.