In a big soup pot, heat the butter over medium-high heat until foamy. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the flour, reduce the heat to medium, and cook ...

Add the chicken, peas and onions and simmer uncovered for 5 minutes. Remove from heat. Remove the Parmesan rind and add the remaining ¼ cup sherry and the parsley.

Preparation. Step 1. Preheat oven to 400°. Melt 3 Tbsp. unsalted butter in a medium Dutch oven or other heavy pot over medium-high heat. Sprinkle 3 Tbsp. all-purpose flour over and cook, whisking ...

All-purpose flour, for dusting. 1 sheet of frozen puff pastry, such as Pepperidge Farm, defrosted (see note) 1 extra-large egg beaten with 1 tablespoon heavy cream, for egg wash ...

Get ready for the ultimate “cheap & lazy meal” that delivers serious comfort and flavor with almost no effort! This Easy ...

Add ½ cup of the sherry, the chicken stock, 4 teaspoons salt, 1½ teaspoons pepper and the Parmesan rind. Bring to a boil, lower heat and simmer, partially covered, for 20 minutes.

Hey everyone, Jason Griffith here! When those busy weeknights roll around and you’re craving something warm, hearty, and ...

Try chicken mushroom, or a clam chowder pot pie. A can of soup has always been one serving for me, but you can store leftovers in the fridge for up to three days, and reheat it in the microwave or ...

Add the chicken, peas and onions and simmer uncovered for 5 minutes. Remove from heat. Remove the Parmesan rind and add the remaining ¼ cup sherry and the parsley.