If you’ve got a busy week ahead, this one’s for you. It’s a true dump-and-go supper — five ingredients, one liner, zero babysitting the stove. Toss everything in the crockpot in the morning, and by suppertime you’ve got tender chicken thighs, soft little potatoes, and green beans soaked up in the most savory onion broth.

Why You’ll Love This Crockpot Chicken and Potatoes Recipe

• Five ingredients, one pot. No fancy shopping list, just pantry staples and a bag of chicken thighs.
• Truly hands-off. Dump it, set it, forget it for 6-8 hours.
• Easy cleanup. I always cook mine in a Reynolds slow cooker liner (this is my affiliate link — grab them here: REYNOLDS LINER), so there’s no scrubbing a crock afterward. Just lift the liner out and toss it.
• Family-approved. Sam asked for this again the very same week, and that almost never happens around here.

What You’ll Need

• 4 boneless or bone-in chicken thighs (use whatever you have — chicken breasts work too)
• 1 to 2 cups baby/mini potatoes
• 1 can green beans, drained
• 1 packet Lipton onion soup mix
• 1 cup chicken broth
• A Reynolds slow cooker liner (optional, but it makes cleanup a breeze — REYNOLDS LINER)

That’s it, sweet friend. No chopping, no browning, no extra seasoning required — the onion soup mix does all the heavy lifting.

How to Make Crockpot Chicken and Potatoes with Green Beans

1. Line your crockpot with a Reynolds slow cooker liner for easy cleanup.
2. Add the chicken thighs to the bottom of the crock.
3. Scatter the baby potatoes and drained green beans around and over the chicken.
4. Sprinkle the packet of Lipton onion soup mix evenly over everything.
5. Pour in the chicken broth.
6. Cover and cook on low for 6 to 8 hours, until the chicken is fork-tender and the potatoes are soft.
7. Give everything a gentle stir before serving so the savory onion broth coats the chicken, potatoes, and green beans.

Tips for the Best Dump-and-Go Supper

Don’t skip draining the green beans, since the extra liquid can water down the broth. If you’d rather have a thicker sauce than a light broth, stir in a cornstarch slurry (1 tablespoon cornstarch whisked with 2 tablespoons cold water) during the last 20-30 minutes on high. Chicken breasts will work in a pinch, but thighs stay juicier over a long cook time. And this recipe scales up real easy — just add more chicken, potatoes, and a second can of green beans if you’re feeding a crowd.

More Cozy Crockpot Suppers You’ll Love

If this one’s a hit at your table, you’ll want to try my Crock Pot Pork Chops with Creamy Onion Gravy next, or my Homemade BBQ Sauce Recipe (Easy Crock Pot Chicken) for another dump-and-go favorite. And if crazy weeks are your normal too, my post on meal prepping for busy women is full of ideas to make suppers like this one even easier.

Pin This Crockpot Chicken and Potatoes Recipe

Short on time tonight but want to make this later in the week? Save this crockpot chicken and potatoes with green beans recipe to your Pinterest supper board so it’s ready whenever you need a five-ingredient, dump-and-go meal. Just click the Pin button on the image above, and it’ll be waiting for you next time you’re staring into the fridge wondering what’s for supper.

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Crockpot Chicken, Potatoes, and Green Beans

A 5-ingredient dump-and-go crockpot supper — tender chicken thighs, baby potatoes, and green beans in a savory onion broth. So easy, my husband asked for it again the very same week.

Course Main Course

Cuisine American

Keyword chicken thighs, crockpot chicken, easy supper, easy weeknight meal, family friendly supper, no measure recipe, slow cooker recipes

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 People

Calories 270kcal

Equipment

• Crock Pot

Ingredients

• 4 chicken thighs (or any cut of your choice)
• 1 to 2 cups baby/mini potatoes
• 1 can green beans drained
• 1 packet Lipton onion soup mix
• 1 cup chicken broth
• 1 Reynolds slow cooker liner optional, for easy cleanup

Instructions

• Line your crockpot with a Reynolds slow cooker liner.
• Add the chicken thighs to the bottom of the crock.
• Scatter the baby potatoes and drained green beans over the chicken.
• Sprinkle the packet of Lipton onion soup mix evenly over everything.
• Pour in the chicken broth.
• Cover and cook on low for 6 to 8 hours, until the chicken is fork-tender and potatoes are soft.
• Stir gently before serving so the savory onion broth coats everything.

Notes

Drain the green beans well or the broth will be watery.

For a thicker sauce instead of a light broth, whisk 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 20-30 minutes on high.

The post Crockpot Chicken and Potatoes – Easy Dump Dinner appeared first on SimplyBlessedDesignz.

So how in the world do I do it all? Honestly, it comes down to two things: scheduling and meal prepping. That’s it. That’s the not-so-secret secret.

Why Meal Prepping for Busy Women Like Me Actually Works

Here’s my real life: I drive home for lunch, take my dog Xena Grace potty (she’s my furry supervisor and she takes that job very seriously), and then I’ve got about fifteen minutes — fifteen minutes, y’all — to throw together something to eat before I’m back in the car heading to work.

Fifteen minutes does not leave room for chopping vegetables or trying to figure out what’s even in the fridge. That’s why prep day is non-negotiable for me.

What I Prep

On my prep day, I wash and get everything ready so all I have to do is pull out a container and build a salad in about two minutes flat. My go-to veggie lineup usually includes:

• Spinach
• Lettuce
• Radishes
• Green peppers
• Broccoli
• Carrots
• Onions
• Asparagus (for a supper that week)

I also always make sure I’ve got protein ready to grab. A rotisserie chicken is my easiest go-to — I pull it and portion it into containers so it’s ready to toss on a salad without any extra work. Sometimes I’ll switch it up and brown some venison with taco seasoning, or cook up a batch of lentils or black beans for even more protein options throughout the week.

The Containers That Make It Possible

I’ll be honest, none of this works without good containers. I use the Tupperware Fridge Smart line for everything, and they’ve genuinely been a game changer for keeping my prepped veggies and proteins fresh all week. Pull, dump, eat, done. You can grab them on Amazon or here is another set I like to use from Walmart.

Call Me Crazy, But Salad Is One of My Favorite Foods

I know meal prepping isn’t glamorous, and washing eight different vegetables on a Sunday isn’t exactly a fun afternoon. But having everything ready to go means I’m not stressed during the one tiny window I have to actually eat lunch during the week. And salad genuinely being one of my favorite foods doesn’t hurt either.

If you’re juggling a full-time job, a family, a side hustle, or honestly just life in general, I hope this gives you a little peek behind the curtain at how meal prepping for busy women can actually be simple. It’s not magic — it’s just a plan, some containers, and a dog giving me the side-eye while I work.

What’s your go-to meal prep trick? I’d love to hear it!

Pin meal prepping for busy women

The post Meal Prepping for Busy Women: With a Crazy Busy Life appeared first on SimplyBlessedDesignz.

This is the kind of real-life, no-measuring, throw-it-together cooking that I love. Nothing fancy. Nothing fussy. Just simple food that tastes like you worked way harder than you did — and that’s always a win in my book!

What You’ll Need

This supper comes together with just a few basics you probably already have on hand.

For the Pork Chops:

• Bone-in pork chops (I used 2 — one per person)
• Avocado oil (just a light drizzle)
• Garlic powder
• Onion powder
• Seasoning salt
• Dried thyme
• Black pepper

For the Potatoes:

• Quartered potatoes (I left the skin on — more flavor!)
• Quartered onion
• Avocado oil (just a drizzle to coat)
• Garlic powder
• Onion powder
• Seasoning salt
• Dried thyme
• Black pepper

That’s it! Same seasoning blend for both. I don’t measure — I just season generously and trust the process. You’ll know it’s right when it smells amazing going into the oven.

How to Make Sheet Pan Pork Chops and Potatoes

This is one of those recipes that practically makes itself, and I love that about it.

Step 1: Prep the Potatoes and Onion

Quarter your potatoes and onion and toss them into a bowl. Drizzle a little avocado oil over them and toss to coat. Then sprinkle on your garlic powder, onion powder, seasoning salt, thyme, and black pepper. Toss it all together until everything is nicely coated.

I love using avocado oil for high-heat roasting because it has a higher smoke point than olive oil — if you want to geek out on the science of it, Healthline has a great breakdown of avocado oil benefits worth a quick read!

Step 2: Season the Pork Chops

Lay your pork chops out on a foil-lined sheet pan. Give them a light drizzle of avocado oil and then season both sides generously with the same seasoning blend — garlic powder, onion powder, seasoning salt, thyme, and black pepper. Don’t be shy here. That crust is everything.

Step 3: Arrange and Bake

Spread your seasoned potatoes and onions around the pork chops on the same sheet pan. Pop it all in the oven at 400°F and bake for 20 minutes.

That is it, y’all. 20 minutes.

Step 4: Plate It Up and Enjoy!

When it comes out, the pork chops are golden and juicy, the potatoes have a little crisp on the outside and are tender on the inside, and your whole house smells incredible. I served mine with some crock pot peas alongside it and it made for a really full, cozy plate.

Why Sheet Pan Pork Chops Potatoes Work on a Busy Weeknight

Sheet pan pork chops and potatoes check every single box when life is busy and you still want to eat well.

✔ One pan = easy cleanup
✔ Ready in 20 minutes start to finish
✔ Uses seasonings you already have
✔ The whole family loves it
✔ It looks like you tried way harder than you did

Honestly, I didn’t even plan this dinner. I was going to do something else but ended up grabbing pork chops and just going for it. Happy accidents in the kitchen are some of the best ones!

Tips for the Best Results

Use bone-in pork chops. They hold more moisture and tend to stay juicier in a high-heat bake. Boneless work too but watch the cook time — they can dry out faster.
Don’t skip the avocado oil on the potatoes. It helps them get those slightly crispy edges and carries the seasoning beautifully.
Cut your potatoes consistently. Quartered works great — just try to keep the pieces close to the same size so they cook evenly.
Line your pan with foil. This is my secret to easy cleanup. Everything lifts right off and you’re done.
Season generously. This is not the place to be timid! Layer on the garlic powder, onion powder, seasoning salt, thyme, and pepper without fear.

What to Serve With Sheet Pan Pork Chops Potatoes

I served mine with crock pot peas, which I cooked separately because honestly I wasn’t even planning this meal — I was going to bake the peas or I would have added some green beans right to the pan. And now I know for next time!
Some other great sides:

• Green beans (just throw them right on the pan if you plan ahead!)
• Roasted corn
• A simple side salad
• Biscuits (always yes)
• Southern-style butter beans

If you love easy chicken and pork dinners like this, you might also enjoy my Easy Chicken Pot Pie (No Measuring Required) or my Cowboy Butter Chicken Pasta: Easy Weeknight Meal — both are perfect for those nights when you need something fast and delicious. And if pork chops are your thing, don’t miss my Crock Pot Pork Chops with Creamy Onion Gravy — it’s a family favorite!

Can I Make This Ahead?

You can absolutely season the pork chops and toss the potatoes ahead of time and keep them covered in the fridge until you’re ready to bake. This is great if you want to throw dinner in the oven the moment you walk in the door. Just slide the pan in and let the oven do the work!

Pin It for Later!

Love this easy sheet pan dinner? Save it so you can find it on your busiest weeknights! This sheet pan pork chops and potatoes recipe is the kind of meal that deserves a permanent spot on your weekly dinner rotation, and your Pinterest boards will thank you for saving it now before you forget.

Final Thoughts

If you’re anything like me, some of the best meals happen when you just trust yourself in the kitchen and go for it. This sheet pan pork chops and potatoes dinner came out of nowhere and landed on the permanent rotation just like that. Simple seasonings, one pan, and 20 minutes — and somehow it tastes like Sunday supper on a Wednesday night.

I hope this one blesses your table, friend. Drop a comment below if you try it and let me know how it turned out! And if you make it, tag me on Instagram or Pinterest — I love seeing your kitchen wins!

The post Sheet Pan Pork Chops and Potatoes | 20-Minute Supper appeared first on SimplyBlessedDesignz.

Now my husband Sam is absolutely obsessed with those place and bake Pillsbury cookies. And listen, I get it. But I am on a mission to get him over to homemade! Here’s where it gets real though — the first batch was a total fail. I only had Libby’s dark chocolate mini chips on hand and I think I went a little heavy on the salt. They were not it. Redemption never tasted so good!

The Secret to These homemade Chocolate Chip Cookies

Two secrets — the flour and the timing. I use White Lily Unbleached Bread Flour instead of all-purpose, and it gives these cookies just enough chew without making them tough. And the second secret is pulling them out at 8 minutes even when the centers look underdone. Trust the process! The carry-over heat from the pan finishes the job and gives you that perfect pillowy center every single time.

I also use my Pampered Chef 1½-inch cookie scoop for every single batch — it keeps them all the same size so they bake evenly. No burnt ones, no doughy ones. Just perfect cookies all the way across.

how to store them

Store in an airtight container at room temperature for up to 4 days. Or scoop the raw dough into balls, freeze them, and bake straight from frozen at 350°F adding just 2 to 3 extra minutes. Fresh warm cookies whenever the craving hits — yes please!

Sam didn’t say a single word about Pillsbury. I call that a win.

pin these homemade chocolate chip cookies for later

Did you make these homemade chocolate chip cookies? Save this recipe to your Pinterest boards so you can find it later — and share it with someone who needs a little cookie redemption in their life!

If you make these I would love to see them! Tag me on Instagram @simplyblesseddesignz2021 or drop a comment below. And if you loved this recipe, go check out my Sourdough Cinnamon Rolls too!

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Soft Homemade Chocolate Chip Cookies

These soft homemade chocolate chip cookies are golden on the outside, pillowy in the middle, and ready in under 30 minutes. Made with White Lily unbleached bread flour and milk chocolate chips, this easy recipe makes 2 dozen perfect cookies every time — no chilling required.

Course Dessert

Cuisine American

Keyword bread flour cookies, chewy chocolate chip cookies, easy chocolate chip cookies, homemade cookies from scratch, milk chocolate chip cookies, soft homemade chocolate chip cookies

Prep Time 15 minutes minutes

Servings 24 Cookies

Calories 169kcal

Author Ashley

Ingredients

• 1/2 cup salted butter softened
• 1/2 cup granulated white sugar
• 1/2 cup light brown sugar packed
• 1 large egg
• 1 tsp pure vanilla extract
• 1 1/2 cups White Lily unbleached bread flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup milk chocolate chips

Instructions

• Preheat your oven to 375°F and line two baking sheets with parchment paper.
• Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
• Add the egg and vanilla extract and beat until just combined.
• In a separate bowl, whisk together the bread flour, baking soda, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
• Fold in the milk chocolate chips until evenly distributed.
• Using a 1.5-inch cookie scoop, drop rounded balls of dough onto the baking sheets about 2 inches apart.
• Bake for 8-10 minutes until the edges are just golden but the centers still look slightly underdone. Pull at 8 minutes for the softest results.
• Let cool on the pan for 5 minutes before transferring to a wire rack or a plate.

Notes

For the softest cookies, pull them at 8 minutes even if the centers look underdone — they firm up as they cool on the pan.

White Lily unbleached bread flour gives these cookies a slightly chewier, more substantial bite than all-purpose flour. It’s worth seeking out!

Use a 1.5-inch cookie scoop (Pampered Chef works great) to keep all your cookies the same size so they bake evenly.

Unbaked dough balls can be frozen on a tray, then transferred to a zip-lock bag. Bake straight from frozen at 350°F, adding 2-3 extra minutes.

Store baked cookies in an airtight container at room temperature for up to 4 days.

The post Homemade Chocolate Chip Cookies | SimplyBlessedDesignz appeared first on SimplyBlessedDesignz.

I sautéed up some onions, browned the ground venison, threw in some jar-lic (because we are not living a lifestyle over here with fresh cloves all the time 😂), added a little butter since deer doesn’t have much fat, and then just built from there. Nothing fancy and not much measured. Just real cooking.

And y’all… it turned out GOOD.

t fed me and Sam for supper, and we’ve still got enough left for lunches this week. And honestly, it might be even better the next day once everything soaks in.

Why You’ll Love This Easy One-Pot Venison Stroganoff

This is one of those meals that just makes sense. Ground venison can be tricky if you don’t give it a little help, but adding that butter and letting it simmer in that broth takes care of all that. The noodles cook right in the pot, so they soak up every bit of flavor, and by the time you stir in that sour cream at the end, it all comes together creamy without being heavy.

It’s simple, filling, and doesn’t leave you with a sink full of dishes—which is a win all by itself.

Ingredients

• 1 lb ground venison
• 1 onion, chopped
• 2 tbsp butter
• 2 tbsp flour
• About 3 cups low-sodium beef stock (I used the Thrive Market brand!)
• 2 handfuls egg noodles (Again, the Thrive Market brand!)
• Seasoned salt, Garlic (jar-lic works just fine), onion powder, pinch of thyme
• 1 big scoop sour cream (probably like 1/2 a cup or so)

How to Make Easy One-Pot Venison Stroganoff

Start by sautéing your onions in butter until they soften up. Add in your ground venison and cook it through.
Sprinkle in your flour and stir it around so it doesn’t get all clumpy and weird. Slowly add your beef stock while stirring, then go ahead and pour in the rest once it smooths out.
Add your egg noodles right into the pot, stir, cover, and let it simmer until the noodles are tender.
Right at the end, turn the heat down and stir in a big scoop of sour cream. That’s what brings it all together.

A Little Note on Thrive Market

I used Thrive Market for both the beef stock and the egg noodles, and I’m telling you… I love them. They’ve got cleaner ingredients, and if you’ve got any kind of dietary preferences, you can set your account up so it shows you exactly what fits your needs.

Plus, it ships straight to your house, which saves a trip to the store (and we all know how dangerous “quick trips” can be 😅). You can even set up auto-ship every few weeks so you don’t run out of your staples.

If you want to try Thrive Market, you can use my link to join and save—right now it’s 30% off your first order plus a free gift, which is a pretty sweet deal.
https://shop.thrivemarket.com/simplyblesseddesignz

Pin It for Later

Don’t forget to save this easy one-pot venison stroganoff so you’ve got it next time you’re staring at a pound of ground deer wondering what in the world to make.

If you love cooking with venison, here are a few more you’ll want to try

• Bacon Wrapped Venison Backstrap with Maple Dijon Glaze
• Venison Salisbury Patties
• Venison Pasta Casserole with Bacon, Broccoli, and Cheese Gravy

The post Easy One-Pot Venison Stroganoff (Ground Deer Recipe) appeared first on SimplyBlessedDesignz.

I originally had a bacon broccoli pasta casserole in mind, realized I didn’t have chicken, and leaned into what we do keep on hand… ground venison. Add in bacon, corkscrew pasta that holds onto every bit of sauce, and a creamy garlic cheese gravy, and this one instantly earned a spot in the regular rotation.

This is comfort food, made with intention, and perfect for using venison in a way that even skeptics will love.

Why You’ll Love This Venison Pasta Casserole

This venison pasta casserole checks all the right boxes:

• Uses ground venison instead of chicken or beef
• Bacon adds richness and balances lean meat
• Creamy cheese gravy sauce keeps everything tender
• Broccoli adds balance without overpowering
• Great for weeknights, leftovers, or make-ahead meals

It’s hearty, cozy, and exactly the kind of supper that feels like home.

Ingredients for Venison Pasta Casserole

Pasta and Filling

• 12 ounces fusilli pasta or egg noodles
• 1 pound ground venison
• 6–8 slices bacon, cut into 1-inch pieces
• 1 small onion, diced
• 1 green bell pepper, diced
• 2–3 cups broccoli florets, lightly steamed
• Salt and black pepper, to taste

Cheese Gravy Sauce

• 2 tablespoons butter or reserved bacon fat
• 2–3 cloves garlic, minced
• 1½ cups heavy whipping cream
• 4 ounces cream cheese, softened
• 1½–2 cups shredded sharp cheddar cheese
• ½–1 cup beef or chicken stock, as needed
• Optional: pinch of smoked paprika or mustard powder

How to Make Venison Pasta Casserole

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil and cook the fusilli or egg noodles just shy of al dente. Drain and set aside. Do not rinse.

Step 2: Cook the Bacon

In a large skillet, cook the bacon pieces until just crisp. Remove and set aside, leaving the drippings in the pan.

Step 3: Brown the Venison

Add the onion and green pepper to the bacon drippings and cook until softened.
Add the ground venison, season with salt and pepper, and brown until just cooked through. Remove from heat.

Step 4: Make the Cheese Gravy Sauce

In a saucepan, melt the butter or use a little bacon fat over medium-low heat. Add the garlic and cook just until fragrant.

Pour in the heavy whipping cream and add the cream cheese, stirring until smooth.
Add shredded cheddar gradually, stirring gently until melted.

Thin the sauce with stock a little at a time until it’s creamy and pourable. Taste and adjust seasoning.

Step 5: Assemble the Casserole

In a large bowl or greased baking dish, combine the pasta, venison mixture, and broccoli. Pour most of the cheese gravy over the mixture and gently stir to coat.

Spread evenly in the dish, drizzle the remaining sauce over the top, and sprinkle the bacon on last. Add extra cheddar if desired.

Step 6: Bake

Bake at 375°F for 15–20 minutes, until hot and bubbly. If the bacon starts to brown too quickly, loosely cover with foil.

This venison pasta casserole was baked in a deep casserole dish that holds heat well and keeps everything nice and bubbly.

If you’re looking for something similar, here are a few great options:

• The Pioneer Woman 9″ x 13″ Vintage Lace Ceramic Casserole Baking Dish with Wood Lid – perfect for baked pasta casseroles
• 👉 External link: https://walmrt.us/46sofPu
• Ceramic Casserole Dish With Lid – great for keeping casseroles from drying out (this one is my favorite and is going to be my next purchase!)
• 👉 External link: https://walmrt.us/4qXAY3W

Tips for Cooking with Venison

Venison is very lean, so pairing it with bacon and a creamy sauce helps keep it tender and flavorful. Avoid overcooking the meat before baking, and let the oven do the final work.

This approach makes venison approachable even for those who claim they “don’t like wild game.”

Serving Suggestions

This venison pasta casserole pairs well with a simple green salad or fresh bread. It reheats beautifully and tastes even better the next day.

Final Thoughts

This venison pasta casserole started as a simple dinner idea and turned into one of those recipes that just works. It’s comforting, practical, and made with ingredients we keep on hand.

If you’re looking for a cozy way to use ground venison, this one’s worth making again.

Pin venison pasta casserole for Later

If you’re always looking for cozy, practical ways to use ground venison, this venison pasta casserole is one you’ll want to save. It’s creamy, comforting, and perfect for busy weeknights or make-ahead suppers.

Pin this venison pasta casserole recipe so you can come back to it when you’re staring into the freezer wondering what to make with that ground venison.

If You Like This Venison Pasta Casserole, Check These Out

If you’re loving this venison pasta casserole, here are a few more reader-favorite recipes you might enjoy:

• Venison Salisbury Patties with Onion Gravy A classic comfort meal made with ground venison and rich gravy.
• Bacon Wrapped Venison Backstrap Simple, flavorful, and one of the most popular venison recipes on the site.
• Quick and Easy Chicken Pot Pie A cozy casserole-style meal that’s perfect for busy nights.
• Homemade Lasagna (Family Favorite) Another hearty baked pasta recipe that feeds a crowd and reheats beautifully.

The post Venison Pasta Casserole with Bacon, Broccoli, and Cheese Gravy appeared first on SimplyBlessedDesignz.

No mushrooms — because we don’t play that game around here. Now you can totally add mushrooms and they would be great, but I’m allergic and not trying to have a date with the EPI pen tonight. Just rich onion gravy, mashed tatas whipped with heavy cream and sour cream, and a couple Mary B’s jumbo biscuits because it’s Wednesday and we are honest women.

What Makes It “Salisbury” Anyway?

There’s actually a difference between a regular meat patty and something that truly tastes like Salisbury.
Salisbury has that old-school diner flavor. It’s seasoned simply but intentionally, usually with Worcestershire sauce giving it that deep, savory backbone. Traditionally it’s made with beef and shaped into oval patties, then smothered in brown onion gravy.

Tonight, though, we’re using straight ground venison from the freezer. And if you cook with deer, you already know it’s lean — very lean. That means if you treat it like regular ground beef, you’re going to end up with something dry and disappointing.
So we handle it differently.

How to Keep Venison salisbury patties Tender

When you’re making venison Salisbury patties, moisture is everything. The meat needs just enough help to stay tender without losing that rich flavor.
I mix the deer burger gently with an egg, crushed crackers or breadcrumbs, Worcestershire sauce, garlic and onion powder, salt and pepper, and usually a splash of milk or even a spoonful of sour cream. The key is not overworking it. Venison tightens up fast if you mix it too much.

I shape the patties slightly thinner than you would with fatty beef, then brown them in a hot skillet just long enough to develop a good crust. That crust matters. That’s where the flavor builds. But I don’t cook them all the way through at this stage.
They finish in the gravy, and that’s where the magic happens.

Onion Gravy (The Real Star)

After the patties come out of the skillet, I let thinly sliced onions cook low and slow in the same pan. They soften, turn golden, and start to caramelize just enough to bring out their natural sweetness. That’s when you know you’re on the right track.

A little butter goes in, followed by flour to build a roux. Then beef broth and another splash of Worcestershire get whisked in until everything thickens into a rich, smooth gravy.

The patties go back into the skillet and gently simmer until they’re cooked through. Not boiled. Not rushed. Just steady heat letting everything come together.
That simmering step is what keeps lean venison from drying out. The gravy finishes the cooking while keeping the meat tender and juicy.

on the Plate with the venison Salisbury patties

Mashed tatas are non-negotiable with venison Salisbury patties. Mine get heavy whipping cream, a spoonful of sour cream, a little garlic, seasoning salt, and sometimes smoked gouda for that subtle depth. They start in the pot and end up in the KitchenAid with the whisk. Yes, I live on the edge. No, I don’t overmix them.

Butter beans from the crock round out the plate.

And the biscuits? Mary B’s Southern Style. Place and bake. I love scratch cooking, but I also love balance. A Wednesday after work is not the time to be rolling dough unless you genuinely want to.

When that onion gravy hits a split biscuit, you’ll understand why this meal didn’t need to be complicated to be perfect.

Why This venison salisbury patties Meal Hits Different

Some nights aren’t about impressing anybody. They’re about walking in the door, tying your hair up, and cooking something that feels familiar.

After a long day, there’s something grounding about standing at the stove, browning venison patties and letting onions soften in the pan. It slows you down whether you meant to slow down or not. You can’t rush gravy. You can’t hurry butter beans. You just let it do its thing.

Venison Salisbury patties aren’t flashy. They’re not trendy. They’re not something you plate with microgreens and call gourmet. They’re steady. They’re dependable. They’re the kind of supper that fills the house with a smell that says, “It’s okay. We’re home.”

And honestly, after a day that felt full in every direction, that was exactly what I needed.

another venison recipe You Might Also Love

If you cook with deer like we do, you know one recipe is never enough. If this venison Salisbury patties recipe hit the spot for you, you’ll probably love my Bacon Wrapped Venison too. It’s another freezer-friendly favorite around here and just as comforting in a completely different way.

Cooking from what you already have isn’t just practical — it’s smart. And venison deserves more than just chili and burgers.

📌 Pin It for Later

If you’ve got deer in the freezer and a midweek reset in your future, go ahead and save this one.
Venison Salisbury patties are the kind of supper you’ll come back to again and again — simple ingredients, rich onion gravy, and no mushrooms required.

The post Venison Salisbury Patties (No Mushrooms, Just Real Supper) appeared first on SimplyBlessedDesignz.

How I Prep the Chicken

I started a few days ahead with a little Cornish hen. On Sunday, I patted it dry with a paper towel, rubbed it down with avocado oil. Next, seasoned it with smoked paprika, garlic powder, onion powder, seasoning salt, and rosemary. Nothing fancy — just good, solid flavor rubbed in really well on both sides.

I slid it into a baggie, squeezed out as much air as I could (because yes, I own a vacuum sealer and no, I was not pulling it out), and popped it into the fridge to let it do its thing. You can skip this step, I just try to prep as much on the weekends as I can.

Slow Cooker Chicken for a Quick and Easy Pot Pie Filling

Fast forward to Wednesday at lunch.

I took the chicken out, dropped it into the crockpot on the lowest setting, and added a sliced onion underneath the chicken to lift it up off the bottom. Not for looks — just so it wouldn’t sit directly in the crock and could cook evenly. I added a couple pats of real butter (always real butter, never margarine) and let it cook low and slow for about four hours.

When I got home later that day, I turned the crockpot off and let everything cool just long enough so I didn’t burn my fingers.

Making the Creamy Chicken Pot Pie Filling

I pulled all the meat off the chicken and put it into a bowl. No stress, no perfection — just pull, toss, move on.

To the chicken, I added a can of cream of chicken soup. I’m allergic to mushrooms, so cream of mushroom is a hard no around here. I seasoned it again with a little more garlic powder, onion powder, pink salt, black pepper, and just a touch of Cajun seasoning — not spicy, just enough to give it some personality.

I poured in some of the juices from the bottom of the crockpot to loosen everything up, then added peas, green beans, and corn. Why those veggies? Because that’s about all Sam will eat — and sometimes loving people looks like meeting them right where they are.

I mixed everything together until it was creamy, comforting, and smelled like supper should.

Assembling the Pot Pie

For the crust, I grabbed a puff pastry from the grocery store. I didn’t feel like making homemade dough, and they were sold out of the crescent sheets anyway. Real life happens. Puff pastry works just fine.

I laid one sheet of puff pastry into the bottom of a cast iron dish, poked a few holes in it with a fork, and baked it according to the package directions — around 400 degrees for about 15 minutes. Once it was lightly baked, I pulled it out, dumped the chicken mixture right in, and topped it with the second piece of puff pastry.

I cut three little slits in the top — partly for steam, partly because it was cute — and popped it back into the oven for the same amount of time.

Why This Works

What came out was golden, flaky, and exactly what we needed that night.

This isn’t a “perfect” pot pie, and that’s kind of the point. It’s a quick and easy chicken pot pie made without measuring, without stress, and without pretending life is more put together than it really is. It feeds your people, uses what you have, and reminds you that the meals made with intention are the ones that stick.

Pin It for Later

This quick and easy chicken pot pie is one of those cozy, no-measure recipes you’ll want to come back to. Save it for busy weeknights, Sunday suppers, or anytime you need comfort food without the stress.

If you love cozy, real-life meals like this, you might also enjoy my Cowboy Butter Chicken Pasta recipe — another easy supper that doesn’t require overthinking dinner.

The post Easy Chicken Pot Pie (No Measuring Required) appeared first on SimplyBlessedDesignz.

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Cowboy Butter Chicken Pasta

Creamy cowboy butter chicken pasta made with tender chicken, rich buttery seasoning, and cozy noodles. An easy weeknight supper that even picky eaters will love.

Course Main Course

Cuisine American

Keyword chicken pasta with cream sauce, comfort food pasta, cowboy butter chicken pasta, creamy chicken pasta, easy chicken pasta dinner, easy weeknight meal, family friendly supper

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 People

Calories 540kcal

Author Ashley

Ingredients

• 2 large boneless, skinless chicken breasts cut into bite-size pieces
• 12 ounces pasta egg noodles, rotini, or bowtie work great
• 4 tablespoons butter divided
• 3 cloves garlic minced
• 1 cup heavy cream
• ½ cup chicken broth
• ¾ cup freshly grated Parmesan cheese
• 1 tablespoon Dijon mustard

Cowboy Butter Seasoning Mix

• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• ½ teaspoon salt adjust to taste
• Pinch of cajun season optional

Optional add-ins

• ¼ teaspoon red pepper flakes spiced to your preference
• Fresh parsley for garnish

Instructions

• Cook pasta according to package directions. Drain and set aside.
• In a large skillet over medium heat, melt 2 tablespoons butter. Add chicken pieces, season with salt and pepper, and cook until golden and cooked through. Remove chicken and set aside.
• In the same skillet, melt remaining butter and add minced garlic. Cook briefly until fragrant.
• Stir in chicken broth and Dijon mustard, scraping up any browned bits from the pan. Let simmer for 1–2 minutes.
• Add heavy cream, garlic powder, paprika, parsley, black pepper, salt, and cayenne if using. Simmer gently until slightly thickened.
• Add Parmesan cheese and stir until the sauce is smooth and creamy.
• Return chicken to the skillet and stir to coat.
• Add cooked pasta and toss until everything is evenly coated in the sauce.
• Taste and adjust seasoning as needed. Serve warm.

Notes

• Using both broth and cream keeps the sauce rich without being too heavy.
• Dijon mustard adds depth without a strong mustard flavor.
• Calories may vary depending on pasta type, portion size, and exact amounts of butter, cheese, and cream used.
• Leftovers reheat well with a splash of broth or cream.

Some nights you just want supper to be easy, comforting, and something everyone will actually eat without complaints. And let me tell you… Cowboy Butter Chicken Pasta delivered.

Last night I made cowboy butter chicken with pasta, and it was one of those meals where you take a bite and immediately know it’s a keeper. Creamy, buttery, full of flavor, all in one pan — and the biggest shock of all? Picky Sam LOVED it. Like, went back for more loved it. That alone means it’s blog-worthy.

This is the kind of supper that feels cozy and indulgent without being complicated. No fancy ingredients, no all-day prep, just good food that hits the spot after a long day.

Why This Cowboy Butter Chicken Pasta Works

This dish has that perfect balance of rich and comforting without being too heavy. The butter, garlic, broth, and cream come together into a sauce that coats every noodle and piece of chicken just right.

The Dijon mustard adds a little depth (don’t worry — it’s not “mustardy”), and the seasoning brings that cowboy butter vibe without overpowering the dish. It’s warm, flavorful, and honestly just feels like home.

Best part? It’s weeknight friendly, reheats well, and makes enough to feed a hungry crew.

Ingredients You’ll Need

You don’t need anything fancy for this one, which makes it even better.

• Boneless, skinless chicken breasts
• Pasta (egg noodles, rotini, or bowtie)
• Butter
• Garlic
• Chicken broth
• Heavy cream
• Parmesan cheese
• Dijon mustard

Seasonings include garlic powder, paprika, dried parsley, black pepper, salt, and optional cajunfor a little kick.

How This Comes Together

Start by cooking your pasta and setting it aside.
The chicken gets cooked in butter until golden, then removed while you build the sauce in the same skillet. Garlic, broth, and Dijon loosen up all those flavorful bits, followed by cream, seasoning, and parmesan to create a smooth, creamy sauce.
Everything goes back into the pan, gets tossed together, and just like that — supper is ready.
Simple. Cozy. No stress.

Supper Table Verdict for cowboy butter chicken pasta

This cowboy butter chicken pasta was a big win in our house. It’s comforting, filling, and one of those meals you already know you’ll make again before the month is over.
If you’re looking for a quick and easy weeknight supper that still feels special, this one needs to be on your menu.
And if Picky Sam approves… that’s about as solid of a recommendation as it gets. 😉

Pin cowboy Butter Chicken Pasta for Later

If this looks like your kind of supper, don’t forget to save it to your favorite dinner board so it’s easy to find when you need a no-fail meal idea.

Check These Out Next

If you loved this cowboy butter chicken pasta, you might also enjoy a few other favorites from our supper table:

• Parmesan Crusted Chicken– A cozy, flavor-packed chicken dinner that’s always a hit and one of our go-to favorites.
• Bacon Wrapped Venison Backstrap Recipe– A hearty, protein-packed venison supper that’s simple, filling, and perfect when you want something a little different.

The post Cowboy Butter Chicken Pasta: Easy Weeknight Meal appeared first on SimplyBlessedDesignz.

This one happened on a regular weeknight. I didn’t plan anything fancy. I just wanted something easy that wouldn’t dry out, and somehow this turned into one of those meals that had everybody standing around the stove sneaking bites.

Tender venison backstrap wrapped in bacon, brushed with a sticky maple Dijon glaze, baked in the oven and finished under the broiler so it caramelizes just right. It tastes like something you’d order at a restaurant, but it’s simple enough for a Tuesday night supper.

Scroll on down for the recipe card at the bottom when you’re ready to get cooking.

Ingredients for Bacon Wrapped Venison Backstrap

Backstrap

• 2 venison backstraps cut into 4 pieces
• 1/2 teaspoon seasoning salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 6 to 8 slices bacon depending on the size of the backstrap

Maple Dijon Glaze

• 1/4 cup brown sugar
• 2 tablespoons maple syrup
• 1 tablespoon Alero seasoning or Worcestershire sauce
• 1 teaspoon roasted garlic
• 1 to 2 tablespoons Dijon mustard

Quick tip: If your venison ever tastes gamey, soak it in buttermilk for a couple hours before cooking. Game changer.

Directions

1. Preheat the oven to 350 degrees and line a baking dish with parchment paper.
2. Season both sides of each backstrap piece with seasoning salt, garlic powder, onion powder and black pepper. Finish with a couple turns of fresh ground black pepper on each side.
3. Wrap each piece tightly with bacon and place seam side down on the baking dish.
4. In a bowl or measuring cup mix together the brown sugar, maple syrup, Alero seasoning or Worcestershire sauce, roasted garlic and Dijon mustard until smooth.
5. Brush the glaze generously over the bacon wrapped backstrap.
6. Bake for about 25 minutes or until the internal temperature reaches 140 degrees.
7. Switch the oven to broil and broil for 2 to 4 minutes until the bacon crisps and the glaze caramelizes.
8. Remove from the oven and let rest for 5 minutes before slicing and serving.

For safe internal cooking temperatures on wild game, I always keep the USDA venison temperature guide bookmarked.

Pin Bacon Wrapped Venison Backstrap for Later

If you’re building a freezer-meat recipe board on Pinterest, this bacon wrapped venison backstrap deserves a front-row spot. It’s one of those easy oven baked deer backstrap recipes you’ll come back to every hunting season.

Save it now so you’re not standing in the kitchen six months from now thinking, “What was that venison recipe I loved so much?”

More Cozy Kitchen Favorites from SimplyBlessedDesignz

If you’ve got more venison in the freezer, don’t miss this one next:
• My Yeast Cinnamon Rolls that everybody asks for
• The Lasagna We Always Make for Sunday Supper
• Homemade Ranch
• Faith Journey Bible Study and Podcast

If you’ve got venison in the freezer and a family that’s tired of dry deer meat, I hope this one finds its way onto your supper table soon. It’s easy, cozy, and one of those meals that makes people linger in the kitchen a little longer.

From my kitchen to yours, thanks for being here.
Thanks y’all. XOXO

The post Bacon Wrapped Venison Backstrap with Maple Dijon Glaze appeared first on SimplyBlessedDesignz.