7 Easy Dinners

Our most popular supper solutions from the last 25 years

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#1/ Weeknight Chicken Potpie

ACTIVE TIME 20 MINUTES TOTAL TIME 40 MINUTES SERVES 4

✓ One Pot

2 Tbsp. unsalted butter

2 Tbsp. all-purpose flour

2 cups chicken broth

3 cups (14 oz.) shredded cooked chicken (from 1 rotisserie chicken)

2 1/2 cups frozen vegetable blend (from a 12-oz. pkg.)

1/2 cup heavy cream

1 Tbsp. chopped fresh thyme or rosemary

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 sheet frozen puff pastry (from a 17.3-oz. pkg.)

PREHEAT oven to 425°F. Melt butter in a large oven-safe skillet over medium until foaming subsides. Stir in flour; cook, stirring, until smooth, about 1 minute.

GRADUALLY stir in broth, then chicken, vegetables, cream, thyme, garlic powder, salt, and pepper. Bring to a rolling boil over medium-high, stirring often.

REMOVE from heat and place pastry sheet over filling in skillet. Cut a few small slits in top of pastry. Bake until golden brown and bubbling, about 18 minutes.

PER SERVING: 609 Calories, 35g Fat (19g Saturated), 148mg Cholesterol, 4g Fiber, 38g Protein, 36g Carbs, 1,167mg Sodium, 2g Added Sugar

# 2/Soy-Glazed Salmon on Rice with Broccoli

ACTIVE TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 4

Quick Cooking Gluten-Free Dairy-Free

1/4 cup light brown sugar

2 Tbsp. soy sauce or tamari

1 Tbsp. rice vinegar

1 cup long-grain white rice

1 small head broccoli, chopped into bite-size florets (about 2 cups)

1 tsp. kosher salt, divided

4 5-to-6-oz. fillets salmon

1 large red onion, cut into 1-in.-thick wedges (about 2 cups)

1 Tbsp. olive oil

1/4 tsp. freshly ground black pepper