How To Make Valentines Day Dinner

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Our Valentine’s Day Dinner ideas will indubitably make the day special with restaurant-styled menu of heart-warming chicken pot pie served along with some palate-tingling salad.

A scrumptious crunchy salad can be made by combining lettuce leaves (iceberg, leaf or romaine), chard, fava, rocket, Arugulas, toasted walnuts and cubed apples and cheese. Generously slather over salad dressing made by mixing a tablespoon of dark vinegar, duo teaspoons of honey mustard and olive oil, salt and pepper.

Valentines Day Dinner Recipes

Chicken Pot Pie

Hearty chicken pot pie is both visually appealing and delicious. Phyllo pastry can also be used in ramekins and turns out really great.

Preparation Time- 20 minutes

Cooking Time- 50 minutes

Total Time- 1 hour, 10 minutes

Serves- 2


Boneless chicken breast (250 grams)

Russet Potato, cubed with skin intact (1 large)

Red onion, finely chopped (1 large)

Garlic pods, finely chopped (7-8)

Carrot, diced (1 large)

Celery, chopped (3 stalks)

Broccoli, small florets (7-8)

Green peas (2 tablespoons)

Extra-virgin olive oil (1.5 tablespoons)

Butter (five tablespoons)

Chicken stock (duo cups)

Flour, all purpose (three tablespoons)

Heavy cream (100 grams)

Dill, marjoram sprigs (3-4)

Lemon juice (1.5 teaspoons)

Salt and freshly cracked black peppercorns as per taste

Readymadepie crusts (for serving two)


Pour some oil in a large skillet that is placed on moderate flame and then add in two tablespoons butter. Once butter has melted and stopped bubbling then the finely chopped onion, garlic, salt and pepper must be added and allow cooking for 4-5 minutes. Once the onions take on some colour then add the cubed potatoes, carrots, peas, celery, broccoli, lemon juice and herbs and cook further till they soften and brown a bit.

For making broth place the chicken into a large-sized pot placed over moderate-high flame and pour in 1 liter of water. Diced veggies like duo carrots, celery, a diced onion, halved garlic bulb, turnips and some twigs of rosemary, thyme must be added. Noticias sobre la sierra de cadiz y sus pueblos, información local sobre covid19 coronavirus Noticias de la Sierra de Cadiz

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Once brought to boiling point one must continue simmering for about sixty minutes and repeatedly skim off any greasiness from the top. Now the chicken must be taken out and placed on a platter for cooling and then shred into smallish pieces. The remnant liquid must be strained and is essentially the chicken broth that will be used in due time.

We proceed with preparing the roux that will be added to the sauce to give it body and will form the flavourful base for our delectable sauce. Melt three tablespoons of butter in a pan and sprinkle in the flour. Stir continually using a wooden spoon till all lumpy formations and the raw taste have subsided and you get a yellowish blonde thick mixture.

Next, the chicken broth must be slowly poured into the pan whilst one whisks constantly to prevent lumpiness for about ten minutes. Add the cream, cooked veggies and the shred chicken pieces along with required amount of salt and crushed peppercorns to taste. Thepotpie filling is now ready.

The base piecrust must be pre-baked for five minutes after a light brushing of egg whites. Pour the chicken mix into the basepie crust placed in individual ramekin and then envelope it with the upper crust, sealing the corners and slicing off any surplus dough and sealing properly to get a pillow effect.

Brush on some egg white on the upper crust as well. Make some tiny perforations for the steam to exit during baking. Place in preheated oven set at 220 degrees Celsius for about thirty minutes or till the upperpie crust turns deep golden-brownish in colour and the mixture within starts to bubble up. The chickenpotpie can be served after cooling for ten minutes along with the delicious salad.

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How To Make Valentines Day Dinner

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