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Savor the Flavor with these Comforting Main Dish Recipes

Chicken Pot Pie

Depending on where you live, winter weather can be downright bone-chilling or it can simply be cooler than normal. Either way, the term “winter” often conjures up visions of hearty, homemade comfort foods that are filling and savory. Think chili and cornbread. Beef stroganoff. Macaroni and cheese. Chicken and dumplings. You get the drift.

While we’re not going to offer up recipes for the afore-mentioned dishes in this particular blog, here are four others that should whet your appetite. Not only are they downright delicious, they also are loaded with umami rich foods, which makes them so savory, you will want to make them again and again.

Dig in.

  • Homemade Chicken Pot Pie
  • Peanutty Chicken with Rice
  • Country-Fried Steak and Gravy
  • Pepper Steak

Homemade Chicken Pot Pie

Course Main Course
Cuisine American
Servings 4 to 6


  • 2 potatoes peeled, cubed and cooked
  • 2 ⁄3 cup frozen peas cooked
  • 2 carrots peeled, sliced and cooked
  • 2 tablespoons chopped onions
  • 2 cups cooked chicken
  • 2 cans condensed cream of chicken soup
  • dash of salt and pepper
  • dash of monosodium glutamate MSG
  • refrigerated pie crust
  • melted butter


  1. In a bowl, combine all vegetables and chicken; mix with the cream of chicken soup and seasonings.
  2. The mixture should be thick, but not too thick; if the mixture appears too thick, add very small amount milk to the mixture.
  3. Scoop the mixture into individual pie pans (pans are approximately 4” in diameter). Set aside.
  4. After laying out the pie crust on a clean surface, cut into 4-6 rounds that are large enough to top each pie.
  5. Place one piece of crust over the chicken mixture, crimp, then brush with melted butter.
  6. Bake in a 375 degrees F oven for 15 to 25 minutes or until pies are heated throughout and the crust is golden brown.

Peanutty Chicken with Rice

Course Main Course
Cuisine American
Servings 4


  • 2 large boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1 tablespoon plus 1 teaspoon of soy sauce
  • 1 tablespoon plus 1 teaspoon of cornstarch
  • 1 scallion
  • 1 small clove garlic
  • 1/8 teaspoon monosodium glutamate MSG
  • 1 teaspoon sugar
  • Few drops vinegar
  • 1 teaspoon sherry
  • 1 slice fresh ginger minced
  • Few drops sesame seed oil
  • 1/4 cup cooking oil
  • 1/4 cup blanched peanuts
  • 1/2 to 1 teaspoon hot chili pepper flakes to taste
  • cooked rice


  1. Cut chicken into small pieces (each should be a little larger than the peanuts). Mix chicken with salt, 1 teaspoon soy sauce and 1 tablespoon cornstarch.
  2. Split scallion lengthwise and cut into 1 inch sections. Cut garlic into slivers.
  3. In a small bowl, mix together the remaining soy sauce and cornstarch, MSG, sugar, vinegar, sherry, scallion, garlic, ginger and sesame oil. Set aside.
  4. Heat oil in frying pan. Add peanuts and stir until golden. Add hot pepper flakes, then chicken. Cook for 1 minute. Add the soy sauce mixture to the chicken and cook just until sauce thickens and coats the chicken.
  5. Serve over cooked rice.

Recipe Notes

photo credit:

Country-Fried Steak and Gravy

Course Main Course
Cuisine American
Servings 8


  • 1/2 teaspoon freshly ground black pepper
  • 8 tenderized beef round steak 4-ounce, often called cubed steak
  • 1 teaspoon seasoning salt
  • 3/4 cup vegetable oil
  • teaspoons salt
  • 4 cups hot water
  • 1/2 teaspoon monosodium glutamate MSG
  • 1 bunch green onions or 1 medium yellow onion, sliced
  • 1 teaspoon House Seasoning recipe below

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder


  1. Combine 1 1/2 cups flour and 1/4 teaspoon of the pepper in a small bowl. Sprinkle 1 side of the meat with one teaspoon of the House Seasoning and the other side with the seasoning salt, and then dredge the meat in the flour mixture.
  2. Heat 1/2 cup oil in a large heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil, and fry until browned, about 5-6 minutes per side.
  3. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.
  4. Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper and the salt.
  5. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly.
  6. Slowly add the water and the MSG, stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan and simmer for 30 minutes.

Recipe Notes

The House Seasoning can be stored in an airtight container for up to 6 months.

Pepper Steak

Course Main Course
Cuisine American
Servings 6


  • pounds beef steaks sirloin, round, or London broil
  • 3 ⁄4 teaspoon meat tenderizer
  • 3 tablespoons vegetable oil
  • 2 green peppers cut in 1-inch squares
  • 3 scallions thinly sliced
  • cups celery diagonally sliced
  • cups water or beef broth
  • 1 tablespoon cornstarch
  • 1 ⁄3 cup light molasses
  • 3 tablespoons soy sauce
  • 3 ⁄4 teaspoon salt
  • 1 teaspoon garlic powder
  • teaspoons monosodium glutamate MSG
  • 3 ⁄4 teaspoon ginger
  • 2 teaspoons lemon juice
  • 4 cups cooked rice


  1. Cut beef into paper-thin slices; sprinkle with tenderizer.
  2. Heat oil in large skillet over high heat.
  3. Add beef slices; cook briefly, just until red color disappears.
  4. Add peppers, scallions, and celery. Cook 3-5 minutes, stirring frequently.
  5. Blend water or broth with cornstarch; stir in remaining ingredients, except rice.
  6. Add quickly to beef mixture, stirring constantly until slightly thickened and boiling.
  7. Serve with hot rice.

Recipe Notes

photo credit:

All recipes compliments of

More Delicious Savory Foods & Umami Recipes:

Kaye is an author and consulting nutritionist with more than 15 years’ experience representing clients in the food industry, providing strategic leadership and consulting on meal planning, recipe development, consumer-focused educational materials relating to food and nutrition, science-based communications, and media relations. Read more about her background on the About page.

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