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All American: Chicken Pot Pie, Roast Beef with Sweet Potatoes and Steamed Broccoli, Creamy Clam Chowder in Bread Bowl, Pork Medallions in Mushroom Sauce and Spinach Salad

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$179.83 Cooking Fee
Serving Size: 6 ounces Chicken Pot Pie, 6 ounces Roast Beef and Vegetables, 1 1/2 cups Clam Chowder, 5 ounces pork medallions, 4 ounces salad
Enjoy 4 of our most popular main dishes with sides! Chicken Pot Pie, Roast Beef with Sweet Potatoes and Steamed Broccoli, Creamy Clam Chowder in Bread Bowl, Pork Medallions in Mushroom Sauce and Spinach Salad with Oranges, Almonds, and Crumbled Feta Cheese, tossed in Champagne vinaigrette. 10 servings each except for Roast Beef (averages 6 servings-depending on size of roast).
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Adjust the ingredients measurement scale here by changing this number. 10



  • Preheat oven to 400 degrees. Melt butter in large sauté pan, Mix flour, salt and pepper in large bowl. Toss chicken in seasoned flour and set aside remaining flour. Sauté diced chicken in batches and remove to clean dish
  • Sauté celery, onions and carrots in same pan for 2 minutes. Mix in 2 Tablespoons of seasoned flour and sautee 2 more minutes. Slowly stir in 2 cups chicken broth and milk. Put chicken back in pan with potatoes and heat. Add frozen peas. Simmer 15 min stirring occasionally.
  • Meanwhile lightly flour counter and roll 2 pie crusts side by side and slightly overlap to form a rectangle so it will fit over the baking dish. 11 × 17 works well. Pour filling in dish. Stretch crust over dish.
  • Bake at 400 degrees for 25 minutes


  • Preheat oven to 375 degrees.
  • Coat the roast with salt and pepper. Heat the oil in a large pan or Dutch oven over medium-high heat. When hot, add the roast, browning on all sides, for a total of about 8 minutes.
  • Meanwhile, toss the sweet potatoes with the garlic and olive oil. Set aside.
  • Place the roast in a large roasting pan and roast in oven for 20 minutes per pound (more or less), checking temperature for desired doneness.
  • Add sweet potatoes to roasting pan, encircling the roast during the last 45 minutes of cooking time. Season potatoes with sea salt. Toss once during cooking time.
  • Meanwhile, in a large pot fitted with a steamer insert, bring about 1 inch of water to a boil. Add the broccoli and steam for 5-7 minutes or until desired tenderness is reached.
  • Allow roast to rest for at least 15 minutes before slicing. Sprinkle sweet potatoes with chopped cilantro before serving.


  • Heat a large saucepan over medium-high heat. Add the oil and chopped bacon. Cook until bacon is crisp. Drain off all but 2 tablespoons fat (half this amount for less than 5 servings).
  • Add onion and celery sautéing for about 8-10 minutes until vegetables are tender. Add flour and stir to incorporate. Cook for a minute, being careful not to burn the flour.
  • Add bottled clam juice, and reserved canned clam juice, stirring constantly so flour doesn’t get lumpy. Add dried thyme and potatoes. Bring to a boil.
  • Turn heat down to low, cover and cook potatoes until tender, about 20-25 minutes. Finish by adding heavy cream, clams and remaining seasonings. Prepare bread bowls, then when ready to serve, ladle soup into bowls.


  • Slice pork into equal sized medallions, about 1-1/2 in thick.  Season with salt and pepper.
  • Melt a generous amount of ghee in a heavy skillet , set over medium high heat(castiron is best).  When pan is hot enough,add pork and cook 4 minutes each side until they develop a nice crust. Don’tmove them, allow the sear to happen. Remove pork to a plate.
  • Addmushrooms to skillet and cook.  Stiroften until they become golden brown, adding more ghee if necessary.
  • Once mushrooms are cooked, add fresh herbs and stock.  Bring to a boil and whisk in the tapioca starch diluted with the water( mix starch and water before adding to pan)  Cook until thickened about 1 minute.
  • Addpork back into pan, along with any juice on plate. Spoon sauce over pork.  Turn off heat and allow pork to sit in sauce5 minutes, then serve


  • To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots.
  • In a large bowl, toss together the spinach, orange segments, and red onion. Drizzle with some of the vinaigrette and toss again. Add Kosher salt and freshly ground pepper to taste.
  • Plate and garnish with almonds and feta cheese.

Cook Times

Active Prep167
Hands-On Cook0
Hands-Off Cook0
Total Time2 hours 47 minutes
Recipe Serving Size10




  • 1 1/2 pound boneless skinless chicken breast diced
  • 1 cup carrot small dice
  • 1/2 cup celery small dice
  • 1 onion small dice
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cup chicken broth
  • 1 cup milk
  • 2 russet potato peeled, medium dice
  • 1 cup frozen peas
  • 2 9-inch frozen pie crust defrosted


  • 4 pound beef roast
  • 2 teaspoon sea salt more or less to taste
  • 1/2 teaspoon ground black pepper more or less to taste
  • 2 tablespoon avocado oil
  • 5 sweet potatoes peeled and cut into 2-inch chunks
  • 4 clove garlic peeled and halved
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon fresh cilantro chopped
  • 2 bunch broccoli separated into florets and stems peeled and cut into 2-inch pieces


  • 1 tablespoon avocado oil
  • 5 ounce bacon chopped
  • 2 yellow onion medium dice
  • 6 rib celery preferably heart with leaves, 1/4 inch dice
  • 2/3 cup all-purpose flour
  • 7 cup bottled clam juice
  • 1 teaspoon dry thyme
  • 4 russet potato large, peeled and cut into 1/2 inch cubes
  • 2 cup heavy whipping cream
  • 26 ounce canned chopped clams drained, clam juice reserved
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper


  • 10 sourdough bread round  small, "lid" cut into top and slightly hollowed out for soup


  • 3 1/4 pound pork tenderloin
  • 1 1/4 teaspoon Kosher salt
  • 1 1/4 teaspoon ground black pepper
  • 5 tablespoon ghee
  • 20 ounce cremini mushroom sliced
  • 2 1/2 cup chicken stock
  • 2 1/2 tablespoon fresh sage  finely chopped
  • 2 1/2 tablespoon fresh thyme finely chopped
  • 2 1/2 tablespoon tapioca starch
  • 2 1/2 tablespoon water


    For the Vinaigrette:

    • 4 teaspoon Champagane vinegar
    • 2 tablespoon extra virgin olive oil
    • 1 shallot small, finely chopped
    • 1/4 teaspoon Kosher salt more or less to taste
    • dash ground black pepper more or less to taste

    For the Salad:

    • 16 ounce baby spinach
    • 2 cup orange segments about 3 oranges for 10 servings
    • 1/2 cup red onion slivered
    • 1/4 teaspoon Kosher salt
    • dash ground black pepper
    • 1/4 cup sliced almonds
    • 1/2 cup crumbled feta cheese 

    Cooking Tools Required

    12-inch saute pan, 12-inch skillet, 9x13 inch glass baking dish, Cutting board, Dutch Oven, Instant read thermometer, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Peeler, Roasting Pan, Rolling Pin, Saute pan, Sharp Knives, Steamer Basket, Tongs, Top Stove, Whisk
    Reheating/Serving Instructions



    Calories: 2958kcal | Carbohydrates: 364g | Protein: 155g | Fat: 101g | Saturated Fat: 41g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 39g | Trans Fat: 2g | Cholesterol: 372mg | Sodium: 5861mg | Potassium: 4501mg | Fiber: 26g | Sugar: 46g | Vitamin A: 24882IU | Vitamin C: 174mg | Calcium: 615mg | Iron: 31mg

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