One-Dish Dinners

Satisfy comfort food cravings with one-dish dinners like pot roast, chicken pot pie and braised brisket.
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Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Marshall Troy ©2012, Television Food Network, G.P. All Rights Reserved.

Chicken and Dumplings

Tyler recommends poaching the dumplings in a homemade chicken stock and cream sauce. That way, the dumplings will absorb some of the sauce's rich flavor.

Get the Recipe: Chicken and Dumplings

Family-Style Pot Roast

Once the beef is fork-tender, Guy purees the vegetables into a smooth gravy.

Get the Recipe: Family-Style Pot Roast

Braised Beef Brisket with Onions, Mushrooms and Balsamic

Anne uses a generous amount of balsamic vinegar to create a bright, sweet sauce for her beef brisket.

Get the Recipe: Braised Beef Brisket with Onions, Mushrooms, and Balsamic

Chicken Pot Pie

Ree says not to worry about getting perfect edges on your pot pie crust — that way, it will look rustic. Plus, you'll get to dig in sooner!

Get the Recipe: Chicken Pot Pie

Curry Chicken Pot Pie

To save on time, Alton uses a frozen vegetable mix of peas and carrots and prepared puff pastry for this pot pie. After roasting the vegetables, combine with the chicken and curried onion mixture, then top with puff pastry. You'll know your pot pie is ready when the puff pastry has browned and the filling is hot and bubbly.

Get the Recipe: Curry Chicken Pot Pie

Perfect Pot Roast

Seared and then roasted in broth for three hours, Ree's pot roast is a sure-fire crowd-pleaser. For a larger 4- to 5-pound roast, plan on roasting for four hours. You'll know it's ready when the meat is fall-apart tender.

Get the Recipe: Perfect Pot Roast

Beer-Braised Chicken

This savory braised chicken dish doesn't hold back on flavor. It calls for brown ale, dark brown sugar and thick-cut bacon.

Get the Recipe: Beer-Braised Chicken

Osso Buco

For veal that is aromatic and tender, Giada sautes a mixture of celery, carrots and onion — a combination known in French as mirepoix — before adding her browned shanks to the pot.

Get the Recipe: Osso Buco

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