Chicken Pot Pie

It’s been a looonnnng time since I last posted on this blog.

It’s not that I have not been cooking, while working from home…I just haven’t been posting on this blog.

My business grew and something had to move down the priority list.  In this case, it seems it fell off the list.

I have continually posted pictures of things I have cooked on Facebook and Instagram, just did not make the time to post to this blog.

Well, after a few requests of recipes from previous pictures posted, I decided this would probably be more conducive, efficient and most of all I hope it helps others to create comfort foods.

Chicken Pot pie originalToday is an experiment

My daughter has fixed this before and I absolutely loved it, always said I was gonna try one myself, never did.

Since it’s starting to get chilly here (Los Angeles), which I KNOW is no comparison to the mid-west or east coast…it’s still a lil chilly for us, I wanted to fix something that will last a few days (with two roommates) and be comforting too.

Let me say this upfront…I am not measuring anything, the measurements I use is for your benefit and are strictly guesstimates. My suggestion is to research other pot pie recipes if you need measurements and throw in a few things you love, you just cannot go wrong here.

Tip:  I cooked more chicken than I plan to use because in a couple of days, I plan to cook Tortilla Soup.  Another of my favorite comfort foods,

My Ingredients

  • (3) Skinless Chicken Breasts,(3) Chicken Legs, and (1) Chicken Thighs
  • 5 Bay leaves
  • 5 Cloves of Garlic (minced)  – I love garlic
  • Bag of frozen mixed vegetables (small or medium sized bag)
  • 1 Carrot – chopped
  • 1/2 medium Bell Pepper chopped
  • 1/4 cup chopped onion
  • 3 T butter
  • 2 T flour
  • 1 cup heavy cream
  • 1 can cream of mushroom
  • 1 cup of chicken broth
  • 1/2 cup of chopped celery
  • 1 box of frozen puffed pastry.

chicken pot pie afterTake the puffed pastry out of the freezer (needs about 30-40 minutes to thaw). Season the chicken and boil until done.   Set the chicken aside and let cool, save the juice in the pot  and pour into a container to use later in this recipe and do not wash the pot.

Cut up the celery, bell pepper, onions and garlic while the chicken is cooking

Once the chicken has cooled, remove meat from the bones and cut in chunks (medium size) and put aside. Preheat the oven to 400 degrees.

In the same pot that you cooked the chicken in, melt the butter and saute’ the bell pepper, celery and onion for about 2 minutes, add the garlic and cook for another minute.

Add the bag of frozen mixed vegetables and stir.  Add the flour and stir well.  After it is mixed pretty well, while stirring, add in the juice from the chicken and the chicken broth and cook for a few minutes and let it thicken, gradually add in the heavy cream.

Add the chicken back to the pot and cook for a few more minutes. Pour the mixture into a baking dish or individual bowls. Sprinkle more flour on a cutting board and open the puffed pastry and cut into long strips. Place the strips in lattice style on top of the mixture in the baking dish – Bake for about 20-25 minutes until the pastry is light brown.  Take out the oven, cool and ENJOY!


Stir Fried Chicken Wings

On a hot summer day, it’s no fun baking when you do not have air conditioning.  Fans can only do so much.  wings

My original plan was to bake these wings, so I had to come up with an alternative.

Growing up my grandmother would throw chicken wings in the pressure cooker and shortly we would have stewed wings.  No pressure cooker.

Not crazy about boiled chicken, only if cooking it with egg noodles.  That was not an option as I am trying to cut back on the pasta.

Decided to just cook them in a non-stick pan with a little oil instead.

Here’s My Creation

10 chicken wings – cut (separated the flat and tip, from the meatier piece)

Season to your taste – I used:

Celery Seed

Garlic Powder

Poultry Seasoning

Lemon Pepper


Tony Chachere’s Creole Seasoning


In a non-stick pan:

Add about 2 T of sesame oil, and 2 T of grapeseed oil to a hot pan.  Add 1/2 cup of bell pepper, and cook for about a minute.  Add the chicken wings and brown on both sides about 10 minutes each side on medium heat.  Add about 1/4 cup of water and cover.  Cook for another 20 minutes  (stirring occasionally).  Serves 4.

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Chicken Casserole with Rice…

It seems some people think you have time to do more when you work from home and the opposite is true. There perception is you can keep the house clean, cook more, and all those other homely tasks. NOT…I haven’t been cooking at all!


Part of my motivation for cooking is my family.  Regardless of how much work I may have, I enjoy pleasing them through cooking.  Since I have not been living with them for almost a year, that motivation had disappeared.

My granddaughter is now with me in my environment for the first time in three years, vs. my visiting her in her environment.  I find all the little things I like to buy for her and cook for her are back, and I am loving it.

Today, I wanted to cook something that was different.  It needed to be easy, inexpensive and quick.  There were chicken legs in the freezer, which I normally don’t cook, but since it was a family pack, I figured it would be worth fixing and we would have leftovers. I thought I could put them on the grill or bake them.

Marinade Overnight

I thawed them, seasoned them and thought...this needs to be easy.  )If you have time, season your chicken the night before and let it marinade overnight in the refrigerator)

I decided I wanted to use them in a casserole with soup.  It has been a long time since I cooked a casserole, and  I needed to research and see what kinds of recipes were out there.  I looked at several…all of them called for chicken breast.  They either used cream of chicken, mushroom, or celery soup.

Most recipes suggested, mixing the soup with the rice and pour over the chicken, bake.  I decided to do a few things differently.


Family pack of chicken legs (about 12)Before baking

2 cups of rice

1 can each of cream of chicken, celery, and mushroom

2 1/2 cups of milk

1 package of onion soup mix (the kind you get to mix with sour cream for dip)

4 cloves of crushed fresh garlic

1/4 c of bell pepper

2T of red onion

2T butter

1 cup of monterey jack cheese

About 1 T of creole seasoning

About 1 T of Sylvia’s Secret Seasoning

About 2 T of freshly ground pepper.


In a bowl, mix all the soup, seasoning, cheese,  bell pepper, onion, garlic, and rice.  Pour the milk in the empty soup cans and stir to get the rest of the soup out of the cans and pour into the bowl.  In a deep dish (I used tin) place the chicken.  Pour the soup mixture over the chicken. Sprinkle the onion soup mix over the top. Cut the butter up and place on top as well.

Bake at 350 for about 2 hours.  Cover for the first hour and 1/2.  Uncover an cook for 30 more minutes.  If the rice is not soft, cover and cook for about 20 more minutes.

Very quick and easy, very tasty dish.  One addition I will make next time is add about 1/2 cup of sour cream. Yummy…