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!


Classic Tortilla Soup with Chicken….AGAIN

Considering it is chilly/cold outside and I have been cooking quite a bit since I have been in Illinois and I wanted something different comforting.  I was craving Mexican style food.

When I worked in Torrance years ago, we would frequent a restaurant there, La Capilla. They have the BEST Chicken Tortilla Soup and many other great dishes.

As I mentioned before, I love the cooking show on Food Network with Marcela Valladolid, Mexican Made Easy.  She makes it look very easy and tasty.  I made this one about 6 months ago, but for some reason this time it was much better. I think I did not add the tortillas in the blender the last time.

This is a great recipe.  I am not going to spend the time re-typing her recipe, but I will include a link.  Of course, I did add my own twist which is what I will explain. Her recipe does not include meat.

This is a great recipe for leftovers.  You could use leftover chicken, turkey, or purchase a roasted chicken.

  • I seasoned three chicken breast, added about 1/8 of cilantro, and pan grilled them with about two tablespoons of olive oil until done.
  • I shredded the chicken and put it aside.

I followed her recipe, but I added cilantro in the blender with the sauce.   We happen to love cilantro and wanted more of that flavor in ours. When fixing the bowls of soup, place the shredded chicken in the bowl first and put the soup over the chicken and all the other ingredients mentioned in the recipe.

I also fixed her Roasted Tomatillo Salsa which is spicy and great if you mix a little bit of it in with the soup.  I suggest you fix that first and put it aside…you can always use it for other dishes.  I plan to fix some Enchiladas with it for Christmas.

To find the Tortilla Soup full recipe, click here. Enjoy!

My 1st Chicken Tortilla Soup

Have you seen the cooking show on Food Network, Mexican Made EasyI love Marcela Valladolid….I discovered her when her new show started earlier this year.  It is the only cooking show I actually tape each week. I watch many, but I tape hers! I love the uniqueness of what she cooks…check her out, especially if you like mexican food.

I have yet to find a restaurant that peaks my love for mexican food since leaving California which may be why I gravitate to her show.  She makes the recipes look quick, easy, and tasty..ok done with my commercial :).

This past weekend she did a show around Mexican comfort foods.  As I watched it, I could taste what I was watching her cook.  I have always wanted to cook Chicken Tortilla Soup and she made it look so easy.

I ventured to the grocery store on Sunday to get snacks for my greedy lil 8 year old granddaughter who is hungry every hour.  She is tall for her age, skinny, and eats ALL the time.  I try to keep fresh fruit around as she will eat that up willingly as well as yogurt.  She is a testament to small snacks keeping you slim…that’s another story…

I decided while I was there to fix the soup.  Found the recipe on my iPhone and continued to shop..

For those that know me, I added a few extra’s, cilantro and cooked chicken.  If you are a vegetarian…this is a great recipe for you.  I bought one of those chipotle chicken packages and cut it up in chunks, and added it to the pot at the end of the recipe.  I added the cilantro where you blend the ingredients.

This was GREAT…..I have to say it was better during my midnight snack…so I think if you make it early and let it sit so the seasoning really develops…it is very flavorful.  It was da BOMB!  Here is a link to the actual recipe….I actually want to fix everything she made during the show…I WILL get to that!  I believe it actually took about 45 mins to an hour at the most to prepare.