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!


Healthy Easy Turkey Skillet Dinner

This is probably the easiest all in one meal I have fixed in quite a while…AND healthy too!  This is the true reason I started this blog!  If you are an entrepreneur working from home…this is PERFECT for you…especially mompreneurs.

As usual I added a few of my own adjustments that I will note as I share this recipe in parenthesis.

I lost the picture I took of the meal and found the same book for FREE online…. Everyday Healthy Meals. Click on the link and it will give you a FREE download of the book. There are some excellent recipes here and I will definitely try more of them and share!

THIS was reallllly good!  I would add garlic bread or something like that with this too!


nonstick cooking spray (I used sesame oil)

3/4 lb. ground turkey

1 tsp dried basil, oregano, garlic powder

(I used fresh garlic, fresh cilantro also!)

1 medium onion (peeled and chopped)

3 tomatoes, chopped ( I used Roma tomatoes)

1/2 tsp salt (I used creole seasoning instead)

3 T tomato paste

1/4 tsp ground black pepper (freshly ground!)

2 medium zucchini, sliced

1/4 c bell pepper (my addition)


1. Spray nonstick spray (sesame oil – 1 T) in a large skillet

2. Brown turkey, onion, (bell pepper) over medium heat until turkey is cooked through and onion (bell pepper) are soft, about 10 minutes.

3.  Add tomatoes, tomato paste and seasonings.  Simmer over medium/low heat for 10 minutes

4.  Add zucchini and cook for 5 minutes more.  If you want zucchini softer cook for 10 minutes.  Serve while hot

Your Turn to Cook – Chicken Pot Pie

I love my mom’s cooking.  LOVE IT.  Dish-washing, however, is my least favorite chore.  I’m not spoiled people! I just would rather scrub a toilet instead of cleaning  a plate.  Because my mother is the chef in this house, my default job is the bus girl.  The other night my mother and I agreed to switch rolls for a day.  I would cook, and in return, she would clean the kitchen.  Yaaay… NOT.  She tricked me.  I ended up cooking and washing dishes.  Good one Mom.

The dish that I prepared was chicken pot pie.  No, not the frozen kind, the real thing.  What I would like to say is that it was surprisingly easy and quick to make, but then I would be lying a little – not so much about the easy part, but definitely the quick part.  I am an intermediate cook, more of Michelle’s sous chef if you will.  Paula Dean said that it would only take me 30 minutes to prepare.  Well that would be true for a person who cooks everyday, like Paula or my mother for example.  For people like myself, let me translate what a 30 min recipe really means.  One and one half HOURS, give or take a few minutes.  Like my mother often does, I did not stick to the exact recipe.  I was unable to find puff pastry at the grocery store, so i created my own crust using Bisquick and milk, and rolled out the dough.  I have had it before with the puff pastry and I must admit, that way is much easier and tastes great.  Another way to cut time is to buy frozen pie crust, lay it over the top, and cut 3 slits in the middle.  I also suggest that you add a little more seasoning than what the recipe calls for.  The great part about making pot pie is that you can use a different meat besides chicken, or even leave out the meat to create a tasty vegetarian dish.  You can also freeze or refrigerate the leftover filling for another day, thus creating something that will only take 15 min or less to prepare the next time.  I must say that my pot pie turned out great.  My mom even had seconds.  Now that is success.    Click here for the recipe that i used.

Now that I am now educated on what my mom means when she suggests that I cook and she wash the dishes, the next meal that I prepare will be grilled cheese sandwiches on paper plates.  Stay tuned!