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!


Chicken & Dumplins

My BFF made a comment recently that I have not cooked since I have been visiting.  Hmmm, I really haven’t hence I have not been posting to this blog either because I haven’t been at home in a few months.  There is something about cooking in your own kitchen that just breeds the need to cook!  🙂

Sooo, since I plan to fly home next week I thought I should cook something for my BFF.  I needed something quick and easy because I had work to do.  I decided to make Chicken and Dumplins.  Since I don’t have any Bisquick which is my normal way to make them I had to look up a recipe.  They came out great and thought I would share.


You can use any chicken pieces that you prefer and any amount.  Of course the more chicken the more dumplins.  I wash the chicken and put them in a big pot.  I season the mean in the pot.  I also “over” season because of the fact I am going to add a lot of water and boil.  I put seasonings like Johnny’s Seasoning, garlic, celery, old bay, pepper, creole seasoning.  Boil for about 30 minutes to an hour. Remove the chicken from the pot so the juice can be used to cook the dumplins.


This recipe worked well.  The only thing I would do differently is put 1 lest tsp of baking powder.  I think it was too much.  Other than that, follow the directions. Get the recipe I used here.

Once the dumplins are ready, add the chicken back into the pot and turn the pot off.

Tip:  Don’t put too much water, but enough so that the dumplins don’t stick to the bottom.  If you do it just right, the dumplins will also generate gravy in the pot.  When you add the chicken back and let it sit for a moment…it’s good.

This should not take more than about 45 minutes in preparation time.  A very quick and easy meal to fix.

Chicken Wings – Quick and Healthy Too!

Well back in Southern California with my BFF and working.  I am starting the 3 day diet cycle again (off for a week) because this friend of mine has been very faithful with it for over a month and she is truly inspiring.  So in planning ahead and knowing that we would need three ounces of any meat for dinner, I decided to bake chicken wings.

Chicken wings are one of the fastest meats to cook and makes it very easy to do while working from home.  I decided to work from the kitchen table so that I am right next to the kitchen.

Seasoned wingsI seasoned the wings with salt,pepper, fresh garlic, green onions, and a little cilantro about 10 this morning.  If you saw the diet it said 3 ounces of meat – so I guesstimated that the meat off of 3 small wings would surfice.  Back to work.

About 2 – I put the wings in a pan and baked them for 45 minutes at 350 degrees.  Back to work.

I took the wings out and now they are ready for dinner.  Right before I took them out of the oven, I ate lunch so I would not be tempted to eat the wings – strategy!!  Somehow tuna and dry toast did not compare to chicken wings – lol.

One of the unacknowledged beauties about this diet – it’s efficient.  In about 70 minutes today – dinner is prepared. Wing diet mealThe vegetables on the diet, we use cans (not my normal style), but the beets, and green beans are quicker and easier this way.  So when you add in the other parts of dinner, seasoning and measuring – 70 minutes.

Can’t get more efficient than that – and healthy!