Chicken Pot Pie, Redux!

February 3, 2011 at 12:36 pm (cooking) (, , , , , , , , , , )

Alright. I was frustrated with my failure last time.

This time, I was sure I could figure out how to do it!


Start with a large chicken breast.. or two smaller ones, whatever. This was big and chunky.

In a pan, I used a little extra virgin olive oil, and dusted the chicken with garlic powder and parsley. Then, I cooked the breast til it was done. (You can see the thermometer sticking out lol…sorry. I used a frozen breast.)
And now… onto making the Pot Pie part!

6 taps of nutmeg (my secret ingredient mwa ha ha)
fresh ground black pepper
kosher salt
1/3c flour
6tbs butter
1/4 stalk celery, minced
1/2 lg sweet onion, kinda diced/minced
2 handfuls of baby carrots, sliced into rounds
the cooked chicken breast, cubed (after a rest)
2/3c half and half
1 and 3/4c chicken broth
frozen corn

frozen peas
frozen green beans
a roll thingy of Pillsbury pastry crust
Also, preheat the oven to 425 Fahrenheit! 🙂

I put the flour, about 12 grinds of pepper, a healthy pinch of salt, and 3 taps of nutmeg in one bowl, the celery, onion, and carrot in another.  I also prepped the butter, half and half, and the chicken stock.

So. I didn’t even bother cleaning the pan… why lose the delicious chicken-y goodness?

I turned the heat up to medium, and melted the butter.

Once the butter was melted, I added the bowl of flour. After that was incorporated, I added the bowl of sliced’n’diced veggies.

Once they had cooked down, and it was all happy and bubbly (nothing like a lovely golden roux to make me happy), I started adding broth and the half and half in batches, mixing it in all the way before adding more.

I tasted, and wound up adding more pepper and 3 more taps of nutmeg.

Once it was all in, I cooked it up to a happy boil, stirring the whole time.  After about a minute, I added the cubed cooked chicken, and frozen veggies. Don’t really know how much veggies… maybe about half a cup each?? I like green beans in my chicken pot pie, Mom requested corn… worked out, I think. 🙂

After that, I shut off the heat.

Got out my ramekins, and cut out 4 rounds of pastry dough.

Dished out the goodness.

Oh yeah. That looks good. (Don’t mind my shoe!)

Then, I put the rounds on top, brushed with melted butter, and sprinkled it with salt.

Ain’t it purty?!

Then, I cooked them for 15 minutes at 425 F.

Hot and bubbly and smells great!

What’s this? I made a FIFTH one for myself as a lunch?? Why goodness, how did you get there, my creamy luscious delicious chicken pot pie-y goodness?

Oh yes. You were delicious….
I am SO happy that it worked out!!!! 😀  It is perfect and tasty and I am SO happy!!

And I REALLY like the salt on the crust. Tastes SO good lol!!

Definitely want to make it again and recommend it!!


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Chicken Pot Pie

January 26, 2011 at 12:48 am (cooking) (, , , , , , , , , )

I love Chicken Pot Pie. I wanted to learn to make it from scratch, but, me being me, this means mucking about the kitchen instead of finding a recipe to follow lol.

For next time – less herbs, more liquid, less flour, more pepper.

Anyways, this time was…

2 half-frozen chicken breasts, cut into small bite-sized pieces
1/3 stick of butter
1/2 pint of half and half
chicken stock
1 large red potato, cubed
1/2 cup carrots, cubed
1 stalk of celery, minced
1/4 onion, diced
1/2 cup peas
1/2 cup green beans
garlic powder
some melted butter
1 Pillsbury roll-out pie crust

Alrighty. First, I cubed the massive red potato (washed, skin on!), and set water on to boil.

While the water heated, I put the peas and green beans (both frozen) aside, and cut up the carrots, onions, and celery. I put those in a separate bowl.

Then I cut up the chicken, and turned on the big skillet to melt 2 pats of butter while I shook the chicken in flour, added salt and the potatoes to the water.

Then I upended the chicken and flour into the sizzling hot butter. In retrospect… need less flour.

When the chicken was about halfway cooked, I pushed it to the edge of the pan, and dumped in the carrots/celery/onion. When those were partially cooked, I added another pat of butter.

As it cooked, I added half and half in bursts, and also some chicken stock.

I used about 4 pinches of rosemary, rubbed between my hands. I used several grinds of black pepper (by that I mean 7.), and sprinkled over thyme, sage, parsley, and garlic powder twice over the pan. Next time, I think I will just do the garlic powder and parsley.

About now, the potatoes were fork-tender, but not fall-apart, so I strained them and put them aside.

I added the peas and green beans next, and more half and half, as well as the chicken stock.

Then the potatoes.

Mmmm… doesn’t that look tasty??

It needed more liquid, though, I know that now lol.

After it was all cooked together, I spooned it into ramekins, and topped with rounds of a Pillsbury pie crust, and cut venting slits, like so.

Aren’t they purty??

Then I nuked a bit of butter til it was melty, then brushed it over the tops and sprinkled them with kosher salt. <–THAT turned out epic, I totally recommend doing that. Was SO flaky and salty and delicious in every bite!!

And here they are, out of the oven!! 🙂


So. More pepper. No herbs (tasty more stew-y than chicken pot pie-y), and less flour/more liquid. All in all, it was thick and tasty and chunky, I just want to adjust it!!!!


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Chicken Soup

November 29, 2010 at 8:41 pm (cooking) (, , , , , )

It tastes better than it looks, trust me.

So, long story short, I’m sick. It sucks being sick. And of course, me being me, I have to make soup. None of that icky canned stuff.

Chicken Soup Ingredients:
2 chicken breasts, cubed into bite-sized pieces
2 stalks of celery, cut to piece you like (I like thin and small.)
1/2 small onion, chopped
1/2cup baby carrots, sliced
most of a box of low-sodium chicken stock
1 grind black pepper
2 large pinches kosher salt
2 large mugs of water
olive oil

garlic powder
ground ginger

I turned the crockpot up to high, added about an inch of chicken stock, and proceeded to cube the chicken, slice and dice my veggies, then put some olive oil in a pan. I started the chicken, then added the veggies a few moments later, followed by both pinches of salt and the pepper.

When it was almost cooked, I sprinkled ground ginger across the pan twice, as well as the thyme and sage and parsely. The garlic powder got three rounds.

When it was fully cooked, I transferred it to the crockpot, along with two mugs of water and more chicken stock. (About 3/4 the container total was used.)

Keep in mind, I couldn’t taste or smell anything, I’m sorry.

This was served in bowls, with leftover Boudin sourdough rolls from Thanksgiving. I enjoyed it, nice and warm and felt great on my throat. 😀

My mom assures me that it was really delicious.

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Chicken Parm

November 17, 2010 at 12:54 am (cooking) (, , , , , , )

Tonight was a great night for dinner!!

I made chicken parm with spaghetti & marinara sauce, and broccoli. :)

Broccoli was merely cooked, then tossed with margarine and garlic salt, very quick and easy, as I used the steam-in-bag microwave variety. :)

Chicken Ingredients:
chicken breasts – i kept them about the same thickness, these were pretty thin
italian bread crumbs
provolone cheese

I started up a pan with some oil and set the oven to 350. After tossing the chicken breasts in the bread crumbs, I cooked them in oil until they were done. Then, due to waiting on my sister arrive, they sat for about 10 minutes on paper towels (I blotted off extra oil gently), then I covered them with provolone cheese before baking them for another 10 minutes (to melt the cheese and warm through again). They were juicy and delicious!!!

Marinara Sauce Ingredients:
olive oil
a splash of cranberry-pomegranate juice
1 can tomato sauce
1 can petite diced tomatoes
8 medium white mushrooms, chopped
a small handful of baby carrots, minced
1/4 large onion, choppped
3 cloves of garlic, minced
garlic powder
kosher salt
black pepper
garlic & herb mrs. dash

After preparing all of my veggies, I put some oil in the bottom of a pot (needed my skillet for the chicken!). When it was warm, I tossed in all of my veggies, along with two healthy pinches of salt, and a few grinds of black pepper. (3 or 4, wasn’t really counting, sorry, it’s how I cook!)

When the onions just started to become translucent, I added a splash of the cranberry-pomegranate juice. It’s my substitute for wine lol. It has the nice sweetness and a good crisp bite to it as well.

Once that cooked down, I added the cans of tomato-y goodness, and added spices to taste.(Usually ends up being three doses of G&H mrs. dash and oregano, one of parsley, two of sage and garlic powder… by “dose” I mean “sprinkled happily on top of the bubbling red stuff”).

Then I let it simmer while I cooked the chicken, broccoli, and spaghetti. :)

It was so delicious, and my sister has leftovers for two days! Yaaaaaay!!! 😀

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Chicken “Fajitas”

October 5, 2010 at 7:58 pm (cooking) (, , , , , )

So, I’ve been experimenting with new flavors.

What I wish I’d had:
~homemade salsa
~refried beans

What I did have:
~lemon pepper

I sliced two chicken breasts into strips and tossed them into a hot pan with some olive oil and onions.  I sprinkled both sides of the chicken with lemon pepper, garlic salt (a very little bit), garlic powder, cumin, paprika, and parsley.

Then I simply cooked it! I wish I’d had more onion, as well as the other goodies. 😦 But hey, this in tortillas with just a cheese or sour cream was really tasty! Would make a good taco filling, or chicken quesadillas!

Photo op!

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Chicken Noodle Soup!

August 27, 2010 at 8:15 pm (cooking) (, , , , )

The 0nly time that I have made soup…well, it was stew, not soup… making THIS is my first soup!!!

My mom is feeling under the weather, so I thought that I would make her soup to make her feel better. 🙂

Once again, it is a mishmosh of “what’s in the cupboard?”

So I present to you.. my Chicken Noodle Soup!!

Chicken Noodle Soup
2 chicken breasts, cubed
1/4 onion, diced
handful of baby carrots, diced
1/2 container chicken broth
2c water
1/2 juicebox (apple, about 2oz)
little bit of olive oil
regular Mrs. Dash
2 taps ginger
1 tap cumin
2 taps cinnamon
black pepper (if you desire, I need to leave it out next time for my mom’s tastes.)
kosher salt
7 taps Garlic Salt
approx. 2c noodles (I used bowtie)
7 taps dill weed
13 drops of worchestershire sauce
4 taps lemon pepper

First, I did all of my dicing and chopping while I heated up the big pot with a little bit of oil in it.  Then I cooked the chicken, onion, and carrot together with a sprinkling of kosher salt and the pepper.*

*I need to leave out the pepper in future cookings, as it was too spicy for mom.

Once it was cooked, I added the chicken broth, 2cups of water, and messed with spices until I liked the taste. The only thing I didn’t measure was the thyme and sage, sorry!

After I was happy with the taste, I added the noodles, and cooked the soup until the noodles were done.

It was delicious, if a bit spicy. Made 3 large servings.
Photo of leftovers:

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Orange-Ginger Chicken with Fried Rice

August 26, 2010 at 7:53 pm (cooking) (, , , , )

For a long time, I’ve been eyeing that bottled Iron Chef orange sauce thing on the shelf at the super market. I put it in the shopping cart when I went grocery shopping with Mom on Monday. So happy to play!!!!

This is the sauce, if you’re interested. I will have to learn to make something similar!

Orange-Ginger Chicken
3 chicken breasts, cubed or in strips, your choice. I used cubed.
1/4 onion, diced
3 large mushrooms, washed, halved, and sliced.
little bit of oil (just to start the noms)
kosher salt, to taste
fresh ground black pepper, to taste
2-3 shakes of garlic powder, to taste, really
about 1/3 the bottle of Iron Chef Orange Sauce Glaze with Ginger

Fried Rice
1 bag of.. well.. boil-in-bag rice, cooked
1/4 onion, diced
7 baby carrots, split then chopped
1 egg
some peas (I used frozen, in an amount comparable to the amount of carrots used)
little bit of salt, to taste
little bit of oil
7-11 grinds of pepper (or to taste, depending on how much pepper you can take)
soy sauce – I never measured, sorry. Enough to color the rice and flavor the veggies!

First, I started the rice. Electric stove, takes a bit to heat up that water lol.

Well. I had half of an onion left, so first, I diced it up. Then I put half into a bowl for the rice, and half into the pan (which was not on) for the chicken. Then I sliced up the yummy yummy mushrooms, and added those to the pan. After the mushrooms, I prepped the carrots, which I put into the bowl. I then added the peas to the bowl, for the sake of later convenience.

Then I popped on the pan for the chicken; added 4 cracks of pepper, added a healthy sprinkle of kosher salt, and a few shakes of garlic powder. Once the chicken was fully cooked, which happily coincided with the rice being done, I lowered the heat and added the orange sauce.

I stirred it together, and focused on the rock. I took out the bag of rice, dumped out the water, and returned the pan to the heat. I dumped in the bowl of veggies, with a little bit of olive oil, some pepper, a sprinkling of salt, and some soy sauce. (not alot)

Once the onions were cooked thoroughly, I cleared a hole in the middle of the veggies, and cracked the egg. I scrambled it, then killed the heat, added the rice, a little more pepper, and more soy sauce.

Serve and enjoy, it was delicious!!

(shown packed in a bento for leftovers!)

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Mandarin Soy Chicken with Fried Rice

July 3, 2010 at 9:15 pm (cooking) (, , , , , , )

We had chicken for lunch, (El Pollo Loco, yum lol) but I needed to use the 2 large chicken breasts that were in the fridge tonight.

Therefore, I steered away from Mexican flavors, and since baked ziti was recent, I also wanted to avoid Italian flavors.

Ponderingly, I opened the cupboards. What did I spy behind the cereal, but a small lonely can of mandarin oranges, too afraid of the big honkin’ pile of tuna cans to say “I’m here! Come eat me!”
Maybe not really, but hey. I grabbed the soy sauce, the can of oranges, and happily reached for some more spices as I cranked the oven to 350…

Mandarin Soy Chicken Ingredients:
2 Large Chicken Breasts (or however many you need)
1 small can of mandarin oranges, strained (1 per 2 breasts)
Soy Sauce (I prefer dark soy if I can get it, if not I like Kikkoman)
Ground Ginger
Ground Pepper
Garlic Powder

As the oven heated to 350, I lifted the chicken into a casserole dish, stabbing it repeatedly (in straight lines) with a small knife. Then I drizzled them with soy sauce – the knife holes looked good and dark and there was extra soy sauce in the dish, so I flipped them over twice. (Knife cuts up!) Then I emptied the oranges ontop of the chicken and around them.

This was followed by garlic powder, a light dusting, and ground ginger, also a light dusting. Hitting it with ground pepper, about 4 grinds high above the dish for good distribution, I covered the dish with tinfoil.

Just then the oven merrily informed me that it was 350, so I stuck the dish in the oven.

**Please note, this affected my cooking time. I did not properly preheat my oven. Cook time was 40 minutes instead of 30.**

Of course, then I started the water for…

Fried Rice Ingredients:
1 bag of boil-in-bag rice (the kind I used had a cook time of 8-10min)
some peas (about 1/4c)
some diced baby carrots (about 1/4c)
a few shakes of minced onion (the dried spice. please feel free to substitute fresh sauteed onion when you cook the egg)
soy sauce

I set the timer for 30 minutes – should be plenty of time for the water to boil, and time for the chicken to cook. I salted the water lightly, covered the pot, and enjoyed some obnoxious Facebook games.

After 30 minutes, I got up and put the rice in the pot. I also microwaved the peas and carrots in a small bowl of water for 1:45 on high. This was to slightly soften the carrots, and, well, thaw the peas lol.

Once the rice was cooked, I pulled the bag out, strained it, emptied the water from the pot, and returned it to the heat.

In went the egg, along with the minced onion… 1-2 tablespoon’s worth, I suppose. Like I measure…? To lubricate the pan, I used a tiny bit of olive oil. You can choose to use water. Either works. I like the oil. It’s heart healthy! ❤

I scrambled the egg, added the peas and carrots, and cracked about 4-7 grinds of black pepper. (to taste! I started with four, ended with 7)

I added the rice, along with just enough soy sauce to make it turn tan, and cut the heat. Stirring to combine, I moved the pan off the burner as well.

**When the rice was done cooking, the oven timer for 10 minutes went off – I pulled the chicken from the oven at that point, letting it rest while I did the egg and veggie thing!!! Don’t leave it in there to dry out!!!**

Since the chicken was done resting, I removed the breasts to a cutting board, slicing it, almost like medallions. I lay them on the plate, and covered them with a few oranges (eat the chicken with the orange slices. SO tasty!!). I didn’t use the soy/chicken juice mixture on the bottom of the dish, though you can. I just didn’t care for a soggy meal, the chicken was nice and juicy!!

I spooned on some rice, and served!
This makes 3-4 servings. 🙂

~Plan ahead lol. Marinate the chicken with the soy and spices overnight, and cook it with the oranges for a slightly richer flavor.
~Using minced onion with the rice (cooking it with the egg) would have had better flavor.
~Dark Soy Sauce > Kikkoman. Anyday.
~Some toasted sesame seeds would have been a lovely addition!

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