Posts Tagged ‘dinner recipe’

Chicken Pot Pie

This Chicken Pot Pie Recipe was an adaptation of a recipe I found on the site.

Of course I changed it around a bit and added some things as usual. The result was the BEST chicken Pot Pie I’ve ever had!

Best Chicken Pot Pie

Delicious Chicken Pot Pie!


1 pound skinless, boneless chicken breast halves-cubed (or just use leftover roasted chicken which is what I used)

2 large carrots

1/2 package frozen petite peas  (use fresh if available)

1/2 package frozen petite corn  (use fresh if available)

1 medium russet potato (peeled and cut into cubes)

1 medium sweet potato or yam (peeled and cut into cubes)

1/3 cup butter

1/3 cup chopped onion

1 stalk diced celery

1/3 cup all-purpose King Arthur Flour

Salt & pepper to taste

1/4 tsp. celery seed

1/2 tsp. dried thyme leaves (or fresh if available)

1  3/4 cups chicken stock (you can use water and 1 boullion cube)

2/3 cups milk (substitute with lactose free or almond milk if needed)

2 (10 inch) unbaked pie crusts – see recipe below

Preheat oven to 375 degrees

Put carrots and potatoes in a pot and cover with water. Bring to a boil and cook for about 3 mins. then turn off and add frozen peas and corn.

Melt butter in medium saucepan and add onions and celery and saute until translucent

Add: salt & pepper, celery, celery salt and thyme leaves.

Add: Flour

Then slowly add chicken stock and milk until thickened. Turn off heat.

Add cubed chicken to this mixture.

Then add vegetables and pour into unbaked pie shell.

Cover with top crust and poke holes in top to let steam out while baking.

Pie crust recipe:

Click Here for pie crust recipe

*Note: You will need to DOUBLE the pie crust recipe to make 2 crusts for the Chicken Pot Pie

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What to do with Leftover Roasted Chicken or Roasted Pork

Now that you are using your grill to roast chicken or pork you are Probably wondering what else you can make with the leftovers. Well, here’s a wonderful way to use them up and please the crowd!

Roast Pork

Roast Pork on the Grill

Start by sauteing some onion in about a tablespoon of olive oil. Then pull the Meat from the bone and put it in the pot.

Add some fresh ground black pepper and pour Just add enough chicken stock or broth over it to just cover it. Add some chopped fresh Cilantro and the juice of one fresh lime. Simmer the meat for at least an hour, adding some more broth/stock as needed. Don’t let it get too dry.

While you are waiting for the meat to simmer, you can start fixing the rest of your meal.

Here’s a recipe for red salsa (known as Pico de Gallo) that is simple, fresh and very tasty. 6 plum tomatoes 1 small onion Fresh cilantro Lime juice Jalapeno peppers (either fresh or out of a jar) Optional Chop the tomatoes and the onion very fine. Add chopped cilantro, lime juice and jalapeno (if using).


Homemade Pico de Gallo

You can also make some homemade guacamole to go with this meal. 2 ripe avocados (not so ripe that they are mushy. Just ripe enough to feel a little soft) cup chopped onion Chili powder, cumin, fresh ground black pepper, salt, cayenne pepper (only use about a tsp. of each) Lime juice (about 2 limes) Fresh cilantro Cut open avocados and scoop the inside out with a spoon or you can peal them if they aren’t too ripe and put the insides in a bowl. Add the remaining ingredients and mash with a fork until desired consistency. We like it a bit lumpy.


Homemade Guacamole is the BEST

Once the meat is ready you can heat a tsp. of canola oil in a frying pan and heat some corn tortillas. Grab some meat out of the pot with a pair of tongs and put it in the tortilla. Add some grated cheese (cheddar or pepper jack) and then top with fresh guacamole and salsa! You can add more toppings if desired: chopped black olives, chopped jalapenos, sour cream

You can fry the tortillas in oil so they are flat and crispy and layer the ingredients for a tosdada too!



Get creative!

Just remember “Fresh is Best!”

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