Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Remember Swanson Chicken Pot Pies, or Beef Pot Pies?  A quick one-dish meal.  The idea was a good one but I’m not sure how good they were for you what with the saturated fats used in the crust, high sodium content, and the thickening used in the gravy.  This recipe for chicken pot pie is not like that.  This is a new and improved version of that classic dish.

It makes use of leftover chicken (or turkey), a simple gravy, and lots of vegetables, baked in a casserole with a single top crust that can be a refrigerated pie dough, or a sheet of puff pastry.  It is quite thick and very filling.  It can be served with some cranberry sauce on the side and a mixed green salad for a complete meal that is conservative on calories (around 400 / serving), and low in carbohydrates, fat and sodium.   Not bad for such delicious comfort food!


SERVINGS:  about 6


  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 1/2 cups chicken broth
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon hot pepper sauce
  • 1/4 teaspoon salt
  • pepper to taste
  • 4 cups cooked chicken ( or turkey) cut into bite-sized pieces
  • 4 medium sized carrots, cut into 1-inch pieces, cooked until crisp tender, and drained
  • 3 cups frozen pearl onions ( half a 16-ounce bag), not thawed
  • 8 ounces small whole mushrooms, or medium-sized ones quartered
  • 1/2 cup frozen peas
  • Egg glaze:  1 egg lightly beaten with 1 Tablespoon water
  • 1 refrigerated pie crust, or 1 sheet (half a 17 1/2 ounce package) frozen puff pastry, thawed according to package directions


1.  Peel and cut up carrots.  Bring to a boil and simmer over medium heat until crisp tender.  Drain.

2.  Preheat oven to 400 degrees.  Have ready a 2 quart souffle dish or deep casserole.  Spray lightly with non-stick spray.

3.  Melt butter in a 3-quart saucepan over low heat.  Add flour and stir until smooth and frothy.  Let mixture bubble about 3 minutes and stir often to prevent from browning.  Gradually stir in broth and increase heat to medium.  Simmer stirring constantly, until mixture thickens.  Stir in poultry seasoning, pepper sauce, salt and pepper.

4.  Add cup up chicken, carrots, onions, mushrooms, and peas.  Cook, stirring occasionally, 5 minutes until heated through.  Transfer to prepared dish.

Add chicken and vegetables to the gravy.

Add chicken and vegetables to the gravy.

5.  Roll out the pie dough or puff pastry to a size big enough to cover the top of casserole, with a slight overhang.  Cut vents in the dough.  Use some of the egg glaze to brush the top edge of the casserole.  Lay the dough on top of the casserole, pressing onto the egg wash.  Flute the edges as desired.  Brush the pastry all over with the egg glaze.

Lay on pastry top and brush with egg glaze.

Lay on pastry top and brush with egg glaze.

6.  Place casserole on a baking sheet and bake 25 – 30 minutes until pastry is golden.  If using refrigerated pie dough, it may take 40 – 45 minutes baking time.

Bake till crust is golden.

Bake till crust is golden.

Serve with cranberry sauce on the side.

Serve with cranberry sauce on the side.

SOURCE:  A Carolyn Original

Chicken Provencal Revisited

Chicken Provencal

I made this dish recently to share with a friend of ours who had undergone surgery, and was recuperating at home with no-one to cook for him.  I chose to make this because the recipe makes a large quantity and could easily be split for him and for us.  Its one of my favorites to make whenever I’m called upon to help out in this way.  Everyone who has it always comments on how flavorful it is with its mixture of vegetables and chicken.  Leftovers seem to taste as good if not better the second time around.

I first wrote about this recipe back in April when I was new to writing this blog, and less experienced with my photography.  Having tweaked the recipe a bit since then I thought it was worth presenting again for those of you who may not have seen it.


SERVINGS:   6         Preheat oven to 350 degrees

  • 1 broiler-fryer chicken, cut up; or chicken parts to equal 3-4 pounds.
  • 1 scant Tablespoon olive oil
  • 1 large onion, chopped
  • 2-3 garlic cloves, minced
  • 2 large ribs celery, sliced
  • 3 large carrots, peeled and sliced
  • 1 can (29 ounces) tomatoes, undrained
  • 2 cans ( 15 1/2 ounces each) beans, rinsed and drained.  These may be black beans, or any white beans.  My preference is to use 1 can white beans and 1 can black.
  • 1 Tablespoon instant chicken boullion
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper

1.  In a large skillet drizzle the olive oil and heat to very hot, add the chicken skin side down and cook just to brown, turn over and continue browning. Remove to a platter and set aside.

Saute the raw vegetables in pan drippings.

2.  In the pan drippings, sauté onion, garlic and celery until tender.  Stir in carrots and continue to sauté for another minute.

Add remaining ingredients.

Ready for the oven.

3.  Spoon into a 3-quart baking dish; arrange the chicken pieces on top.  Cover with foil and bake at 350 degrees for 65 – 75 minutes or until chicken juices run clear.

I have served this entree at a dinner party to rave reviews.  What I like about it is the amount of time you have to serve appetizers and visit with your guests while it bakes.  Have a salad made in advance and maybe a loaf of crusty bread to go with it and you will be a hero without a whole lot of effort.

SOURCE:   Taste of Home magazine

Thai-style Chicken Squash Stir Fry

Thai-Style Chicken and Squash Stir-Fry

With the weather still being relatively warm I wanted to prepare something light yet still take advantage of some fall vegetables, so I made up a stir-fry that incorporates butternut squash. The original recipe for this dish called for snow peas and carrots, but I substituted the butternut squash instead. It incorporates the robust flavors of Thai cuisine.  The ingredient list looks long, but if you get all of the ingredients prepped and organized before proceeding, the cooking itself is quick.  Serve it with steamed rice, fried rice, or to save on carbohydrates, wrap it in lettuce leaves.


YIELD:   6 servings


  • 1 pound boneless, skinless chicken breasts, trimmed and thinly sliced

    Prep all the ingredients first.

  • 1/4 cup soy sauce
  • 1/4 cup mirin, rice wine, or dry sherry
  • 1/4 cup water
  •  2 Tablespoons plus 1 teaspoon cornstarch, divided
  • 2 Tablespoons toasted sesame oil
  • 3 Tablespoons fish sauce
  • 1/4 cup low-sodium chicken broth
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon sugar
  • 2 teaspoons freshly ground black pepper
  • 4 teaspoons vegetable or peanut oil, divided
  • 1 small butternut squash ( about 1 pound), peeled, seeded, and cut into 1/2-inch cubes
  • 1 onion, cut into thick wedges
  • 4 medium sized garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 1/2 cup finely chopped fresh mint or cilantro
  • 1/3 cup crushed unsalted peanuts (optional)


1.  Wrap chicken breast pieces in plastic and gently pound them very thin.

2.  In a medium bowl, whisk together soy sauce, mirin, and water; add chicken, toss to combine, and chill 15 minutes.

3.  In another medium bowl, whisk together 2 Tablespoons cornstarch and sesame oil, set aside.

4.  In a small bowl, whisk together fish sauce, broth, lime juice, sugar, pepper, and 1 teaspoon cornstarch; set aside.

5.  Drain chicken, pat dry, and toss with cornstarch-sesame mixture until thoroughly coated.  Heat 2 teaspoons vegetable oil in a large non-stick fry pan or wok over high heat until just smoking.

Add chicken, using tongs to separate and spread pieces out, and cook, stirring, until both sides are well browned and interior is almost cooked through, 2-3 minutes.  Transfer to a large bowl.

6.  In now empty pan, heat remaining 2 teaspoons oil until smoking and cook butternut squash, stirring occasionally, until just tender and browned on the edges, about 6 minutes; transfer to bowl with chicken.

Add onion wedges to pan and cook, without moving, until nicely charred on one side, about 1 minute; continue cooking for an additional minute, stirring frequently.

Push onions to the outside edge of the pan; in the center, add garlic and ginger and cook, stirring until fragrant, about 30 seconds.

Putting it all together.

7.  Move onions back to center of pan, add reserved chicken and squash, and stir in fish-sauce mixture.  Cook, stirring frequently, until sauce thickens, about 2 minutes.

Transfer to serving dish, garnish with herbs and crushed peanuts ( if using) and serve immediately .

SOURCE:  Adapted from a recipe in Cooking Light

Maple-Soy Chicken Thighs

I don’t know of a food more universally well-liked or commonly eaten than chicken.  We certainly eat it quite often.  For that reason I feel the need to have a large variety of recipes featuring chicken.  Whenever a new one comes along that looks interesting I try it out.  The recipe in todays’s post is a new one for me that I took for a walk around the kitchen this weekend.  It turned out quite well, and was tender and tasty.

Maple-Soy Chicken Thighs

The preparation of this dish is simple:  mix up the marinade ingredients in a plastic zip-lock bag,  add in the chicken pieces,  marinate for at least an hour, then oven bake or cook on the grill. The marinade provides a nice flavor of maple mixed with the typical asian ingredients of  soy sauce,  fresh ginger, and sesame oil. A little crushed red pepper flakes gives it some “punch”.  This recipe will be a keeper in my file for chicken dishes.




  • 1/2  cup maple syrup
  • 1/4 cup orange juice
  • 2 Tablespoons lower-sodium soy sauce
  • 1 Tablespoon peeled, grated, fresh ginger
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 8 bone-in chicken thighs ( I had a package of mixed drumsticks and thighs )
  • 1/2 teaspoon salt
  • 2 Tablespoons sliced green onions

1.  Combine first   7 ingredients in a small bowl, stirring with a whisk.  Place in a large zip-top plastic bag.  Add chicken thighs to the bag and seal.  Marinate in refrigerator  at least 1 hour.

2.  Preheat oven to 375 degrees or prepare grill.

3.  Remove chicken from bag, reserving marinade.  Place marinade in  a small sauce pan over medium heat;  Bring to a boil.  Cook until marinade reduces to 1/4 cup (about 5 minutes).  Arrange chicken in a single layer on a foil-lined  baking sheet,  or place on grill.  Baste with the maple mixture,  sprinkle evenly with salt.  Bake chicken at 375 degrees for 20 minutes.  Turn pieces over, baste again and continue cooking for another 15 minutes or until chicken is done.  Same procedure for cooking on a grill.  Before serving, sprinkle with green onions.

To complete this meal I served fresh green beans and couscous, adding some orange sections and sliced almonds to the couscous.   This, along with a glass of our favorite chardonnay, was a most enjoyable dinner in deed.  To finish it off in grand style we had home-made peach ice-cream.   Dee-lish!  I’ll be telling you about that tomorrow.

SOURCE:  Eating Well

Chicken Tostadas and Avocado Salsa

Chicken Tostadas and Avocado Salsa

Occasionally when I’m out for the day and I know I won’t have much time to prepare a full meal I’ll pick up a Rotisserie Chicken at my local market.   I’ll add a vegetable and a salad and dinner’s ready.  But what happens to the chicken that wasn’t eaten at that meal?  Usually I make chicken salad  with it for lunches.  But last week when I was confronted with this situation, I wanted to do something different; I was tired of chicken salad.  Luckily for me I came across this recipe for Chicken Tostadas and Avocado Salsa that calls for two cups of shredded rotisserie chicken.  With a few additional ingredients that you probably already have on hand, this goes together quickly, and is fun to eat.

My husband and I were comfortable eating this whole recipe.  Unless you are serving children, just one of these is not enough.  They are a little messy to eat, but the flavor is sooo  good.   I’m sure any substitutions you might make would not detract from the enjoyment of eating these.



  • 3 Tablespoons fresh lime juice ( juice of 1 lime)
  • 1 1/2 Tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 cup chopped tomatoes (remove as many seeds as possible)
  • 1/2 cup chopped onion or scallions
  • 1 Tablespoon chopped cilantro
  • 1 avocado, peeled and diced
  • 1 Tablespoon olive oil, divided
  • 4 ( 6-inch ) flour tortillas
  • 2 cups shredded green lettuce
  • 1 ( 15 ounce ) can black beans, drained and rinsed
  • 2 cups shredded rotisserie chicken
  • 1/4 cup crumbled queso fresco, or other favorite cheese


1.  Combine the first 5 ingredients in a medium bowl, stirring with a whisk.  Add the tomato, onion, cilantro and avocado;  toss gently to coat.

2.  Heat a large cast-iron or nonstick skillet over medium heat.  Add 3/4 teaspoon oil to pan; swirl to coat.  Add 1 tortilla to pan; cook 1 minute on each side or until browned.  Repeat this 3 more times with remaining 2 1/4 teaspoons oil and tortillas.

3.  To serve:  place 1 tortilla on each of 4 plates.  Layer each tortilla with 1/2 cup lettuce, about 1/2 cup beans, 1/2 cup chicken, 1/4 cup avocado salsa, and 1 tablespoon cheese

SOURCE:    Cooking Light Magazine

Glazed Chicken and Szechuan Noodle Salad

Would you believe I have spent all summer (until now) without a gas grill?  How is that possible you might ask?  Ours simply refused to light when we took it out of storage in the Spring.  My husband took it all apart, cleaned all the parts, refurbished the burner with new parts, put it back together and it still wouldn’t work.  Dang!   So while everyone else was having their cookouts, or talking about the great foods they cooked on their grills I was feeling totally left out, not having anything to contribute to that conversation.

Last weekend we finally got a new grill, all in pieces, in a HUGE box.  The nice guys at the big orange store brought it out and put it in my car for me, but I was dreading the task of helping to put it together.  But surprise! it was so simple.  The directions were clear, made perfect sense. and all the screws were even pre-installed so we didn’t end up with any extra parts.  This grill is just like having a gas stove on my back deck instead of in my kitchen.   We celebrated the new grill and how smart we were to put it together by grilling a steak for dinner that evening.  It was a very good steak but not especially blog-worthy.  (I like that word.)

My post today is about my first real effort to cook something a little jazzier on the grill; Glazed Chicken Thighs.  Since the recipe for the chicken contained some ingredients found in Asian cuisines, I paired it with another recipe I had for Szechuan Noodle Salad, and also included Sesame Broccoli.  This, then, is my complete menu.  It can be prepared in about 30 minutes.  While the grill is heating coat the chicken in the glaze mixture.  Grill the chicken.  Keep the chicken warm in a low oven, and cook the noodles and steam the broccoli. Season the noodles and broccoli and serve.




  • 1 Tablespoon grated peeled fresh ginger
  • 3 Tablespoons hoisin sauce
  • 1 teaspoon olive oil
  • 1 teaspoon lower-sodium soy sauce
  • 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • cooking spray


  • 6 ounces uncooked udon noodles (thick, fresh Japanese wheat noodles), or whole-wheat linguine
  • 1/4 cup bottled Szechuan sauce
  • 1 Tablespoon creamy peanut butter
  • 2 teaspoons lower-sodium soy sauce
  • 2 teaspoons fresh lime juice
  • 1 cup matchstick-cut carrots
  • 1/2 cup matchstick-cut green onions


  • About 1 pound broccoli, trimmed and cut into florets
  • 1 Tablespoon sesame seeds
  • 1 Tablespoon dark sesame oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper


1.  Preheat grill to medium-high heat.

2.  Combine fresh ginger, hoisin sauce, lime juice and olive oil in a large bowl.  Add chicken, toss to coat.

3.   Place chicken on grill rack coated with cooking spray.  Grill, about  4 minutes/side or until done.  Remove from grill, cover and keep warm.

The chicken could also be cooked indoors on an electric grill, or on the stove-top in a grill-pan.

4.  Cook noodles according to package directions.  Drain well.  Combine Szechuan sauce, peanut butter, soy sauce, and lime juice in a large bowl, stirring with a whisk.  Add noodles, carrots, and green onions; toss and serve with chicken.

5.  For the broccoli:  Add water to a saucepan to a depth to 1-inch.  Add broccoli florets, bring to a boil and simmer for 4-5 minutes until crisp-tender.  Place broccoli in a medium bowl.  Add the sesame oil and sesame seeds,  kosher salt and  black pepper. Toss well.

SOURCE:   Cooking Light   for both Glazed chicken thighs and Szechuan noodles.

Roast Chicken with Brussels Sprouts

OK, so Brussels Sprouts may not be the most favorite vegetable of the year, but it is one vegetable I try to cycle through our meals once in a while because—–they’re good for you, and are low in calories and carbohydrates.  But up until several years ago I wouldn’t eat them,  I think because they were too strong in their cabbagy flavor.  Then I was having dinner out somewhere  –don’t remember where–and I was served these vegetables.  Not wanting to be rude I ate them and  SURPRISE,   I liked them because they had been cooked with bacon.  Now we know that bacon does wonders for most things, and Brussels Sprouts are no exception.  Therefore this recipe was a no-brainer for me when I first came across it.

This is a wonderful one-pan dinner that tastes like you cooked all day, but only takes a short while to get it ready for the oven.  The flavors meld together, and the sprouts are so good that next time I make this I will double the amount.  Did I really just say that?  The only adjustment I made was to leave out the potatoes because of our current low-carb diet plan.



  • 4 slices bacon, chopped
  • 1 tablespoon olive oil
  • 1 lemon, thinly sliced
  • 5 Tablespoons olive oil
  • 1 lemon, juiced
  • 3-4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 pound Brussels sprouts, trimmed
  • 8 small red-skinned potatoes, quartered
  • 4 -5 pieces chicken (thighs with bone, or leg quarters work best)


1.  Place the bacon in a large, deep skillet, and cook over medium -high heat, turning occasionally, until lightly browned but not crisp.  Drain the bacon on a paper-towel lined plate.  Save the drippings.

2.  Preheat the oven to 425 degrees.  Coat a large baking dish or cast iron skillet with 1 tablespoon olive oil. ( My approach was to cook the bacon in a cast-iron skillet, save the drippings, and omit that 1 Tablespoon olive oil.)

3.  Arrange lemon slices in a single layer on the bottom of the baking dish.

4.  Stir remaining 5 tablespoons olive oil, lemon juice, garlic, kosher salt, and black pepper together in a large bowl.


5.  Toss the Brussels sprouts in lemon juice mixture to coat; transfer to the prepared baking dish with a slotted spoon, draining excess liquid back into the bowl.

6.   Place bacon on top of the Brussels sprouts.

7.  Toss potatoes in the same lemon juice mixture, remove with a slotted spoon and place around the inside edges of the baking dish.

8.  Coat chicken pieces thoroughly in the remaining lemon mixture, and place skin-side up on top of the vegetables in the skillet.  Pour any remaining lemon juice mixture over the chicken.

9.  Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 60 minutes.  Chicken should be nicely browned and crisp.


Chicken and Tortellini with Asparagus and Zucchini

Most of us love pasta with red sauce.  They go together like peanut butter and jelly, or iced tea with lemon.  But let’s face it when the days are beautiful and warm we’d much rather be outdoors than in the kitchen making the sauce, cooking pasta and eating a heavy, hot meal.  Right about now I’m lightening up our meals, and including as many fresh,  seasonal, vegetables as I can work into our diet.  Pasta(s) still have their place, but are used a little differently.  The pasta assumes a secondary role rather than being the main focus.  In this recipe chicken and vegetables are the main focus and tortellini helps round out the meal for an all-in-one-pan entree, quick and easy to prepare.

Chicken and Tortellini with Asparagus and Zucchini

SERVES   4-6

  •  1 pound chicken tenders, cut into bite-sized pieces
  •  1  9oz.package refrigerated tortellini ( herb and chicken or any other flavor of choice)
  • 1  lb. fresh asparagus
  • 1 small-medium zucchini, cut into half-moons
  •  1/4 cup chopped green onions
  •  2 Tablespoons olive oil
  •  1 med. size red pepper, cut into thin strips
  •  1  8-10 oz.jar basil pesto (pictured here, homemade pesto)
  • 1/4 cup shredded Parmesan cheese
  • 2-3 Tablespoons sliced black olives (optional)

1.  Prepare tortellini according to package directions.  Meanwhile, snap off and discard tough ends of asparagus, and cut the asparagus into 2-inch pieces.

2.  Season chicken pieces with salt and pepper.  Saute in hot oil in large skillet over medium-high heat 6-7 minutes or until almost done. Remove to a platter and keep warm.

3.  In the drippings remaining in the skillet, sauté the onions  and red pepper over medium heat 1-2 minutes or until softened.  Increase heat to medium-high, add asparagus and  zucchini  and sauté 5-6 minutes.

4.  Stir in pesto,  and return chicken to skillet.  Cook, stirring occasionally, 2-3 minutes or until thoroughly heated.  Save aside about 1/2 cup pasta cooking water.  Drain the tortellini and add to skillet with additional cooking water to loosen the sauce as desired.

Sprinkle with Parmesan and sliced black olives if desired.  Serve immediately.

SOURCE:  adapted from  Southern Living Magazine

Mexican Fiesta Chicken

Tomorrow  being Cinco de Mayo I thought you might enjoy this colorful and tasty recipe.  In case you were wondering  what to have for dinner  there’s still plenty of time to prepare a festive meal in honor of this Mexican holiday, with ingredients you probably already have in your kitchen. 

  • 8 chicken drumsticks or 4 chicken thighs (about 1 1/2 pounds total)
  • 2 tablespoons cooking oil
  • 1   12oz. jar chunky red salsa
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup tortilla corn chips
  1. Rinse the chicken pieces. and pat dry with paper towels.
  2. In a 10-inch skillet cook the chicken in hot cooking oil, uncovered, over medium heat for about 10 minutes or until chicken is light brown, turning occasionally so chicken browns evenly.  Drain off the fat.
  3. Pour the salsa over the chicken in the skillet.  Reduce the heat; cover and simmer for 35-40 minutes or until chicken is tender enough to be easily pierced with a fork.
  4. Transfer the chicken and salsa sauce to a serving platter.  Sprinkle with the cheese.  Serve with the tortilla chips tucked in among the chicken pieces for a nice presentation.

I like to serve this dish with Spanish Rice, guacamole, and additional tortilla chips on the side.

Source:  This clipping has been mounted in my recipe notebook for many years.  I do not remember where it came from.

Chicken Provencale

This is a wonderful one-dish meal that I came across several years ago.  I prepare if rather often, because it is easy, very tasty, and makes enough for a second meal.  The ingredients are ones you probably already have in your storage pantry.  It contains all the food groups recommended for a well-balanced meal, especially if served with a side salad and a crusty  bread to soak up all the juices.

I have served this entree when I entertain, and people always comment on the tender chicken and flavorful beans.  Any leftovers reheated seem to taste even better because all the seasonings have more time to “marry’.

Chicken Provencale

  • 1 broiler/fryer chicken, cut up; or any combination of chicken parts to equal 3-4 pounds
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can ( 15 1/2 oz.) Great Northern beans
  • 1 can (15 1/2 oz.) Black beans, both cans rinsed and drained
  • 1can  (28 oz.) diced tomatoes, undrained
  • 3 medium carrots, sliced about 1/4 inch thick
  • 1 tablespoon instant chicken bouillon
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon pepper

In a large skillet, brown the chicken in oil, a few pieces at a time.  Do not crowd the pan as the chicken will not brown nicely.  Remove to a platter and set aside.

Saute onion and garlic in drippings remaining in skillet until transparent.  Stir in remaining ingredients.  Spoon into a large baking dish. 

Arrange chicken pieces on top.  Cover and bake at 350 degrees for 65-75 minutes or until chicken juices run clear.