Category Archives: Comfort Food

Chicken Pot Pie









Yum! This is one of those Fall dishes that reminds me of home…even though my mom never made it :). But let’s face it…it’s pie! Who doesn’t love pie. Now there is one frozen pie that is definitely worth a second look for those days when you want a chicken pot pie, but just don’t have the time or energy to make one. That frozen pot pie is by Marie Callender…and it really is quite good! But honestly this recipe is so easy that you’ll probably never buy a frozen pie again….give it a try, you won’t be sorry…it’s easy and delish!

3/4 pound skinless boneless chicken (cubed)

– or you can use leftover already cooked chicken.

3/4 cup sliced or chopped carrots

3/4 cup frozen green peas
1/4 – 1/2 cup chopped celery
1/4 cup butter
1/4 cup chopped butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery flakes
1 1/4 cups chicken broth
1/2 cup milk
2 (9 inch) unbaked pie crusts
(I use Pilsbury prerolled crusts in a box)

-Preheat oven to 425 F. (220 C.)
-heat 2 TBLS Olive oil in fry pan…sautee chicken until pink is gone. (of course if using leftover precooked, skip  this step.
– In saucepan, combine carrots, peas and celery, cover with water and cook on medium heat for ~15 minutes.    Drain off water, add chicken to the vegetable mixture and set aside.
-cook onion in butter until translucent. Stir in flour, slowly. Slowly stir in chicken broth and milk. Simmer over  medium heat until thickened. Season with salt, pepper and celery flakes.
– roll out bottom pie crust and place on pie plate. Put chicken/vegetable mixture in bottom of pie crust. Pour  thickened liquid over. Cover with top crust. Seal and flute edges. Cut several slits in top pie crust to allow  steam to escape.
– bake in preheated oven for 30 minutes or until pastry is golden brown and filling is bubbly. Cool 10 minutes  before serving. Serves 4 – 6 people.

I forgot to take a picture after it was cooked because everyone was hungry and dug in…but I can tell you it was nice and golden brown and very delicious!

Posted from WordPress for Android


Posted by on October 12, 2011 in Chicken Dishes, Comfort Food, Yummy


Tags: , , , , ,

Mac N Cheese with a Twist…

This recipe is from Rachel Ray’s new Cooking Show entitled “Week in a Day”.

She calls it Crab Cake Mac N Cheese and it’s soooo good that I had to share the recipe with you here. Here is the recipe online 🙂

I really didn’t plan to share it, so I didn’t take pictures of the process of cooking, just of the end result….but the directions aren’t hard and it will be well worth your time :). I made just a few adjustments, simply because I couldn’t find a couple of ingredients that Rachel listed, but the changes were still wonderful :).


  • Salt
  • 1 lb. elbow pasta with lines  (I couldn’t find, so used Shell pasta with lines)
  • 2 TBLS extra-virgin olive oil (I used Virgin Olive oil)
  • 2 TBLS butter
  • 3 stalks celery with leafy tops, finely chopped
  • 1 medium onion, finely chopped
  • 1/2 small red bell pepper, seeded and finely chopped
  • 3 to 4 cloves garlic, finely chopped
  • 1 bay leaf
  • About 2 TBLS freshly chopped thyme leaves, several sprigs (use fresh if you can get it – wow, it’s worth it!)
  • About 1 TBLS grated lemon zest
  • Freshly ground black pepper
  • 3/4 lb. fresh lump crabmeat, flaked
  • 1 TBLS seafood seasoning (recommended: Old Bay)

Bring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes (it will be undercooked). Cool, drain well and add to a large bowl.

Meanwhile, in a medium saucepan, heat 2 TBLS. extra virgin olive oil, and 2 TBLS of the butter over medium to medium-high heat. Add the celery, onion, red bell pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 – 8 minutes. Add the crabmeat to the vegetables (flaking it as you add it) and sprinkle liberally with seafood seasoning. Stir to combine, then remove from heat.


  • 3 TBLS all-purpose flour
  • 3 TBLS butter
  • 2 1/2 cups milk (I used Skim Nonfat milk)
  • Freshly grated nutmeg, to taste (I used powdered nutmeg ~ 1/4 – 1/2 tsp)
  • 1 TBLS Dijon mustard
  • 1/3 lb, about 1 rounded cup grated sharp white cheddar
  • 1/3 lb. about 1 rounded cup shredded Gruyere or Swiss cheese (I used Asiago cheese because I couldn’t find Gruyere.)

In a medium sauce pan, over low heat, melt 3 TBLS butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheeses and stir. Add the vegetables/crab mixture and the sauce to the bowl with the pasta. Stir all ingredients and transfer to a casserole dish (9×13).


  • 3 TBLS hot sauce (I used 1 tsp because not everyone in my house loves it that hot – but you can always add your own later :))
  • 1 cup panko bread crumbs (make sure you use Panko!!)
  • A generous handful of flat-leaf parsley, finely chopped
  • 1/2 cup grated Parmigiano-Reggiano Cheese (I used grated Parmesan here)
  • 3 TBLS butter

preheat oven to 375 degrees F.

Melt a 2 – 3 TBLS butter in a small skillet, over low heat and add 3 TBLS (or adjusted to your taste) hot sauce. Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley and 1/2 cup grated Parmigiano-Reggiano cheese. Top the mac n cheese with the spicy crumb mixture. Put the casserole on a baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes.

Yum….complement with a salad or some fruit and Enjoy!

This Dish is seriously yummy … ya gotta try it! What a flavor combination … Lecker!!


Leave a comment

Posted by on March 21, 2011 in Comfort Food, Crab, Pasta, Yummy