Homemade Chicken Pot Pie

I love trying new recipes over the weekend. There’s plenty of time to run to the grocery store, pick fresh ingredients, and experiment a bit with no time limits.

Plus, I had some surprise guests this morning! My parents decided to haul a few furniture pieces I inherited from my grandmother, which I gladly accepted! I’m so excited about my new dining table and wanted to serve up something special so we could sit and enjoy. My dad loves chicken pot pies. If Publix is having a 10 for 10 deal on them, he will have 20 in his cart.

So, I wanted to try to make one while they were here. I looked up a few recipes online, deciding to combine a few things I liked from each of them to make this one. So here you go, my completely from scratch chicken pot pie, baked in my cast iron skillet.




  • 2 boneless skinless chicken breasts
  • 1/4 cup of onion
  • 1/4 cup of celery
  • 1/4 cup of diced carrots
  • 1/2 cup of English peas
  • 1/4 cup of diced golden potatoes
  • 1 cup of flour, plus 1 tablespoon
  • 2 oz of parmesan
  • 1 tablespoon of baking soda
  • 1 tablespoon of sugar
  • 1/2 tablespoon of Kosher salt
  • 3/4 cup of milk
  • 3/4 cup of chicken broth
  • Salt, pepper
  • Parsley

Prep work (morning):

  • I washed all my veggies, and the chopped up the celery, potatoes, and onions so I could just pop them in the pan. I stored everything in the fridge until I was ready to cook.
  • I also diced up the chicken breast into bite-sized pieces.
  • Lastly, I whisked together flour, parmesan, baking powder, sugar, and Kosher salt. I put the mixture in fridge until I was ready to add milk and drop in the pan. Thinking back, I could have added the milk/butter then, but didn’t.

:30 Prior to when I thought we would want lunch:
We had unloaded most everything, and my dad was working on my dryer. I knew he’d be getting hungry soon!

  • Heated up 1 tablespoon of oil in the cast iron skillet.
  • Added the diced chicken and sprinkled a little salt and pepper on top. Then, I pulled the chicken off the skillet to a plate. (Do not drain the pot)
  • Added 1/4 cup of onions, and let them simmer.
  • Pushed the onions to one side, and whisked in a tablespoon of flour for a light roux.
  • Added celery, carrots, peas, and potatoes to cook, for about 10 minutes.
  • Added 3/4 cup of milk and 1/2 cup of chicken broth, cooked for another 5 minutes.
    • I also added just a little more flour to thicken it up a bit.
  • Pre-heat the oven to 425.
  • Add the chicken back to the pot, let warm.
  • Grab you parm/flour mixture out of the fridge. Add milk and unsalted melted butter with a spatula until it’s incorporated. Don’t mix too much, as it doesn’t need to be smooth. (Again, as I mentioned before, I could have completed this prior.)
  • Drop biscuit mix into the skillet for the top layer. I tried – unsuccessfully to use an ice cream scoop – but ultimately I stuck with my spoon and sliding it off with a forefinger.
  • Bake for 12 minutes at 425.
  • Sprinkle a little parsley on top and serve it up!


  • Well, my father approved his meal with a clean plate, so that’s for sure a win!
  • I highly recommend this recipe — it’s very simple, and the parmesan biscuits topping gives it that little something extra.
  • I would make a few improvements for my next attempt:
    • It needs a  little more of the juicy “filling.” Adding cup of cream of chicken to the skillet – prior to popping down the biscuit mixture – would have done the trick. It was just a bit too dry. I wanted the biscuit to soak up a little more of the cream once I was eating it!
    • Also – carrots = yuk. I’m just not a carrot fan. My mom suggested cooking those a bit more before adding to the skillet or use canned. Anything to help them cook a little more would have helped.

Also – I have a new challenge for myself: Take photos while baking/cooking. I can only seem to remember to snap a few photos after the meal is done. I must be better about this!

Have any great recipes you’ve tried recently? I’d love to know in the comments!

Finger lickin’ good, but roasted! 

I’m on a health kick. At least, I’m trying to be on one. As of 12:40pm, I’ve downed 1/2 my water intake. Eggs for breakfast, and a Mediterranean Quinoa Salad for lunch.

Normally, when I meal plan or make salads at home, I always leave off the meat. Maybe because I felt like it takes so long to cook it safely, or it was more expensive. I usually opt for frozen but ready to microwave chicken, or even a rotisserie from the deli. No more!

This was SO EASY. I think this idea stemmed from a Tasty video, but I can’t remember! Regardless, I purchased three chicken organic chicken breasts from my local grocery store. I washed them and placed them in a roasting pan, and then poured about two tablespoons of EVOO on top. I sprinkled salt and pepper over each one, followed by dried thyme. I also chopped up a few fresh herbs from my garden for the top.  The pan went in at 7:43 am at 400 degrees and 25 mins later – I had beautifully cooked chicken. I did want the tops to be a little browner, so I turned my oven on broil for 2 min. Perfection! I let them rest and cool before storing in the fridge. 

I packed one for a topping to my quinoa salad for a quick lunch. It was slightly too much, so I’ll know to only do half the breast slices for the next lunch bag! But the flavors were great with the feta, olives, peppers and quinoa. And, I feel like I did pretty good with the calorie count too!
Off to drink some more water 😬 And, more pics on the next post. I devoured the chicken before it ever crossed my mind! 

Easter Sunday

I had a great Easter weekend – full of fun, family and plenty of sunshine! With an event on the Saturday before Easter, followed by one of our biggest festivals of the year this weekend, I knew I was going to be crazy busy with not a lot of travel time. So my parents drove down and spent Easter weekend with me. While I managed our event, they shopped ’til they dropped, so it’s safe to say we worked up quite an appetite.

I polled a few twitter friends on what we absolutely had to have for our brunch, and the menu was decided. After our early church service, we enjoyed:

  • Honey Baked Ham (purchased)
  • Deviled Eggs
  • Roasted Parmesan Asparagus
  • Green Beans
  • Dinner Rolls
  • Sweet potato casserole (purchased)
  • Lemon cake with lemon cream cheese frosting



So, I cheated with the honey baked ham and sweet potato casserole – purchasing from Honey Baked Ham in Destin. But totally worth it! I also grabbed some dinner rolls from Publix.

Deviled Eggs

  • 8 hard boiled eggs
  • 1/2 teaspoon of salt
  • Sprinkle of pepper
  • 4 Tablespoons of mayonnaise
  • Paprika

(It was incredibly hard to peel the eggs, so if anyone has suggestions let me know!)

I don’t know the last time I boiled eggs, so I had to look it up in my cookbook. Basically, you start with cold water, bring to a boil, and cook to make sure that it’s hard boiled. Check out this helpful graphic for the desired doneness. Slice the eggs lengthwise, and put the yolks in a bowl. Then mix the yolks with they salt, pepper and mayo. The recipe I was following called for dry mustard, but I didn’t have any. I took a zip lock bag, cut part of the corner, and then squeezed them into the egg whites. Sprinkle a little paprika on top!




Roasted Parmesan Asparagus:

  • 1 Bundle of asparagus
  • Olive oil
  • Sprinkle of salt
  • 1 lemon
  • 4 tablespoon parmesan

Again – this was an easy addition to my lunch, and fast! Always wash your produce first, and pat dry. Place the asparagus, and toss with olive oil and a little salt. Lay them out on the plan, and squeeze the lemon juice on top. Sprinkle parmesan, and then roast at 400 degrees for 8-10 minutes.

I tried this lemon cake for the first time, and want to give Well Plated by Erin credit because it was AMAZING!



The Forgotten Food: Fried Rice

I made brown rice Sunday…and made WAYYY too much of it, hoping I would eat it all week. It’s Wednesday, and I’m over it. Forgotten Food Challenge Time!

Here’s meal #4 in my Forgotten Food | A Meal series. Come here, soy sauce. You’re up!

The Forgotten Food: Fried Rice


  • 1 Cup of cooked brown rice
  • 1/2 of an onion, chopped
  • 1 tablespoon of butter
  • 1 egg
  • A few slices of ham, chopped (also leftover)
  • A few shakes of soy sauce

I mean, you can’t go wrong with this. This meal is not on any diet anywhere, but sometimes you just need to have something bad! I sauteed the onions and butter in my pan first, then dumped my already cooked rice in and stirred for about 4 minutes until the rice was pretty warm. I added the ham next. Then, I pushed the mixture to the sides of the pan, and fried the egg in the middle.

Last but not least, shake a little soy sauce into the pan and boom. Dinner!

This slideshow requires JavaScript.

The Forgotten Food: Taco Leftovers

Ok – I think I have been doing a little better with my leftovers than I had originally thought. But, here’s meal #3 in my Forgotten Food | A Meal challenge. Again, it’s incredibly easy!

The Forgotten Food: Beef Tacos

Who doesn’t love tacos? But, after I had them for two meals, it was time to change it up. So, I opted to be a little healthier and make a taco salad.


  • I Love Baby Kale | Organic Girls Salad (or your favorite)
  • One Fresh Tomato
  • Leftover Ground Beef with Mexican seasoning
  • Leftover Corn
  • Leftover Black Beans
  • Leftover Tacos – broken into pieces
  • Monterey Jack Cheese – shredded
  • Salsa

I washed and cut up my baby kale mixed salad in my bowl, and then sprinkled the diced tomato on top. I heated up the meat, corn and black beans before sprinkling them on top. Then, I added a few taco pieces, and then topped it off with some cheese and salsa.



The Forgotten Meal: Pizza Night

Last night, all I wanted was a pizza.

Do you guys ever get those cravings? I just wanted some tomatoes and cheese and bread. I had one leftover Italian sausage patty, and crumbling it up on my pizza sounded delicious!

They are also the easiest things to make too!


Pizza crust
– Olive oil
– Diced tomatoes
– Green peppers
– Leftover Italian sausage
– Mozzarella cheese
– Parmesan cheese

Drizzle a little olive oil on your dough, and get to work layering. There was no method to my madness, except to put the cheese as the last layer on top! I just scattered the toppings all over.

Put your masterpiece in the oven for about 10 mins, and you have a meal!


Stuck on Food: Steak with Couscous and Asparagus

With my newly made homemade chicken broth, I cooked a delicious meal last night – Steak with Couscous and Asparagus.

This slideshow requires JavaScript.

Publix had a sale on steaks, so I grab three so I would have leftovers. I marinated them all day in a quick mix of Dale’s seasoning and water (sometimes Dale’s can be a little strong for me).

They also had a sale on asparagus, and since I have given up cheese for lent, I couldn’t do my normal Parmesan recipe. I found an Ina Garten recipe for roasted asparagus, and decided to try it! First I cut off the bottoms, and wash the leftover stems. I set my oven to 400 degrees, and then tossed the cleaned asparagus with salt, pepper and olive oil. Place it on a baking sheet and roast for 25 minutes – easy.

For the couscous, I wanted to cook with my homemade chicken broth. Bring the couscous and chicken broth to a boil, then simmer the pot for 12 mins. At the end, I added a little more salt and lemon juice.

Back to the steaks. I put them on my Cuisinart grill, searing them first, and then allowing them to cook to about medium. I don’t trust myself as a cook yet to keep something medium rare. I’d rather it be closer to done!

Everything finished about the same time, and the result – delicious!