Chicken pot pie made easy

chicken pot pie mixture love and relish    chickne pot pie _love and relish

Chicken pot pie is just one of those comfort foods that I find hard to resist.  Moist chicken meat and vegetables bathed in a rich sauce, then tucked in every so nicely under a buttery, flakey top. While it may seem a little tedious to make, it’s actually not – at least when it comes to my recipe.

So the key here is to get several individual-size ramekins.  Not the shallow ones – the deep ones (5″high x 3″) for the hearty appetite!  This chicken pot pie is a no-fail recipe. Perfect for cooler weather, but in our household, it’s welcomed throughout the year.  I serve with it with a spinach and arugula salad.

5 servings – 5 ramekins

1 rotisserie chicken (already cooked, store bought or cooked at home) remove all meat from bones and set aside.

3 cans 14 oz chicken broth

2 cubes chicken boullion

3/4 cup all purpose flour

2 packages frozen puff pastry

1 12 oz. package frozen mixed vegetables (peas, corn, carrots, green beans)

2 small yellow onions, chopped

1/2 cup fresh parsley, chopped

1.5 cubes butter

1 tsp salt

1/2 tsp pepper

egg wash (1 beaten egg mixed with 1 tbsp water)

sea salt and pepper

Directions:  Thaw puff pastry at room temperature.  Preheat oven to 375.  Melt butter in pan and add onions.  Cook on medium for 15 minutes until onions are translucent.  In a separate saucepan, heat chicken broth and bouillon cubes.  Add flour to onion/butter mixture and cook for 2 minutes, stirring frequently.  Add hot chicken broth to the flour mixture, stir until cooked thoroughly.  It will start to thicken. Then add chicken, frozen vegetables, parsley, salt and pepper.  Heat over medium while mixing all ingredients together.  Pour into 5 individual ramekins.  Apply egg wash to rim of ramekins.  Roll out puff pastry and cut a circle approximately 1/2 inch larger than rim size.  Place a puff pastry circle on each ramekin and pinch down sides.  Brush egg wash on top of pastry.  Poke a few vent holes, sprinkle with sea salt and freshly ground black pepper.  Place in over for 45 minutes.  Keep an eye on the puff pastry.  If it starts to darken before 45 minutes, place foil on top to prevent burning.  Serve hot.

Zucchini pizza, yes!

It’s so simple to make, and I guarantee you’ll be running out of these slices quickly.


4 zucchini (mix up zucchini and yellow squash for variety)
Heirloom cherry tomatoes, sliced
Olive Oil
Mozzarella Cheese
Parmesean Cheese
Optional: crushed red pepper

Preheat oven to 400 degrees. Wash and slice zucchini length-wise. Lightly coat the bottom of baking tray with olive oil. Arrange zucchini slices on tray. Sprinkle cheese over zucchini. Place tomato slices on top of zucchini. Sprinkle with more cheese on top of tomatoes and zucchini slices. Add salt and pepper to taste. Drizzle with oil oil. Cook in oven for approximately 20 minutes or until cheese starts to bubble and turn golden brown. Serve hot and watch them disappear.