Fiddling With My Food!

Enjoying your food is FUNdamental!

My Chicken Pot Pie!

Myke’s Chicken Pot Pie 

We practically raised our kids eating those easy, cheap frozen pot pies from the grocery store.  But, I’ll bet I haven’t eaten one for ten years.  After a while they just didn’t do it for me.

Lately though, I’ve had a hankering for one.  I decided to make them myself.  I wanted something special.  Having never had any other than those cheap store bought ones, I don’t have a standard to shoot for.  But, hey, how hard can it be?

I decided to give it a go and after making it twice in a week, with nothing but rave reviews from all eaters, figured it was time to share my recipe.


  • 4 – boneless skinless chicken breasts, steamed and cubed
  • 1/2 cup – ham, cubed
  • 2 – large potatoes, cubed
  • 1 – large carrot, cubed
  • 2 – stalks of celery, chopped
  • 1/2 – yellow onion, chopped
  • 1 clove – garlic, pressed
  • 1 cup – frozen peas
  • 1/2 – small butternut squash, cubed
  • 1/2 cup – Craizins (dried cranberries), chopped
  • 8 tbsp – butter
  • 4 tbsp – all purpose flour
  • 4 cups – milk
  • 1 tsp – salt
  • 1/2 – tsp fresh ground pepper
  • 2 – tsp – chicken bullion
  • 2 – Pillsbury pie crusts
  • 1  heaping tbsp – fresh sage, chopped
  • 1 – egg, beaten

Wash the chicken and place in a steamer basket.  Steam on high heat for 10 minutes.  It’ll be okay if the chicken isnt’ entirely done at this point.

Saute’ onion and garlic in 4 tbsp of butter.

Cube steamed chicken (so nice and tender)  and add to the sauteing onions.  Add sage. Simmer until time to add to the remaining ingredients.

Now steam all of the remaining vegetables.  They too, don’t have to go until they’re entirely soft.  10 minutes should do it.

In a pot make a roux with 4 tbsp butter, flour, salt and pepper.  A blond roux would be fine, but I want a yellower sauce so I cook the roux, stirring constantly, until becomes a golden brown.  Add milk and bring to a boil, stirring constantly until it thickens.  Add bullion.

Add sauteed chicken, vegetables, Craizins and ham to the sauce.

Place mixture in oven proof, individual sized, deep pie dishes.  Unroll the pie crusts and lay over the top.  Trim the edges.  You can piece the pie crust with scraps of crust, it doesn’t have to be whole.  Sweetie thought the pieced ones were cuter and more appealing.  With your fingers, press the dough to the edge of the dish.  Brush the crust with egg.  With a parring knife cut four vent holes.

Bake in preheated oven at 350  degrees for 25 minutes or until crust is golden brown.


Makes four six inch pies or six 4 1/2 inch.  My last batch I doubled the recipe and ran out of dishes.  Not wanting to waste the remaining pie filling I made a couple of Pasties.  To do this you need to let the filling cool.  Lay your crust over a cereal bowl and tuck the crust into a bowl shape being careful not to stretch the crust.  Fill the cavity and then fold the crust up over the filling.  Pinch together in four tucks and trim off the extra.  Carefully turn the tucked side down onto a greased cookie sheet, brush with egg, vent at the very top and bake as before.

Pasties are often served with gravy or melted butter over the top.  We just ate them as they were, right out of the oven.


January 18, 2008 Posted by | Chicken, Ham, Meat Pie, Vegetables | , , , , , , , , , , , , , , , , | 5 Comments

Seed Stew

I’ve had this idea for quite some time and finally, this past weekend, I gave it a try.  I began the recipe in celebration of the venerable bean.  Of couse and as usual, I got carried away and the result went quite beyond the intended beans.


  • 1 – 16 oz can of black beans
  • 1 – 16 oz can of kidney beans
  • 1 – 16 oz can of Great Northern (white) beans
  • 1 – 16 oz can of baby lima beans
  • 1 – 16 oz can of butter beans
  • 1 – 16 oz can of cut green beans
  • 1 – 8 oz can of green peas
  • 1 – 16 oz can of chicken broth
  • 1 – 16 oz can of chicken
  • 2 –  tbs butter
  • 1/2  – white onion
  • 1/2  – bulb of fennel
  • 1 lb –  of Kielbasa Sausage cut in one inch chunks
  • 1 tbsp chili powder
  • 2/3 cup shelled pistachios
  • 1/2 cup roasted pumkins seeds
  • 2 tbsp sesame seeds
  • 1/2 tsp garlic powder

Chop and saute the onion and fennel in the butter in a large pot.  Add all remaining ingredients, (include the liquids), bring to a boil and simmer for 45 minutes.  Brighten with a few sprinkles of red wine vinegar and serve.

This makes a large pot to share with family and friends.  It freezes well and is even better reheated.

My father always lamented the fact that my mother perpetuated the Beans, Beans, the Musical Fruit song into my generation.  Had it not been she, it would surely have been someone else.  Of course we were delighted to be the first among our peers to know and share this delightful little ditty.  Mom also counselled us to eat bread with our beans, which she asserted would stop the inevitable gas.  It didn’t!

Somehow, however, Seed Stew did not produce such effects.  Perhaps it was canned beans, which we don’t ordinarily use.  Perhaps it was the combination that magically rendered the concoction inert.  Most likely it was a fluke.  That said, there are no guarantees, at least until the recipe has been widely field tested.  Let me know of your results.

I have a mind to try peanuts, sunflower seeds, corn and who knows what other kinds of seeds in this easy and delightful soup.

Hope you find Seed Stew as delicious as we did!

January 13, 2008 Posted by | Beans | , , , , , , , , , , , , , , , , | 3 Comments