• What’s  crunchy on the outside, creamy on the inside, filled with tons of veggies and protein, still kid friendly, freezes well and is beloved by all?

    Well, if the title didn’t give it away, I’m not going to tell you!

    Just kidding. It’s…..


    I don’t make it often enough, but every time I do I say the same thing to myself. “Oh, this really is so easy. I’m going to start adding this into my dinner rotations.” But, then the holiday season ends and I vow not to make a single thing we ate during that season for at least month. Due to having children extenuating circumstances, my memory is not what it used to be and by the time my yuntif food hiatus ends, I forget all over again how easy it is to make chicken pot pie. Which is hugely unfortunate. Because really, chicken pot pie rocks!

    I wrote you all a very large recipe. Large enough to make 3 very large pie dishes, or 4 medium ones. So that if you too forget how easy it is to make you’ll at least have a stockpile of them in your freezer for a rainy day. Literally a rainy day, because there is nothing better then hot and creamy chicken pot pie when its freezing and pouring outside!

    All the freezing instructions are in the recipe, so click the link and get cooking!

    Happy endless cooking month everyone!



  • Ingredients

    1. 9 Tbsp. canola oil
    2. 6 carrots, peeled and diced
    3. 6 celery stalks, peeled (to remove stringy fibers) and diced
    4. 3 onions, diced
    5. 2 zucchinis, diced
    6. 3 tsp. salt
    7. 2 tsp. black pepper
    8. 2 tsp. paprika
    9. 9 Tbsp. flour
    10. 1&3/4 cups sherry wine (or white wine)
    11. 6 cups chicken stock
    12. 8-10 cups cubed roasted chicken (from 3 chickens) (or you can buy rotisserie chicken
    13. 2&1/2 cups frozen peas
    14. 3 sheets of puff pastry. thawed
    15. 2 eggs and 2 egg yolks, well beaten


    1. Preheat oven to 350f (180c)
    2. Liberally grease 3 large pie dishes, or medium sized ones.
    3. Set aside
    4. Heat a large pot or dutch oven over medium high heat.
    5. Add oil, carrots, celery, onion salt and pepper.
    6. Sautee until the onions become translucent and carrots and celery slightly soften.
    7. Add zucchini and stir for another 4-5 minutes.
    8. sprinkle in paprika and flour stirring well to make sure everything is evenly coated.
    9. At this point it is very important to keep stirring for 3-4 minutes so that the flour cooks, but does not burn.
    10. Pour in wine and using a wooden spoon or spatula mix well and scrape up any bits on the bottom of the pan.
    11. Once the wine has been absorbed add the stock and stir carefully but vigorously.
    12. Add roasted chicken and stir through.
    13. Pour in frozen peas and mix well
    14. Keep mixing until mixture comes to a boil.
    15. As soon as it comes to a boil, divide mixture into pie dishes.
    16. Allow mixture to cool for 30 minutes.
    17. Slightly roll out puff pastry sheets so that they are big enough to cover the pie dishes completely.
    18. place pie dishes on a baking sheet (so that they are easy to take out of the oven).
    19. Brush beaten egg on the edges of the pie dish and place puff pastry over the top.
    20. Use your hands to press the dough onto the sides of the dish so that it sticks firmly.
    21. Use the tip of a sharp knife to pierce a few holes in the puff pastry to help the steam escape and brush the top of the puff pastry with beaten egg.
    22. sprinkle a small amount of kosher salt over the top of the puff pastry.
    23. Place baking sheet in the oven and cook for 40-45 minutes until the puff pastry is golden.
    24. Remove from the oven and serve hot.


    1. To roast chicken, place 3 whole or cut up chickens (on the bone) in a roasting pan.
    2. Drizzle olive oil and sprinkle sat and pepper.
    3. Bake in. 350f (180c) oven for 1 hour and 10-20 minutes (depending on size of chickens)
    4. Remove from the oven, cool for 30 minutes, then cube.


    1. This recipe makes a lot. Its on purpose. It freezes really well, and is the perfect thing to keep on hand for when you need to throw together a quick dinner or send over a meal to a friend in need. Its just as easy to make 3 of them as it is to make 1!

    To Freeze

    1. Allow pot pie to cool completely. Wrap the entire dish in a few layers of saran wrap, then one final layer of tin foil. Freeze for up to 3 months.

    To defrost and reheat

    1. Take the pot pie out of the freezer the night before or early in the morning the day you want to serve. Immediately unwrap the foil and Saran Wrap. It is easier to do this when it is frozen so that none of the pastry breaks! Loosely cover in foil and refrigerate (if the night before) or leave on the counter. Reheat uncovered. Serve hot and enjoy!

Looking for something yum?

April 23, 2020

Friday Night Tu B’Shvat Menu

Read More

October 18, 2018

Best Meat Sauce Ever

Read More

October 18, 2018

“Granola” Stuffed Baked Apples

Read More

August 27, 2018

Meal-in-a-bowl Or Meaty Veg Barley Soup

Read More

March 27, 2018

Savory Stovetop Brisket

Read More

February 20, 2018

French Dip Sandwiches

Read More