Easy Peasy Chicken Pot Pie

Hey friends! So sometimes you just have an idea that might work, but you are not sure. I have made random chicken pot pies over the years, usually using leftovers. Sometimes I have made them from scratch, which in my opinion, using leftovers to make a new dish is by scratch. In this case, I had a rotissere chicken, pie crust, some heavy cream, a pack of frozen mixed veggies, and my love of butter to make the best and easiest chicken pot pie.

First comes this. I heated my oven to 425. Cute pie pan coated with butter is always welcome. No aluminun pie pans allowed 😉 Throw those out! Gotta makeit a little fancy!

In a cast iron pan, make a slurry of 3 tablespoosn butter and 3 tablespoons flour. Stir until it looks like a paste. Then add 3 tablespoons heavy cream. I probably added more. It was the end of the container, so I made a cooking choice and it paid off. Whisk it all together. It is very theraputic and satisifying when it all comes together. Then add the following; a bag of mixed veggies, chopped rotissere chicken (or leftover chicken, etc), and salt and pepper to taste. Mix it all well and warm it all up. Quality Control- taste it!

I lined the pie pan on the botttom with one pie crust. Then I filled it with the chicken pot pie filling and topped it with the other pie crust. They were a little banged up, so they didn’t look perfect. Who cares! I brushed the top with butter and poked a few hole in the top for steam to escape. Then I cooked it for about 25 minutes (or until brown). Amazing!

Creamy Tarragon Chicken with Peas and Mushrooms

Evening guys! So I made this yummy dish last night. I saw something similar in one of my food magazines and thought I would alter the recipe to what I had. I served it with a side of garlic toast. It was perfect. Seconds and clean plates for everyone!

Creamy Tarragon Chicken with Peas and Mushrooms


4 boneless skinless chicken breasts, cut bite sized or sliced thinly
1/2 onion, chopped
2 cloves garlic, minced
1 container mushrooms, sliced
1 cup frozen peas
1 handful chopped tarragon
2 tablespoons butter
2 tablespoons flour
1/2 cup heavy cream
1/2 cup Parmesan cheese
1/2 cup chicken stock
salt, pepper, and olive oil as needed…


In a cast iron skillet, cook down your onions, garlic, and mushrooms with salt and pepper to taste, about 6 minutes on med. high heat with a couple tablespoons of olive oil. Add in butter and liquid. Mix well and reduce, about 5 minutes.
Coat chicken with flour and season with salt and pepper and mix in sauce. Cook about 10 minutes.
Add in the frozen peas, cheese, and fresh tarragon. Incorporate well and serve over egg noodles or rice.
Adding some garlic toast will make your family happy.


Sesame Thai Ginger Chicken Stir Fry

Evening guys! So tonight I was planning on making Montery Chicken https://funfoodiefamily.com/2014/06/09/copy-cat-montery-chicken/, but I realized I didn’t have any cheddar cheese. Then I saw this in the pantry and had a new idea for dinner…006
In the time it takes you to cook the rice, your chicken and veggie stir fry will be done! Perfect timing! This would be great with beef, shrimp, or tofu!

Sesame Thai Ginger Chicken Stir Fry


2 tablespoons peanut oil (sub whatever oil you have)
3 chicken breasts cut in to bite sized pieces
1/2 container of Thai Ginger chicken stock
1 tablespoon ginger paste (Asian markets), or minced ginger
2 tablespoons Hoisin
1 tablespoon sesame oil
1-2 cups stir fry veggies- I used a combo of broccoli, snow peas, carrots, and shallots, but any veggie you have on hand would be great (mushrooms, peppers, baby corn, etc)
1 cup of rice


Cook rice to package. I used half water and half of the Thai Ginger Chicken Stock.
Combine all the veggies and chicken in a wok with a couple tablespoons of peanut oil. Add a splash of your stock, hoisin, and sesame oil. Cook on medium high heat until chicken is cooked through.


Sweet Chili Chicken and Stir Fried Veggies

Happy Thursday, ya’ll! Can I get a WHOOT WHOOT that tomorrow is FRIDAY!!!!! This week has been super busy and pretty long. It is funny how the days go by fast but the week seems to drag on. So the Hubby and I have a date night tomorrow, so I am thinking sushi. I love everything sushi, but my favorites are crunchy shrimp roll, eel roll, California Roll, and veggie and seafood tempura. YUM!

Tonight was the Mock Cheer-off for our local cluster (NG Bulldogs!) of cheerleaders. Each squad is based on grade levels. We have a first grader and third grader. Both squads cheered with all their heart and were so stinking cute! Next weekend is the real thing where they cheer against other clusters in the county. Last year, B got 2nd place for her squad. In the end, it is not about the trophy, but for loving a sport and giving your heart and soul to something you love to do so much! But winning is nice, so send them your well wishes, prayers, good thoughts, etc!!! After Cheer-Off, practices calm down and everything is chill and about just rooting on the boys (who are also doing pretty awesome this season).

After we left practice tonight, we decided to join the rest of the cluster at the Applebee’s because it was less than 3 minutes from the cheer place we were all at. They had a 2 for $25 deal; I got steak and the hubby got ribs. It also came with spinach artichoke dip. It was all good.

Looking to last night, I made the following. It was super yummy. I was so busy from practice, homework, reading, laundry, and surfing the web/watching TV, that I did not post it.

Sweet Chili Chicken and Stir Fried Veggies


2 boneless skinless chicken breasts cut in to bite sized pieces
1 container of mushrooms, sliced
1 red pepper sliced
1 onion, sliced
2 yellow squash and 2 zucchini, sliced
1/2 bottle of sweet chili sauce
2 tablespoons sesame oil
1 tablespoon hoisin


Marinate the chicken in the sweet chili sauce for at least 30 min. and up to 2 hours. Cook on med-high heat in a large skillet or wok until cooked through, about 12 minutes.

In a wok, cook all the veggies down in the sesame oil and hoisin, about 12 minutes.

Serve with warm pita, Naan, rice, or noodles. I separated them to see if the girls would eat the chicken. They tried it, but they were not fans. It was a tad spicy, so I didn’t push it. They ate a few veggies, a bite of chicken, 1/2 piece of warm pita, and some leftover mac and cheese.

Hubby and I made pita sandwiches out of them. Delish! 005


Ginger Chicken

Happy Thursday! So on my meal plan this week, I was supposed to have take out Indian Monday, homemade chicken tenders on Tuesday, Chinese Take out Wed, and Chili tonight. Here is what went down…

Sunday lunch, the girls and I hit up the local Indian buffet. I gorged on EVERYTHING, and the girls noshed on Tandoori chicken, rice, Naan bread, and rice pudding. They were not fans of anything else.

Sunday dinner- Enchilada night happened!!!!

Monday night- Hubby was out. The girls wanted pizza. I turned on the oven…003

Tuesday- Leftover enchiladas from Sunday night https://wordpress.com/post/54265656/3432/

Wednesday- Chinese night was a go! My college friend, Miss Mandy (as the girls call her) came over and we ate, drank wine, and helped the girls with homework! We love Miss Mandy!

Thursday…CHICKEN!!! I thought about doing a Throwback Thursday chicken recipe, but I decided to go with a throw together dish from what I had in the kitchen and make it all new again. I came up with this LOVELY!!!

Ginger Chicken


2 chicken breasts
1 onion, chopped
one tablespoonish of salt, pepper, poultry seasoning, garlic powder, and ginger paste
1 tablespoon of minced ginger
1 cup liquid (broth, wine, water) I used veggie broth, because it is what I had
2 tablespoons butter and flour


Brown your seasoned chicken breasts on high heat (salt, pepper, poultry seasoning, garlic powder)
Take out of pan and add in your onions and ginger (paste and minced)
Add in your butter and flour. Whisk well. Add your liquid. Keep whisking vigorously until it is all mixed through and you have your desired consistency. Add more liquid if needed. Slice your chicken in thin pieces. Add back in to the sauce. Serve over rice.




After dinner I had a few leftovers and mixed it in my leftover Pad Thai Noodles. I added a tablespoon of sesame oil, a spoonful of Hoisin, and some leftover peas that were in the fridge. #leftoverlovin


Today was long. Very long. I didn’t get home until after 6, so the hubby proposed Greek…sold! I had some lamb and bean soup and a falafel platter. So yummy! Plus, there are leftovers!

This weekend looks like it is going to be beautiful! I hope you guys have a glorious weekend and get to spend it with your family and friends! Thanks so much for reading my blog and following me! It means the world =)

See you soon for a weekend wrap up and new weekly meal plan!