Recipe: Chicken Pot Pie

No pictures available because we all ate it wayyyyy too fast. Everyone had seconds, including my good friend who only eats rabbit food. That should tell you something.

My husband asked that I make this every week.

I used a new pie crust recipe–one that is flakey and really delicious. It’s a keeper. You will need to double that recipe if you want to use it for this.

This chicken pot pie recipe is modified slightly from one at

To make dairy-free: Swap Soy-Free Earth Balance for Butter; So Delicios Original Coconut Milk for dairy milk; Homemade or Kitchen Basics chicken stock for other stocks that may contain traces of dairy.


  • 1 pound skinless, boneless chicken breast halves – cubed (I just used leftover cooked chicken from a roast chicken the day before)
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/2 cup butter
  • 1/3 cup chopped onion
  • 1 potato, chopped/diced small
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery salt
  • 1/4tsp poultry seasoning
  • dash of garlic powder
  • 4 cups chicken broth
  • 1 1/3 cup whole milk
  • ADDITIONAL CHICKEN STOCK for boiling vegetables, see below


  1. Preheat oven to 375 degrees F (220 degrees C.)
  2. prepare pie crust, pre-cook bottom crust for 10 minutes.
  3. In a saucepan, combine chicken, carrots, peas, and celery. Add chicken stock to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  4. In the saucepan over medium heat, cook onions and diced potato in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  5. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  6. Bake in the preheated oven for 1 hour, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Recipe: Coffee Flavored Ice Cream

Michael Cassidy’s “Teach Me to Surf Sugar Daddy”–or–a very special piece of art.

When Matt and I were dating, he lived in Hawaii and I was stateside. We saw each other every few months, and every time it was a vacation. A perfect, romantic Hawaiian vacation. that may be a total exaggeration–he was a newspaper editor and reporter; I was still a college student. Hawaii on No Money isn’t really Hawaii as postcards and TV would have you think of it, but we still had a lot of fun on the beach and enjoying the more affordable treats, like ice cream and looking at art studios.

On the North Shore of Kaua’i, where some of the best surfing and beaches in the world are, there is also a fantastic little boutique with local artists’ work.

I fell in love with this piece of art. Cheesy, pin-up  “art”. It was perfect; it was hilarious yet aspirational and although I’ve seen many, many paintings and original works of truely “great” art in my life, it was this one that I kept thinking ab0ut, remembering and wanting.

It made me smile. It spoke to me.

Or maybe it was the way Matt spoke to me, saying, mocking, “Teach me to (insert random hobby) Sugar Daddy”  in a sultry, over-the-top manner that made me smile.

We were still joking about it, talking about it, when we stumbled in to a fabulous little ice cream shop just off the beach.

…Turns out I have great taste–in food. Not so much in art. They served Kona coffee-flavored ice cream with chocolate-covered macadamia nuts and coconut flakes… just amazing. Breath taking…also clothes staining, as I learned from spilling it all down my shirt from laughing so hard at Matt’s “Sugar Daddy” jokes and the idea of me–ME! — a Sugar Mama.

A few years, vows, a kid and a house later, Matt tracked down this piece of art and gave it to me for our 4th anniversary.

He still has to teach me to surf.

This recipe comes from my personal bible,


  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon instant coffee granules
  • 2 tablespoons butter or margarine, melted
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 (14 ounce) can sweetened condensed milk
  • 2 cups whipping cream


In a saucepan, stir sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. Stir in condensed milk. In a mixing bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. square pan. Cover and freeze for 6 hours or until firm, checking to stir once the it has started to freeze over and stirring every 1.5 hours after that. At that point, add whatever chunks you’d like–chocolate pieces, nuts, go crazy.