Mini Chicken Pot Pies

Chicken pot pie has always been one of my favorite meals. It reminds me of being gathered around the dinner table with my family. I still to this day will not order chicken pot pie at a restaurant because I'm convinced  no one can make it like my mom. I decided to give it a try myself since I can't just stop by my parents house for a chicken pie. 

Mini pies are even better than a regular one because you get lots of crust which is my favorite part.

Heres what you'll need:

1 box refrigerated crust

1/3 c. butter

1/3 c. onion

1/3 all purpose flour

1 3/4 c. chicken broth

1/2 c. milk

2 1/2 c. cooked chicken

2 c. frozen mixed veggies, thawed

salt & pepper

1. Feel free to use this same recipe to make one regular size pie or be tempted by these cute mini pies and go for it. If you're making mini pies, cut dough into large circles and lay bottom crust down.

2. Melt butter over medium heat, then add onion & cook for 2 min (until tender). Stir in flour, salt & pepper. 

3. Gradually stir in milk and chicken broth. Let this cook and bubble until it thickens. It takes  a little while, but don't give up. It will be clear once its a thick, gooey concoction. 

4. Add veggies & chicken. Remove from heat. Spoon mixture into each little pie.

5. Finally, cut large circles for the top crust making sure to cut slits to let steam out.

6. Bake at 400 for 25 (ish) minutes. I didn't set a timer but just stayed close by and watched until it was getting golden brown. Towards the end, I covered the pie pan with foil to prevent excessive browning.

It will be incredibly difficult to eat just one, I'll go ahead and warn you. It was hard for me to save some for Will; he should feel very loved that I left him plenty. 

Its back to long hours for my sweet guy. He woke up at 4:45 am for work this morning. Heres to hoping he'll be home by 10pm tonight!

Sausage Corn Chowder

Y'all, it is COLD! I am already beginning my annual complaining, shivering and commentating about how I hate cold weather. I realize we live in Wilmington, but if you only knew how low my tolerance is to chilly temps. You can find me in flannel pajama pants with fluffy slippers wrapped in a blanket at all times while I'm home. Since I'm cold natured, I love anything to warm me up, especially soups. This corn chowder is one of my favorite meals & reminds me of being home. I used to beg my mom to make it for me after a frigid track practice [outside!] in the middle of winter. Toast a piece of fresh, crusty bread and enjoy!

Here's what you need:
1 lb sausage-- I like to use the "hot" kind, but if you prefer milder go for it
1 med onion
1/3 c. green pepper
1 can cream of celery
2 cans creamed corn
3 c. milk
1/2 bag of frozen hash browns [the square ones, not the shredded hash browns]
4-6 oz. cheddar cheese


Dice the onion and green pepper & begin cooking in a large pan. Add the sausage & cook until it is browned. You may want to drain the sausage if it appears to have a lot of fat. I find it does seem to help to drain it slightly, but its not a big deal if you're feeling lazy. Add cream of celery, creamed corn, hash browns & milk. Be careful when adding the milk that it doesn't curdle. Bring this to a boil and then reduce heat and let it simmer, covered, for about 20 min. Basically just until the potatoes are tender. Then add shredded cheddar cheese on top. 

This soup is hearty & will warm you right up! It even freezes well so you can save some for another cold day.

Chicken & Zucchini Parmesan

Pinterest, you never fail me. I found this recipe on pinterest & decided to make it the other night. Will had mentioned that he wanted some sort of chicken dish so I thought I'd give it a whirl. You see, its rare for me to try new recipes on just the two of us. I have a horrible habit of testing out new recipes on other people...surprisingly, it hasn't failed. I'm sure the day that it does I will quit doing that. 

Anyway, we gave it a try & loved the recipe. Will really enjoyed it and I think it was pretty healthy so thats a plus. 

Heres what you need:

3-4 large chicken breasts
1 can tomato sauce
1 med zucchini
Mozzarella cheese (buy the good kind)
2-3 tsp. olive oil
fresh basil
fresh garlic


I used my Le Creuset skillet for this whole recipe & it was awesome. Basically any large skillet (with a lid) would work. 

First, I cut the chicken breasts in half. I pounded them (with a potato masher, resourceful, eh?) just once or twice to tenderize. Then I put them in the skillet with 2-3 tsp of olive oil. I added in some fresh (minced) garlic as well. Once the chicken breasts were browned, I added in the tomato sauce. **I did not drain some of the liquid from the chicken, but I would suggest draining it a little** Place the lid on & put it on low-med low and let it simmer for about 30 min. Then, add basil, sliced zucchini and mozzarella. I cut the mozzarella into slices and laid those on top of the chicken breasts. Cover and cook on low for 15 more min.

The flavor was awesome & this recipe was super easy! Had the leftovers for lunch today :)

...And a little shot from while it was cooking.