Chicken Pot Pie

Chicken Pot Pie

Source:  Aunty Paulie about 2010

Personal Notes:
My mom and aunty were visiting from California.  We’ve spent a lot of time in the kitchen.  While sitting around the table discussing meals, my aunt said she would make a chicken pot pie – an all American favorite!  I’ve never had a home-made version.  Well, you’ll see from the pictures there wasn’t a scrap left-and loved it! This served about 7 people for dinner. If you make it in individual dishes its great to serve when having guests over or you can freeze the other dishes when you only 2-3 people.

first piece missing
first piece missing

For the filling:

1 Boiled whole chicken 2 cups carrots
3 Tbs. olive oil 2 cups frozen peas
Pinch of salt/pink of course! 1-2 onions/diced
Pinch of organic ground pepper ½ to a whole celery root
5 cups Chicken stock, preferably homemade  3/4C. flour
2-3 tsp. bouillon  1/2 C. Heavy Cream
1-2 Tbs. butter

For the crust:  (double recipe for a top crust, a must)

3 cups flour ½ to 2/3 cups ice cold water
1½ tsp. salt 1 egg beaten with water for egg wash
1 tsp. baking powder Salt/pepper pinch to finish.
75 gr butter

Directions: (filling)

Get a stock pot filled with water, and put the fresh chicken in.  Bring to a boil, and let it cook and boil until meat easily comes off the bones.

Begin to prepare the vegetables. In a large stock pot, melt butter and oil, add onions, diced carrots, diced celery root.  Cook until translucent and the carrots are a bit softer.  Add the flour, ¼ cup amounts at a time and stir.  Begin to add your broth, stir until all has been added.  Add your cream, and  your frozen peas to the mixture, and finally, add the pulled chicken.  At this point, it’s cooked, and ready to be placed in your dough lined baking dish.

Directions: (dough)

I happen to have a Vitamix, and not a cuisinart or kitchenaid.  My aunt showed me a very quick and an easy way to make the dough in the mixer.  Begin by adding the flour to the mixer-turn it on.  Add the salt and baking powder.  Slowly add your cut butter cubes, then the water.  Add enough water until it forms a ball and is well mixed.

Line a baking dish and pre-heat your oven to 200 °C.  Add the filling.  Place dough on top, paint on the egg wash, and bake for approx. 1 hour.

Serve, and watch the entire pie disappear!!!

Green Pea Soup

Green Pea Soup

Source:  Me in 2012

Personal Notes:
Now living away from my mother, we were exchanging menus and I was purging her for some ideas.  She said she had been making some pea soup-she raved about it and made it sound so good (especially on those cold winter days!) that I shopped around looking for dried green peas.  The local grocery store did not stock peas in dry form, only can or frozen.  I continued my pursuit to the small organic food store about 10 min. away.  Voila!  I found them.  I came home today, soaked my peas and began the cooking of my first ever pot of Pea Soup!  It was very, very good-wholesome, flavorful, warm, and very satisfying.  We all even went for seconds!!!

p.s. This was a vegetarian style pea soup.  For those wanting meat, add pork or beef cubes.


pea soup
1 package dried peas 4-6 stocks celery, fine chopped
2 onions finely chopped 4-6 C. chicken stock
3 carrots peeled and fine chopped Salt/pepper/herbs to taste

Get the peas soaking the night before to ensure enough time. Take a nice stock/soup pot and add 3-4 Tbs. olive oil.  Add onions, celery and carrots and sauté until onions are translucent.  Add herbs and flavors. Drain peas, rinse and add to onions.  Stir around and warm up, then add the liquid stock.  Bring to a boil, add more flavors if desired, then bring pot to simmer, cover and let cook for several hours.  When peas near their final cooking point, they soften and the soup will thicken nicely. Note:  If you use a pressure cooker, feel free to pre-cook peas or cook the entire meal in the pot itself.  I should have done this and could have saved hours of stove cooking-but then again, the hours of cooking does ensure a very nice flavor!

Pea soup