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Chicken Pot Pie

My husband has a friend Gary who likes chicken pot pie, so I have been trying some different recipes.  One day when I was cleaning up my studio I found an older copy of Cook’s Illustrated magazine folded open to this recipe.  The magazine was dated February, 2006.  The intro said that it is a lot of work but worth it.  Since my friend Shara was coming that week, and I knew that she liked chicken pot pie, I thought I would give it a try.  Funny how things work out. 🙂

It was a lot of work…and delicious.  One nice thing  is that you can make it ahead of time.

Here is a copy of the original recipe Chicken Pie Feb 2006 from Cook’s Illustrated.   The only change I made to the recipe was I substituted a diced potato instead of the pearl onions.  That saved the step of browning the pearl onions separately.

I made the recipe this weekend for Gary and a group of friends.  I had a number of people asking for the recipe so I thought I would share it with you.  Sorry I did not get a picture of the whole pie baked before we dug into it.

Here is the recipe:

Chicken Pot Pie

Serves 6 to 8

Substitute 3 to 3 1/2 pounds of bone-in, skin-on chicken parts for the whole chicken, if desired. We recommend chilling the rolled and shaped dough in the freezer. The dough can be prepared the day before and refrigerated. The chicken and vegetables can also be prepared the day before.


  • 1 2/3 cups (8 1/4 ounces) unbleached all-purpose flour, plus additional for work surface
  • ¾ teaspoon table salt
  • I 0 tablespoons (1 ¼ sticks) cold, unsalted butter, cut into 1/2- inch pieces and frozen for I0 minutes
  • 2 tablespoons sour cream
  • 4-6 tablespoons ice water

Chicken and Vegetables

  • I teaspoon vegetable oil
  • 1 whole chicken (about 4 1/2 pounds), cut into4 pieces (2 breast pieces, 21eg quarters, wings discarded) and trimmed of excess fat
  • Potato cut in ½- inch pieces (about I cup, or 5 ounces)
  • Table salt and ground black pepper


  • 4 1/2 cups low-sodium chicken broth
  • 4 tablespoons unsalted butter
  • 1/2 cup unbleached all-purpose flour
  • 3/4 cup heavy cream
  • ¾ cup frozen peas (unthawed, about 31/2 ounces)
  • 2 teaspoons juice from I lemon
  • 1 tablespoon minced fresh parsley leaves
  • Table salt and ground black pepper

1. TO MAKE THE DOUGH: Process flour and salt together in food processor until combined, about 3 seconds. Add butter and pulse until size of large peas, about six to eight 1-second pulses.

2. Mix sour cream and 4 tablespoons ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1- second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry, and does not hold together, add l to 2 additional tablespoons water and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses.

3. Turn dough onto work surface. Shape into ball and flatten to 5-inch disk; wrap in plastic and refrigerate until firm but not hard, l to 2 hours. (Dough can be refrigerated overnight.)

4. TO ROAST CHICKEN AND VEGETABLES: Adjust oven racks to lower-middle and upper middle positions; heat oven to 450 degrees. Heat oil in heavy-bottomed 12-inch ovenproof skillet over medium-high heat until oil just begins to smoke; swirl skillet to coat evenly with oil. Brown chicken pieces skin side down until deep golden, 3 to 4 minutes; turn chicken pieces and brown until golden on second side, 3 to 4 min longer. Transfer chicken to large plate; drain all but l tablespoon fat.


5. Set skillet over medium-high heat and add onion, carrots, celery, and salt and pepper to taste; cook, stirring occasionally, until vegetables begin to brown, 2 to 3 minutes. Return chicken pieces to skillet skin side up and place in oven on lower-middle rack. Roast until thickest part of breast registers about 160 degrees on instant-read thermometer and thickest part of thigh and drumstick registers about 175 degrees, 18 to 25 minutes. Using potholder or oven mitt, remove skillet from oven. Transfer chicken to platter and let rest l hour. Set skillet with vegetables aside.


6. TO ROLL OUT THE DOUGH: (If dough has been chilled longer than 2 hours, let stand at room temperature for 15 minutes before rolling.) Dust 16 by 12-inch sheet of parchment paper liberally with flour; roll, flute, and cut vent holes. Transfer parchment and dough to baking sheet; chill in freezer until ready to use, at least 30 minutes (or refrigerate for l hour).  Tip: I laid my dish on back of paper and traced around it.


7. TO MAKE SAUCE AND ASSEMBLE PIE: While chicken rests, return skillet with vegetables to medium-high heat. Add chicken broth and any juices from chicken platter and bring to simmer, scraping sides and bottom of skillet with wooden spoon to loosen any browned bits. Pour contents of skillet through medium-mesh strainer set over large bowl; transfer vegetables from strainer to separate bowl and refrigerate. After fat rises to surface of broth, 15 to 20 minutes, skim with ladle or large spoon and discard. (You should have about 3 1/2 cups broth.)


8. When chicken has rested, remove and discard skin. Using fingers or fork, pull chicken off bones into 2-inch shreds and l -inch chunks; refrigerate until ready to use (you should have about 4 1/2 cups chicken). Wipe skillet clean; melt butter over medium-high heat until foaming. Stir in flour and cook stirring constantly, until mixture darkens slightly and becomes fragrant, about 1 minute. Slowly whisk in broth and cream and bring to boil; reduce heat to medium and simmer, stirring constantly, until sauce is thickened and coats back of spoon, 8 to l 0 minutes. Turn off  heat, add chicken, reserved vegetables, peas, lemon juice, parsley, thyme, and salt and pepper to taste; gently stir to combine. Remove dough from freezer, lift off parchment paper, and place dough on top of filling. Bake on upper-middle rack at 450 degrees until crust begins to brown around edges, about 15 minutes· reduce heat to 375 degrees and continue to bake until crust is golden brown and filling bubbles 15 to 20 minutes more. Let cool 15 minutes before serving.


I was thinking about how I could make this recipe a little easier and still taste good.

  • I was thinking I could just use chicken breast cut in small pieces.  I could then brown them in the pan until they are completely cooked and remove them. Then brown the vegetables for a little longer so that they are cooked through. I could then skip the roasting in the oven and continue with the rest of the recipe.
  • I could also use premade pie crust or puffed pastry for the topping.
  • I also make my own brown chicken broth which adds to the flavor.  To make the broth I place the neck, back and wings in a baking dish in the over at 400 degrees for about 1 1/2 hours.  I then remove the parts and place them in my crockpot.  I place a little water in the baking dish and scrape to remove any of the brown drippings.  I then place that in the crockpot and add an onion, celery, carrots, a bay leaf, some peppercorns and salt.  Fill with water to an inch of the brim and cook on low for 8 – 12 hours.  Run through a strainer.   You can use the broth immediately or freeze or can for later.

The bottom line is I have made this recipe 3 times in the last few months and would make it again.  And I agree it is a lot of work but worth it.

I hope you will enjoy making it.


PS.  Here is a printable version of the about recipe. Chicken Pot Pie

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Wendy & Kevin Young Benefit Seminar

This past weekend my painting chapter, Penn’s Woods Painters, Amy Mogish and myself did a seminar to bless Wendy and Kevin Young.   Wendy is a very talented, sharing, sculpting artist and many of us have been blessed to be able to learn from her. In February her husband Kevin became ill and is now disabled. It has been financially devastating for them  and as fellow artists we wanted to do something to help them.

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Tortellini Salad with Asparagus

With the start of summer I am always looking for recipes for good salads. My criteria is something that is somewhat healthy, tasty and of course looks good.   I found this Tortellini Salad with Asparagus and Fresh Basil Vinaigrette in “America’s Test Kitchen – Make -Ahead Cookbook”.  I took it to my cousins for Mother’s day and it was a big hit.  It was so good I made it again this weekend.

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A Heart for Mom

I am loving spring with all the beautiful scents and colors.  I love seeing the trees budding and all the beautiful spring flowers popping out everywhere.

All the beautiful spring flowers have me playing with Quikwood again (see Flower Canvas).  I thought it would be fun to create these flower hearts.  They are a sweet little gift for mom and/or anyone special in your life.  They would also be fun to hang on someone’s door as a little surprise.

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Pictures to Draw From…

Not too long ago we talked about keeping a sketchbook  which is an invaluable tool for an artist to keep quick sketches of ideas, resources, and to just practice.  Another thing that I do is keep a photo reference file.  I tear out pictures from magazines, and sales catalogues that inspire me.  I organize them into folders so they are easy for me to find when inspiration strikes.

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Quick Egg Bunny & Chick

When I was playing with my other Egg Bunny and Egg Peep, I thought I should do a couple that are simpler like I did for my Egg Nativity and Egg Snowies.  So I came up with a couple for you.

I know what you are thinking. Even though these are quick, Easter is a day away and I have a lot of other things to do.  But they are not just for Easter. Think spring, or favors for a wedding or baby shower or a tea.  They could be painted in other cute colors and you could easily add the place card holder/ornament hook like we did in the egg nativity.

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Creative Flower Challenge

I always enjoy spending time with creative friends.  These times usually involve food and catching up with what’s going on in our lives.  Some of the things I really about being with my creative friends is sharing ideas and creative brainstorming.  My creative friends help fill my well when it is dry, they encourage, and they get/keep me excited about my art.  Sometimes we have so many ideas I think my head will explode…and I love it!

The other day I was with my creative friend Glenda Payne and she suggested each of us do a large floral canvas.  One thing lead to another and we decided to do 10 floral canvases and hold each other accountable.

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Egg Snowies

This year at Christmas we created Nativity characters made from paper mache eggs and Quikwood.  If you want to see them you can go here – Egg Nativity.   They were fun to create and we added a hook at the top that could be used as a hanger or a place card holder. On that post I also had step-by-step videos.

As I was packing them up I thought this same concept could make some great snow people…and so I started playing.

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Sugar Cookies

Well the holidays are over but if you are like me and still craving something a little sweet I think you would enjoy these rolled sugar cookies.  They are from the book “Great Cookies” by Carole Walter.  I would recommend this book. I have already made many wonderful recipes from it.

I like to think that they are a cookie for every season because you can change them up by the shape of the cookie cutter and the color of the sugar you use on them.  I also like that they look special without a lot of work.

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Seafood Chowder

If you are like me you have been eating too many rich, sweet, heavy foods and are ready for something tasty that is healthy.   This seafood chowder is a nice light meal, but still seems like you prepared something special for your family and guests.  It would make a great New Years Eve dinner, pared with a salad and some nice bread.   I often make this chowder for Christmas Eve.

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Merry Christmas 2017

Well it is hard to believe Christmas is almost here again.  Normally I would be giving you a tour of my house, but I realize that my home doesn’t look much different than other years.

Yes, every year I try to bring out different trees and decorate them a little differently,  but I find I keep going back to my favorite things.  So I thought I would give you a little peak into my home, a couple of new things (or at least arranged differently) and those favorites.

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Egg Nativity

I was talking to my cousin about her Christmas dinner and how she would like to have the “Reason for the Season” somehow on her table.  As we were brainstorming, the idea popped into my head to make nativity characters out of papier mache eggs and Quikwood.  The characters could be place card holders for dinner and then be taken home and hung on the Christmas tree.  Each year that ornament would stir the memory that was made with it.

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Favorite Hostess Gifts

During the holidays there are lots of little parties and events that we get invited to where we would like to take a little gift to the hostess.  To be prepared I like to keep a few of my favorite things on hand so that I am ready when I need a little gift.  These can also work great for those little gifts you need for teachers, co-workers, and personal service providers, i.e., mailman, hairdresser, or massage therapist.

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12 Days of Christmas Blessings

Do you know someone who is having a hard time this holiday season?  Maybe they are having health problems, experienced a loss, are not able to get out,  or are away from family and friends  for the holidays.  I think we all know someone who could use a little extra love this year….maybe even someone we don’t know.

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The Beginning of Designing

I was just with a group of fellow decorative painters.  We were talking about painting and creating and how they like to change colors and different elements in a project moving things around from the original pattern or even combine two different patterns.  They then said they could never design….but isn’t that the beginning of designing?

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Pasta E Fagioli Soup

My husband and I both enjoy soup especially as the weather starts to get cooler.   When I had originally found this recipe it was to have been as good as Olive Gardens Pasta E Fagioli soup.  I love Olive Gardens pasta fagioli soup so I had to try this one. I have made a lot of tweeks to the recipe and it still does not taste like Olive Gardens, but I think it is a good hearty soup and easy to make.  I hope you enjoy it.

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A Day at Hoot 2017

This is the first time in probably 10 years that I have not worked in a booth at Heart of Ohio Tole Painting convention (HOOT).  For most of those years my husband and I helped Della and Company, AKA Della and Bill Wetterman and last year I shared a booth with my creative friends Amy Mogish and Wendy Young.

I was not going to come, but at the last minute decided to come and spent the day on the trade show floor.  I thought you might enjoy seeing pictures of what was happening there:

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How to Make Shrinky Dink Earrings

I want to share with you today how to make those sweet earrings that my one student Sara made out of Shrinky Dinks.   Many of the techniques are the same that we used in making other Shrinky Dink projects (See previous post here)…..but the secret to making these earring is using a Shrinket cone tool to make the dimensional floret beads.  The tool is available from Julie Haymaker Thompson.

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Living with Art – Painting on Fabric

This week for our living with art class we painted on fabric (find out more here about living with art).  As we have been doing the projects I tried to find things that my students can use.  For the fabric painting I found this messenger bag from Darice.  I thought it would be great for them to carry their art journal and painting supplies in along with the paper mache pencil case.

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Time for Summer Fruit Pie

Just a few years ago I started making fruit pies with fresh fruit when it is in season.  For me, what an amazing difference – the pies just seem to turn out perfect.  I am sure having the fruit at its peak is one factor.  Also frozen fruit always seems to have so much liquid and it is hard to know how much to keep and how much thickener to add.

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