EN – Chicken Pot Pie

From: Meal Planning Magic – Recipe type: Dinner – Prep time: 30 mins – Total time: 30 mins Serves: 16 

A healthier, homemade version of the classic comfort food, chicken pot pie. This recipe includes instructions for making and baking right away or making ahead and freezing and baking later. NOTE: This recipe makes 2 whole pies. Make one to enjoy now and freeze another for later!


  1. 1 cup chopped onion
  2. 1 cup chopped celery
  3. 1 cup chopped carrot
  4. 1⁄3 cup butter or margarine
  5. 1⁄2 cup all-purpose flour, sifted
  6. 2 cups chicken broth
  7. 1 cup half and half or evaporated milk
  8. 2 cups chicken, cooked, chopped
  9. 1 cup frozen peas, thawed 
  10. 1 tsp. salt
  11. 1⁄2 tsp. pepper
  12. 4 unbaked pie crusts (homemade or store-bought) 



  1. Sauté the first 3 ingredients in butter in a big skillet over medium heat until tender. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Add chicken broth and half & half/evap. milk; cook, stirring constantly until thickened and bubbly.
  2. Stir in chicken, peas, salt, and pepper. Cool before pouring into pie crusts. VERY important!


  1. At this point you may freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
  2. Or you may also assemble the whole pie and freeze whole.
  3. To do that, prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!)
  4. Cover with foil, label and freeze. See below for preparation instructions


  1. Preheat oven to 190º C.
  2. Prepare crusts. Roll them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover. Pour filling mixture into bottom crusts and cover with top crusts. Fold edges under and crimp. Poke slits in the top (you can make a nice pattern here too!) 
  3. Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before  serving.


  1. Thaw filling in refrigerator. You might need to stir or mush the filling together to combine well and reincorporate. Assemble as described above and bake accordingly. OR you may bake the whole pie from frozen.
  2. To do so, preheat oven to 190º C.
  3. Bake, uncovered, for 30 minutes, then cover with foil and bake 30 more minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 16 (from two pies–if you’re just making one pie it will just serve 8).

Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer! 

1 - chickpotpie-carrots-300x215

Chopped carrots ready to go.

2 - chickpotpie-celery-300x182

Chopped fresh celery ready to go!

3 - chickpotpie-chicken-300x253

Chopped fresh cooked chicken ready to go. 

4 - chickpotpie-simmer-300x240

Saute all the vegetables together until tender. 

5 - chickpotpie-filling-300x229

Simmer all the ingredients with the evaporated milk. 

6 - chickpotpie-filling2-300x291

Everything all mixed together after the filling had thickened a bit. 

7 - chickpotpie-piesfilled-topped-169x300

Pies topped and ready to be frozen.

8 - chickpotpie-lidded-300x252

Pies lidded, labeled and ready to be frozen until freezer meal exchange group! 


Pressure Cooker Beef Stew

Here in the North-Eastern part of Thailand, some periods of the year, temperatures can drop during the late afternoon, evening, night and early morning significant. Those periods are really chilly. During those days we serve sometimes here to our guests a beef stew, that was made for us sometimes when we were just infants; my mum used to put it in the blender for us. To this day it reminds me of home. The pressure cooker makes the meat fall-apart tender and cooks it in just 20 minutes.


  1. 1 tablespoon olive oil
  2. small onion, diced
  3. 1 kg beef stewing meat, cubed
  4. 225ml beef stock
  5. 225ml water
  6. 5 carrots, peeled and diced
  7. 1 dessertspoon salt, or to taste
  8. 8 medium baking potatoes, peeled and diced
  9. 1 dessertspoon cornflour

Preparation method

  1. Heat the oil in the bottom of the pressure cooker over medium high heat. If your cooker has an insert, remove it and cook directly in the bottom of the pot. Add the onion and beef, and cook until browned on the outside
  2. Stir in the stock, water, carrots and salt, close the lid, and secure the pressure regulator. Heat until you start to hear sizzling, then reduce the heat to medium, and set your timer for 20 minutes. If you have an adjustable pressure regulator, set it for 10 pounds of pressure
  3. Meanwhile, place the potatoes in a saucepan with enough water to cover. Bring to the boil, and cook until tender, about 10 minutes. Drain. This whole process should take about the same amount of time as the rest of the stew
  4. When the 20 minutes are up, release the pressure from the cooker according to the manufacturer’s instructions – mine needs to sit under cold running water for 5 minutes until the lid can be released
  5. Remove the lid, and place the pot over medium heat. Bring to the boil. Stir the cornflour into a small amount of cold water until dissolved. Stir this into the stew, and cook for a few minutes. Add the potatoes to the stew, or place them in serving dishes, and ladle the stew over them

Teriyaki Chicken

Today a Japanese delicacy:

Teriyaki Chicken


  • 3/4 pounds chicken breasts or thighs
  • 2 tbsp sake (rice wine)
  • 4 tbsp soy sauce
  • 4 tbsp mirin (sweet rice wine)
  • 2 tbsp sugar
  • *grated ginger


  1. Poke chicken using a fork.
  2. Mix other ingredients in a bowl.
  3. Marinate the chicken in the mixture for 15 minutes in the refrigerator.
  4. Heat some vegetable oil in a frying pan.
  5. First, fry the skin side of the chicken on medium heat until the skin is browned.
  6. Turn the chicken over to fry the other side on low heat.
  7. Pour the sauce used to marinate chicken in the pan.
  8. Cover the pan and steam cook the chicken on low heat until done.
  9. Remove the lid and simmer until the sauce becomes thick.
  10. Stop the heat.
  11. Slice the chicken and serve on a plate.
  12. Pour thickened sauce over the teriyaki chicken.
  13. Garnish with grated ginger if you would like.

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