KNR, p. 275 “Chicken Pot Pie”

Chicken Pot Pie is one of my all-time favorite comfort foods. If a restaurant has it on the menu, no matter what time of year, I order it, with one qualification – I’m fairly picky about the type of crust. It has to be a solid pie crust, no puff pastry desired. I also enjoy a double crust, but I have been known to eat the pot pie that only comes with a top crust at a local pub. That’s because the filling is soooooo good and that top crust is perfect. The cook makes two dozen on Wednesdays, and I get there early if my taste buds hanker his masterpiece. Which is often.

As a recent birthday present, Sheila came up with this version to surprise me. It tastes suspiciously like the original, so she must have persuaded him to give up the recipe. But, I didn’t hear any reports of bodies at the pub, so it’s all good.

Use “Pie Crusts for Double Crust Meat Pies” recipe here.


Chicken Pot Pie

Sheila Kerrian
Prep Time 40 mins
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 4


  • 4 Tablespoons butter
  • 1 1/4 cups diced onion
  • 2/3 cup diced carrots
  • 1/2 cup diced celery
  • 1 1/2 teaspoons sea salt
  • Dash pepper
  • 6 Tablespoons all-purpose flour
  • 3 cups chicken broth, reduced sodium
  • 3/4 cup half & half
  • 1 cup diced small red potatoes
  • 1/2 teaspoon thyme
  • 3 cups cooked (shredded or half-inch chopped) chicken
  • 3/4 cup early young peas, drained


  • Assemble all ingredients, including pie crusts.
  • Melt butter in 12” skillet.
  • Add onion, carrots, celery, and salt to the skillet. Cover and cook 6 minutes on medium until veggies are soft, not browned.
  • Remove from heat and add flour a Tablespoon at a time, and mix until veggies are thoroughly coated.
  • Return to heat and stir in chicken broth, then half & half, and bring to boil on medium high heat – about 3-4minutes, stirring constantly.
  • Mix in diced potatoes, pepper, and thyme, cover and turn down heat to medium low.
  • Simmer until potatoes are tender,about 8-10 minutes, stirring often. Remove from heat.
  • Add chicken and mix thoroughly, then add drained peas and stir again.
  • Preheat oven to 450.
  • Place one crust in deep 9” pie pan.
  • Place all the chicken mixture into the pie pan, then cover with the second crust.
  • Crimp the edges of the top and bottom crusts together to seal in the mixture.
  • Brush the top with an egg yolk wash.
  • Prick the top crust with a fork several times to allow steam to release.
  • Place pie on sided aluminum cookie tray and set on rack in bottom third of the oven.
  • Bake at 450 for 18 minutes, then rotate cookie tray. Lower heat to 375.
  • Bake at 375 for an additional 15 minutes, until crust is golden brown.
  • Note: if crust edges are browning too quickly, cover the edges with pie shields, or strips of aluminum foil.
  • Remove from oven and let stand for 10 minutes, for easier slicing. Serve while still warm.




KNR, p. 255 “Easy Chicken Soup”


Honestly, it’s been odd doing the grocery shopping during this time of shortages. I head to the usual aisles for the produce and find a ready supply of celery and carrots, but not always potatoes of any kind. Fresh onions and garlic? None in sight for days. Our store makes rotisserie chicken every day, so when we can’t find raw chicken in the meat section, we grab a cooked garlic roast chicken which can serve four hungry people – more if you make soup with it.


We picked this soup recipe for Kerrian’s Notebook because the ingredients have been available every day, no matter which large grocery store we visit. We’ve made it several times during the last three weeks, so it’s definitely been taste-tested. Adjust the spices to your family’s palate.


"Easy Chicken Soup"
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6 servings
  • 1 32ounce box of low sodium chicken broth (Swanson’s has a nice organic version)
  • 1 teaspoon sea salt
  • 1.5 cups sliced fresh baby carrots
  • 1.5 cups diced fresh celery, 1/4 inch pieces
  • 1 cup canned diced potatoes
  • 1/2 cup potato water from diced potato can
  • 1 heaping teaspoon garlic powder
  • 1 heaping teaspoon onion powder
  • 1 cooked rotisserie chicken
  • 1/2 cup canned young sweet peas
  1. In large soup pot, sprinkle sea salt evenly on bottom of pan.
  2. Add carrots, celery, and one cup of the chicken broth, cover the pot and simmer on medium high heat until carrots and celery are tender, ten to fifteen minutes, stirring every five minutes.
  3. While celery and carrots are simmering, chop the rotisserie chicken into 1/2 inch pieces, (about 3 cups) and set aside.
  4. Reduce heat to medium, add diced potatoes, potato water, garlic powder, and onion powder to pot and stir.
  5. Add 3 cups chicken broth to the pot and stir.
  6. Add 3 cups chopped chicken to the pot and stir until well mixed.
  7. Cover pot and heat soup mixture for about ten minutes until it bubbles around the edges, stirring occasionally.
  8. Add peas to the pot, tossing gently, and heat another five minutes.
  9. Remove from heat and serve with crusty bread or crackers.


As with any home prepared food, the leftovers keep for up to four days in the refrigerator.

Good news: it can be frozen in individual portion containers, and freezing extends the shelf life for two weeks. So double the recipe and you’ll have enough for another night. You might want to add more chicken broth when reheating.





KNR, p. 48 “Jalapeno Peach Chicken Drumsticks”

Jalapeno Peach Chicken


It’s playoff time! Whether it’s the World Series, the Stanley Cup or the SuperBowl, this recipe works for all seasons.


It’s time for comfort food, snack food, food that’s easy to eat as we flip from channel to channel. Sometimes the neighbors host the gatherings, so we like to have food that is not going to spill during transport.


One of my buddies came up with this one. Spicy & sweet in the same mouthful. Depending on what kind of pepper jelly you are able to score at the grocery, it can be mild or fiery hot. We like jalapeno jelly, but even that comes in levels of fire. Habanero would light the grill all by itself.


Let the games begin!


5.0 from 1 reviews
Kerrian's Favorite Jalapeno Peach Chicken
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
Easy to make. Great taste!
  • 3 pounds chicken drumettes and drumsticks with skin
  • 1 cup Progresso garlic & herb fine breadcrumbs
  • 1 cup unbleached flour
  • ½ cup jalapeno jelly
  • ½ cup peach preserves
  • ½ cup water
  • sea salt
  • 1/2 cup (no msg) chicken broth
  1. Preheat oven to 425.
  2. Salt the chicken with sea salt, all surfaces
  3. Put chicken, flour and bread crumbs in a gallon zip-loc bag and shake until the chicken is coated evenly.
  4. Mix the jalapeno jelly, peach preserves and water in a bowl to make basting sauce.
  5. Arrange the chicken in one layer in a roasting (or grilling) pan and coat the chicken with the basting sauce.
  6. Place in oven for 25 minutes. Turn chicken and baste again if needed.
  7. Add chicken broth to pan and continue to bake for another 25 minutes, or until chicken is lightly brown.



Serve with sour cream, ranch dressing, or leftover basting sauce for dipping.


*Photo by Patti Phillips











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