Saturday, January 18, 2014

New Year, New Blog

Chicken Pot Pie for the New Blogger's Soul

Hello, everyone! I am excited/happy/anxious/clueless while creating my very first blog. So please bear with me as I learn the tricks of the trade.
Needless to say, with a new year comes new aspirations. I have always been a "gonna" type of person. What is that kind of person you may ask? Well, to me a "gonna" person is somebody (like myself) who always says or thinks things like, "I'm gonna try to exercise more" or "I'm gonna try to stick my New Year's resolutions for more than the first 2 weeks of January" or "I'm gonna try something new." The list goes on and on, but the point that I am trying to make here is that I am tired of being a "gonna" and am ready to be a "doer!" I AM going to stick to my New Year's resolutions; I AM going to try something new (I didn't tell myself to exercise more this year, so I'm off the hook for that one.) So with all of that being said, I have decided to do just that by sharing my passions and interests with the rest of the world.
After all is said and done, thank you for taking the time to read this, and here is my very first post!

Delicious Mini Pot Pies

What you'll need:

  • 2 whole chickens for roasting 
  • celery 
  • carrots
  • potatoes (red or brown; I prefer red myself)
  • onion
  • 3 packages of pre-made pie crust (6 rolls total)
  • all-purpose flour
  • milk
  • olive oil
  • garlic powder
  • sage
  • onion powder
  • salt
  • pepper
  • mini pie tins

This recipe makes 6 mini pies total, and I know that I haven't put exact measurements, but in my defense I am shadowing under my wonderful mother in the kitchen who doesn't measure out ingredients exactly. She believes that it is best to cook without all of the tiny details of one-fourth this, and two-thirds that...I will walk you through each step so no need to worry!

First, you will want to prep your chickens. Place them in any 9x13 baking dish and prep your seasonings by mixing together the olive oil and other seasonings in a small bowl. Then, using your hands (or a basting brush if you're too queasy) coat the inside and outside of both chickens.

Roast in the oven at 350 degrees for about 2 hours, or until the outside is a light brown and the internal temperature reaches at least 165 degrees (according to
While your chicken is roasting, you can begin to cut up all of your vegetables and potatoes.

Combine all of the cut-up veggies in a large saucepan; add a little bit of olive oil, salt, and pepper; and cook over medium heat until the onions and celery are translucent and the other ingredients can easily be pierced with a fork.

Now to prep the crusts! It's pretty simple: for the mini pies it takes one of the pre-made dough rolls divided into three chunks to make a top and bottom crust with another crust for a different pot pie. Earlier I said to get three packages of the pre-made crust because during this I only bought two and had to work pretty hard to make the dough work for all six pies. So depending on how many pies you'll actually be making, the sizes, and how much you like crust, it's all up to you how many you buy!
After dividing the pieces, roll them up into a nice ball and flatten them out with a rolling pin.
Set your top crust pieces aside.

Take your bottom pieces and place them in the mini tins. I took out my pizza cutter to make the dough have a little bit of a cleaner cut, but in the end it doesn't really matter!
After you have the bottom dough in the tins, place them on a cookie sheet and bake for about 5 minutes at 350 degrees (your chicken should be out of the oven and shredded at this point.) Doing this prevents the dough on the bottom from being gooey and not fully cooked once you add the filling.

Now it's time to make the gravy to mix in with the veggies. Like I said before, we don't use exact measurements, so if you don't know how to make gravy, start off with 1 cup of all-purpose flour and proceed to add milk to the flour over medium heat in a saucepan, stirring frequently. Do so until your mixture becomes gelatinous, adding more flour or milk (whichever will bring it to the right consistency.)
The veggies should be mostly cooked through at the point, so go ahead and mix in the gravy if that is the case.

Time to put it all together! Place the shredded chicken on top of your now-baked bottom crust, and add the gravy with vegetable mixture on top.

The dough that was set aside earlier is the final step. Place one on top of each pie and press the edges of the dough to seal. For venting purposes be sure to cut slits on the tops of each pie.
Bake in the oven at 350 degrees for about 10-15 minutes, or until the top crust is golden brown.

And that's all it takes!

As we continue flying through 2014, I will be posting about things I bake, things I make, and anything else that inspires me!

With Love,

P.S. I haven't yet decided if I will be able to post bimonthly or only once a month, so keep your eye out for the next post!


  1. Great blog, Kelsey! I love chicken pot pies and this recipe looks great. Love the pics you included, too. Look forward to more!

    1. Thank you so much, Joe! Your feedback is very encouraging! :) God bless

  2. Hey Kelsey, love, love, your recipes, keep them coming...You really have talent in the kitchen,and you make it interesting. Don't quit now. Keep cooking when you have free time. How about posting your recipe for you chocolate cake from scratch, and do you have a frosting recipe??

    1. I definitely will post that one in the near future! I don't have a frosting recipe for that one because I topped it with blueberries, strawberries, and whipped cream. Thank you for your support! xoxo

  3. Love it - and why aren't YOU cooking for Gourmet Noodle!!! Oh, that's right. GN is on sabbatical....

    Okay. I'm in!