Deep Dish Chicken Pot Pie

Deep Dish Chicken Pot Pie

Chicken pot pie is a heartwarming classic that warms you from the inside out. My version is packed with all the usual suspects: carrots, celery, onion, peas and chicken as well as some unusual like broccoli florets and corn. I made a double crust using King Arthur White Whole Wheat. Love that stuff! A tender, flaky crust is something you can never have too much of. It’s part of what makes pot pie so appealing.

You can expect to have a looser filling and more gravy than what you see here. These pictures were taken the next day when the gravy had time to thicken up considerably. If you’re lucky enough to have leftovers they will be every bit as delicious – just not as gooey!

This is a go-to recipe for chicken and can stretch those leftovers out a little further. For a vegetarian version substitute vegetables for the chicken, use vegetable broth in place of chicken broth and all butter in the crust.

Deep Dish Chicken Pot Pie
Deep Dish Chicken Pot Pie
(by Reeni)
Pie crust (recipe follows)
2 tablespoons butter
2 tablespoons olive oil
1 large yellow onion, diced
1/3 cup celery, diced
1/2 cup carrots, thinly sliced into coins
1 teaspoon thyme
sea or kosher salt and fresh black pepper
1/2 cup all purpose flour
2 1/2 cups chicken broth
1 1/2 cups milk
2 1/2 cups cooked chicken, shredded or cut into bite-size pieces
1/3 cup corn, fresh or frozen
1/3 cup peas, fresh or frozen
1 1/2 cups broccoli florets, fresh or frozen (thawed)

1. Make the pie dough and refrigerate.

2. Preheat oven to 400 degrees F. Grease a deep dish 9-inch pie pan. Set aside.

3. To a large skillet over medium-low heat melt the butter and olive oil together, add onion, carrots, and celery, saute until vegetables begin to soften, season with salt and pepper. Stir in the flour and whisk in the chicken broth and milk. Bring to a simmer and stirring often let it simmer for five minutes.

4. Add the chicken, corn, peas and broccoli. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 5-10 minutes.

5. Meanwhile roll out the bottom crust on a floured surface and fit it to the pie pan. Roll out top crust to have ready.

6. Carefully pour filling into pie pan. Top with crust and press it down around the edges. Cut small slits over the top to allow steam to escape.

7. Bake for about 30 minutes, until filling is bubbly and pie crust is golden brown, allow to sit for 5-10 minutes before cutting.

Pie Crust
(adapted from King Arthur Flour)
2 cups King Arthur white whole wheat or all-purpose flour
1 teaspoon salt
3/4 cup shortening or butter (or a mix), chilled
7 tablespoons ice water

1. Combine the flour and salt together in a large bowl.

2. With a pastry blender, two knives used scissors fashion, or your fingertips, cut or rub half of the fat into the flour mixture until it resembles cornmeal. Take the other half and cut or rub it in until the largest pieces are the size of a dime, or flattened peas.

3. Sprinkle the ice water, one tablespoon at a time, over the flour/fat mixture. With a fork, toss the mixture that you’ve just moistened and push it to one side. Continue until the dough is just moist enough to hold together. Form into a ball and cut it in half, one piece should be a little bigger for the bottom crust, and flatten the halves into two disks.

4. Wrap the two pieces of dough and refrigerate for at least 30 minutes before using.

Printable Recipe

Deep Dish Chicken Pot Pie

Don’t forget to link up your Thanksgiving side dishes for my Showdown – old and new are welcome!

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A South-of-the-Border Taco Lasagna

Taco Tortilla Lasagna

A casserole that is certain to perk up a routine taco night and make it extra special! The ‘lasagna’ is made by layering seasoned taco meat in a baking pan between corn tortillas with black beans, corn, cheddar cheese and taco sauce, then baked off. The result is a hearty and rustic dish reminiscent of a taco. Only better.

The recipe is versatile and highly adaptable to any changes you make. Don’t hesitate to make it your own. You can easily swap out the beans for another kind like pinto or make it vegetarian by doubling up on them and leaving out the meat. A layer of refried beans would be a nice, creamy addition too. Personalize it the way you would your taco. I’ve made it many times before, each time different, but every time a winner! It’s virtually fail-proof. And will please even the most finicky of eaters.

 Taco Tortilla Lasagna

Taco Lasagna
(by Reeni)
(serves 4-6)

1 + 1/4 lb. ground beef or turkey
1 yellow onion, diced
1 envelope taco seasoning or my seasoning mix (recipe to follow)
2/3 cup water
9 corn tortillas
2/3 cup taco sauce or 1 cup salsa
1 – 14 ounce can black beans, drained and rinsed
1 cup corn, thawed if frozen
1 + 1/2 cup extra sharp cheddar cheese, shredded
2 large tomatoes, sliced, seeds removed
taco fixings like lettuce, sour cream, avocado and/or quacamole for serving

1. In a large skillet brown ground beef with onion, drain grease and add taco seasoning with 2/3 cup water. Cook over medium-low heat about 5-6 minutes or until most of the water is cooked off.

2. Preheat oven to 400 degrees F. Grease a 8×8 deep-sided casserole or baking pan.

3. Add a light layer of the salsa/taco sauce to the bottom of the pan then double line the bottom with 3-5 tortillas, cutting them up to cover the gaps. Spoon on half of the taco meat in an even layer, drop on half of the taco sauce by spoonfuls, top with half of the beans, half of the corn and 1/2 cup of the cheese. Cover with a single layer of tortillas and layer all ingredients again ending with a top layer of tortillas, sprinkle remaining cheese and then a layer of tomatoes.

4. Bake for 20-25 minutes. Let set for five minutes. Serve with taco fixings.

Taco Seasoning
(by Reeni)

1 tablespoon + 1 teaspoon chile powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon cornstarch
1/2 teaspoon cumin
¼ teaspoon garlic powder
red pepper, optional, according to your own taste)
3/4 teaspoon sea or kosher salt
1/4 teaspoon black pepper

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Taco Tortilla Lasagna


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Side Dish Saturdays: Crustless Cauliflower Quiche

Crustless Cauliflower Quiche

This crustless quiche recipe features fresh cauliflower florets with garlic, Swiss cheese and plenty of fragrant thyme. It’s a light and eggy savory pie that can serve as a side dish or as the main attraction.

Cauliflower is just coming into season in my neck of the woods making it dirt cheap and as fresh as can be. In my house quiche is a go-to meal, the dish we turn to when we’ve exhausted our ideas. Aside from being a dish everyone loves, it’s versatile and we always have eggs on hand. Next time you’re thinking of breakfast for dinner take it one step further and make a quiche instead!

This week’s Side Dish Challenge is cauliflower. The badge is still in the works…I will have it for you soon.


1. Make and post a side dish recipe with cauliflower as the main ingredient between now and Friday, August 20th. 

2. Mention it is for Side Dish Saturdays with a link back to this post. Add your link below by Friday at midnight (Eastern time) and be sure to leave me a comment telling me you did so.

3. No soups, stews or main dishes (unless they can also be a side), please. If you’re unsure don’t hesitate to ask first.

Crustless Cauliflower Quiche

Crustless Cauliflower Quiche
(loosely adapted from Epicurious)

2 1/2 to 3 cups cauliflower florets, cooked
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon butter
1 tablespoon bread crumbs
1 tablespoon Parmesan Cheese, grated
5 eggs
1 cup milk
3/4 cup heavy cream
1 tablespoon fresh thyme, chopped or 1 teaspoon dried
1/2 teaspoon sea or kosher salt
1/8 teaspoon black pepper
8 ounces Swiss Cheese, shredded
5-6 slices Bacon, cooked, crumbled, optional

1. Preheat oven to 425 degrees F.

2. Butter a 9-inch pie pan and sprinkle evenly with bread crumbs and Parmesan.

3.Saute garlic in oil over low heat until fragrant.

4. Arrange the cooked cauliflower over bottom of dish. Sprinkle garlic over top, then bacon if using, then Swiss.

5. Whisk together the eggs, cream, milk, salt and pepper. Carefully and slowly pour over top of the cauliflower and cheese.

6. Bake for 30 minutes or until top is golden and set in the middle. Allow to cool 5 minutes before slicing. Serve as a side dish or as a main with a green salad and a slice of crusty bread.

Printable Recipe

Crustless Cauliflower Quiche


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Chili Pie with Cheddar Cornbread Crust

Chili Pie w/ Green Chile & Cheddar Cornbread Crust

This is a hearty recipe for Chili Pie with a Green Chile & Cheddar Cornbread Crust. You may know it as Tamale Pie. It was a toss-up between the two over what to name it. Since I used all the basic ingredients I love in my chili I went with it. And because it didn’t taste like any tamale I ever had.

This is a Tex-Mex favorite with a chili ‘filling’ that gets smothered in cheese then topped with cornbread batter ‘crust’ and baked in the oven for a cheesy, spicy finish.

The chili base is made from ground beef, cannelini beans, diced tomatoes, and corn that is well-seasoned with sauteed onion, garlic and chili spices. For the cornbread crust I used my Best Corn Muffin recipe and substituted green chiles for the tomatoes.

Don’t even utter the words dry or crumbly around my cornbread. I’m just saying.

It’s super moist and jam-packed with flavor from the sauteed trio of onion, garlic and green chiles with sour cream and even more cheddar. It’s rich, creamy, and tender in the middle with a crusty top that is a delicious contrast to the textures and flavors of the meaty chili.

Cornbread really is the perfect compliment to chili. Just try eating one without the other. You’re sure to think of  the ‘other’ wistfully…and fondly.

I love casseroles and am completely obsessed with one-dish meals where you get a little taste of everything in every bite like this one. It’s just insanely good food, filling and very comforting!

Not to mention the leftovers rock!

Chili Pie w/ Green Chile & Cheddar Cornbread Crust

Chili Pie
(by Reeni)(Serves 8)
2 large yellow onions, diced
Olive oil for sauteing
Sea or Kosher salt and Fresh Black Pepper
5 cloves Garlic, minced
1 – 4 ounce can Green Chiles, diced
1 + 1/2 pound Ground Beef or Ground Turkey
1 tablespoon Chile Powder, plus more for sprinkling over top
2 teaspoons Worcestershire Sauce
1 teaspoon Oregano
1/2 teaspoon Paprika, smoked or regular
1/2 teaspoon Cumin
Pinch of Cinnamon
Pinch of Nutmeg
Red Pepper, optional
1/2 cup water
1 – 14 ounce can Diced Tomatoes
1 -14 ounce can Cannelini Beans, drained & rinsed
1 cup Corn, frozen or canned (drained)
3 cups (12 ounces) Extra Sharp Cheddar Cheese, shredded
1 cup all-purpose Flour
1 cup Cornmeal
1 tablespoon Baking Powder
1/2 teaspoon Table Salt or 1 teaspoon Sea/Kosher Salt
2 Eggs
1 cup Milk
3 tablespoons Butter, melted
1/2 cup Sour Cream, plus more for serving
1. In a large skillet saute onion in oil until soft and translucent, seasoning with salt and pepper. Add garlic and saute until fragrant. Remove 2/3 of the mixture from pan and set aside. Add green chiles with their juices and saute for 2-3 minutes. Remove and set aside in a separate bowl.
2. In the same skillet brown ground beef, crumbling it as it cooks. When cooked through carefully drain grease. Add the onion mixture, Chile powder, Worcestershire, oregano, paprika, cinnamon, nutmeg, red pepper and water. Mix thoroughly and continue cooking over medium-low heat as you add the tomatoes with juices, the beans and corn. Mix well and cook for 3-4 minutes.
3. Preheat oven to 400 degrees and grease a 9×13 inch casserole dish. Pour the meat mixture in and spread evenly over bottom. Sprinkle two cups of the cheese over top.
4. In a large bowl combine the flour, cornmeal, baking powder and salt.
5. In a separate medium bowl whisk the eggs, milk, butter and sour cream. Add this mixture to the dry mix and stir together.
6. Add the onion/green chile mixture and the remaining cup of cheese. Stir in. Pour over top of the meat mixture. Spread evenly. Sprinkle Chile powder over top.
7. Bake 25-30 minutes or until a toothpick comes clean from center of cornbread. Let set for 10 minutes before serving.

Chili Pie w/ Green Chile & Cheddar Cornbread Crust

Chili Pie W/ Green Chile & Cheddar Cornbread Crust on FoodistaChili Pie W/ Green Chile & Cheddar Cornbread Crust
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Baked Ravioli and Meat Sauce

Baked Ravioli w/ Meat Sauce

This is a comforting recipe for Baked Ravioli and Meat sauce with all the beloved flavors of lasagna but but being a lot quicker and easier to make. Using frozen or fresh cheese ravioli is the time saver.

Even though the meat sauce needs a bit of time to prepare it’s necessary for making this potentially dull dish delectable. And for giving it a home-made touch.

The first time I ate this was at my Grandma’s and I think it came about quite by mistake. We were waiting for my Grandpa to get home so we could eat together. To keep the ravioli warm she put them in a casserole dish in the oven. But not before sprinkling cheese over top, bless her heart.

I thought it was totally weird at the time because I never saw anyone bake their ravioli before. But it was a delicious discovery.

And a precious memory I shall never forget.

Baked Ravioli w/ Meat Sauce
Baked Ravioli w/Meat Sauce
(by Reeni)
1 pound of Ground Beef (80-85% lean)
1 Green Pepper, thinly sliced and cut into 1-inch long strips
1 large Yellow Onion, diced
4-5 large cloves Garlic, minced
2 -3 tablespoons Olive Oil
1 can tomato paste, 6 oz.
2 tablespoons Italian Seasoning (If you don’t have the mix use 1/2 teaspoon each of Basil, Rosemary, Thyme and Oregano)
1 teaspoon Sugar
1 teaspoon Sea or Kosher salt
Fresh cracked Pepper
2 bay leaves
1 – 28 ounce can of crushed tomatoes
26 ounces Cheese Ravioli, frozen, or fresh, use a good brand
2 cups Mozzarella Cheese, shredded
1. Brown the beef and the pepper, onion and garlic in olive oil in a large, heavy bottomed sauce pan.
2. When browned add the tomato paste, Italian seasonings, sugar, salt, pepper, and bay leaves. Let cook for a few minutes until the tomato paste is heated through.
3. Add the crushed tomatoes and a half of the tomato paste can full of water. Simmer for 25-30 minutes. Taste and re-season halfway through with salt, pepper and herbs if needed and again before serving.

4.While the sauce is simmering cook the ravioli just until they begin to rise to the top and float. You do not need to cook them all the way through. Drain and toss with a tablespoon of butter or olive oil.
5. Preheat oven to 400 degrees. Remove bay leaves from sauce. Toss a liberal amount of sauce with ravioli. Reserve any excess sauce for serving.
6. Pour into a greased 9×13 casserole pan. Sprinkle top with mozzarella. Bake about 25 minutes or until bubbly.
7. Best served with fresh shredded Parmesan, garlic bread, extra sauce and a green salad.
Baked Ravioli w/ Meat Sauce

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Baked Ravioli & Meat Sauce on FoodistaBaked Ravioli & Meat Sauce

Ravioli Stuffed Acorn Hearts with Mozzarella Sauce

Ravioli Stuffed Squash Hearts & Mozzarella Cream Sauce

The moment I laid eyes on this recipe from Tyler Florence I knew I would be making it in one form or another. Bite-sized cheese ravioli are stuffed into the middle of acorn squash and covered in a creamy, herby mozzarella sauce flavored with garlic, thyme and sage. Parmesan and mozzarella are melted in at the end. Tyler’s recipe uses cream, but I cut way back on calories and replaced it with whole milk instead. It’s rich enough without. Tyler uses tortellini, I use ravioli.

Ravioli Stuffed Squash Hearts & Mozzarella Cream Sauce

The acorn hearts are cooked first, filled, and then baked again.

Ravioli Stuffed Squash Hearts & Mozzarella Cream Sauce

Ravioli Stuffed Acorn Hearts with Mozzarella Cream Sauce
(adapted from Tyler Florence, Stirring the Pot, page 78)

2 medium acorn squash (about 1 pound each)
extra-virgin olive oil
Sea salt and freshly ground black pepper
13 oz. bite-size cheese Ravioli
½ cup heavy cream
1 cup whole milk
1 garlic clove crushed
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1/8 teaspoon grated nutmeg
½ cup fresh grated Parmesan
1 and 1/3 cup Mozzarella, shredded, 1/3 cup set aside for topping

Preheat oven to 370 F.

Split the squash in half (cut lengthwise from top end to bottom end) cutting right through the stem so each half has a piece of stem attached. Scrape out the seeds with a spoon and discard. Cut a small piece off the rounded bottom to give it a base to sit on. Place the squash halves cut sides up on a baking sheet and sprinkle with salt and pepper. Drizzle with extra-virgin olive oil and bake in the oven for 35-40 minutes or until tender.

Meanwhile prepare the Ravioli mix. Heat a large pot of salted water to cook Ravioli in. In a separate saucepan heat the heavy cream and milk over medium heat with garlic, thyme, and sage. Reduce until thick and coats the back of a wooden spoon. Add the nutmeg, Parmesan, and Mozzarella, melt over low heat. Cook the Ravioli according to package directions. Drain and toss into cream mixture. Season with salt and pepper and then fill cooked squash hearts. There may be a few Ravioli left over. A snack while your waiting!

Turn the oven up to 400 F.Sprinkle the tops with the 1/3 cup Mozzarella set aside. Bake for about 10-15 minutes until the cheese is melted and golden brown.

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Ravioli Stuffed Squash Hearts & Mozzarella Cream Sauce
This is my entry for Tyler Florence Fridays.