Tag Archives: pie

Skillet Chicken and Biscuit Pot Pie

servings 8


1/2 cup butter
1 cup diced onions
1 cup chopped carrots about 2 medium
3/4 cup chopped celery about 2 stalks
1/2 teaspoon dried thyme leaves (not ground)
1/2 teaspoon seasoned salt
1/2 teaspoon fresh ground black pepper
1/2 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup milk (I use 2%)
2 cups chopped cooked chicken breast (meat rotisserie chicken is a great choice)
1 cup frozen sweet peas
3/4 cup frozen corn
1 to 2 tablespoons minced fresh parsley
1 16.3 oz can refrigerated buttermilk biscuits (8 biscuits)


Heat oven to 375 degrees F.

Add butter to a 12″ oven-proof skillet (cast iron is preferable) and place over MEDIUM-HIGH heat. Once butter has melted, add onions, carrots, celery, thyme, seasoned salt and pepper; cook 5 to 7 minutes, stirring frequently, until tender. Stir in flour; cook 1 to 3 minutes or until beginning to brown. Gradually stir in broth and milk, cooking and stirring 1 to 3 minutes longer, until bubbly and thickened. Stir in chicken, peas, corn, and parsley. Remove from heat.

Separate dough into 8 biscuits. Cut each biscuit into fourths. Top chicken mixture with biscuit pieces.

Bake in preheated oven for 16 to 20 minutes or until biscuits are golden brown. Let stand 5 minutes before serving.


Peanut Butter & Chocolate Eclair Dessert

24 servings


1 pkg. (3.4 oz.) Jell-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
1/4 cup Creamy Peanut Butter
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
24 graham crackers
1-1/2 pkg. (4 oz. each) Baker’s Semi-Sweet Chocolate (6 oz.), broken into pieces
3 Tbsp. butter


Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; mix well. Stir in Cool Whip.

Layer 1/3 of the grahams and half of the pudding mixture in 13×9-inch dish, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.

Microwave chocolate and butter in microwaveable bowl on HIGH 2 min. or until butter is melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Spread over grahams.

Refrigerate 8 hours.

How to Easily Cut Dessert into Serving Pieces

To easily cut the dessert for serving, use a sharp knife and dip the knife blade in hot water after each cut to warm and clean the blade


Prepare as directed, using Jell-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, fat-free milk and Cool Whip Lite Whipped Topping.

Cottage Pie

Servings: 5 – 6


1 1/2 tbsp olive oil
2 garlic cloves, minced
1 onion, finely chopped
1 carrot, finely chopped*
1 rib celery, finely chopped*
1.5 lb ground beef
3 tbsp flour
3 tbsp tomato paste
2 cups beef stock / broth
1/2 cup red wine (optional – can omit)
1 beef bouillon cube, crumbled
2 tbsp Worcestershire sauce
1 tsp dried thyme or 3 sprigs fresh thyme
2 dried bay leaves


2.5 lb potatoes, peeled and cut into 1″ cubes
1/2 cup milk
2 tbsp butter
Nutmeg (optional)
Olive oil


Heat oil in a large skillet over medium high heat. Add onion and garlic, cook for 1 minute. Then add carrots and celery. Cook for 5 minutes or until softened and sweet.

Turn heat up to high. Add beef and cook, breaking it up as you go, until browned.

Add flour and mix in, then add tomato paste and mix in.

Add beef stock, red wine, beef bouillon cube, Worcestershire sauce, thyme and bay leaves. Bring to simmer, then turn down heat so it is simmering rapidly – I have it on medium high. Cook for 20 – 30 minutes, stirring occasionally, until it reduces down to a gravy consistency (Note 1) (see video).

Transfer to 6 cup pie dish. Cover, then refrigerate to cool for 1 – 2 hours or overnight. (Note 2)

Assemble Pie

Preheat oven to 350F.

Cook potatoes in boiling water for 15 minutes or until soft. Drain then return to pot on turned off stove. Shake briefly and allow to steam dry for 30 seconds or so (Note 3).

Add butter and mash until melted, then add milk and salt (+ optional nutmeg). Mash until smooth.

Spread onto pie, use a fork to rough up the surface (rougher surface = more golden bits), drizzle with olive oil.

Bake for 25 – 30 minutes or until golden on top and bubbling on the edges. Stick a knife into the middle to ensure it is piping hot.

Stand for 5 minutes before serving, garnished with fresh thyme leaves if desired.

Recipe Notes

* Carrots and celery are used to make a truly great mirepoix / soffrritto flavour base for this pie. However, they can be omitted, but add 1 tsp of sugar instead.

1. Whatever the thickness of the sauce when you pour it into the tin, that’s what it will be once baked – no steam escapes while baking to allow it to reduce any further. So keep cooking until it’s the consistency you want.

2. Cooling the filling ensures that the potato doesn’t sink into the filling. If you are in a rush – as I often am – pop it in the freezer while you make the potato. That works pretty well.

3. Watery potatoes drops excess liquid while baking into the filling which makes the sauce watery. So don’t skip the step of steam drying the potatoes.

Also, make sure the mash is hot when spreading onto the pie. Cold mash is hard and so it is harder to dollop / spread onto the pie.

4. Variations: If I’m making this for company or am on a calorie-blow-out mission, I add a big handful of cheese into the potato and also top with more cheese before baking. It doesn’t need it, it’s a bonus.

For the filling, sometimes I add peas, or I reduce the amount of beef and add chopped veggies like zucchini.

5. Make ahead instructions: Assemble pie but don’t bake it. Cool mashed potato topping then either refrigerate or freeze. Thaw if frozen (it will take way too long to bake from frozen) then bake as per recipe.

Homemade Chicken Pot Pie


1 lb boneless, skinless chicken chicken breast halves, cubed
1 cup sliced carrots
1/2 cup frozen green peas (or use 16oz bag of frozen carrots & peas)
1/2 cup sliced celery
1 large potato (or 2 small potatoes)
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 tsp coarse salt
1/4 tsp black pepper
1/4 tsp celery seed
32 oz carton chicken stock or broth for boiling (reserve 1 3/4 cups chicken broth)
2/3 cup milk
2 (9 inch) unbaked Pillsbury pie crusts


In a pot, combine chicken, carrots, peas, potatoes and celery. Add the chicken broth and boil for 15 minutes. Remove from heat, drain (reserving 1 and 3/4 cup chicken broth for filling) and set aside.

Place the bottom crust on the pie pan and dab with a fork a few times. Place in over and cook for 5-7 minutes.

In a large sauce pan, cook onions in butter (over medium heat) until soft and translucent. Stir in flour, salt, pepper, and celery seed. Next, slowly stir in chicken broth remains and milk. Simmer over medium-low heat until thick. Remove from heat and combine with the chicken, carrots, peas, and celery mixture.

Remove pie crust from oven and bump oven down to 375. Place the chicken filling in bottom crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake for 25 to 30 minutes, or until golden brown. Cool for 10 minutes before serving.

Traditional Pumpkin Pie


1 unbaked pie crust (Use deep dish if buying store bought)
1 (16 oz.) can pumpkin or 2 C. fresh pumpkin
1 (14 oz.) can sweetened condensed milk
2 eggs
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1/2 t. salt


Preheat oven to 425 degrees.

In a large bowl, combine all ingredients except pie crust. Mix well.

Pour into pie crust.

Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 35-40 minutes longer.

Cool. Refrigerate leftovers.

No-bake Coconut Cream Lush

Servings: 16


For The Crust

4 cups Nilla Wafer cookies
6 tablespoons unsalted butter, melted

For The Filling

8 ounces cream cheese, softened
1 cup granulated sugar
8 ounce (1 container) Cool Whip topping, thawed

For The Topping

3 ounce (1 box) instant coconut cream Jell-O pudding
2 cups whole milk
1/2 cup toasted flaked coconut


Coat a 9×13 baking dish with nonstick spray.

Blend the Nilla Wafers in a food processor until finely ground; add in the melted butter and blend until well combined. Press the mixture evenly into the bottom of the prepared pan.

In a large bowl with an electric mixer, beat the cream cheese and sugar until combined and fluffy; add in the Cool Whip and continue to mix until combined. Spread evenly over the Nilla wafer layer.

Wipe out the bowl and pour in the Jell-o pudding powder and milk. Whisk vigorously for 2 minutes until thickened and set. Pour mixture over cream cheese layer. Sprinkle toasted coconut flakes over the top.

Refrigerate until completely chilled and set, about 4 hours.

Slice and serve.

Chocolate Peanut Butter Pie


1 Oreo Ready Made Crust
4 oz 1/3 less fat Cream Cheese
1/3 cup Powdered Sugar
1/3 cup Creamy Peanut Butter
4 oz Fat Free Cool Whip
1 pkg Chocolate Fudge Fat Free Jello Pudding
1 3/4 cup Skim Milk


In a medium sized bowl whip together the pudding mix and milk for 2 minutes. Set to the side.

In another bowl whip the cream cheese, sugar & peanut butter until they are all mixed well. Add the Cool Whip and whip until its light and fluffy & well combined. Try not to lick the spoon.

Spoon the chocolate pudding into the Oreo crust. Add the peanut butter mixture on top and spread evenly. Cover with plastic wrap and place in fridge for at least 2 hours.

Shave dark chocolate on top for a little garnish.

Author’s note: the first time the peanut butter layer just sunk to the bottom of the pudding but the second time I let the pudding sit in the bowl for a few minutes prior to putting it in the pie. Make sure your cool whip was frozen and your peanut butter mixture should be thicker than the pudding.