A comforting, flaky chicken pot pie filled with tender chicken, peas, carrots, and a creamy sauce.

Mama's Chicken Pot Pie

BIG BAND

Veggie quinoa with kale & soybeans or steamed rice.

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Elysian Space Dust

Coors Brewing Company Coors Light

Schilling Cider Strawberry Rhubarb

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Tito’s Vodka

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If you don't have cooked chicken: place 2 boneless chicken breasts in a saucepan, cover with water, add 1/2 teaspoon salt, bring to a simmer, then cook gently for 10-12 minutes until internal temperature reaches 165°F (74°C). Remove, cool slightly, and dice into bite-sized pieces (about 2 cups).

Cook the chicken (if not pre-cooked)

Preheat oven to 400°F (200°C). In a large skillet or saucepan over medium heat, melt 4 tablespoons butter. Add 1 cup finely chopped onion and 1 cup diced carrots. Cook, stirring occasionally, until onions are translucent and carrots start to soften, about 6-8 minutes.

Sauté vegetables

Sprinkle 1 tablespoon all-purpose flour over the vegetables and cook, stirring, for 1-2 minutes to remove the raw flour taste. Slowly pour in 1 cup chicken stock while whisking to avoid lumps. Then add 1 cup whole milk, continuing to whisk until the mixture is smooth and begins to thicken, 3-5 minutes.

Make roux and add liquids

Stir in the diced cooked chicken (2 cups), 3 tablespoons frozen peas, 1 teaspoon chopped fresh thyme, and 2 tablespoons chopped fresh parsley. Season with 1 teaspoon salt and 1 teaspoon black pepper. If the filling is thinner than you'd like, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the simmering sauce; cook 1-2 minutes until thickened. Taste and adjust seasoning. Remove from heat and let cool slightly (5-10 minutes) while you prepare the crust.

Finish the filling

If using a bottom crust, roll out and fit one pie dough into a 9-inch pie plate, trimming excess so there is about 1/2 inch overhang. If using a single crust and a deep-dish approach, ensure the crust lines the dish evenly.

Prepare pie shell

Spoon the slightly cooled chicken filling into the prepared pie shell, spreading it evenly. Do not overfill; leave about 1/2 inch of space at the top for the top crust.

Fill the pie

Roll out the top crust and place over the filling. Trim dough, leaving a 1/2-inch overhang, then crimp or flute the edges to seal. Cut 2-4 small vents in the top crust to allow steam to escape. In a small bowl beat 1 large egg with 1 teaspoon water to make an egg wash. Brush the top crust lightly with the egg wash and sprinkle 1/4 teaspoon flaky salt if using.

Top crust and egg wash

Place the pie on a rimmed baking sheet to catch any drips. Bake in the preheated 400°F (200°C) oven for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 25-30 minutes, or until the crust is deep golden brown and the filling is bubbling at the vents.

Bake

Remove the pie from the oven and let it rest on a wire rack for 15-20 minutes before slicing—this helps the filling set. Garnish with extra chopped parsley if desired. Serve warm.

Rest and serve

boneless skinless chicken breasts (or thighs), cooked and diced

unsalted butter

yellow onion, finely chopped

carrots, peeled and diced (about 1/2-inch)

frozen peas

all-purpose flour

chicken stock (or low-sodium broth)

whole milk (or half-and-half for richer filling)

fresh thyme leaves, chopped (or 1/2 tsp dried thyme)

fresh parsley, chopped

salt

black pepper

cornstarch (optional, for thickening)

store-bought pie dough (top and bottom) or homemade double crust

large egg (for egg wash)

water (for egg wash)

coarse salt or flaky sea salt (optional, for sprinkling)

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs and then mix in the milk, vegetable oil, and vanilla extract until smooth.

Mix Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix; some lumps are okay.

Combine Mixtures

In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.

Prepare Cream Cheese Filling

Preheat Oven

Grease a 9x13 inch baking dish or line it with parchment paper.

Prepare Baking Dish

Pour half of the batter into the prepared baking dish, spreading it evenly across the bottom.

Layer the Base

Spread the cream cheese filling over the batter layer evenly.

Add Filling

Carefully pour the remaining batter over the cream cheese filling, spreading it gently to cover.

Top with Remaining Batter

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Allow the baked dish to cool for at least 15 minutes. Top with whipped cream, chocolate shavings, and cherries before serving.

Cool and Decorate

All-purpose flour

Granulated sugar

Baking powder

Salt

Eggs

Milk

Vegetable oil

Vanilla extract

Cream cheese

Powdered sugar

Whipped cream

Chocolate shavings

Cherries

Rinse 1 cup of quinoa under cold water to remove bitterness. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat, then reduce to low and cover. Simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

Cooking Quinoa

If you prefer rice, rinse 1 cup of rice under cold water. In a separate medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce to low, cover, and simmer for about 20 minutes or until the rice is tender and the water is absorbed. Let it sit covered for 5 minutes before fluffing with a fork.

Cooking Rice

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 2 teaspoons of minced garlic and sauté for 1 minute until fragrant. Add 2 cups of chopped kale and 1 cup of soybeans to the skillet. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Cook for about 5-7 minutes, stirring occasionally, until the kale is wilted and the soybeans are heated through.

Sautéing the Veggies

Once the veggies are cooked, you can drizzle 2 tablespoons of soy sauce over the sautéed kale and soybeans. Stir well to combine, and cook for an additional minute to heat through.

Finishing Touches

Quinoa

Water

Rice

Soy sauce

Kale

Soybeans (edamame)

Olive oil

Garlic (minced)

Black pepper

In a bowl, whisk together eggs, milk, salt, and pepper until well combined.

Prepare the Eggs

In a non-stick skillet, melt butter over medium heat. Pour the egg mixture into the skillet and cook, stirring gently, until the eggs are scrambled and cooked to your liking.

Cook the Eggs

While the eggs are cooking, toast the bread slices until golden brown.

Toast the Bread

Plate the scrambled eggs and toasted bread. Serve warm.

Serve

Season the grilled chicken breasts with salt and pepper.

Prepare the Chicken

Grill the chicken breasts over medium-high heat for about 6-7 minutes on each side, or until fully cooked.

Grill the Chicken

In a large bowl, combine lettuce, diced tomato, and sliced cucumber.

Prepare the Salad

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.

Make the Dressing

Slice the grilled chicken and place it on top of the salad. Drizzle the dressing over the top and serve.

Assemble the Salad

Season the salmon fillets with salt and pepper. Squeeze lemon juice over the top.

Prepare the Salmon

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Place the salmon fillets into the skillet and cook for 4-5 minutes per side until cooked through.

Cook the Salmon

While the salmon is cooking, trim the asparagus and place it in the same skillet for the last 3-4 minutes of cooking time.

Prepare the Asparagus

Plate the salmon fillets and asparagus, with additional lemon wedges if desired.

In a pitcher, combine lemonade and mint leaves, and stir well.

Prepare the Glasses

Add Ice

Pour the lemonade mixture over ice and garnish with additional mint leaves if desired.

Serve the Drinks

Pepper

Butter

Toast Bread

Grilled Chicken Breast

Lettuce

Tomato

Cucumber

Olive Oil

Balsamic Vinegar

Salmon Fillet

Asparagus

Lemon

Garlic

Lemonade

Mint Leaves

Ice Cubes

In a cocktail shaker, add vodka, lemon juice, simple syrup, and fresh mint leaves. Fill the shaker with ice.

Prepare the Cocktail

Shake the ingredients vigorously for about 15 seconds until well chilled.

Shake

Strain the mixture into a glass filled with ice and top with club soda. Garnish with a mint leaf.

Strain and Serve

In a bowl, combine diced tomatoes, minced garlic, chopped fresh basil, olive oil, salt, and black pepper. Mix well.

Prepare the Bruschetta Topping

Slice the loaf of bruschetta and lightly toast each slice until golden brown.

Top each slice of toasted bruschetta with the tomato mixture and serve immediately.

Assemble

Vodka

Lemon Juice

Simple Syrup

Club Soda

Fresh Mint Leaves

Bruschetta

Tomatoes, diced

Fresh Basil

Garlic, minced

Black Pepper

Juice the oranges using a citrus juicer until you have 4 cups of fresh orange juice.

Prepare the Oranges

Core and chop the apples. Blend them with a little water until smooth, then strain to get 3 cups of apple juice.

Prepare the Apples

Juice the lemons until you have 2 cups of fresh lemon juice. You can use a manual juicer for this.

Prepare the Lemons

In a shaker, combine 2 cups of vodka, 1 cup of cranberry juice, 0.5 cup of lime juice, and 0.25 cup of simple syrup.

Mix the Ingredients

Add 2 cups of ice cubes to the shaker and shake vigorously for about 15 seconds.

Strain the cocktail into chilled glasses and garnish with lime slices if desired.

Peel the bananas and chop them into smaller pieces. Wash the spinach thoroughly.

Prepare the Ingredients

In a blender, combine the chopped bananas, spinach, 1.5 cups of almond milk, and 2 tbs of honey. Blend until smooth.