Chicken Pot Pie

Living aloha. That’s what Roger and I were doing last week. It was wicked awesome. With Roger’s MUCH anticipated (and nerve-racking) MRI coming up tomorrow morning, and his almost daily cancer treatments, man did we need a break from the all the driving and the medical center. After the irregularity seen on last month’s MRI, it’s been an unsettling four weeks of waiting. But who needs sleep, right?  

Our trip was business/pleasure, and it was on the island of Kauai. We returned home late Saturday night, and yesterday morning I was beginning to think we should have stayed home to build an ark. We’ve been in California for almost 13 years and have never seen rain like this.Because there wasn’t a scrap of food in the fridge, I made a very wet journey, in typhoon-like conditions, to the market. During my drive, I was thinking about what would be the perfect cold-weather/football food. The first thing that came to mind was a piping hot chicken pot pie. What better thing to chow down on while watching a serious butt-kicking meted out by our beloved Patriots? I came up with the recipe as I perused the aisles and thought about what was at home in the pantry.

Houston, here we come!

Pre-heat over to 400. Serves 4-6 people. 

1 roasted chicken, meat removed and chopped small (save the carcass in the freezer for soup/stock)

1 package Pepperidge Farm puff pastry, make your own pastry dough or substitute with pie crust instead.

1 onion, small dice

2 celery hearts, thinly sliced

1 fennel bulb, small dice

3 cloves of garlic, thinly sliced

1 large carrot, peeled and diced small (brunoise: very small dice)

1 cup evaporated milk

1 cup heavy cream

1 cup chicken broth

¾ cup frozen peas

½ cup grated Parmesan

2 tbsp. butter

1 tbsp. EVOO

1 tbsp. Better than Bouillon, roast-chicken flavor

¼ cup AP flour

1 tsp. salt

4 thyme sprigs

1 egg (beaten with a splash of water)

Heat butter and EVOO in very large sauté pan, or large wok until melted.

Add diced onion and diced fennel. Cook until both are translucent and fragrant.

Add celery, carrot brunoise, garlic, and cardamom. Heat until fragrant.

Sprinkle in AP flour and mix until well integrated.

Pour in evaporated milk, cream, chicken broth, peas, and grated Parmesan cheese.

Remove thyme leaves from sprigs and toss into cream mixture.

Add salt, chicken meat, and roast-chicken base. Mix.

Mix well and simmer until thickened.

Top with Pepperidge Farm puff pastry dough.

Create some vents in the pastry dough or pie crust. Brush egg wash over the top. 

Cook in the oven until the crust is golden brown and the filling is bubbling. Enjoy!

Eat well,


“Chicken pot pie – those are my three favorite things.” – Pablo Francisco



















Chicken Shwarma Skewers


We all know that yogurt has many magical qualities. One of those qualities is tenderizing meat. It’s sort of a mystery how, but the thought is that perhaps it’s the calcium interacting with the protein of the meat. Regardless of how it happens, it’s tasty and makes some succulent chicken. It’s sure to be your go-to marinade.

With the return of hot temps a week ago, I thought that yogurt, chicken, and a grill was just the ticket for dinner. 

Here’s what you’ll need – 

4 boneless and skinless chicken breasts, cut into 2” cubes

1 cup 2% Fage

Juice from 1 lemon

1 tbsp. Shwarma seasoning

2 tbsp. minced fresh cilantro

1 tsp. kosher salt

3 cloves of garlic, minced


Mix all of the ingredients together in a large storage bag. Add the chicken cubes to the bag and let marinate, in the refrigerator, for at least an hour.


Thread the chicken cubes onto skewers and sprinkle some salt over the chicken.

Put your grill on high and oil the grates.

Place the skewers on the oiled grates until the chicken is no longer pink.


Eat well,


“Don’t cry over spilled milk. By this time tomorrow, it’ll be free yogurt.”

-Stephen Colbert

Chicken Tagine


We’ve been blessed to be in the mountains this week. It has been delightfully chilly. A welcome change from SoCal’s weather. I know this is going to sound weird, but I packed my tagine (we drove) for the trip. There’s nothing more satisfying than serving up some comfort food in a beautiful tagine. Taking the lid off of that conical beauty releases the most delicious smells, and it just knocks the socks off of your guests. Not to mention the absolute ease with which you prepare this dish. This is a perfect family meal after a cold day on the mountain.


1 Tagine

6 boneless and skinless chicken breasts

1 can of lite coconut milk

1/2 can of Muir Glen chopped tomatoes, drained

3 tomatillos, chopped

2/3 cup of cous cous

3 cloves of garlic, smashed

1 large shallot, minced

3 thyme sprigs

1 1/2 tsp. kosher salt

2 dried adobo chile de arbol, rehydrated (takes about an hour) and deseeded, or a fresh red chile, also deseeded

1/2 lime

Fresh chopped cilantro for garnish

Preheat oven to 300


Add the tomatillos, garlic, shallot, thyme sprigs, and salt to the tagine.

Pour in the coconut milk and tomatoes. Add the chicken breasts to the liquid and close the lid.

Cook for 35 minutes.

Taste the sauce and check seasoning. If you with to add more salt now is the time. Pour the uncooked cous cous over the sauce and chicken. Close the lid.

Cook until the cous cous is soft and has expanded. Should be about 15 minutes, but this depends upon your oven.

Squeeze ½ the lime over the cous cous and garnish with cilantro. Enjoy.

Eat well!


“Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.” – Truman Capote



















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