Joe's Chicken Pot Pie

This is a fabulous recipe given to me by an old friend. I have made it many, many times in the 20 years since then, usually doubling or quadrupling this and freezing all but the one we have for dinner that night. I can get a doubled recipe in one large stock pot, but will have two going at once if I decide to quadruple. Over the years I have experimented with this and found that the potatoes can make the pot pie runny after they are frozen. Substituting peas instead of potatoes solves that problem, but the potatoes are so nice. Peas are great next to it. I found that the potatoes do better if I thaw the casserole completely in the fridge overnight before cooking the next day, and if I cook it a little longer than called for in the recipe. 

DSC 0025 10

Joe Jones' Chicken Pot Pie

makes 2- 9" x 13" pans

8 chicken breasts or thighs

2 qt. water

2 lg. onion, sliced 

4 med. potatoes, cubed (I don't peel them) or 3 C. peas

8 stalks celery, sliced

1/2 C. parsley

2 tsp. garlic salt

1 tsp. celery seed

1 tsp. each salt & pepper

2 C. sliced carrots

2/3 C. milk

1 C. whole wheat pastry flour (original recipe used white flour)

2/3 C. butter

3 C.  whole wheat pastry flour (original recipe used white flour)

1 C. wheat germ

1 1/2 C. butter

Salt to taste

2/3 C. cold water

Cook chicken, water, spices and vegetables, except carrots, in lg. pot for 45 min. 

DSC 0017 22

Two pots going to make a four pans.

Remove chicken, cut up in cubes and place in bottom of  two 9x13x2” dishes. 

DSC 0018 22

This picture shows a quadrupled recipe.

The two round pans are the equivalent of one 9x13.

Add carrots to pot and cook on med. high heat until liquid is reduced to approx. 7 C. Mix 1 C. flour with 2/3 C. butter then add to pot. Stir and bring to boil. Then add milk as the liquid thickens. Pour over chicken. Cool in fridge as you make the crust.

DSC 0019 18

I made one pan with potatoes and one with peas instead.

 Mix 3C. flour, wheat germ, salt and 1 1/2 C. butter with a pastry knife. Gradually mix in cold water. Form into 2 balls then roll out (I roll between two pieces of waxed paper) and top the pot pies, folding edges under and pressing to seal. Bake at 400° 40 min. Or freeze uncooked. Later thaw in fridge and cook until bubbly in center. 

DSC 0023 10

Turkey Curry



serves 10

8 C. cooked brown rice

1/4 C. olive oil

2 C. chopped onions

1 /2 C. chopped green pepper

6 C. cooked chicken, cubed

2 Tbs. flour 4 tsp. minced garlic

2 Tbs. curry powder

1 ½ tsp. salt

1 C. water

½ C. lemon juice

2 C. tomato sauce

Sauté onion and pepper until tender, add chicken. Mix flour, curry, and salt. Slowly stir in water  and juice to make a paste. Add tomato sauce and garlic; pour over chicken. Mix. Freeze in ziplock bag. To serve thaw, layer rice in 9 x 13 dish, then chicken mixture. Heat at 350° about 30 min. 

Turkey Tetrazzini

DSC_0002turkey tetrazzini


3/4 cup butter

3/4 cup flour

3 tsp. salt

1/ tsp nutmeg

1 quart whole milk

2 cups turkey stock

4 egg yolks

1 cup heavy cream

1/2 cup dry sherry

2-3 lbs. angel hair spaghetti * see note

6 cups leftover turkey, cut into 1 1/2 inch pieces

2 6oz. cans whole mushrooms, drained OR EVEN BETTER 16-24 oz fresh mushrooms, quartered and sautéed in 2 Tbs. butter

1 cup shredded cheddar cheese

In eight quart kettle boil 6 qts. of water and cook angel hair pasta as package directs. Drain and return pasta to kettle. Meanwhile...

To make sauce: Melt butter in large saucepan. Remove from heat. Stir in flour, salt and nutmeg until smooth. Gradually add milk and turkey stock; bring to boiling, stirring constantly; boil 2 minutes, or until slightly thickened.

In small bowl with wire whisk or wooden spoon, beat egg yolks with cream. Beat in a little of the hot mixture (to temper the eggs). Pour back into saucepan; cook over low heat, stirring constantly, until sauce is hot-do not boil. Remove from heat. Stir in the sherry.

Pour sauce over drained pasta and toss to combine. Add mushrooms and turkey. Divide mixture into two or three 9x13" pans * (see note at bottom).

Sprinkle about 1/2 cup cheese over each dish. Cover with foil. May be refrigerated overnight at this point or frozen. Bake at 350°, covered, 45 minutes. 

Adapted from McCall's Cooking School

DSC 0001

*Note: To make two pans, use two pounds pasta and lesser amount of mushrooms. To make three pans, increase pasta to three pounds and use more mushrooms. You will need an extra 1/2 cup of cheese for the third pan. 

I like to freeze casseroles in these plastic pans, but I pop the frozen dish out and place in a glass or metal pan before cooking. I freeze them with the lid that comes with the plastic pan and then a two gallon ziplock bag over that with as much air squeezed out as possible.

A Turkey Plan

In November, when turkeys were 59 cents a pound, I bought as many as my freezer would hold. They were about 20 pounds each and I wondered how many meals I could make out of approximately $12 worth of meat.

DSC 0060 5

#1  Turkey and gravy

The first night we had turkey and gravy with lots of sides. I did not put the turkey on the table and let the ravenous boys demolish it, but served it from the kitchen so I could keep an eye on the portion sizes. I recommend sides such as a big green salad, any kind of potatoes, and rolls. I didn't feel like fussing, so I just sprinkled salt and pepper all over the raw turkey and baked it according to its weight. (Confession- I really popped it in the oven at 325° and went to church for a four hours. I didn't time it at all because it was still partially frozen and I knew a 20 pound bird was going to take forever. I took it out when it looked done and the juices ran clear when I poked it in the thigh.)

For the second meal I sliced up enough white meat to feed our family of nine again and froze it in the leftover gravy. This is wonderful on an evening when it is just impossible to prepare a nice meal from scratch. I pop the whole frozen thing into a pan with a lid and reheat on medium low while I cook another pot of frozen vegetables to go with it. 

DSC 0110 2

#2 Stock and Thai Turkey Noodle Soup

 The next day I cut all the meat off the bones and make turkey stock to use in other recipes. I need two cups for the Turkey Tetrazzini and all the rest goes to the soup. I use the turkey that I pull off the bones after the stock is finished in the soup. This soup feeds us twice if we have a salad to go with it AND I post a guard to keep the boys from going back for thirds. It would freeze well if frozen without the noodles. 

DSC 0002

#3 Turkey Tetrazzini (makes two or three 9"x 13" pans)

This recipe is from a cookbook published in 1972 called McCall's Cooking School.  There are many wonderful recipes in this book and some (ahem) interesting ones too (chicken salad in aspic, anyone?). Anyway, THIS recipe has been a favorite since I first made it in 1996. This is the real deal with homemade sauce, not condensed soup!  I added more pasta and mushrooms and had enough to make three pans instead of the original two. This recipe was also the first one that made me realize I could double a recipe and freeze one for later with the same amount of work and clean-up.  This freezes great!

DSC 0039

#4 Turkey Curry

This recipe is supposed to feed ten, but I cooked extra brown rice (4 cups raw) and made it stretch from one 9x13 inch pan to an additional 8x8 inch pan. We ate the 9x13 for dinner and had the smaller pan with more veggies on the side for lunch the next day. This freezes very well in a ziplock bag without the rice. Lay the bag flat on a cookie sheet until frozen so it will take less freezer space.


DSC 0029

#5 Turkey Stew

This is a hearty soup with fluffy dropped dumplings. I suppose it would freeze fine, but you would want to make the dumplings fresh and not freeze those. 

DSC 0025 10

#6 Turkey Pot Pie

Favorite family recipe given to me by an old friend about 20 years ago. I will make two to four of these, depending on how much turkey I have left. Instead of cooking the meat as in the original recipe, I spread the chopped cooked turkey on the bottom of the pans and begin the recipe with 7 cups of water and cook the vegetables until they are done, probably 15-20 minutes instead of 45.

That is at least 13 meals from an $12 turkey. Going out for a  steak sounds nice about now.

Chicken Pot-Au-Feu

DSC 0043

Use inexpensive bone-in chicken. It should be falling off the bone tender when it is ready. I usually make half of this for dinner and freeze the other half.

CHICKEN POT-AU-FEU                                                     serves 16

16 chicken thighs or 8 leg quarters

salt and pepper.

2 Tbs. olive oil, divided

2 tsp. garlic, minced

 1 large onion, quartered and sliced

6 C. carrots, sliced

2 C. sliced celery

1 1/2 Tbs. fresh thyme  or 1 1/2 tsp dried

1/3-2/3 C. Flour (mixed with some cold water)

1 1/2 C. dry white wine

2 C. chicken broth

1/2 C. port wine

Sprinkle chicken with salt and pepper. Brown chicken in 1 Tbs. olive oil in two large frying pans or Dutch ovens.  Place chicken in 2-9x13 inch, deep dish casseroles and allow to cool. Add remaining Tbs. olive oil to pan and sauté onions and garlic. Stir in carrots, celery and thyme until soft. Using a slotted spoon, divide vegetables between casseroles, but reserve juices in pan. Whisk in flour until browned. Slowly whisk in broth, wine and port. Stir until boiling and slightly thickened. Adjust seasonings (it might need more salt). Pour over chicken. Cover and freeze or bake immediately.  Thaw in refrigerator, bake covered, 375° about 1 1/2 hours.  

Tip: After freezing, remove from baking pan and seal in food saver bags for longer storage.

Great with mashed potatoes. My mom says you also need a green vegetable at every meal. 

Roasted Dry-Rub Turkey with Gravy


I no longer remember where I found this recipe, but I do know we have had this more than once, which means we thought it was a winner. 


Paprika Brown Sugar Rub:

Combine 1/2 cup brown sugar, 2 Tbs. kosher salt, 2 Tbs. smoked paprika, 2 tsp. dried crushed red pepper, 2 tsp. onion powder, 2 tsp. dry mustard, and 1 tsp. pepper. Store in airtight container. 

1/4 C. butter, softened

3 garlic cloves, minced

1 Tbs. chopped fresh thyme

14 lb. turkey, thawed

Wooden toothpicks

Paprika-Brown Sugar Rub

2 Granny Smith apples, quartered

32 oz. Chicken broth

3 Tbs. butter

5 Tbs. flour

Preheat oven to 350°. Combine first 3 ingr. Rinse and dry turkey. Remove giblets and neck. Gently loosen skin from breast and spread butter mixture underneath. Wipe remaining butter from hands on top of skin. Secure skin with wooden picks to prevent shrinking. 

Sprinkle 2 Tbs. spice rub inside cavity and stuff with apples. Tie legs together and place in roasting pan. Rub 6 Tbs. spices rub over outside of turkey. (Save remaining rub for a roast chicken.)

Bake at 350° on lowest oven rack for 2 1/2 hours, or until skin is well browned and meat thermometer inserted into thickest portion of thigh registers 170°, shielding with aluminum foil during last hour of cooking to prevent excessive browning, if necessary. (Do not baste.) Transfer turkey to serving platter, reserving drippings in roasting pan. Let turkey stand 20 minutes before carving. 

Meanwhile, pour drippings through a mesh strainer into a 4-cup glass measuring cup. Add chicken broth if needed to measure 3 cups. 

Melt 3 Tsp. Butter over medium heat in roasting pan or in a saucepan. Whisk in four to form a roux and cook, whisking constantly, 3-4 minutes or until golden. Whisk in 3 cups drippings, and bring to a boil over medium high heat. Reduce heat to low, simmer 5 minutes, whisking occasionally. 

Sticky Chicken

We find this chicken hard to resist. It makes the whole house smell yummy! It is a bit on the spicy side, which stresses our little ones, but everyone ten and older is addicted. My favorite way to cook it is in the oven because we love the crispy skin (if you are a fat-a-phobe, most of it cooks right out). If I can’t stay home and keep an eye on it, I will cook it in the crockpot. You lose the crispy, but it will be extra tender and flavorful. 


4 tsp. salt

2 tsp. paprika

1 tsp. cayenne

1 tsp. onion powder

1 tsp. thyme

1 tsp. white pepper

1/2 tsp. garlic powder

1/2 tsp. black pepper

1 large roasting chicken

1 C. onion, chopped

Combine spices. Wash and dry chicken, rub inside and out with spices. Place in ziplock bag, chill overnight or freeze. When ready to roast, stuff cavity with onions and place in shallow roasting pan. Roast uncovered at 250° for 5 hours.  Let rest 10 min. before carving.

OR to cook in the crockpot:

When ready to cook put the chopped onion inside the chicken then put it in the crockpot and do not add any liquid. As the cooking process goes on the chicken will produce it's own juices.Cook on low 8-10 hours. The chicken will be falling off the bones.

I don’t get a kick out of handling raw chicken, so I mix all the spices then pour over the bird in the bag, trying to distribute evenly. Then I shake it until it is completely covered. 

Chicken Sate with Peanut Sauce

This is so good, you will lick your fingers and then the plate. It is the peanut sauce with coconut milk and lime. If you are not cooking for 10-12 and don’t want leftovers, you can use half as much chicken, but keep everything else the same. We serve this with brown or basmati rice, or both! Be sure to soak your wooden skewers for at least 15 min. or they might catch on fire when you grill the meat. Also, keep your basting sauce and dipping  (or pouring) sauce separate. You don’t want to contaminate your food with anything that came into contact with raw chicken. If you accidentally mix them, you can heat it up to cook any raw-ness out of it before serving. 

CHICKEN SATE WITH PEANUT SAUCE                   serves 10-12


 1/2 C. brown sugar                    

1 tsp. curry powder                        

2 Tbs. peanut butter                   

1/2 C. soy sauce                    

1/2 C. fresh lime juice                    

2 tsp. minced garlic                   

pinch of red pepper flakes               

4 lbs.  boneless, skinless chicken breasts,        

           cut into 1/2 “ strips 

 peanut sauce:

3/4 C. Peanut butter

13.5 oz. can coconut milk

1/4 C. fresh lemon juice

2 Tbs. soy sauce

2 Tbs. molasses (or brown sugar)

1 tsp. grated gingerroot

4 tsp. minced garlic

1/4 C. chicken broth

 1/4 C. heavy cream

cayenne pepper, to taste

grated lime zest

fresh cilantro sprigs

Marinate chicken overnight. Make peanut sauce by combining peanut butter through garlic in saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream, about 15 min.  Puree with immersion blender, then add broth and cream . (Sauce may be made ahead and refrigerated until needed. Bring to room temperature before using.) Prepare moderate hot coals. Set aside about 1/2 cup sauce for basting. Thread chicken on soaked skewers , grill, turning several times and basting towards the end of cooking time with peanut sauce, until crispy on the outside and moist on the inside, about 8 min. Sprinkle with lime zest and garnish with cilantro. Serve with peanut sauce.

Dijon Roasted Chicken

I first made this in college for a boyfriend. After that he made a deal with me. He would buy all my groceries, every week, if I would cook him dinner every night. Even though Mike loves this recipe, he is somewhat miffed that I once cooked for another guy. He shouldn’t have taken so long to call me. You will love this, too. We had corn on the cob with basil butter on the side. 


5 lb. roasting chicken   

1 1/2 tsp. garlic   

6 Tbs. Dijon style mustard   

1 tsp. thyme

 1/4 tsp. salt


3lb. thin skinned potatoes, cut in half

salt and pepper


Place rack in center of oven and preheat to 450°. Have a shallow roast pan with rack ready. Wash chicken and pat dry. Combine next five ingredients. Starting at chicken breast and working to thigh, separate skin from meat with fingers, being careful not to tear. Spoon mustard sauce under skin spreading evenly. Place potatoes all around chicken in the roasting pan. Season surface of chicken and potatoes with salt, pepper and thyme to taste. Bake until juice runs clear when thigh is pierced, about 60-70- min. Check after first 30 min. and cover with foil if browning too fast. Let sit 10 min. before slicing. Stir potatoes in drippings and serve along side. 

Basil Butter

4 cloves garlic

15 leaves fresh basil

1/2 tps. pepper

1 C. butter

In food processor, mix garlic, basil and pepper. Add butter and process just to mix. Spoon into container or shape into balls and chill on waxed paper. 

Butter Chicken

We used to frequent an Indian restaurant in Colorado Springs, where we were introduced to this dish. It is a little spicy, but not too much. 

BUTTER CHICKEN          serves 8-12

4 lbs. boneless, skinless chicken breasts, cut into 1" pieces

1/4 C. lemon juice

2 Tbsp. olive oil

4 tsp. curry powder

2 onion, thinly sliced

6 cloves garlic, minced

2 Tbsp. finely chopped ginger root

2 Tbsp. olive oil

2 Tbsp. butter

2 Tbsp. curry powder

1/4 tsp. white pepper

1 tsp. salt

4 cups tomato puree

1/4 C. butter

1 cup heavy cream or evaporated milk

cooked rice

In medium bowl, place chicken pieces and sprinkle with lemon juice, olive oil, and 4 tsp. curry powder. Toss to coat and set aside.

In heavy skillet, cook onion, garlic, and ginger in 2 Tbsp. olive oil and 2 Tbsp. butter until fragrant. Add curry powder, pepper, salt, tomato puree, and 1/4 cup butter and simmer for 10 minutes.

Stir in marinated chicken pieces. Bring back to a boil, then reduce heat and simmer for about 15 minutes until chicken is thoroughly cooked. Stir in heavy cream or milk and serve over hot cooked rice.

© Being Fruitful, 2012