Homemade Chicken Pot Pie

It’s been a while since I’ve updated Kitchen Corner with a new recipe. Not pointing fingers, but I think that it’s my guest bathroom‘s fault. Anyhow, this recipe is a tried and true chicken pot pie that I’ve made countless times. It’s always a crowd pleaser. The recipe makes two 9″ pies. The only thing lacking with this recipe currently is that I haven’t made my own crust. I’ve been using Pillsbury crusts, but what I would like to do is make my own buttery, flaky crust. If you know of a good recipe, please let me know in the comments!


I believe that I first found a very basic recipe online, but altered it significantly, multiple times to come to this one. I can’t remember where I found the original one, and I can’t find it because the recipe has changed so much. Sorry, I usually like to post a link to the original, and I can’t do that this time. šŸ˜¦

Homemade Chicken Pot Pie


  • 3/4 to 1 lb boneless chicken breast, cubed
  • 2-4 potatoes (depending on size and preference)
  • 1/2 to 1 cup frozen peas (depending on preference)
  • 1/2 to 1 cup frozen carrots (depending on preference)
  • Enough Chicken Broth to cover those ingredients in a pot ( I can usually get by with one box of broth for the entire process of both boiling the ingredients and creating the cream sauce)
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup flour
  • 1 can Cream of Chicken soup
  • Salt and pepper (to taste)
  • Garlic powder (to taste)
  • 1-3/4 cups Chicken Broth
  • 2/3 cup of milk
  • 2 boxes of Pillsbury pie crusts (or enough crust to have a top and bottom for 2 pies)


  1. Preheat oven to 375Ā°.
  2. Combine cubed chicken, peas, carrots & potatoes in a pan and fill with broth until it’s just covering ( save aside 1-3/4 cups of broth if you don’t want to use the boiling broth later. Both options work well ). It’s important that you use broth to boil these ingredients. The flavor is so much better as opposed to using water. That being said, if you don’t have enough broth, you can top it off with water after having saved out enough broth for the sauce.
  3. Season to taste with salt, pepper and garlic powder then set to boil for 15 minutes and begin on your sauce.
  4. In a sauce pan, cook the onions in butter until soft. Stir in flour, salt, pepper & garlic powder to taste. Slowly stir in milk and simmer until thick.
  5. Slowly add in 1-3/4 cups chicken broth ( you can use some from the boiling pot or some that has been set aside ) and the can of Cream of Chicken soup and stir until well incorporated.
  6. Drain meat and vegetables, then add the now thickened cream sauce to the pot and mix well.
  7. Line two pie pans with bottom crust and add half of the mixture to each pie.
  8. Cover with the top crust, pinching the edges. I take a silicon brush and slather some leftover cream of chicken or sauce on the top and sprinkle on some garlic and salt as well.
  9. Cut a few slits in the top for venting, then bake for approximately 30 minutes, or until the top is a golden brown.
  10. Let sit before eating, then enjoy heartily.

Here is a shot of three pies that I made while my parent-in-laws were visiting. This shows the coating of cream of chicken soup and the venting slits that I cut.

This is another shot of the finished pie. The filling is seriously delicious, and I really wish that I had remembered to take some shots of it in a dish, but I was too busy eating it. Like, a lot. If you try this out, let me know! I’m excited to see what other people think!


Delectable Fajita Marinade

This last weekend was my birthday. I won’t go into specifics as to which one. Those who know me, know how old I am, those who don’t, I still have a small hope of fooling you. Whether I’m trying to convince you that I’m young, or a grown up, I haven’t decided.

The great part of my birthday is that my wonderful in-laws came and visited. Some from 600 miles away, some from 60, and all greatly appreciated. To celebrate the day, Matt and I decided to make fajitas on the grill. And they were delicious.


This was a recipe for a marinade that Matt found online, and then changed. A lot. Essentially, we removed the orange and added more lime, removed cumin and the chiles and added chipotle powder.

Delectable Fajita Marinade


  • 3-4 limes, juiced
  • 4 tablespoons olive oil
  • 2 garlic cloves, roughly chopped
  • 1-1/4 teaspoons of chipotle powder
  • 3 tablespoons roughly chopped fresh cilantro leaves
  • 1 teaspoon salt
  • 2 1/4 pounds skirt or flank steak
  • Salt and pepper
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced (we used poblano, because yum.)
  • 1 large onion, thinly sliced
  • 12 flour tortillas, warm
  • Garlic Guacamole
  • Salsa
  • Sour Cream


  1. Combine all of the marinade ingredients (the first six ingredients) into a food processor and puree until smooth.
  2. Get all of your beef into a gallon sized, heavy-duty freezer bag and add the marinade to it.
  3. Coat well and refrigerate for at least 4 hours, overnight would be even better.
  4. Heat your grill, or using a skillet would work fine.
  5. Cut up your vegetables into strips.
  6. Season and cook your meat and vegetables to your own preferences, then eat them. Preferably with delicious guacamole and margaritas.

Here is a shot of some of the ingredients that Matt had gotten out for the marinade.

This was Matt juicing the lime. He kept accidentally spilling the juice out on the counter. He was getting very upset.

This is the lime juice, olive oil, garlic and some of the cilantro.

This is actually a picture of some steak that was marinated without the chipotle powder in it to be less spicy for delicate tongues.

This is a shot of the rest of the meat and its deliciously spicy chipotle powder.

We also marinated a bit of chicken to have combination fajitas. The marinade worked equally well for chicken, if you are into that.

This is a picture of that delicate tongue deciding that she wanted some of that delicious chipotle powder too…

And this is the closest shot I got of the finished fajitas unfortunately. I was shortly thereafter distracted by good food, alcohol and…

Sparklers! That is my lovely star taken with my lovely camera by my lovely future sister-in-law!

All in all, this was an amazing birthday. Thank you everybody who helped it be great!

My Garden Goods

So, we just bought our first house not too long ago. One of the things that I was most excited about was getting to start my own garden. Well… because of all of the other crazy things we’ve had to do in the house (you can read all about them in our other blog, From House to Home), I didn’t really have time to create a full garden (though I do have my eyes on the perfect spot for it in our backyard near our cherry tree), but I do have these adorable planters.


I promptly filled them with basil, cilantro and zucchini. These photos are a bit dated now, because I’ve actually harvested two zucchini, a largish batch of basil (which made the most delicious homemade pesto I have ever had. I’ll be making it again, since it was so good that I didn’t get any pictures before it was gone.) and we’ve made multiple batches of my Garlic Guacamole. Anyhow, here’s a picture of our first zucchini!


More recipes to come soon!

Garlic Guacamole


I love guacamole. Avocados in general actually. I didn’t realize that I like guacamole until a couple of years ago. I tried it at a restaurant and really loved it, so I decided to try to make some myself. I normally look for recipes online when I want to make something, but this seemed like such a simple product that didn’t need to be baked, that I decided to just wing it. I’ve been winging it ever since, because it turned out so well.

Here’s a collection of all of the ingredients except the sour cream and the cilantro, because I forgot to include them in the photo. There you go.

Garlic Guacamole


Yields just about the right amount for two people who looooove guacamole.

  • 1 Avocado
  • Juice from about 1/2 a lime
  • Salt to taste (more than you’re thinking in your head right now. guac needs salt)
  • 1-3 cloves of garlic (personal preference)
  • 1 Tbsp (ish) of fresh cilantro
  • 1/4-1/3 cup of diced red onion
  • 1-2 Tbsp butter
  • Around 1/4 cup sour cream


You chop up the onions.


And the garlic.


Cook both down with the butter until the onions are translucent.


In a food processor, or with a fork if it’s a ripe avocado, mix up all the ingredients.


Then eat it. With your mouth-hole. It’s deliciously garlicky.

Chai Spice Cupcakes with Vanilla Bean Buttercream


I have a horrible addiction to Chai Spice. Despite the fact that I’ve done absolutely nothing to beat it, it lingers. These cupcakes are everything that is right in the world blended with Christmas and topped with clouds of delight. Trust me. I know these things.

This recipe uses the spice combination that the brilliant Megan from What Megan’s Making uses in her Vanilla Chai Cupcakes but the recipe base is different. The caramel drizzle on top is completely optional, but delicious.


Chai Spice Cupcakes

Yield about 35-40 cupcakes (can be halved easily and still works well)


  • 3/4 tsp Cardamom
  • 3/4 tsp Cinnamon
  • 1/4 tsp Ginger
  • 1/8 tsp Nutmeg
  • 1/8 tsp Cloves
  • 3-1/2 Cups Cake Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 Cups Sugar
  • 1/2 Cup Unsalted Butter
  • 4 Large Eggs
  • 2/3 Cup Sour Cream
  • 1/2 Cup Canola Oil
  • 2 Tbsp Pure Vanilla Extract (Substitute with Vanilla Bean Paste for added depth)
  • 1-1/3 Cups Milk


  1. Preheat oven to 350Ā° F.
  2. In the bowl of your stand mixer, sift the first five spices, cake flour, baking powder, baking soda, salt and sugar.
  3. Add butter and mix for around three minutes until you have a crumble texture.
  4. In a separate bowl, whisk together the egs, sour cream, oil and vanilla.
  5. Add to the flour mixture until just combined.
  6. Slowly add the milk to the mixture until just combined. The batter will be liquid. I use a rubber spatula after to scrape the sides and bottom to make sure to fully mix the ingredients without over-mixing.
  7. Fill cupcake liners with around 1/4 cup of batter.
  8. Bake for 14-17 minutes. Check with a toothpick, if it comes out clean then they’re done.
  9. Set them on a cooling rack to fully cool before icing.

Vanilla Bean Buttercream

Yield about 24-30 Cupcakes (depending on piping/spreading)


  • 4 Sticks of Unsalted Butter
  • 4 Cups of Powdered Sugar
  • 1 Vanilla Bean (Can be substituted with 1 Tbsp of extract)
  • 1-1/2 tsp Pure Vanilla Extract


  1. Cream butter in stand mixer until smooth.
  2. Halve the vanilla bean with a paring knife and scrape the seeds inside into the butter.
  3. Mix the powdered sugar in using 1/2 cup at a time.
  4. Pipe onto cooled cupcakes. If you’re going to spread using a knife, I recommend heating it slightly if it is too stiff.