Deconstructed Chicken Pot Pie

Fall is here, I’ve been decorating my house slowly and cooking up a storm. It’s still pretty warm here in Southern Arizona, but I want my favorite cold weather comfort food! I love a delicious pot pie, but sometimes I just don’t have the energy to make a pie crust. So I tweaked my usual dairy free pot pie recipe and created this Deconstructed Chicken Pot Pie. It is simple, delicious and perfect for a quick meal! If you aren’t dealing with a dairy allergy, you can most certainly use biscuits from the refrigerated aisle at your supermarket to make this even more simple!

This recipe serves 4.

Ingredients for Filling: 

  • 2 Chicken Breast
  • 8 Ounces Chicken Stock
  • 1/4 Cup Onion, chopped
  • 1 TBS Garlic, chopped
  • 1 TBS Vegan Butter (I use Earth Balance)
  • 2 TBS Flour
  • 10 Ounce bag of Frozen veggie blend
  • 1/2 Cup Almond Milk (unsweetened)
  • Pepper, Salt to taste

Ingredients for Dairy Free Biscuits: 

  • 2 Cups Flour
  • 1 TB Sugar
  • 3 TB Baking Powder
  • 1 tsp Salt
  • 1/2 cup Virgin Coconut Oil
  • 3/4 cup Almond milk (unsweetened)


  1. Preheat oven to 450° to bake your biscuits.
  2. Combine flour, baking powder, sugar salt and then cut in the coconut oil ( I use virgin coconut oil, since it resembles shortening). Once combined and resembling crumbs, stir in the unsweetened almondmilk.
  3. I dropped these onto a baking sheet and baked them for 12 minutes or until golden on top.
  4. While the biscuits are baking start your chicken. I diced the two chicken breast in bite sizes and pan seared them with onion, garlic, salt and pepper. Once the chicken is cooked thoroughly (no pink!) about 7 minutes, remove from pan.
  5. Start your roux in the same pan, melt the butter and add the flour in the pan whisking until a paste forms. Add in your almond milk and keep whisking until a nice creamy sauce has formed. Add veggies, chicken stock and the cooked chicken into the same pan and let it simmer for 15 minutes.
  6. Serve in a large bowl and top with your homemade biscuit! Enjoy immediately!



Dairy Free Chicken & Broccoli Alfredo

I don’t eat pasta alot, however I had a craving like nobodies business to make Chicken & Broccoli Pasta Alfredo. The problem is, I can’t handle creamy sauces due to my lactose intolerance. BUT I HAD TO HAVE IT. So I made Dairy Free Chicken & Broccoli Pasta Alfredo for myself and my family. Get this, they even liked it! (Even the 11 year old who hates mostly anything these days just to not agree with one of us)

This recipe is not difficult to make and can be altered with the proteins and vegetables you like, if chicken and broccoli are not your thing. You can also swap out the chicken stock for vegetable stock


  • Alfredo Sauce:
    • 3 TBSP Olive Oil
    • 3 TBSP Flour
    • 4 TBSP Chicken Stock
    • 2 tsp Onion Powder
    • 2 tsp garlic powder
    • 1 tsp pepper
    • 1 tsp salt
    • 2 cups of Unsweetened Almond Milk
  • 2 Chicken Breasts, grilled or pan seared, sliced in bite size
  • 1 crown of broccoli, steamed & cut into bit size pieces (Bag of frozen broccoli works well too)
  • 16 Ounce box of pasta, cooked, drained and ready to go ( i used rotini noodles)

I “steam” my broccoli by draining my pasta water on it. This creates less clean up at the end of the day.


  1. Make your chicken breast, grilled or on the stove. Season to your liking, I did a simple seasoning of pepper and salt. Slice and set aside.
  2. Boil your pasta, don’t forget to salt your water!
  3. Chop your broccoli (cue in Dana Carvey’s Choppin’ broccoli skit). You can steam it in the microwave, in a pot or use my simple handy trick and drain your pasta water on top of the broccoli into a bowl. Let it sit for a few minutes and drain the broccoli.
  4. On a medium heat in a medium to large sauce pan, warm up your olive oil. Mix in your flour with a whisk.
  5. Add in your salt, pepper, onion and garlic powder to the oil/flour mixture (Roux).
  6. Keep whisking and pour in your unsweetened almond milk. Continue mixing until it starts to bubble and it will start to thicken.
  7. Mix pasta, broccoli and chicken into a large serving bowl. Pour alfredo mixture on top and stir in.


Simple Baked Spicy BBQ Chicken

BBQ Chicken is delicious, however sometimes it is hard to find the time to dedicate yourself to the grill! This is a SIMPLE and delicious chicken served with any of your favorite BBQ sides or serve it over a salad or throw it on some yummy crusty bread for a sandwich. Really, the possibilities are endless with a good piece of chicken!


  • 4 Chicken breasts, trimmed of fat
  • 2 Tablespoons of Red Pepper Flakes (add a bit more if you like it spicy!)
  • 1/2 of a White onion Sliced
  • Olive Oil or Cooking Spray
  • 4 Tablespoons of your favorite BBQ Sauce


  • Foil
  • Baking pan
  • Fork
  • Knife
  • Cutting Board


  1. Preheat oven to 350 degrees
  2. Trim fat off chicken, pat dry. Wash hands and dry completely.
  3. Cut 4 pieces of foil, about 12 inches in length (enough to form a foil packet)
  4. Spray one side of foil with cooking spray or 1 teaspoon of olive oil
  5. Slice onions thinly
  6. Sprinkle foil with red pepper flakes, lay Chicken on top then place a layer of onions
  7. Squirt some BBQ sauce on top, I use about 1 tablespoon per chicken breast
  8. Form packet, fold foil over and leave a small opening for steam to escape.
  9. Repeat for remaining 3 breasts
  10. Cook in oven for 35 minutes
  11. Remove from oven and unwrap top of foil slightly, then place back in oven for 5 to 8 minutes, to “crisp” up chicken breast
  12. Remove from oven, let stand for a few minutes before serving as desired!

Makes 4 baked Spicy BBQ Chicken Breasts!

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Southwestern Chicken Soup

I love Southwestern style food. I have created a souper (like what I did there?!) simple recipe for some delicious flavors for your taste buds! You can make this in a Crockpot or on the stove!


  • 2 Chicken Breast
  • Sprinkles of Kickn’ Chicken Seasoning by Weber (or a blend of your favorite Mexican inspired spices)
  • 1 TBS Chopped Garlic
  • Salt and Pepper
  • 1 Container (32 ounces) of Chicken Broth
  • 1 Package (12 ounces) of frozen peppers and onions blend (fresh is fine too, if you have it)
  • 1 Package (12 ounces) of Southwest Blend of Vegetables (I prefer Archer Farms from Target which includes corn, black beans, peppers and onions)
  • 1 can (10 ounces) Mexican inspired tomatoes (Tomatoes with chili)
  • 2 Cups of water for boilingimg_20160119_180124933.jpg

Optional Ingredients to top soup:

  • Shredded Cheese
  • Sour Cream
  • Green Onions
  • Cilantro
  • Tortilla Strips
  • Avocado


  • Large pot for the stove
  • Stirring Utensils
  • Measuring Spoons
  • Measuring Cups

Directions for Stove top: 

1.) Coat chicken breasts with Kickn’ Chicken Seasoning, salt and pepper

2.) On medium heat, place a TBS of olive oil in pan, add chicken breast let slightly brown for 2 minutes.

3.) Add garlic and 2 cups of water

4.) Let simmer, till chicken is thoroughly cooked (aprox. 30 minutes)

5.) Take chicken out of pot, cool slightly to shred or chop.

6.) Add chicken back to pot and add remaining ingredients (pepper blend, Southwest Blend, tomatoes and chicken broth) img_20160119_180324229.jpg

7.) Let simmer for 45 minutes to 1 hour.

8.) Top with sour cream, cheese, tortilla strips and cilantro to make it extra special!

Directions for Crockpot: 

1.) Plug crockpot in turn to low heat

2.) Chop chicken, coat in seasoning

3.) Dump ALL ingredients (sans optional ingredients) into crockpot and let simmer for 6 hours

4.) Top with optional ingredients and enjoy!