Turkey Pot Pie: Perfect for Leftover Turkey!

Turkey Pot Pie is the perfect way to enjoy leftover roast turkey! A creamy filling loaded with turkey and veggies is tucked inside a flaky pie crust and baked until golden and bubbly!

There is nothing better than leftover turkey recipes from turkey broccoli rice casserole or Turkey Tetrazzini, and of course this pot pie recipe!

Close up of a slice of turkey pot pie with the pie plate in the background.

What’s in a Turkey Pot Pie?

Keep it easy on yourself and know that nearly anything that you have can be baked into this pot pie! I always include a combination of turkey, vegetables, savory spices, a creamy sauce, all baked into a crust.

Got peas? Got carrots, leftover roast vegetables or potatoes? It all goes perfectly in a pot pie!

Two images showing the first stages of creating the turkey pot pie filling.

How to Make Turkey Pot Pie

For this recipe the filling is similar to a chicken pot pie. I love to use leftover turkey, leftover veggies, and a pre-made pie crust. It takes almost all of the prep work out of this recipe!

  1. Cook onions until tender. Add flour and milk to make a roux (per recipe below).
  2. Toss sauce with turkey and veggies. Fill a pie crust.

Two images showing the turkey pot pie filling being prepared and poured into the pie crust.

  1. Add top crust, pinch edges to seal the pot pie, use a fork to ‘crimp’ the edges all the way around and add a few slits in the center to create vents for the steam to escape. This prevents the pot pie from bursting at the edges while it bakes.

Once your turkey pot pie is prepared you can either pop it in the freezer for later or in the oven to enjoy now! Bake until the top of the crust is golden brown, and let cool before cutting and serving.

Overview of a baked turkey pot pie in a white pie plate.

Make Ahead

Can You Freeze It? Definitely! Turkey pot pie can be frozen either before or after baking. Prepare as directed and cool completely. Cover tightly in plastic wrap and then in foil.

To bake from frozen:  Preheat oven to 375°F and unwrap pie. Bake for about 80-90 minutes or until golden and the filling is bubbly. If you notice the crust starting to brown too much, loosely cover with foil or use a pie shield.

Leftover Turkey?

There are countless recipes to enjoy your leftover turkey! Classic Chicken Salad (made with turkey of course!) or Turkey Noodle Soup make for a great lunch. Pretty much any recipe that requires chopped cooked chicken can be made with leftover turkey from chicken casserole to Homemade Chicken Spaghetti!

Turkey Pot Pie

Great for leftover turkey during the holidays.

  • 1 egg (beaten)
  • 1/3 cup butter
  • 1 onion (diced)
  • 1/3 cup flour
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon thyme
  • 1 cup chicken broth
  • 2/3 cup milk (or cream)
  • 1 potato (diced and cooked)
  • 1 1/2 cups frozen vegetables (defrosted)
  • 2 cups leftover turkey
  • 1 double pie crust
  1. Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.

  2. Cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook 2 minutes more.
  3. Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will seem thick at first but will smooth out. Bring to a boil over medium heat, simmer 1 minute and remove from heat. Stir in turkey and vegetables.
  4. Line a 9" pie plate with one of the crusts. Fill with turkey filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.

  5. Bake 35-40 minutes or until lightly browned and filling is bubbly.
  6. Cool for 10-15 minutes before cutting.

Turkey can be replaced with chicken.
Leftover vegetables can be used in place of frozen vegetables.
Fresh vegetables can be used but should be cooked to tender crisp before adding to the sauce.
If crust begins to brown too much, loosely tent with foil.

Potato can be cooked in the microwave. 

Close up of a slice of turkey pot pie with the pie plate in the background.
Close up of a slice of turkey pot pie with the pie plate in the background.
Top photo - Close up of a slice of turkey pot pie with the pie plate in the background. Bottom photo - Overview of a baked turkey pot pie in a white pie plate.

Creamy & Savory Sweet Potato Soup

Sweet Potato Soup is a savory, creamy, and easy soup recipe. The whole family will love this hearty and heartwarming fall favorite after a long day of work, school, and sports.

Creamy soups like potato soup or creamy carrot soup are perfect for fall! Especially when served with a slice of garlic bread for dipping.

An overview of sweet potato soup in a pot, garnished with croutons, bacon, and chives.

How to Make Sweet Potato Soup

For the best homemade version, use the best ingredients, luckily, they are all easy to find and affordable too!

  1. Cook the onion, garlic, and celery in butter until until they are tender and lightly browned.
  2. Add the diced sweet potatoes, apple, warm spices and salt and pepper to taste (per recipe below).
  3. Pour in the chicken (or vegetable) broth, cover the pan and simmer until the potatoes are completely soft.
  4. Remove ginger and blend with an immersion blender until smooth.

Overview of sweet potato soup ingredients in a pot.

No Immersion Blender? No problem, you can puree hot soup in a blender. Be sure to work in small batches to avoid overfilling and a possible hot soup splatter!

  • Carefully pour about two cups of hot soup in a blender and blend until it’s the consistency you prefer.
  • Return the soup to the stock pot or pan and carefully whisk in the heavy cream.

Two images showing the sweet potato soup being blended and after it is fully blended.

Simmer and serve garnished with croutons and bacon bits.

How Long Will it Last?

Most cream-style soups will last about a week in the refrigerator as long as they are tightly covered to keep them from absorbing odors or flavors from other items.

Be sure to stir it thoroughly and refresh the flavor with a dash of salt and pepper and it will be good as new!

A bowl of sweet potato soup garnished with croutons, bacon, and chives.

Can You Freeze Sweet Potato Soup?

You sure can, and it is so easy to do!

  • After it is completely cooled, ladle it into freezer bags and write the date on the outside.
  • Freeze the soup flat or, pour the soup into airtight freezer containers! Don’t forget to label!

If freezing flat, once it is frozen, you can stand it upright (imagine books in a bookcase) to save space in the freezer.

Perfect Soup for Colder Weather

Sweet Potato Soup

Sweet Potato Soup is a savory, creamy, and easy soup recipe.

  • 2 tablespoons butter
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 cup celery (chopped)
  • 1 teaspoon curry powder
  • 1 1/2 lbs sweet potato (peeled and cubed, about 4 cups)
  • 1 apple (peeled, cored and chopped)
  • 1 inch ginger root (peeled)
  • 3 cups chicken broth (or vegetable broth)
  • 1/2 cup heavy cream
  • 2 slices bacon (cooked & crumbled, optional garnish )
  • 1 handful croutons (optional garnish)
  • 1 tablespoon chives (finely chopped, optional garnish )
  1. Cook onion, garlic and celery in butter until tender.
  2. Add sweet potatoes, apple, curry powder, ginger and salt & pepper to taste.
  3. Stir in chicken broth, cover and simmer 20-25 minutes or until potatoes are very tender.
  4. Remove ginger and puree soup in a blender or with a hand blender.
  5. Add heavy cream and simmer 5 minutes longer.
  6. Top with crumbled bacon, croutons and chives.
  • Curry powder can be replaced with a cinnamon stick. Remove cinnamon stick before pureeing.
  • Add 1/4 teaspoon cayenne pepper for a bit of heat.
  • To make this dairy free, replace heavy cream with full fat coconut milk.

Sweet Potato Soup in a black pot, garnished with croutons, bacon, and chives.
Sweet Potato Soup in a black pot, garnished with croutons, bacon, and chives.
Top photo - A serving of sweet potato soup in a bowl, garnished with croutons, bacon, and chives. Bottom photo - Sweet Potato Soup ingredients in a large black pot.

Homemade Chicken Noodle Soup

Classic homemade Chicken Noodle Soup, is easy to make from scratch!  Made with chicken, homemade broth, veggies, and egg noodles this soup is the best thing when loved ones are feeling under the weather or really, for any reason at all!

This recipe is made with homemade broth and either store bought or homemade egg noodles! Bonus, the whole kitchen will smell heavenly as the family comes home after a long day!

Chicken noodle soup being served out of a stock pot

What’s in Chicken Noodle Soup?

Chicken, naturally, along with carrots, celery, onions, noodles, and fresh herbs are slow-cooked to savory goodness.

  • CHICKEN:  I use a whole chicken to make a flavorful stock and have tender meat for the soup. You can use bone-in chicken thighs as well (you’ll need about 8 of them).  If you are using store bought broth, you can use leftover chicken or rotisserie chicken.
  • BROTH:  The whole chicken with some vegetables makes a flavorful broth (and I leave the skin on the onion for color). Strain the broth well through cheesecloth and discard the veggies (become too mushy to add to the soup, but I usually snack on them anyhow because they have lots of flavor)!
  • VEGETABLES: Onion adds flavor while carrots and celery are traditional additions. Any kind of vegetables can be added and frozen vegetables work well too.
  • NOODLES: Egg noodles are my favorite choice for chicken noodle soup but any pasta will work. Cook the pasta separately as it will get mushy if left in the broth overnight.

Why Make Stock Homemade?

First of all, it is super easy and since this recipe uses a whole chicken it’s incredibly flavorful. While boiled chicken doesn’t sound all that special but I can assure you it is one of life’s simple pleasures.

Simply placing a chicken to simmer in water with a few veggies as you go about your other tasks results in a flavorful broth and tender meat to make great meals throughout the whole week!

Store-bought stocks and broths are typically loaded with sodium and you can adjust the herbs and seasonings just the way you like! We all know that there is really nothing like homemade.  You can of course substitute store bought broth in this recipe and use rotisserie chicken (or leftover roast chicken).

Chicken broth ingredients in a soup pot.

How to Make Chicken Noodle Soup

This soup is as easy as 1, 2, 3, and while it takes a bit of time, most of the time is hands off while it simmers away!

  1. Simmer chicken with onions and carrot/celery per recipe below.
  2. Strain broth and remove meat from the bones.
  3. Heat the broth and carrots and celery to simmer. Stir in chicken and cooked noodles.
  4. Taste, season and serve.

Remove from heat and season with pepper. For a classic soup and sandwich combination serve with a grilled cheese or club sandwich.

Cooking Variations:

TIP: Pasta is cooked separately and added to this soup before serving. Egg noodles do not keep well and tend to get mushy if you have leftovers.

If you are not going to be eating all of the soup at one sitting, add pasta to each bowl and ladle soup overtop.

Two bowls of chicken noodle soup.

Got Leftovers?

This soup is so delicious we rarely have leftovers, but it can easily be stored in the fridge or freezer until ready to eat for meal prep. Remember to cook and store the egg noodles separately as they do not hold up well.

  • To Store: Be sure it is fully cooled before putting it in the fridge. Make sure it’s in a tightly sealed container. It should last about a week if it lasts that long! Keep noodles in a separate sandwich bag or container.
  • To Freeze: Chicken noodle soup can be frozen as long as it is fully cooled first (without the noodles). Chill it overnight in the fridge and then either ladle it into freezer bags with the date on them or in a freezer safe container. It should keep about 4 months.
  • To Reheat: Ladle the soup into a bowl and pop it in the microwave or into a stockpot on the stove. Easy enough!

Homemade Soups You’ll Love

Chicken Noodle Soup

Heartwarming soup perfect for chilly days!

  • 1 1/2 cups carrots (sliced)
  • 1 cup celery (sliced)
  • 8 cups chicken broth (or chicken stock (*see note) )
  • 3-4 cups chicken (or chicken below)
  • 2 cups egg noodles (measured dry, cook according to package directions)
  • salt & freshly ground black pepper (to taste)

Homemade Chicken Broth

  • 1 whole chicken (3-4 lbs)
  • 1 1/2 onions (divided)
  • 3 carrots (include tops if you have them)
  • 2 celery stalks
  • 4 sprigs fresh herbs (rosemary, parsley, sage (or any combination))
  • 2 bay leaves
  • 1 Tablespoon peppercorns
  • 2 teaspoons salt
  • 10 cups water

Homemade Chicken Broth

  1. Cut 1 onion, the carrots and the celery into quarters (include the tops of the carrots and celery if you have them). Place the remaining 1/2 onion into the cavity of the chicken.

  2. Place chicken in a large pot and add vegetables, fresh herbs, bay leaves, peppercorns and salt. Cover with water.

  3. Cover pot and bring to a boil over high heat. Once boiling, turn heat down and simmer partially covered for 1 1/2 – 2 hours.
  4. Remove chicken, shred mead and discard bones. Strain broth through cheesecloth.

Soup

  1. Bring broth to a boil and add carrots and celery. Cook 5 minutes.

  2. Cook noodles in water according to package directions. *see note

  3. Stir in chicken and simmer until heated through, about 2 minutes. season with salt and pepper to taste.

  4. Place noodles in the bottom of each bowl. Ladle soup overtop and serve.

*If your broth has simmered down, add additional chicken stock as needed to equal 8 cups of broth total.

Egg noodles do not keep well in this soup in the fridge or freezer. If you would like to freeze this soup or serve some of it at a later date, cook the noodles separately and add them to each bowl when serving. 

If you are eating all of the soup in one sitting, noodles can be cooked directly in the broth.

A bowl of chicken noodle soup.
A bowl of chicken noodle soup.
Top image - a bowl of chicken noodle soup. Bottom image - overview of a stock pot of chicken noodle soup.

Creamy Asparagus Soup – full of fresh flavors!

Creamy Asparagus Soup is a great way to indulge in the sweet, tender stalks of asparagus that are everywhere right now. Made with fresh asparagus, heavy cream and sprinkled with parmesan cheese this soup is delicious served hot or cold! 

Vegetable soups, like creamy tomato or cauliflower soup, are a great way to use fresh farmer’s market, supermarket, or maybe even your own garden vegetables.

Close up of a bowl of creamy asparagus soup.

What’s in Asparagus Soup?

The asparagus itself is the real star here, just a few blending ingredients like chicken broth, cream, and some butter make the base savory. A dash of seasonings bring out the full flavors whether it’s served hot or cold!

If asparagus is not as plentiful, simply add some boiled and pureed russet potatoes to the asparagus soup at the end and mix well.

Two images showing asparagus and onions in a pot before and after adding soup stock.

To Make Asparagus Soup…

This is no ordinary canned cream of asparagus soup. It’s loaded of fresh ingredients and full of flavor!

  1. Prep: Wash and trim the last inch off each asparagus spear. Pat dry and then cut each stalk into ½ inch pieces.
  2. Cook: Cook onion & garlic in butter (per recipe below) until tender and fragrant. Add asparagus and cook until tender. Stir in the remaining ingredients, cover and let cook until asparagus is soft.
  3. Puree: Using an immersion blender, puree the soup in the pot until it is completely smooth. If potatoes are used, this is the time to puree those in as well! Stir in the cream and lemon juice.

Serve hot garnished with parmesan cheese or a slice of garlic bread to soak up every last drop!

Two images showing Asparagus being blended into a creamy soup consistency.

How To Reheat Asparagus Soup

Reheating asparagus soup is a snap when using the microwave or stovetop. Make sure it is fully mixed and heat on low to avoid overcooking the cream. Adjust the seasonings!

This would be a good time to top with some parmesan croutons or deep fried onion pieces to give it a little more flavor!

Creamy asparagus soup with croutons on top.

Can It Be Frozen?

Asparagus soup is cream based and cream-based soups don’t freeze well so if you’re going to freeze this soup, freeze a portion before adding the cream! Simply defrost, reheat and add a splash of cream before serving.

More Delicious Creamy Soups

Creamy Asparagus Soup

This asparagus soup is fresh, creamy, and full of flavor!

  • 1 1/2 lb asparagus (trimmed and washed)
  • 1 tablespoon butter
  • 1 small onion (diced)
  • 1 clove garlic (minced)
  • 2 1/4 cups chicken broth ((not low sodium))
  • salt & black pepper to taste
  • 1/2 teaspoon fresh lemon juice
  • 1/2 cup heavy cream (or to taste)
  • parmesan cheese for serving (optional)
  1. Cut asparagus into 1/2″ pieces.
  2. Cook onion and garlic in butter over medium heat until tender. Add asparagus and cook an additional 5 minutes.
  3. Stir in broth, salt & pepper. Cover and let simmer 10-15 minutes or until asparagus is softened.
  4. Using a hand blender, puree soup until smooth. Stir in cream and lemon juice.
  5. Taste and season with salt and pepper if needed.

 

A white bowl of creamy asparagus soup.
A white bowl of creamy asparagus soup.
Top image is a white bowl of creamy asparagus soup. Bottom image shows the asparagus cut and ready to cook in a pot.

Chicken & Mushrooms with Bacon

Creamy Chicken and Mushrooms the perfect dish when you’re in the mood for a satisfying comfort meal. Tender chicken breasts are smothered in a creamy mushroom sauce flavored with a splash of white wine and crumbled bacon.

It’s rich and savory, and it never fails to win rave reviews spooned over pasta or Mashed Potatoes. Serve with a fresh tossed salad for a delicious meal.

Close up of chicken and mushrooms in a skillet.

To Make Chicken and Mushrooms

Mushroom chicken is not complicated but requires a few steps. First, prep the chicken by filleting the breasts and then pounding them between two sheets of plastic wrap to flatten to ½ inch thick.

  1. Brown chicken in a pan.
  2. Cook the bacon until crisp and set aside.
  3. Sauté the onion and mushrooms until softened and stir in white wine and cream.
  4. Simmer a few  minutes and add chicken until heated through.

An alternative method for reheating is to place the chicken fillets in a baking dish after sautéing.  Place the dish in a low oven to keep warm while preparing the mushroom sauce. Then raise the heat to 350°F and spoon the sauce over the top and bake until bubbling.

Two images showing chicken being pan fries and mushrooms and bacon being fried.

What to Serve it Over

Chicken with mushroom sauce needs a starch to soak up the sauce. Serve it over pasta, egg noodles or rice for a filling and thoroughly satisfying experience.

Overview of chicken and mushrooms in a skillet.

How to Reheat Creamy Sauce

If you want to make the sauce ahead of time, you’ll need to reheat it.

To do so, place in a pan and warm over low heat without allowing it to boil. When the sauce is steaming hot but not bubbling, add the chicken cutlets and heat through.

My Favorite Sides for Chicken and Mushrooms

Mushroom chicken bake is a sensational main dish, well deserving of a savory roasted side dish to complement its rich heartiness.

Some of my favorites to serve with mushroom chicken pasta are rosemary roasted potatoes, roasted asparagus, parmesan roasted leeks, or roasted cabbage steaks for a memorable meal.

Must-Try Chicken Recipes

Chicken and Mushrooms with Bacon

In this recipe, tender juicy chicken breasts are cooked in a rich and creamy mushroom and bacon sauce that rivals any restaurant dish!

  • 1 1/2 pounds chicken breasts (boneless, skinless)
  • 1/2 cup flour
  • 2 tablespoons olive oil
  • 5 slices uncooked bacon (diced)
  • 1/2 small onion (diced)
  • 6 oz mushrooms
  • 1 clove garlic
  • 1 tablespoon flour
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 1/4 cup heavy cream
  • salt & pepper to taste
  1. Pound chicken to 1/2″ thick between pieces of plastic wrap. Dredge chicken in flour.

  2. Heat 2 tablespoons olive oil in a pan over medium heat. Add chicken and cook about 6-7 minutes per side until cooked through (165°F). Remove from pan and set aside to keep warm.

  3. Cook bacon over medium heat until crisp. Remove bacon and set aside. Add onions and cook in bacon fat until tender. Stir in mushrooms & garlic and cook until mushrooms are browned. Remove mushroom mixture, sprinkle with 1/2 tablespoon flour and set aside.

  4. Pour wine and broth into the pan and turn on med-high. Let simmer until reduced by half (about 6 minutes). Stir in mushrooms & heavy cream and simmer until slightly thickened, about 4-5 minutes. Add chicken and let simmer until heated through (about 1 minute).

  5. Serve over pasta.

Creamy Chicken and Mushrooms prepared in a skillet.
Creamy Chicken and Mushrooms prepared in a skillet.
Top photo shows creamy Chicken and Mushrooms prepared in a skillet, while the bottom photo shows mushrooms sauteed in a skillet.

Creamy Corn Chowder – so much more than just soup!

Creamy Corn Chowder is so much more than just soup. Made with sweet fresh summer corn, cream and chicken broth, it’s a delicious combination of savory and sweet, all in one filling and satisfying dish.

This easy chowder can be a meal in itself, served with cheesy breadsticks, corn bread, or oyster crackers. It can also be served on the side or as a prelude to a dinner of grilled chicken.

A pot of creamy corn chowder topped with bacon and chives

What is Corn Chowder?

Corn chowder is a thick and chunky soup with a creamy (or milk) based broth. This recipe uses both, giving it extra yumminess. It is a great way to use fresh corn on the cob or even leftover grilled corn.

A potato corn chowder with bacon is a hearty favorite. Try adding in additional veggies or seasoning to suit your taste!

  • Vegetables: onion, celery, potatoes, and corn.
  • Seasonings: bay leaf, thyme, and pepper
  • Creamy Base: chicken broth, heavy cream and milk

If you want a little more heat and bite, throw in some minced jalapeños. Diced green peppers also combine nicely in corn chowder.

Two images showing bacon being fried and onions and celery being sautéed.

How to Make It

There are a few steps involved in making this corn chowder, so to speed things up we love using leftover boiled corn on the cob.

Prep work is just 2 easy steps – one if you’re using leftover oven-baked bacon!

  1. Dice the potatoes and onion and slicing the celery.
  2. Fry the bacon until crisp, drain and crumble.

Two images showing the steps to prepare corn chowder.

To Make Corn Chowder

  1. Sauté the onion and celery until softened. Add potatoes, chicken broth, and seasonings. Simmer until potatoes are soft.
  2. Add the corn, simmering a few minutes more before adding milk and cream. Simmer until slightly thickened.
  3. Remove from heat and stir in the bacon.

Adjust seasonings to taste and serve hot with a warm homemade biscuits

Close up of a bowl of corn chowder, topped with crumbled bacon and corn chunks.

Can You Freeze Chowder?

Leftover corn and potato chowder can be refrigerated for up to three days, but shouldn’t be stored in the freezer. Freezing won’t affect the taste, but it will cause the milk solids to separate as they thaw, and the broth will be grainy and look unappetizing.

How to Freeze Creamy Soups

But don’t despair! You can make it in advance for the freezer, just follow the recipe, but leave out the dairy. Cool in freezer containers, leaving an inch of head space for expansion. When ready to thaw, pop it back into a pot on low heat. When liquefied and simmering, stir in the milk and cream, and you’ll have steaming bowls of delicious corn chowder on the table in no time!

Try These Tasty Chowders

Corn Chowder

Creamy Corn Chowder is a meal in itself, the perfect side or the perfect start to dinner. Made with crumbled bacon, heavy cream and chicken broth, it’s a delicious combination of savory & sweet.

  • 6 slices bacon
  • 1/2 medium onion (diced)
  • ½ cup celery (sliced)
  • 1 1/2 cups potato (peeled and diced)
  • 1 bay leaf
  • 1 teaspoon thyme
  • black pepper to taste
  • 2 cups chicken broth
  • 3 cups corn (fresh or frozen)
  • 1 cup milk
  • 1/2 cup heavy cream
  1. Cook bacon until crisp. Set aside reserving drippings.
  2. Saute onion and celery over medium heat until tender, about 5 minutes.
  3. Add potato, thyme, bay leaf, pepper and chicken broth. Bring to a boil, reduce heat, cover and let simmer 8 minutes or until potatoes are tender.

  4. Add corn and simmer an additional 2-3 minutes for fresh corn, 5-6 for frozen corn.

  5. Whisk together milk and cream. Add into soup mixture and bring to a boil while stirring. Simmer 2 minutes to thicken. Remove 2-3 cups soup and blend. Stir blended mixture back into the soup.

  6. Remove from heat and stir in half of the bacon. Garnish with remaining bacon and green onions if desired.

This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My family thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! #spendwithpennies #cornchowder #chowderrecipe #creamysoup #30minmeal
This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My family thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! #spendwithpennies #cornchowder #chowderrecipe #creamysoup #30minmeal
This creamy corn chowder is made with crumbled bacon, potatoes, heavy cream, and chicken broth. My family thinks this is the best soup, especially when topped with extra bacon and jalapeños for a little extra spicy-ness! #spendwithpennies #cornchowder #chowderrecipe #creamysoup #30minmeal

Classic Chicken Pot Pie

A classic homemade chicken pot pie recipe is not only delicious, it’s easy to make! A creamy base with chicken broth and light cream is enhanced with savory herbs and a mixture of vegetables and tender chicken. It’s all topped off with a flaky puff pastry crown!

This easy meal bakes to golden perfection in serving sized portions for a dish as pretty as it is delicious! Serve it with a fresh tossed salad with your favorite homemade salad dressing.

Individual chicken pot pies on a silver baking dish freshly baked.

Chicken Pot Pie

Most ceramic bowls or dishes are oven safe (it should say on the bottom). I make these pot pies in french onion soup crocks that I purchased at the dollar store about 10 years ago! You can buy them on Amazon as well (but the dollar store ones are great and cheap). I use the crocks for much more than French Onion Soup, they’re great for all kinds of baked dishes.

How to Make Chicken Pot Pie

  • Sauce
    • The base of this recipe starts with a roux and is made from cream and chicken broth.
    • Add broth/cream a little bit at a time mixing after each addition until smooth. It will seem thick at first but will smooth out as you add more liquid.
  • Vegetables
    • Cut potatoes into small 1/2″ cubes for quick cooking.
    • Leftover roasted/cooked potatoes and vegetables work well in this recipe.
    • Frozen vegetables make this quick and easy. If you’d prefer, substitute 1 cup of fresh carrots/celery and cook with the potatoes.

Chicken pot pies being topped with puff pastry and egg wash.

  • Chicken
  • Crust
    • I prefer to place this in individual bowls and top with puff pastry.
    • This recipe can be made with pie crust (homemade or store bought). If using pie crust and cooking as an entire pie, line a deep dish pie plate with crust. Fill and top with second crust cutting slits to allow steam to escape. Brush with egg wash and bake 35 minutes or until golden. Cool 10 minutes before cutting.

Individual chicken pot pies being assembled on a working board.

How to Reheat Chicken Pot Pie

Chicken pot pie can be made ahead for the freezer or refrigerator.

To Make Ahead: Prepare filling as directed and refrigerate up to 48 hours. Divide into bowls or fill crust before baking. If the filling is chilled, you may need to add extra time to heat through.

To Reheat: Leftovers can be reheated in the oven or microwave. The crust tends to get soggy in the microwave so if you know you are going to have leftovers, bake the puff pastry separately on a baking sheet and simply top the pot pie in a bowl when serving.

To Freeze: This filling can be frozen before cooking. If you are baking in a pie crust, the entire pie can be prepared (cool the filling before preparing) and frozen. Defrost in the refrigerator overnight and bake as directed. If you notice the crust beginning to overcook before the filling is hot, cover it with foil to prevent it from browning too much.

A white dish full of chicken pot pie on a baking sheet with wooden utensils.

What to Serve With Chicken Pot Pie

Chicken pot pie is so rich and filling that it only needs a light side dish. Try it with cucumber onion salad, or a refreshing ice cold fruit salad.

I love serving a classic chicken pot pie with a peach cobbler and some ice cream for dessert in the summertime.

What a fantastic dinner awaits!

More Creamy Chicken Recipes

Classic Chicken Pot Pie

Chicken and vegetables in a creamy broth are topped with a flaky crust for the perfect comforting meal.

  • 1 small potato (diced)
  • 1/4 cup butter (divided)
  • 1/2 onion (chopped)
  • 1/2 teaspoon poultry seasoning
  • 1/2 teaspoon thyme
  • 1/4 cup flour
  • 2 cups chicken broth
  • 1 cup light cream (+ 1 tablespoon for brushing)
  • 1 1/2 cups frozen vegetables (defrosted)
  • 3 cups chopped cooked chicken (or rotisserie chicken)
  • 1 tablespoon fresh parsley
  • 1-2 sheets puff pastry (defrosted)
  • 1 egg yolk
  1. Preheat oven to 425°F.

  2. Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.

  3. Place butter in a saucepan. Add onion and seasonings cook over medium heat until softened, about 3-4 minutes. 

  4. Sprinkle flour over onions and cook 1 minute.

  5. Whisk in cream and chicken broth a little bit at a time until smooth. It will seem thick at first. Continue adding a little at a time whisking until smooth. Allow to boil 1 minute.

  6. Add drained potatoes, vegetables and chicken. Cook 1 minute more. Stir in parsley. Season with salt and pepper.

  7. Divide mixture over 6 oven safe bowls.

  8. Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish. Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls.

  9. Beat egg yolk with 1 tablespoon cream and brush over pastry. Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.

To Make in a Pie Crust

You can also make this in a double pie crust. Create the filling as directed. Line a 9″ deep dish pie pan with pastry crust. Add filling and top with second pie crust. Bake 30-35 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over browning.

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Chicken Pot Pie prepared in a white bowl

 

This classic chicken pot pie recipe is made with puff pastry and frozen vegetables, making for an easy filling and delicious individual chicken pot pies! #spendwithpennies #chickenpotpie #chickenpotpierecipe #potpie #chicken #easychickenpotpie
This classic chicken pot pie recipe is made with puff pastry and frozen vegetables, making for an easy filling and delicious individual chicken pot pies! #spendwithpennies #chickenpotpie #chickenpotpierecipe #potpie #chicken #easychickenpotpie

Rice Pilaf

Rice Pilaf is a wonderful dish to have in your cooking repertoire. It is a tasty one-pot side dish recipe consisting of rice and a sprinkle of veggies cooked in broth. The perfect side dish to Pork Tenderloin!

There are probably hundreds of ways to make rice pilaf, as this is a dish favored all over the world, and has many ethnic variations. It’s definitely a step up from white rice!

A black serving bowl full of rice pilaf with a silver serving spoon.

What is Rice Pilaf

Rice Pilaf is composed of rice cooked in chicken broth, wine or some other liquid other than just water. Herbs, vegetables, and often meat are also placed in the pot with the rice as it cooks. Usually, it is prepared in a saucepan on the stove top, but you can also make baked rice pilaf by placing it in a covered casserole dish and baking in the oven.

Rice for Making Pilaf

This recipe calls for basmati rice, which is practically a fool-proof, fragrant and flavorful rice, a perfect choice for rice pilaf. You can use any long grain white rice in this recipe (you may need to change the amount of liquid).

RINSE the rice: If using long grain white rice, be aware that it has a starchy outer layer that should be washed away. Rinse it repeatedly in cold water until the water runs almost clear and drain well. Basmati should be rinsed and well drained too, but does not need to be washed as thoroughly as standard white rice.

BROWN the rice: For rice pilaf, you want fluffy rice grains that don’t stick together. Sauteeing the rice in oil keeps it from sticking and of course adds great flavor.

Ingredients for rice pilaf in a cooking pot like browned rice, carrots, and peppers.

How to Make Rice Pilaf

You will also use a bit less water than most rice recipe call for. Usually, recipes on the back of the bag recommend two parts water to one part rice. For pilaf, you should use about ¾ cup liquid for every cup of rice. This can vary a bit based on your cooking conditions. Give the rice only one quick stir after you bring it to a simmer. Cook it covered, on low heat.

Here’s how to make easy rice pilaf:

  1. Combine onion, garlic and butter in a pot and sauté until softened.
  2. Add the washed and drained rice and stir until it starts to turn golden (image above), or turns translucent.
  3. Add the liquid and veggies, give the rice one quick stir, then cover and simmer, until all the liquid is absorbed

Top with almonds and parsley if using and fluff with a fork.

A pot full of rice pilaf being stirred with a wooden spoon.

Leftover Rice Pilaf

Refrigerate: Rice pilaf is best eaten hot and fresh from the stove but it keeps in the refrigerator 2-3 days.

Freeze: Be sure it is completely cool before freezing. It should keep 2-3 months in the freezer, and is best reheated in the microwave (I add a couple of teaspoons water when reheating).

Once you know how to make the basic rice pilaf recipe here, go ahead and create your own versions! Add peas, raisins, spices and seasonings. Play with varieties of rice or veggies. Rice pilaf is a versatile dish that can be tailored to suit your family’s taste!

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Rice Pilaf

Rice Pilaf is a wonderful dish to have in your cooking repertoire. It makes a tasty one-pot meal, or you can keep it simple and serve it as a side dish!

  • 1/3 cup onion (finely diced)
  • 2 tablespoons butter
  • 1 clove garlic (minced)
  • 3/4 cup basmati rice
  • 2 tablespoons shredded carrot
  • 2 tablespoons minced red pepper
  • 14.5 oz chicken broth
  • 1/4 cup white wine (or water)
  • 2 tablespoons slivered almonds (toasted)
  • 1 tablespoon green onion (or parsley)
  1. Rinse rice under cold water and drain well.

  2. Combine onion, butter, and garlic in a medium saucepan. Cook over medium heat to soften, about 3 minutes.

  3. Add rice and cook until it begins to smell toasted and turn slightly golden, about 7-10 minutes.

  4. Add remaining ingredients except green onions and almonds. Bring to a boil, cover and reduce heat to a low simmer for 15-20 minutes or until liquid is absorbed.
  5. Remove from the heat and allow to sit covered for 5 minutes.

  6. Fluff with a fork and garnish with almonds and parsley.

 

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A serving bowl filled with rice pilaf topped with fresh parsley.

This easy rice pilaf recipe makes a delicious rice side dish that everyone loves. It's so much better than regular steamed rice! #spendwithpennies #rice #ricerecipe #ricepilaf #pilaf #ricesidedish #sidedish #ricepilafrecipe

Perfect Slow Cooker Pork Carnitas (Mexican Pulled Pork)

Crispy Pork Carnitas are slow cooked with spices and a bit of citrus zest until the pork shoulder becomes tender and succulent. The pork is pulled and crisped on the outside for the perfect filler for tortillas or topper for burrito bowls!

Serve this easy dish alongside Mexican Rice or on top of Cilantro Lime Rice with a side of Mexican Grilled Corn. Add in a spoonful of Homemade Guacamole and you’ve got the perfect tableside fiesta!

Crispy Pork Carnitas on a baking sheet ready to serve

Easy Pork Tacos

When it comes to indescribably delicious comfort food, nothing surpasses this carnitas recipe. Succulent and meaty, this dish is inexpensive, yet sensational!

The first time I ever tasted pork carnitas was when my friend Mary from Barefeet in the Kitchen made these amazing carnitas! I think we stood at the stove and ate 3/4 of the recipe right off the pan. So good!

What is Carnitas?

Pork carnitas is Mexican pulled pork the word actually means “little meat,” (but there’s nothing small about the huge flavor you’ll get from this recipe)!

Pork for Carnitas: Carnitas meat is best when made from a pork shoulder roast. Tough and flavorful, this economical cut of meat takes especially well to braising on low heat in the slow cooker. After several hours, the fat has dissolved and the pork becomes fall apart tender. It is shredded, spread out on a cookie sheet and popped under the broiler for a few minutes. The resulting crispy brown edges make the meat incredibly scrumptious.

Traditionally, Mexican pork carnitas are braised in oil or lard but we prefer to cook meat in broth, citrus juices, herbs and spices.

A plate of slow cooker carnitas ready to serve.

Pork for Carnitas

I use a pork shoulder for this recipe. Just like Slow Cooker Pulled Pork or Crock Pot Pork Chops, this recipe needs a nicely marbled fattier cut of pork. As it cooks low and slow it becomes melt in your mouth tender.

A pork tenderloin is great for making roasted or grilled pork tenderloin but it’s not ideal for slow cooking in this recipe as it’ll dry out.

How to Make Carnitas

This is an easy meal to make, but takes planning, like most slow cooker meals. But I promise, authentic carnitas are well worth the wait! Here’s how to make the best ever slow cooker carnita recipe:

  • CITRUS: Use a vegetable peeler to peel strips off the oranges/lime. We add this to the slow cooker in place of the whole rind for great flavor without the bitter pith (the white part of the orange peel). Juice the oranges and limes.
  • PORK: Brown the pork (again, this just adds more flavor) and add to the slow cooker with all of the other ingredients.

slow cooker carnitas ready to be cooked.

  • SHRED: When the meat is fork tender, pull into small chunks (we prefer this over finely shredded).
  • .CRISP:
    • Broil: Spread the shredded meat on a cookie sheet broil until the edges are deep brown and crispy.
    • Stove Top: Add a bit of olive oil to a hot pan and add pork. Do not stir until browned and crisp on one side.
    • Air Fryer: If you have an airfryer, 4-6 minutes at a high temperature (425°F) will produce the perfect crisp.

Instant Pot Pork Carnitas

Proceed as directed in the recipe increasing the broth by 1/2 cup. If browning the pork in the Instant Pot, be certain to deglaze very well before pressure cooking. If you have little brown bits left on the bottom of the IP, you risk getting the dreaded burn notice.

Cook the pork chunks on high pressure for 30 minutes. Allow for natural release 15 minutes. Broil/crisp as directed.

Crispy pork carnitas on corn tortillas

To Serve Carnitas

Ladle on some more of the pot juices and serve with tortillas, a variety of toppings. Pork carnitas are best served rolled in soft corn tortillas topped with veggies or condiments.

A fun way to serve crispy carnitas tacos is to place a variety of toppings on the table and let everyone pick and choose at will. Include bowls of shredded lettuce, chopped cilantro, sour cream, pico de gallo and shredded cheese.

Pork carnitas are savory and filling, so look for side dishes that are fresh, light, and somewhat acidic or sweet. Try serving it with cucumber salad, or a fresh mango salsa for a heavenly and scrumptious repast. Don’t forget the margaritas!

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Pork Carnitas

When it comes to indescribably delicious comfort food, nothing surpasses pork carnitas. Succulent and meaty, this dish is inexpensive, yet sensational!

  • 3-4 lbs pork shoulder
  • 2 tablespoons olive oil
  • salt & pepper to taste
  • 1 large onion (quartered, or two small)
  • 3 cloves garlic
  • 2 large navel oranges
  • 1 lime
  • 1 cup chicken broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 bay leaf
  1. Cut the pork shoulder into large chunks (about 3″). Season with salt and pepper. Heat a large pan and add olive oil. Brown the pork in small batches.

  2. Using a vegetable peeler, peel 4-5 strips of rind off the oranges and 3 strips off the lime. Juice the oranges and lime.

  3. Place pork, citrus juices, peels and spices in the slow cooker with chicken broth and onion.

  4. Cook on high for 4-5 hours or low for 8 hours until the pork is fork tender. Discard bay leaf.

  5. Turn the oven on to broil. Pull the pork into large chunks and place in a single layer on a large pan. Spoon a little bit of juice on top.  Broil 4-5 minutes or until crisp. Stir and add a ladle a little bit more broth. Broil an additional 5 minutes.

  6. Spoon juices from the slow cooker over the pork.
  7. Serve in tortillas with your favorite toppings.

Once slow cooked, the pork can be crisped on broil as directed above or seared in olive oil in a hot pan (without stirring). If you have an airfryer, 4-6 minutes at a high temperature will also produce the perfect crisp.

 

Cream of Cauliflower Soup (in 30 minutes)

Cream of Cauliflower Soup is a simple 30 minute soup perfect for lunch or a light dinner meal. We serve this creamy soup when company’s coming or just for a Saturday afternoon.

Add in a side of crusty bread for dipping or some 30 Minute Dinner Rolls and a fresh crisp Italian Salad.

Cauliflower is the perfect veggie, it’s versatile and mild in flavor making it perfect for Cauliflower Mashed Potatoes or even for creating a low-carb cauliflower fried rice. It makes a great base for this mild soup recipe and is perfect paired with cream and cheeses if you’d like!

This recipe is relatively healthy and the lack of flour or starches keeps this cream of cauliflower soup keto friendly and low carb!

How to Make Cream of Cauliflower Soup

There really isn’t a lot to creating the perfect cream of cauliflower soup recipe. Simply chop the cauliflower into bite sized pieces, add seasonings and let it simmer until tender. Blend and add a bit of cream.

I sometimes add cheese to this soup, both sharp cheddar and parmesan cheese work well. Remember to add the cheese at the end, once the soup is ready to serve. Cooking cheese over a high temperature can cause it to separate or become grainy. It will melt in if the soup is hot once you remove the soup from the stove.

Cream of cauliflower soup with fresh cauliflower

Blending Cauliflower Soup

Just like Roasted Cauliflower Soup, this cream of cauliflower soup is blended to a smooth consistency. I use a hand blender to make it smooth (and save on washing dishes) but you can also transfer it to a regular blender. If using a regular blender, be sure that the lid isn’t on tight as the steam and cause the blender to burst open.

For more texture remove some of the cauliflower and chop it. Blend the soup to desired consistency and once blended, add the chopped cauliflower back into the soup.

Can You Freeze Cream of Cauliflower Soup

This soup does freeze well. We place it in single serve freezer bags and label. To serve, defrost in the refrigerator overnight and reheat in a saucepan over medium heat until warm.

Ladling Cream of cauliflower soup in a pot

More Creamy Soups You Need in Your Life

Cream of Cauliflower Soup

A silky smooth cauliflower soup for the perfect lunch or starter.

  • 1 small onion (diced)
  • 2 stalks celery
  • 2 tablespoons butter
  • 8 cups fresh cauliflower
  • 3 cups chicken broth
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon seasoning salt
  • 3/4 cup heavy cream
  • 1/2 cup fresh parmesan cheese (grated, optional)
  1. Heat butter in a medium saucepan over medium heat. Cook onion and celery until tender (do not brown).

  2. Add cauliflower, broth and seasonings. Simmer uncovered 10-15 minutes stirring occasionally until cauliflower is tender.

  3. Blend using a hand blender until smooth. Add heavy cream and simmer an additional 8-10 minutes or until thickened.

  4. Season with salt & pepper to taste. Stir in parmesan cheese if using.

Note: For a chunky texture, remove 1 cup of cauliflower before blending and coarsely chop.