Tuesday, December 23, 2008

Upside Down Chicken Pot Pie & Candy Bar Brownies

This is another really easy, quick weeknight meal that I adapted from a recipe of Jenny's from Picky Palate (love Jenny's blog - you should check it out if you haven't already. It's perfect for winter - total comfort food. It's also a great way to use leftover chicken.

Upside Down Chicken Pot Pie
adapted from Picky Palate

  • 1 sheet of frozen puff pastry, thawed (I recommend Pepperidge Farm)
  • 1 large boneless, skinless chicken breast
  • 1 cup frozen mixed vegetables
  • 1 cup milk
  • 1 can cream of mushroom soup (you could also use cream of chicken or cream of celery, whatever you have on hand or whatever is your preference)
  • 1 teaspoon Garlic & Herb flavor Mrs. Dash (or more to taste)
  • 1 teaspoon Lawry's Seasoned Salt (or more to taste)
  • 1/2 teaspoon pepper (or more to taste)


First, preheat your oven to 400 degrees. Cook the chicken breast until done, about 30-45 minutes. After the chicken is done, cube or shred it. Lower the heat to 350 degrees.While the oven is lowering temperature, gently unfold the puff pastry onto a well floured surface and cut it into 9 equal squares. Place the squares on an ungreased cookie sheet and bake for 15 minutes or until golden brown.While the puff pastry is baking, prepare the chicken gravy. Pour the soup in a medium saucepan, and add the milk, mixed vegetables, chicken, Mrs. Dash, and seasoned salt to taste. Simmer for 5 minutes or so or until the veggies are tender. You can thin out the sauce with more milk to your desired consistency if you like.To serve, place 2 puff pastry squares in a bowl and ladle the chicken gravy over it. Enjoy your upside down chicken pot pie!Next, I have a second super easy dessert recipe for you as a bonus!This is a great brownie recipe if you need something super quick and easy in pinch. And they look and taste fantastic. No one would ever guess you just doctored up a box mix. Everyone loves these!

Candy Bar Brownies


  • 1 box of your favorite family size brownie mix, for a 9x13" pan, prepared according to the directions on the box
  • 3 large size Hershey's Symphony Bars (I like the ones with toffee and almonds)


First, prepare the brownie mix according to box directions. Pour half of the brownie batter into a 9x13" pan. Top the brownie batter with the candy bars (three of the large ones should just fit into your pan). Then, top with the remaining brownie batter. Bake according to box directions. Enjoy!

Coming Up....This Saturday, I spent the entire day baking and I gave away my holiday boxes on Sunday! They contained Cookies 'n Cream Fudge, Neiman Marcus Cookies, Christmas Rice Krispie Treats, and Swirled Turtle Brownies! I hope the recipients enjoyed them. I'm going to do a big post and share all of my recipes soon. Also, I just finished planning our Christmas Eve menu! This year, Mr. JY and I will be having our own party and exchanging gifts on Christmas Eve, and we'll be spending Christmas Day with our parents. I've decided to make Beef Wellington, Brussels Sprouts Gratin, Carrot Souffle, Homemade Yeast Rolls, and Homemade Butter! And individual chocolate souffle cakes for dessert! It's going to be so yummy. So be on the lookout for an upcoming post about that. Oh! And also, I wanted to tell you, I WON the cubicle decorating contest at my office! I will be posting about that tomorrow.

Merry Christmas, everyone!

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