Monthly Archives: November 2014

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Yesterday was pretty darn cold for Texas.  I wanted comfort food and my favorite is Chicken Pot Pie.  I went searching for recipes and found one by Trisha Yearwood.  I figured if Garth Brooks likes it, then I’m sure my DH will too.  However, Trisha’s recipe was lacking vegetables.  What is Chicken Pot Pie without vegetables?  I made some modifications to the ingredients and switched from a casserole dish to preparing in my ever faithful #8 Griswold Cast Iron Skillet. The results were amazing and DH commented that I could definitely make this dish again. (For those not familiar with the RV terminology of DH and DW … they stand for Dear Husband, Dear Wife – OR – Darn Husband, Darn Wife depending on the day and the mood.)  

The recipe calls for Buttermilk.  That’s not something I usually have on hand, but there are good substitutions or if you have heavy cream you can make your own.  I had just shy of a pint of heavy cream left over from a previous recipe and time on my hands.  So, I turned it into butter and used the fresh buttermilk for my recipe.


Here is my Recipe as modified from Trisha Yearwood’s …


2 Cups Cooked Chicken Shredded
2 Cups Chopped Vegetables
2 Cups Chicken Stock/Broth
1 10 oz can Cream of Chicken Soup
1 Cup Buttermilk Well Shaken * (Click here for substitutions)
1/2 Cup + 1 Tbs Butter melted
1 1/4 Cup Self Rising Flour
Salt & Pepper


Preheat oven to 425 degrees

Melt 1 Tablespoon butter in an oven proof skillet

Add chicken and vegetables and saute over medium heat for 5 minutes

Combine soup and broth in a saucepan and bring to a boil. Let simmer and reduce for 10 – 15 minutes.

Add soup mix to skillet and stir to combine

Add Salt and Pepper to taste

In medium bowl mix buttermilk, melted butter, flour, dash pepper.

Carefully add mixture over ingredients in skillet. Smooth if necessary but do not stir.

Bake for 45 minutes or until crust is lightly browned.

Remove skillet from oven and let stand for 5 to 10 minutes before serving.


Orange Almond Scones

Harry & David Bake Shop Scone Mix

Harry & David Bake Shop Scone Mix

Delicious Orange Almond Scones fresh out of your RV convection oven is a wonderful way to start your morning.   I have always had good luck with these mixes and the ingredients label is relatively short and simple. It shouldn’t scare you away. Instead of a recipe, I wanted to focus more on the process, the tools used, and some tips including a substitution idea.

The only added ingredients are 1/2 cup of water and 1/3 cup of fresh cream.  Not many RVers keep fresh cream on hand as a staple.  On the other hand, I almost always have milk and butter.  For this substitution unsalted butter is best, but if all you have is salted, it will still work.  Butter comes from cream after being churned and separated from the buttermilk.  So, I melt 2 tablespoons of butter and add enough milk to bring it up to the 1/3 cup needed.  Problem solved.

Make a depression in the mix and then add water and cream.

Make a depression to add liquids.

In my lightweight stainless mixing bowl I add the mix and then make a depression to pour in the water and cream.  Once mixed together you will get a soft dough.

Notice that I have removed my pastry mat from under the stove top covers and placed it on top.  I will be using it shortly. If you missed my tip on using the pastry mat to keep your stove top clean, you can review it here.

After the dough is formed, turn it out on a lightly floured surface.  I love Wondra for this purpose.  It does the job keeping the dough from sticking but doesn’t add a lot of additional bulk to the mix.  Knead the dough 5 or 6 times.

Use Wondra and Knead 5 or 6 times

Use Wondra and Knead 5 or 6 times.

 Note:   You could use your countertop mixer for this, but for such a simple task it is much easier for cleanup to do it by hand.

Cut dough in half forming two equal ball shapes.

Cut dough in half forming two equal ball shapes.

 After the dough has been kneaded, work it into a ball and cut it in half.  I use a sharp serrated edge knife for this and I am careful not to cut into my pastry mat. One at a time flatten each ball of dough into a 6 inch circle with the center slightly higher than the edges.  My pastry mat has a 6 inch Tart Circle drawn on it for a guide.

Flatten dough with higher center.

Flatten dough with higher center.

Slice into 4 equal pieces

Slice into 4 equal pieces

Using the knife, evenly slice each circle into 4 pie shaped pieces.   Place the scones on a 1/4 baking sheet.  I have silicone liners for my baking sheets.  These really help for even baking results.

Pop the scones on the 2 inch rack inside a preheated 425 degree oven for 10 to 12 minutes. If your oven has a turntable, be sure to turn it to OFF.

Bake on 2" rack in 425 degree oven'

Bake on 2″ rack in 425 degree oven’

Now you have plenty of time to do clean up on all the tools you have used thus far.  Don’t forget to dry and put that pastry mat back under your stove top covers.  No countertop is safe from hot out of the oven surfaces.  I have small cooling racks that are just the right size to fit my 1/4 baking sheets.  Check the scones after 10 minutes.  They are done when the edges just begin to darken.  Don’t overbake or they will be too crumbly.

Cooling Rack - Save your countertops from damage

Cooling Rack – Save your countertops from damage

Remove the scones from the oven and place the baking sheet on the cooling rack.  Once cool enough to touch, you can transfer the scones directly to the cooling rack.  Washing of the baking pan and silicone liner are a breeze.  Nothing sticks!

1/4 Aluminum Baking Sheet with Silicone Liner

1/4 Aluminum Baking Sheet with Silicone Liner

According to the directions, you are done.  BUT, I like my scones lightly frosted with a little extra sweetness.  Once the scones have cooled to the touch I transfer them to a plate. Next I mix 2 tablespoons of confectioners sugar in a small bowl with about a teaspoon of milk.  Go very lightly on the milk until you reach that desired drizzle consistency.  Drizzle the mixture by spoonfuls lightly over the tops of the scones and let set for a few minutes.

Orange Almond Scone

Orange Almond Scones


Delicious? Yes!

Easy?  Yes!

And with the right tools, it is even easier yet.