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Pastor Elissa's Chicken Pot Pie


  • 1 Lb. chicken, cubed (raw)

  • 2 potatoes, cubed

  • 1 c. sliced carrots

  • 1 c. frozen green peas

  • 2 bouillon cubes

  • 1/3 c. butter

  • 2-3 cloves garlic, minced

  • 1/3 c. chopped onion

  • 1/2 c. sliced celery

  • 1/3 c. flour

  • 1/2 tsp. salt

  • 1/4 tsp. black pepper

  • 1/4 tsp. celery seed

  • 1 3/4 c. chicken broth

  • 2/3 c. milk

  • 1 c. corn (canned), drained

  • 2 eggs, beaten

  • 2 (9 inch) Pillsbury unbaked pie crusts (you can make from scratch... but...why?)



  • Preheat oven to 375 degrees. In a saucepan, combine chicken, potatoes, carrots, and peas. Cover with water, add bouillon cubes and boil for 15 minutes. Remove from heat, drain and set aside.

  • In a large saucepan over medium heat garlic, onions and celery in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick (if you like a thinner sauce, add more chicken broth and milk a little at a time until you reach your desired consistency) and add corn. Add the other veggies (potatoes, carrots, etc..) and chicken to the sauce and stir to coat all the veggies in sauce. Remove from heat and set aside.

  • Place one of the pie crusts in a 9” pie pan (use a deep-dish pie pan if you have one) and lightly brush with egg wash. Bake in the oven for about 5 minutes, remove, and pour in the sauce/veggie mix. It’s ok if you pile it on (we could barely cover ours with the other crust it was overflowing so much!) Cover with the other crust and seal the edges. Cut some slits in the top, brush with egg whites and bake for about 35-40 minutes or until the crust is golden brown.

Pumpkin Pie Crunch         by Rolva Garrett

1 Package Duncan Hines moist yellow cake

16 ounces solid pack pumpkin

3 eggs

4 t pumpkin pie spice

1 cup chopped pecans

12 ounces evaporated milk

1 ½ cups sugar

½ t salt

1 cup oleo or butter


Combine pumpkin, milk, eggs, sugar, spice and salt.  Pour into a greased 13 X 9 pan.  Sprinkle dry cake mix evenly over the pumpkin.  Top with pecans and drizzle 1 cup butter over the pecans and cake mix.  Bake at 350 for 50-55 minutes.  Serve with whipped topping and refrigerate.

Come back often to check out the recipes provided by our members and friends. They are cooking up their favorites to serve to you soon! 

Pumpkin Bread Pudding

10 slices of bread, cubed

4 eggs

1 14oz can sweet condensed milk

1/2 cup pumpkin

1 Tbsp vanilla

2 Tbsp cinnamon

3/4 cup water

1/2 cup butter

1/2 cup brown sugar

3/4 cup pecans


In a microwave safe dish (I prefer stoneware), add cubed bread.  In another dish, whisk together eggs, condensed milk, pumpkin, vanilla, cinnamon and water.  Pour over bread and mix together.  Cover and microwave for 9 minutes.  Melt butter then add brown sugar until dissolved.  Add pecans.  Pour this mixture over the bread pudding then microwave covered another 3 minutes.  Serve warm.



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