Chicken/Veggie Pot Pie


There is nothing more inviting than a savory chicken (or vegetable) pot pie on a cold fall/winter evening. My husband, Max, has been begging me to make him a classic Chicken Pot Pie. I normally stick to vegetarian dishes but I gave in and boy was it worth it! It was so delicious and much easier than I thought to make. I am now inspired make all sorts of veggie pot pies this winter!

This is one dish you will want to make again & again! So, grab a glass of red wine (this cab is my fav rn) throw on your slippers and get ready for a cozy evening in the kitchen with your family.

Now, you can make this dish extremely simple and go buy a pre-made pie crust BUT I highly recommend making it from scratch. My pie crust is easy to make with just a few ingredients and creates a delightful buttery & flaky crust that can’t be beat!

Yield: one 9” pie

Pie crust:

1 3/4 - 2 cups all purpose flour, unbleached

1 Tbsp sugar

3/4 tsp salt

1 1/2 sticks unsalted butter, cold

1/2-3/4 cup ice water

egg wash: 1 beaten egg + 1 Tbsp water


2 medium chicken breasts, cubed (for vegetarian you can pass on the chicken and just add more veggies)

1 Tbsp unsalted butter

1 Tbsp extra virgin olive oil

1 cup sliced carrots

1/2 cup english peas (or frozen peas)

1/2 cup sliced celery + 1 Tbsp chopped celery leaves

1/2 cup chopped yellow onion

1 tsp sea salt (add more to taste)

1/2 tsp fresh ground pepper (add more to taste)

1/2 tsp chopped thyme

1/2 tsp chopped rosemary

2 Tbsp chopped parsley

1/4 cup all purpose flour, unbleached

1/2 cup unsweetend almond milk (or 2% milk)

1 cup vegetable broth (or chicken broth)

*For vegetarian you can also add in zucchini, squash, green beans, etc!)

For the crust:

Combine flour, sugar & salt into a mixing bowl. Stir to combine. Cut cold butter into cubes and add into the flour mixture. Using a pastry cutter, fork or your hands cut butter into flour until the chunks of butter becomes about the size of a pea. Add in 1/4 cup of very cold water and gently combine. Continue to add water a little bit at a time just until the dough comes together. (You may not use the entire 3/4 cup of water) It should not be sticky, if you added to much water add a little more flour but try not to over work the dough! Form the dough into 2 equal size discs, wrap in plastic wrap and place in the fridge for 30 minutes or over night.

For the filling:

Preheat your oven to 425 degrees.

In a large skillet, combine butter & extra virgin olive oil over medium heat. Add carrots, celery, celery leaves, onion, s&p, rosemary & thyme and sauté until the onions become translucent. Be sure to stir throughout to make sure the onions do not burn. Add cubed chicken and sauté for 8-10 minutes. Stir in flour and then stir in almond milk or milk until smooth and there are no lumps of flour. Add vegetable broth and stir to combine. Cook until the mixture becomes bubbly and thick. (it will not be super thick since we are using a lighter milk instead of heavy cream but it will still thicken) Next add the peas and chopped parsley to the filling. Stir, remove from heat and let cool.

To assemble:

While the filling is cooling, take your pie dough out of the fridge (after 30 mins or more of chill time). Remove the plastic wrap. On a lightly floured surface roll 1 disc into an approximate 12” circle about 1/8”- 1/4” thick. Transfer dough into a 9” pie pan. Press into the bottom of the pan and trim the extra dough hanging over the side of the pan with a knife. (I save my scraps, brush on egg wash and sprinkle with cinnamon & sugar and bake them for a yummy treat!)

Once your filling has cooled (it can still be warm just not super hot) pour the filling into the pie. Roll out the 2nd disk of dough and carefully place over the pie. Trim the extra dough and seal by crimping the edges together. Cut 3-4 slits into the center of the pie with a sharp knife and brush top and edges of the pie with egg wash. Bake for 30-45 minutes until the crust is golden. (I like using a clear pie pan so I can see through to make sure the bottom is golden!) Let set for about 15 minutes before slicing and serving. It’s so hard not to dig in right away but letting it set will make slicing it much easier!

I hope you enjoy this just as much as we did! It’s one of those cozy comfort meals that the whole family will love!


Vegan Lettuce Wraps

While I was making this dish I honestly wasn't sure how it was going to turn out. I just kept adding a little of this & a little of that, but the end result was too delicious not to share! These lettuce wraps are so fresh, crisp and savory. Take this dish to the next level by making my sweet umami sauce to drizzle on top or dip right on in. Seriously, so good! 


For the filling:

1 green onion- chopped (feel free to add more)

1-2 Tbsp olive oil 

1/4 cup fresh cilantro- chopped

1 cup mushrooms- chopped fairly small

1 can garbanzo beans- drained (no need to rinse)

1/2 cup frozen peas 

2 cups cooked green lentils 

1 cup frozen cauliflower rice 

1/4-1/2 cup low sodium soy sauce 

1 tsp fresh grated ginger

2 tsp sesame oil 

2 tsp rice vinegar 

1 pinch of red pepper flake

salt & pepper to taste 

Heat olive oil in a large skillet over medium heat. Add in green onions & cilantro and sauté until fragrant & softened, approx 1 minute. Toss in mushrooms and sauté until tender. Next, add in the remaining ingredients: garbanzo beans, frozen peas, cooked lentils, frozen cauliflower rice, soy sauce, spices, etc.  Sauté for several minutes until all veggies are tender yet still have a little crispness to them. Turn heat to medium-low and let simmer, stirring occasionally and adjusting seasoning to your liking. 

Sweet Umami Sauce (pure deliciousness) 

1/4 cup soy sauce 

2 Tbsp sesame oil 

2 Tbsp rice vinegar 

1/2 tsp fresh or ground ginger


2 Tbsp seedless blackberry jam or any jam you have at home

In a small bowl, whisk all ingredients together. So simple yet so complex. This is also the perfect dipping sauce for sushi! 

To assemble: 

1 head of crips romaine lettuce

Wash, dry and separate the lettuce. Fill the lettuce with the filling & top with sweet umami sauce! YUM!


Root Vegetable Tagine

All my St. Louis friends, if you haven’t been to OLIO in Tower Grove, please do yourself a favor and go! It is the perfect spot for a date or night out with your friends and their Israeli cuisine, cocktails and atmosphere are unlike any other. My spiced up Simple Homemade Hummus topped with paprika, fresh herbs, tahini & olive oil is inspired by their King of Kings Hummus - by far the best hummus I’ve ever had. Another one of my favorites from OLIO is the Root Vegetable Tagine. Aromatic, creamy & so delish. This recipe may seem like it has a lot of different ingredients, so feel free to explore different root veggies and if you don’t have all of these spices feel free to use what you have. But I highly recommend incorporating these spices into your spice cabinet! Tagines are traditionally cooked in earthenware pots but I developed this recipe with simplicity in mind for cooking in any kitchen. 

So open up a bottle of wine, put on some Leon Bridges and let’s get cooking! 


Roasted Root Vegetables


Serves 2-4

2 medium/large sweet potatoes, diced (I like to keep the skin on, but up to you!)

2 medium beets, peeled & diced (2 red or 1 red & 1 golden)

2-3 carrots, peeled & diced (purple & yellow carrots are fun to add too! 

2 medium parsnips, peeled & diced 

1/2 Tbsp fresh mint, chopped 

1/2 Tbsp fresh dill, chopped 

1/2 Tbs fresh parsley, chopped 

1/2-1 tsp cumin

1/2-1 tsp curry powder 

1/2-1 tsp tumeric 

1/4 tsp paprika

1/4 tsp groung nutmeg 

1/4 tsp cinnamon 

1/2-1 tsp salt 

1/2-1 tsp pepper 

2-3 Tbsp Extra virgin olive oil

Preheat oven to 400 degrees. 

Scrub your root veggies clean, peel & cut into approximately 1/2 inch cubes. Place into a large mixing bowl and add the olive oil. In a separate small bowl combine all of your spices/herbs and stir. You can add a bit more or less spice, remember this is your dish, do your thing! Sprinkle the spice mixture over the root veggies & toss to coat. Make sure each cube is glistening & spiced. 

Pour onto a parchment lined baking sheet and spread out evenly.

Roast for approximately 45 minutes, stirring every 15 minutes. Crank up the heat to 425 degrees for shorter cook time. Your house is going to smell amazing by the way. The veggies are done once tender, golden, slightly crisp, & caramelized. 

Creamy Basmati Rice

While your veggies are roasting you can prepare the rice. This rice is super creamy and the perfect complement to this dish. I like to use Lundberg California White Basmati Rice from Whole Foods, either white or brown. But any rice will do! 

1 cup white basmati rice (brown works too but will take longer to cook!)

1 1/2 cup vegetable broth or water 

1/2- 1 cup of unsweetened almond milk

1/4-1/2 tsp curry

1/4-1/2 tsp turmeric 

pinch of salt

In a medium sauce pan combine rice, water or broth (broth adds more flavor!) in a pot and bring to a boil. Cover with a lid and let simmer on low for 15 minutes. Turn off heat, keep the lid on and let steam for 10 minutes. (May take longer depending on brand) Fluff with fork. Next, turn heat back on low and add in 1/2 cup of almond milk, spices & salt. Stir to combine. I like mine extra creamy so add in more almond milk as desired. 

On a large plate, create a bed of rice and top with the roasted root veggies and some chopped fresh herbs. Pour yourself another glass of wine and get ready to ignite your taste buds. This is one of those feel good meals. 

Please let me know what you think and if you share on Insta tag me @madebylia & #madesimple.