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Filtering by Category: chicken

Chicken Pot Pie

Patricia Reitz


I found myself in need of a little comfort last week and the first thing that came to mind was a favorite meal from my childhood, my mother's chicken pot pie.  I like to make it using my homemade chicken stock and pie crust, but my mother always used a boxed crust mix and canned stock.  Feel free to do whatever works for you.  And if you don't have time to mess around with pie crust, no problem, serve this easy-to-make filling over biscuits or egg noodles.


In a really good quality pan (here's mine), start by sauteing diced onions in a little butter.  Butter makes everything taste better!


Add some kosher salt and pepper.


Cook, stirring frequently, for several minutes until the onions smell divine and make your mouth water.


Next add flour to the pan.

The flour is going to help thicken things up for us.


Whisk the flour into the butter and cook for 1-2 minutes to cook off the raw flour flavor - stir constantly so the mixture doesn't burn.  I love using a flat whisk for this job.

Technical stuff:  this step is called making a "roux" (roo).  A roux will thicken a sauce, in this case, a "veloute" (vuh loo tay).  Veloute is one of the 5 classic mother sauces (the other 4 are bechamel, hollandaise, espagnole, and tomat).  Info you may not care to know, but there you go. 

Back to our veloute - once the flour has bubbled away for a minute or two, add cold chicken stock (try my easy recipe) and milk.


Now whisk constantly until the mixture boils.  The flour will reach its greatest thickening potential when it reaches a full boil. 

Professional tip - to reduce the risk of developing lumps in your sauce, add cold liquid to hot roux.  


Bubbles achieved! 


See how the mixture thickened?  You should be able to see a trail when you pull a wooden spoon across the bottom of your pan.  

Depending on how flavorful (salty) the chicken stock you used was, you may need to add more salt and pepper so taste it carefully and adjust if necessary.


Remove the sauce from the heat and stir in the cubed chicken and frozen vegetables.  The frozen veggies will instantly cool down the filling - this is good because we want the filling to be cool when we fill the pie crusts.

Set the filling aside until needed (or chill in an airtight container for several days).  Taste the filling again, just to be on the safe side.  

For a busy weeknight option, forgo making pie crust and serve this filling over biscuits or egg noodles.  Just heat it on the stovetop for a few minutes, stirring frequently, until the veggies are warmed through.


My hands were covered in flour so I didn't get photos of this part, but line two ceramic 5-inch mini pie plates with a bottom crust (these are the ones I use), fill with the cooled chicken pot pie filling, and add a top crust, crimping the edges together.  Here's my all-butter pie crust.

For a shiny, golden brown crust, make an egg wash by whisking together an egg with a tablespoon of water.


Use a pastry brush to brush the egg wash all over the crust.  Cut a few vent holes in the top crust and place the pies on a silicone-lined half sheet pan.  The silicone liner will keep the pies from sliding on the pan, which, I can tell you from personal experience, can be disastrous...

I'll never forget the time a pumpkin pie slid across my tray, spilling its contents all over - what a horrible mess.  The filling baked onto the hot oven door, all over the mesh door gasket, inside the door vents, and way down in the door hinges.  We had to let the whole thing cool overnight before my husband could take the entire door apart so I could chizzle the solidified pumpkin pie filling out of all the nooks and crannies, and off the 3 panes of window glass.  It was epic.  Never, ever, again! 


But I digress - back to our chicken pot pies...

Bake until the crust is golden brown and the filling is hot and bubbly.  

Wait about 15 minutes before you dig in - enjoy! 

Oh my goodness... it's sooooo good!!!!!!!


Extra - on days when I want to eat fewer carbs without completely giving up the pie crust, I fill 10-ounce French ramekins (here) with hot pie filling and top them with crust rounds that I bake for about 10 minutes.


Or I cut the crust into cute little chicken shapes.  Kids love these.


You could also place the unbaked crust shapes directly on the filling and bake them in the oven, but the shapes will bake faster if you bake them on a sheet tray.

Oops, here's what happens when you forget to remove the cute little chicken shaped cutter from the sheet tray before you bake your cutouts.  Sigh... happy baking!

Items used to make this recipe:

Chicken Pot Pie

makes two 5-inch pies

Printable Recipe


  • double pie crust recipe (check out my all-butter crust here - lots of how-to photos)
  • 3 tablespoons minced onion
  • 3 tablespoons unsalted butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground dried sage (optional)
  • 3 tablespoons all purpose flour
  • 3/4 cup plus 2 tablespoons (7 fluid ounces) low sodium chicken stock (try mine)
  • 1/3 cup whole milk
  • 1 cup diced cooked chicken (or turkey)
  • 1 cup frozen mixed vegetables
  • 1 egg (any size)
  • 1 tablespoon water


  1. In a large, heavy-bottomed pan, saute onions, butter, salt, and pepper together for several minutes until the onions soften.
  2. Add the flour and stir for 1-2 minutes.
  3. Add the cold milk and chicken stock, whisking constantly until the mixture comes to a full boil; taste carefully and adjust seasoning if needed.
  4. Remove from heat and stir in cubed chicken and frozen mixed vegetables; set aside until needed.
  5. Preheat oven to 325F and place rack in lower third of oven.
  6. Divide a double pie crust recipe into 4 portions; roll two of them into 8-inch rounds and line two 5-inch pie plates; fill each with half of the filling mixture.
  7. Roll the remaining two portions of crust into 6-inch rounds and use them to top the pot pies; tuck under and crimp the edges.  
  8. Chill pies for at least 10 minutes before baking.
  9. Make and egg wash by whisking together the egg and water; brush on top crust and cut several vent holes.
  10. Place pie plates on silicone lined sheet pan and bake in preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbly.
  11. Remove from oven and cool for 15 minutes before serving.


  • To make a 9-inch deep pie pot pie, double the filling ingredients.
  • All chicken stocks are not created equally so be sure to taste the filling and add salt and pepper, if needed, before filling pie shells.
  • For an alternative crust variation, add 2 teaspoons of celery seed to a double crust recipe.
  • To make turkey pot pie, substitute turkey for the chicken and add 1/2 teaspoon ground sage while sauteing the onions.

    Keto Pizza Crust (no cauliflower)

    Patricia Reitz

     No Carb, No Cauliflower, High Protein, Keto-Friendly Pizza Crust - ButterYum

    No Carb, No Cauliflower, High Protein, Keto-Friendly Pizza Crust - ButterYum

    It seems like just about everyone is reducing their carb intake these days.  It's true, even my husband has been eating low-carb.  It's also true that my husband's favorite food is pizza - which we all know is most definitely not a low-carb food.  That is, until now.

    Probably the most popular low-carb pizza crust recipe floating around out there is made with cauliflower that has to be grated, cooked, strained, and squeezed with every ounce of your strength before you can use it. And I bet you didn’t know cauliflower contains a lot of carbs. But the recipe I'm going to share with you today is much easier to make, and it has NO carbs!  Alright, let me show you how to make it.

    You'll need 3 simple ingredients to make this crust - eggs, grated parmesan or romano cheese, and...


    The magic ingredient.... high quality canned chicken!  

    After trying several brands, we decided we like Kirkland Signature from Costco the best.  


    See how the chunks of chicken are nice and big?  Some lower quality brands of chicken are mushy and pasty - try to avoid mushy and pasty chicken.  Anyway, drain the water from the can.  This nifty tool will keep your hands dry and clean while draining all that juice from the can.  I also love using this safety can opener to eliminate sharp can edges.

    Use a spatula to gently press the chicken to remove any last drops of water.  What started out as a 12.5-ounce can of chicken really ends up being about 7.5 ounces of drained chicken.  

    Spread both cans of drained chicken out on a parchment lined sheet pan, breaking up large chunks.  Place in a preheated 350F oven for about 10 minutes to dry the chicken a bit.

    DSC_1634 (4).JPG

    After the chicken comes out of the oven raise the temperature to 500F.  Notice how the color of the chicken has deepened.  Allow the chicken to cool for several minutes before proceeding.

    When the chicken is cool, combine it with the eggs and cheese.  I like to use a stand mixer fitted with a BeaterBlade attachment to do this, but you can mix it by hand.


    See how nicely the stand mixer and BeaterBlade does the job?

    DSC_1643 (2).JPG

    Divide the chicken mixture in half and use your fingers to press it into two 6x9-inch rectangles right on the same parchment lined sheet pan (below).

    Note: My husband likes to spread the chicken/cheese crust mixture out about twice as thin (so he can have a thinner, crisper crust with more surface area, which means there’s more room for meat and cheese!)

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    When the oven temperature reaches 500F, prebake the crusts for 10 minutes.

     how to make the best carb-free pizza crust that doesn't contain cauliflower - recipe and photos

    Remove the crust from the oven and add the usual toppings.  Tomato sauce....

    PS - here's a link to my San Marzano Tomato Sauce. If time is an issue, here’s a link to my Busy Weeknight Marinara.

    DSC_1654 (2).JPG

    Mozzarella cheese...

    And for this particular pizza, I added some sauteed onions and mushrooms.  Sometimes I like sausage crumbles and green peppers. My husband especially likes pepperoni on his. Add whatever pizza toppings you like!

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    Return the pizza to the oven for 5 minutes until the mozzarella cheese is bubbly and brown.  

    Cool for 5 minutes before cutting with a pizza wheel. 

    I know you're wondering about the bottom crust so here's a quick shot - not bad, eh? 

    Like traditional pizza crust, this recipe is crisp around the edges, chewy in the center, and it gets firmer as it cools.  It truly is the very best non-traditional pizza crust we’ve tried. We really love it and I hope you will too.

    Items used to make this recipe:

    Carb-Free Pizza Crust

    makes 8 servings

    Printable Recipe


    • 25 ounces canned premium chicken in water, drained

    • 3 large eggs

    • 3 ounces grated parmesan or romano cheese


    1. Preheat oven to 350F, line a half sheet pan with parchment, and place oven rack in upper third position.

    2. Drain canned chicken and spread out on parchment paper, breaking up large clumps.

    3. Bake chicken for 10 minutes, then remove from oven to cool for several minutes.

    4. Increase oven temperature to 500F.

    5. Combine precooked chicken, eggs, and cheese well.

    6. Divide chicken mixture in half and press into two 6x9-inch rectangles on the same parchment lined sheet pan that was used before; return to oven for 10 minutes.

    To make traditional pizza, top crusts with tomato sauce, mozzarella cheese, and your favorite pizza toppings (meats should be precooked).  Bake in 500F oven for 5 minutes or until cheese is melted. 

    adapted from

    Chicken Cutlets, Nuggets, or Strips

    Patricia Reitz

      Chicken Cutlets, Nuggets, or Strips - ButterYum

    Chicken Cutlets, Nuggets, or Strips - ButterYum

    This was not only my favorite chicken when I was growing up, but it was also the favorite of my siblings, and later, my own children.  The recipe is the same whether you call it chicken cutlets, chicken nuggets, or chicken strips - the only difference is how you cut the chicken.  

    The recipe is pretty flexible - you can completely omit the grated cheese (my mother never used it), but I like my bread crumb mixture to contain up to 1/2 cheese - I think it adds wonderful flavor.  I also like to cook my chicken in extra virgin olive oil, despite reports to the contrary, it adds amazing flavor.  Lastly, I finish the chicken with a heavy squeeze of fresh lemon juice - again, adding amazing flavor.  Honestly, I wouldn't bother making it if I didn't have fresh lemons on hand.  

    Cut chicken into desired shape.

    Prepare crumb mixture by adding up to 1/2 grated parmesan or romano cheese, or if you're like my mother, just use straight up Italian seasoned breadcrumbs.  don't even think about using plain breadcrumbs. 

    If adding cheese to the breadcrumbs, mix them well.

    Beat the eggs in a bowl.

    Dip the chicken pieces in the egg, being careful to coat completely before allowing excess egg to drip back into the bowl.

    Place egg coated chicken into the breadcrumb mixture, coating completely.

    Preheat oil in a skillet or shallow pan until it begins to shimmer.  

    Fry chicken until golden brown on one side, then flip and repeat.  remove from oil when cooked through and immediately sprinkle with a little kosher salt.  

     chicken cutlet recipe -  chicken nugget recipe - chicken strips recipe - WITH PHOTOS

    Serve with plenty of fresh lemon wedges.  

    Chicken Cutlets, Nuggets, or Strips

    makes 4 servings

    Printable Recipe


    • 1 pound boneless, skinless chicken breasts cut into nuggets, strips, or cutlets
    • 2 large eggs
    • 1 cup mixture of Italian seasoned breadcrumbs and grated parmesan or romano cheese (see note above about ratio)
    • 1 cup extra virgin olive oil
    • kosher salt to taste
    • 2 large lemons, sliced into wedges


    1. Cut chicken into desired shape.
    2. In a shallow bowl, beat eggs well.
    3. In a separate bowl, combine breadcrumbs and grated cheese if using.
    4. Dip chicken into beaten egg, followed by breadcrumb mixture.  
    5. In a large skillet, heat oil until shimmering.
    6. Fry chicken in oil until golden brown on both sides; drain chicken on paper towels and immediately sprinkle with kosher salt to taste.
    7. Serve with plenty of freshly squeezed lemon juice.