personal…chicken pot pie


I don’t know what it is
but I feel like a hamster
running on the wheel…
going no where.
just running.
It does not help that the world itself
is so chaotic…
the situation in Israel…
I feel helpless.
guilty that I am not there with my family
who just this morning in jerusalem
running to their bomb shelters
and then more guilt…
that I go about my day to day life here
thousands of miles away
and no
not every minute
is consumed with the war and its news
that I am more selfish
consumed with my day to day life..
it’s my personal catch 22
In fact today…
I am torn
Israel rally – or finish up all the things that are pressing & on my MUST DO NOW list?
and be overwhelmed with
feelings of…
“when will the madness stop?”
But like I said…
this is personal.
I just needed to share
we are in uncertain times
and I can’t get a handle on it..
am I the only one?

Personal Pot Pie
Because I cook when I feel like I need to keep control of my situation, I decided to try out this recipe I saw on pinterest for Personal Pot Pies. The recipe is really brilliant, they use pancake mix bisquick as the “dough” part for the pot pie. But because I am kosher, the dairy & meat thing just not working – so I created my own pancake mix recipe.

2 cups shredded or diced small cooked chicken
1 lb box frozen mixed carrot, peas & corn
1 medium onion, diced
2 tsp. dried parsley
1 tsp. dried thyme
1 tsp. sage
2 tsp. garlic powder
salt & pepper to taste
1 ½ cups all-purpose flour
3 tbsp. sugar
2 tsp. baking powder
1 ½ tsp. kosher salt
½ cup tofutti sour cream
¾ cup soy milk
2 extra large eggs
1 tsp. vanilla extract

Pre-heat oven to 375 F. Spray a regular size muffin tin with non-stick spray.
In a medium bowl mix together the chicken, vegetables and all the spices. set aside
In another medium bowl, sift together the flour, sugar, baking powder, and salt.
In a small separate bowl, whisk together the sour cream, milk, eggs, and vanilla. Add the wet ingredients to the dry flour one, mixing only until combined.

Using a spoon, pour in about 2 tsp. of your pancake batter into your prepared muffin tin.
Then spoon in some of the chicken mixture, and fill your tin 3/4 way full.
Then spoon in some more of the pancake batter until you have fully covered your chicken mixture to the top of the muffin tin.
Repeat as necessary.
Bake in oven for 20-25 minutes until the tops are golden brown.