Upside Down Chicken Pot Pie With Biscuits

Upside Down Chicken Pot Pie With Biscuits


As you may know I’m addicted to the Bar Method. On Monday’s I usually attend the level 2 class which beings at 6pm, thus giving me time to head home and do a few things before class, instead of leaving straight from work. On my way home I swing by the grocery store to pick up dinner and other assorted items for the week. On the menu is chicken pot pie, so Monday night is dedicated to roasting the chicken I’ll need. I jam home and quickly prep the chicken; EVOO, lemon, salt, and pepper. Nothing fancy.

After the chicken is prepped and kicking it in the fridge, I change for Bar Method and leave the house. We have one of those sneaky doors that locks behind you when you leave, the second I close the door I feel my pockets and realize I definitely don’t have my keys. My cell phone tells me it’s quarter to 6 and I almost always need the full 15 minutes to get to class, park, and grab my weights etc.

I call my roommate in a panic, which amounts to something like “OMG when are are you coming home, I’m locked out of the house and I need to go to Bar Method in 15 minutes??!!??” at sort of a yelly dramatic volume, which turns out is fully obnoxious. Luckily, she is on her way home, but just leaving work and probably wouldn’t get there until approx. 6pm. I look up and see the bathroom window is slightly ajar. We live on the second floor.

I decide I’m scaling this bad boy. I mean the apartment. Anyways, I shove a plastic storage container next to the fence pull myself onto the fence. Jump from the fence to the garage roof, from the garage roof to the balcony, get to the bathroom window jimmyrig the screen off, open the window, and climb inside. Grab my keys and I’m off..I just want you to know that I completed that sequence in under 2 minutes. I felt like a ninja.

California got its second rain last week. Yes, SECOND of the season. So of course I made comfort food. Chicken pot pie. The biscuit recipe was inspired by smitten kitchen and the original can be found here.


Upside Down Chicken With Biscuits 

Makes about 4 servings 



For the Pot Pie Filling:

2 C Shreeded or diced cooked chicken

1 Head broccoli cut into small pieces

1-1.5 C frozen peas

1 Can Cream of Chicken Soup

1/4 C Parmesan Cheese

1/4 C Cream

1 C water or chicken broth

salt and pepper

1/4 t dried dill


For the Biscuits:

3 T Melted butter

2 C All purpose flour and more for dusting

1.5 C Heavy Cream

1/2 t Salt

1 T Baking Powder



Preheat oven to 425F. For the filling: Combine, chicken, broccoli, peas, parmesan cheese, cream of chicken soup, cream, water or chicken broth, and dill. After combing taste for salt and season accordingly. Place mixture into a medium baking dish. Set aside.

For the biscuits:

Melt the butter in a bowl or on the stove top. Sift together flour, baking powder, salt. Fold in 1 1/4C  Cream to the flour mixture. If the mixture is not sticking together add the rest of the cream. Press the dough onto a floured surface to about 3/4″ thickness. Cut biscuits out with either a biscuit cutter or the top of a decent sized drinking glass (my ultra technical method).  Dip the top of the biscuit in melted butter and arrange on top of chicken pot pie filling. Continue this until all dough is pressed and cut. Bake the mixture at 425F for 15-20 minutes until the mixture is bubbling and the biscuits are golden brown.


Pot pie is best served hot out of the oven, so dig in. I found that a serving size was approx. two biscuits with filling.


Updates on the Sheriff and Goulash

Updates on the Sheriff and Goulash


Updates on life

In no particular order:

  1. I changed careers and now work as the editor to a corporate software blog in Silicon Valley
  2. I also write about software…
  3. Lack of snow in California is turning out to be a major pain point
  4. I’m obsessed with the musician Trombone Shorty (if you haven’t herd his music check out the Pandora station)
  5. I’ve been spending a ton of time at my cousins house in the form of inviting myself over.
  6. Bar method (exercise studio, not actual bar, although I still like the regular bar too) continues to rock my world.

Do you feel up to speed? No? sorry about that.

Any food photographer or blogger will tell you that the winter months prove to be the most difficult for catching beautiful photos. They’re are a couple of reasons at play here; light in the winter months tends to more severe and angled especially later in the day, the sun sets super early so for those of us who do the full time thing (work) during the day, by the time we get home all that light is swallowed up by Australia or something… In my attempt to photograph Goulash and already difficult dish presentation wise…lets just be honest it’s not the prettiest thing on the planet, coupled with my rush from work and quick photo sesh, I only got a few semi-usable photos. I apologize for that, and you shouldn’t judge poor ugly goulash by its photographs. Give Goulash a Chance! Kinda like give love a chance which is really fitting as its almost valentines day…


Give Goulash A Chance

Yields 6 Servings 


1 Can yellow Corn

1 lb Ground Beef

1 Green Bell Pepper

1 Can (15oz) Tomato Sauce

1 Can (28oz) Diced or Whole Tomatoes

1 Large Onion

1 lb Elbow macaroni

1 T Red Bell pepper flakes

3 Large cloves of Garlic

Tapitio or other Hot sauce

Salt and Pepper

Shredded Cheese


Bring salted water to a boil and add pasta. In a large pot brown beef, onion, and bell pepper. At the very end throw in garlic and cook an additional minute. Add corn, and tomatoes including sauce to beef mixture. Bring to a boil and reduce to simmer, add red bell pepper flakes, salt and pepper to taste. Once pasta is cooked to al dente, drain water and add to simmering mixture by  gently stirring in macaroni. Once combined dish up and serve piping hot!


To garnish sprinkle a bit of your favorite hot sauce and a generous handful of shredded cheese over the top.


When You Neglect Your Blog You Have To Start Somewhere…

When You Neglect Your Blog You Have To Start Somewhere…


Okay, I am going to get back on the blog train. Well, maybe. No guarantees here. I love this blog, cooking, writing, and photographing, but sometimes life gets in the way. Then you kinda get that guilty complex thing going, like ughhh I really should work on my blog, then your like ehhh its been weeks what’s another week in the bag? You get a nice snowball going, and next thing you know its been months.

Sorting Life and Baking 

Is it possible to have a mid-twenties life crisis? I think it may be. I’m not doing anything crazy, like buying an expensive (used) car like a fresh college grad rookie. Oh wait, I already did that. Or moving across the country, or switching careers…wait this is staring to become some sort of theme.

Okay, side note I just googled “signs of a midlife crisis” you should see the shit that comes up on that search. I’m surprised increased consumption of gin and tonics isn’t on that list. When in doubt just drink Jamison. Starting to sound like a boozer am I? Don’t be silly I only drink on days that end in Y. Ha! just kidding, most days after work by the time I get home I’m ready to: work out, eat dinner, shower, and pass out to harry potter books on tape. Pass no judgement on the books on tape.

I know what you’re thinking, “wow Kayla, I wish I could live your life it’s so EFFFING exciting” at which point I’d respond “I play to win, obviously.”

The BEST Chocolate Chip Cookie 

Chocolate chip cookies are something that we as Americans have quite a fondness for… but the Chocolate chip cookie can very in so many ways. Everything from soft to chewy, to buttery to bland, to downright lame. And while I’m going to go out on a limb here and say this is the most awesome chocolate chip you have ever tasted… someone somewhere will prefer theirs differently.

Here’s the science on why this cookie is better than most CC cookie recipes (like a very famous one rhymes with festley) only calls for baking soda. Not both baking soda and baking powder, but it turns out that baking soda reacts to acid and lipids and baking powder reacts to moisture or heat or both. While, CC cookies aren’t acidic they do have butter (lipids), thus allowing the baking soda and baking powder  to work together to make the cookie of my dreams. Slight spread, but not too much nice density, not too puffy, the perfect ratio of chocolate chips. If you need more reasons to love this cookie… I’m out.

Choosy Chocolate Chip Cookies 

Yields about 20 cookies


1 C Chocolate Chips

1 Stick (4oz) Unsalted Butter at room temperature–not melted

1/4 t baking powder

1/4 t baking soda

1 C and 2 T flour

1 Large Egg

1 t salt

1/4 C plus 2 T Packed brown sugar

1/4 C plus 2 T sugar


Preheat the oven to 330°F. Prepare a baking sheet with either parchment paper or silicon non-stick liners. Combine flour, baking soda and power, and salt.  Using a mixer, combine the butter and sugars. Next, add the egg and vanilla beat at medium speed till throughly combined. Reduce mixer speed and slowly add flour mixture. After dough is mixed stop mixer and stir in chocolate chips. Roll 1 inch balls of dough and place on to cookie sheet leave plenty of space between cookies. Bake for 9-11 minutes. Remove and cool


Enjoy while still warm and fresh out of the oven or wrap in an airtight container to enjoy later.