Monday, February 19, 2007

Turkey Pot Pie

I'm posting this a month late, thanks to my addiction to Vanguard.

Karen's parents were here and we ("we" meaning mostly Diane) cooked up a random turkey. Now, when I was a kid, my grandfather was constantly whipping up chicken / turkey pot pies, and I had never made one, so here was my chance. Karen did the crust, I did the filling. It turned out great, and Ryan packed away a large plate of it too.


  • 1 recipe pastry for a (10 inch) double crust pie
  • 4 tablespoons butter
  • 1 small onion, minced
  • 2 stalks celery, chopped
  • 2 carrots, diced
  • 3 tablespoons dried parsley
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 2 cubes chicken bouillon
  • 2 cups water
  • 3 potatoes, peeled and cubed
  • 1 1/2 cups cooked turkey, cubed
  • 3 tablespoons all-purpose flour
  • 1/2 cup milk


  • Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust and place in the 10 inch pie pan and set aside.
  • Place 2 tablespoons of the butter in a large skillet. Add the onion, celery, carrots, parsley, oregano, salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
  • In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 20 minutes, or until crust is golden brown.

Sunday, February 04, 2007

Seafood Chowder

Angela had a sleepover and spent the day with us, and while she was entertaining Ryan (playing Age of Mythology with him) I kicked out a pretty good seafood chowder. Hey, something I made that I've not already done...I've been re-making a lot of the previous stuff lately, as this has been going for a little while now. :)

  • 1 1/2 cups milk
  • 1 (8 ounce) cream cheese
  • 2 cloves garlic, minced
  • 1 cup chopped green onions
  • 1 cup diced carrots
  • 1 cup whole kernel corn
  • 1 1/2 cups chopped potatoes
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon marjoram
  • 1/2 pound white fish fillets
  • 1/2 pound shrimp
  • 1/2 pound bay scallops
  • 1/2 pound crab meat
  • 1 can chopped clams

  1. Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in green onions, carrots, corn, potatoes, parsley, and remaining milk. Season with the spices. Simmer 25 minutes. Do not boil.

  2. If you need to thicken the chowder, finely grate a small potato and add in for starch.

  3. Mix the shrimp, scallops, crab meat, and clams, and continue cooking 10 minutes, or until seafood is opaque.