Showing posts with label Turkey Pot Pie. Show all posts
Showing posts with label Turkey Pot Pie. Show all posts

Thursday, March 28, 2013

Marriage-Worthy Chicken Pot Pie with Cornbread Crust

LUCY BURDETTE: I dated my hub for about two years before we were married. At the time, my sister and a couple of her friends were gathering recipes for a homemade cookbook and I shared this chicken pot pie. Most of that period, I had been plying John with homemade meals and treats. I think this is the dinner that finally captured his heart:).

Marriage-Worthy Chicken Pot Pie with Cornbread Crust



2 large carrots, peeled and sliced into 3/8" rounds
1 large potato, peeled (or not, your choice) and cut into 1/2" dice
1 onion, chopped (red is nice for the color contrast)
1 bunch leeks, cleaned, white parts chopped
1 cup (or more) frozen lima beans, thawed
4 cups shredded, cooked turkey or chicken
1/4 cup plus 2 tbsp flour
4 tbsp butter
4 cups chicken or turkey stock
Tabasco sauce to taste


1 cup flour
1 cup cornmeal
2 tbsp sugar
1 tbsp baking powder
1 tsp salt
1 egg, lightly beaten
1 cup plus 1 tbsp milk
3 tbsp vegetable oil, like saffron

Preheat the oven to 425. Steam the carrots, then the potatoes, 5 minutes each. Melt the butter and cook the onions and leeks for 5 minutes. Then add the flour, cook that for a minute, not allowing it to brown, but stirring to be sure you don't leave lumps. Slowly whisk in the stock and cook over low heat until it thickens. Season to taste with salt, pepper, and Tabasco. (You may not need much salt, depending on your stock.) Set this aside.

In a 9 x 13 pan, layer in the chicken or turkey, carrots, potatoes, and limas. (three layers is nice!) Pour your thickened onion stock over the top.

In a separate bowl, mix together your dry ingredients. Then mix your egg, milk, and oil together, and whisk the wet ingredients into the dry. Pour the batter over the top of the casserole and bake until the top is golden and the sauce is bubbling, about 35-40". Let cool 5 minutes before serving.

And with this pot pie, may your dreams come true!

TOPPED CHEF  will be out on May 7: Preorder your copy here.

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Monday, November 21, 2011

Exploding Turkeys with William Shatner + Leftover Turkey Pot Pie from Cleo Coyle

A scene from Eat, Fry, Love: A Turkey Fryer Cautionary Tale
starring William Shatner.  Yes, that William Shatner.

Foodie trends are interesting, aren't they? Remember "blackened Cajun" everything? So big in the 1990s. Now? Not so much. High-end burgers will probably be next to go the way of fern bars, Chardonnay, and Green Beans Almondine. 

Deep fried turkeys were another big trend a few years back. The Food Network zealously presented this unique method of cooking your Thanksgiving bird, and America bought it, along with the fryers to crisp them up. The results were, well...explosive, as you will see in the video below...

There's a better way to
roast marshmallows. Really. 

Cleo Coyle, who has
New York City's Fire Department
on speed dial, is author of 

The Coffeehouse Mysteries
According to State Farm, these are the top ten states with the most "cooking-related claims" from 2005 to 2010:

 1. Texas (36) 
 2. Illinois (24)
 3. Ohio (21)
 4. New York (17)
 5. Pennsylvania (17)
 6. Michigan (15)
 7. Florida (14)
 8. Minnesota (14)
 9. Indiana (13)
10. Louisiana (12)

To help prevent future cooking-related fires, State Farm did something else (other than release the above stats). They hired William Shatner to tell his harrowing tale of nearly being immolated in a turkey frying incident. 

Yes, our beloved Captain Kirk, who has gone where no man has gone before, was jonesing for a fried turkey one Thanksgiving when he perilously neglected his dingle-dangle... (His what?) Watch the short video below (It's G-rated, I promise), and you will understand... 

So Tell Me...

Have you ever tried to fry a turkey? Or know anyone who has? This is certainly a cooking method I'd like to "boldly explore" one day...before I reach my final frontier. :) Have you wanted to try it? Leave a comment below. I'd love to know your turkey-fryer thoughts.

*   *   *   *   * 

As for today's recipe, I have two for you that might come in handy this week and (you'll be happy to know) neither one involves a fryer.

My first recipe is one I've shared before. It's in our Recipe Index, but many of our new followers may have missed it. 

I throw this pot pie together every year on the weekend after Thanksgiving. It's quick and easy, very delicious, and makes good use of your leftover turkey.

Cleo Coyle's Leftover Turkey Pot Pie with Cheddar Cheese Crust

To download this recipe
in a free 
PDF document that
you can print, 
save, or share,

*   *   *   *   *

If you're still looking for an impressive (yet easy) dessert to serve to guests or bring to a family gathering, here's one to consider. 

One cup of canned pumpkin, a little maple syrup, and some classic holiday spices convert an ordinary yellow cake mix into a delicious dessert. The "surprise" in this baby is a center swirl of sweetened cream cheese, the perfect flavor pairing for a spice cake. Serve it plain (or with a dusting of powdered sugar) for brunch or dress it up with a drizzle of white glaze for a holiday dessert table...

Cleo Coyle's 
"Surprise Swirl" Pumpkin-
Maple Bundt Cake

To download this recipeCLICK HERE.

*  *  *  *  *

Need more recipe ideas for the holiday
weekend? My November 
Newsletter has 8 recipes,
3 contests 
and some happy publishing news

To see my newsletter 
in your browser, 

My December Newsletter will be sent
out soon. 
To subscribe, send an e-mail to
that says
Sign me up. All subscribers
are entered automatically in my
weekly drawings for a free package of my
monthly Coffee Picks.

Happy Thanksgiving, 

~ Cleo Coyle, author of  

To download more of my recipes 
or learn about my two national
bestselling mystery series, visit my
online coffeehouse at: 

Tuesday, April 26, 2011

Easter Egg Salad and More Tasty Ideas for Your Holiday Leftovers from Cleo Coyle

Easter eggs are so very pretty.
Bright with spring colors,
they're fun to dye
and equally fun to photograph.

They're also delicious to eat. Will you be eating your Easter eggs? How? With a dash of salt or Tabasco? Or (ironically) as deviled eggs?

Here's how my husband
and I like to eat them:

Cleo Coyle, who always
appreciates a good egg, is author
of The Coffeehouse Mysteries

Cleo Coyle's
Easter Egg
and Bacon Salad
To download a PDF of
this recipe that you can print,
save, or share, click here.

Makes 4 servings



8 hard boiled eggs
4 slices bacon
2 teaspoon fresh parsley, chopped
1/3 cup mayonnaise
pepper to taste (optional)
1 teaspoon lemon juice 
   or white vinegar (optional)

DIRECTIONS: Peel the hard boiled eggs and chop them into a bowl. Set aside. Place a small skillet over medium heat. Using kitchen shears, cut the bacon into slivers, fry them up in the skillet, and drain them on paper towels. Toss the bacon bits into the bowl with the chopped eggs. Add the fresh, chopped parsley, and mayonnaise. Because the bacon is salty, I never add salt to this salad. A bit of pepper is a nice addition. I sometimes add 1 teaspoon of lemon juice or white vinegar. This brings a slight bright tanginess to the salad that you might like, as well.

Would you like a few more leftover ideas?
Click the links below for some
of my past recipes . . .  

Do you have extra potatoes and carrots on hand? My Autumn Potatoes are a healthier version of garlic mashed potatoes. The addition of carrots (and the use of very little butter) make it a tasty recipe with more nutrition and fiber than regular mashed potatoes. They're prettier on your plate, too. But the best part is this: The creamy, buttery potatoes are still the star of this side dish. You hardly taste the carrots.

Click here for the PDF of this recipe.

Is your fridge still full of holiday ham? Here are two ideas. Above is a classic ham salad recipe. Try it on crackers with an olive or slice of jalapeno. Click here for a PDF of my Ham Salad recipe.

Below is a picture of my Italian Easter Pie Palmiers, a very easy appetizer made with frozen puff pastry, a few other ingredients, and your leftover ham. The recipe is based on the flavors in my late aunt Mary's annual Easter pie. Click here for a PDF of my palmiers recipe.

Finally, if you happen to have extra turkey or chicken in the house, try my quick and easy pot pie with cheddar cheese crust. For a PDF of one of my favorite post-holiday leftover meals, click here.

Do you have a favorite
idea for leftovers?

Let us know in the
comments below, and . . .

Eat with joy!

~ Cleo Coyle, author of
The Coffeehouse Mysteries

To get more of my recipes, win free coffee,
or find out more about my books, visit me
 at my *virtual* coffeehouse:

Click on the book covers above
to learn more about Cleo's culinary mysteries.

Friday, November 20, 2009

Cleo Coyle's Easy "Leftover Turkey" Pot Pie with Cheddar Cheese Crust and "No Brainer" White Sacue

This baby’s super easy to make. And, let’s be real, after your Thanksgiving day cook-athon, it's a relief to make a simple, one-dish dinner. The leftover pie keeps well in the fridge, too, and tastes just as good reheated for lunch the day after you make it.

Servings: 6 slices (fills one 9-inch pie pan)

Ingredients: For "No Brainer" White Sauce
1 cup cold milk
2 tablespoons butter or margarine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons Wondra Flour (see product picture at end of recipe)

For Pie Filling
2 to 2-1/2 cups cooked turkey cut up into bite size pieces (Thanksgiving leftovers will do nicely)
2 cups frozen mixed vegetables (do not thaw!)

For Crust1 package Pillsbury pie crusts (room temperature)
2 cups mild cheddar cheese shredded

Step 1: Make an easy white sauceWondra flour is the key here. If you've never used it, Wondra is a super-fine flour that dissolves quickly into liquids, allowing you to make smooth sauces and gravies. (I pasted a picture of the product below.) Here's how to make the easy white sauce: In a saucepan, warm the milk over medium heat, add the butter and stir until it melts. Add the salt and pepper. While continuing to stir, sprinkle the Wondra flour over the warm milk mixture. Bring the mixture to a boil over medium heat, stirring constantly. Continue to boil and stir for a full minute. (Yields 1 cup of white sauce.)

Step 2: Add frozen veggies and cooked turkey
Once your white sauce is finished, turn off the heat. Dump the frozen* mixed vegetables into the saucepan with the white sauce and stir to coat. Add the turkey and stir again, until the veggies and turkey are well mixed in with the white sauce. Set aside. *NOTE: You are not cooking or thawing the frozen veggies. The vegetables will thaw during the baking process, which will give them the perfect texture by the time the pie is fully baked.

Step 3: Cheese-ify your pie dough
This is a "quick and easy" recipe, which is why I'm using pre-made pie crusts. One package of "Pillsbury Pie Crusts" is all you'll need since it contains 2 unbaked pie shells, enough for 1 turkey pot pie. The pre-made crusts come rolled up inside the box. Allow both dough rolls to come to room temperature (about 15 minutes out of fridge or 15 seconds in the microwave). Gently unroll the crusts on a flat surface, and sprinkle each crust with 1 cup of the shredded cheddar. Lightly press the cheese into the softened dough. If the dough is too hard, it's still too cold from coming out of the fridge. Let it sit for another few minutes until soft. (If you aren't a big fan of cheddar cheese, try Swiss, gruyere, or another fave. Fusing it with the dough may seem odd, but it's a better way to use the cheese than just dumping it into the filling where it can overpower your other flavors. This way, the cheese crosses your taste buds during your chewing of the flaky, buttery crust. It's a much more interesting eating experience!)

Step 4: Fill your pieTo prevent sticking, spray a 9-inch pie pan with Pam or another cooking spray. Line the pan with one of the pre-made pie crusts (cheese side up). Fill with your veggie-turkey-white-sauce mixture. Cover with the second pie shell (cheese side down; i.e. facing the filling). Now seal the edges and make a few thin slits with a knife on the top of the shell to let steam escape. To prevent the edges of your pie from browning too much or burning, loosely curl strips of aluminum foil around the crust edges.

Step 5: Bake
Bake at 425 degrees Fahrenheit for 40-45 minute (until crust is golden). In the last 15 minutes of baking, be sure to remove the aluminum foil strips from around the crust edges so your edges will brown!

CLEO NOTE: If you've never used Wondra Flour, look for its blue cardboard canister in the same grocery store aisle that shelves all-purpose flour. It's a handy little helper for thickening gravies and making quick sauces. You can make an easy cheese sauce for vegetables by adding 1/2 cup of your favorite cheese to the white sauce recipe above.

For more of my recipes or to find out more about the books
in my Coffeehouse Mystery series, click this link to my virtual home at

Eat with Joy!

~ Cleo Coyle

author of The Coffeehouse Mysteries
"Where coffee and crime are always brewing..."

A Coffeehouse Mystery
Now a National Bestseller!

Text and photos coypright (c) 2009 by Alice Alfonsi
who writes as Cleo Coyle in collaboration with her husband, Marc Cerasini
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