Crustless Variations for Pot Pies.

Pot pies, why do we love them so much?  They’re basically an “all-in-one” meal that can be made for individual servings, family size, even for convenient “carry and eat”.  They’re full of savory and creamy gravy, vegetables sauteed in butter, a protein such as beef, chicken or turkey, and seasonings such as tarragon, thyme or marjoram.  The warmth of this dish brings out the aromas of all these ingredients, and the mind goes back to nostalgic memories.

While many think that this dish came from the British Isles, it was actually the ancient cultures of Greece and Rome that originated it.  The Greeks would bake the ingredients inside pastry shells, no topping, and it was called “artocreas” which translates to "bread and meat" or refers to a meat pie. The Romans added the top crust to make sure all the ingredients stayed sealed inside.  At special banquets, live birds were encased in the pies, so when opened, they flew around as a herald to good times.  Remember the English nursery rhyme "Sing a Song of Sixpence" which opens with “Sing a song of sixpence, A pocket full of rye. Four and twenty blackbirds, Baked in a pie.”  During the Medieval and Renaissance eras, the Roman tradition continued in Italy, and became popular in England as well.

Alright, for the summer we had fires, the autumn saw flooding, so what should we expect for winter?  I just saw a weather prediction for the winter, and it showed that our area will be hit with a multitude of winter storms, so blizzards and snow of 6 feet or more?  So, what better way to fight off the chill of winter, and the gloom of limited sunlight but to make meals that warm the body and soothe the mind and soul…pot pies.

Two variations of crustless pot pies are coming your way, the first being Amish Chicken Pot Pie, and the second is my own Spaghetti Pot Pie Casserole.  So, the first batter to the plate is Amish Chicken Pot Pie.

Depending on how this recipe is made, the broth can be thinner, almost like a soup; or thicker by the addition of flour or cornstarch.  It's all up to personal preference, but we like the thicker type since it’s like a gravy and sticks to the pot pie squares quite well.

Normally, when making the broth and cooking up the chicken; whole, cut up chicken (including bones and skin) are put into the stock pot.  This makes for a richer broth, true, but the broth I use is made after the whole chicken has been cooked; strained, put into the freezer for an hour and the fat scooped out.  Then I freeze the defatted broth for later usage.  Using boneless, skinless chicken doesn't add a significant amount of fat in making a leaner recipe.   

The pot pie squares?  No, I don't make my own; I'm pasta making challenged.  My mother lives in Lancaster, Pennsylvania, so when I need the squares, she sends me what I need.  Not so lucky?  They can be ordered through the internet, just about like anything can; and I'm giving you the recipe for them anyway.  The dried pot pie squares cook up just as tender as the fresh, and absorb the flavor of the chicken broth.

 

Amish Chicken Pot Pie

 (Less fat version)

 

Pot Pie Squares

Ingredients:

2 and ½ cups flour

2 eggs, beaten

1/3 cup water

1 Tbsp. butter, melted

½ tsp. salt

 

Preparation:

In the center of a large pastry board, mound the flour and make a well in the center.  In a small bowl, combine the eggs, water, butter and salt.  Pour the liquid into the flour well; gradually work the flour into the liquid from around the inside of the well; continue working around until all the flour is used.  Gather into a ball; knead until smooth and elastic.

Generously flour the board; roll out the dough to a 1/8-inch thickness; cut the dough into two-inch squares.

Makes 1 and ½ lbs. of pot pie squares; enough for six servings.

Now to put it all together:

Ingredients:

2 quarts water

1 tsp. salt

½ tsp. ground black pepper

½ tsp. onion powder

3 lbs. boneless, skinless chicken breasts

½ cup diced celery

3 cups peeled potatoes, one-inch cubes

6 cups chicken broth

1 and ½ lbs. (24 oz.) pot pie squares, divided into thirds

Fresh parsley, diced, for garnish

 

 

 

 

Preparation:

In a 7-quart pot, combine the water, salt, black pepper and onion powder; immerse the chicken into the water; cook on high heat for 15 minutes.  Remove chicken and rough chop; set aside.  Strain the liquid from the pot; place in a plastic container and into the freezer for a half hour; scoop out any fat that hardens at the top.  Use when preparing this recipe, or cover container, freeze for later use.

 

 

 

 

 

 

 

Into the pot, add the chicken broth, celery and potatoes; cook on high heat for 10 minutes. 

 

 

 

 

 

 

Reduce heat to medium, add in 1/3 of the pot pie squares; cook for 3 minutes and push down into the broth.  Repeat process with other 2/3s of pot pie squares; add chicken back into pot after the last third of squares has been pushed down.  Cook an additional 15 minutes; remove pot from heat and let rest for 10 minutes to allow broth to thicken.

 

 

Garnish each serving with a sprinkling of fresh parsley leaves.

Makes six servings.

The recipe for Spaghetti Pot Pie Casserole has an origin due to being adventurous, literally, and making the lousy description for another recipe better.  The adventure part was exploring Macomb Arch which is near to Deer Neck Mesa.  Curious?  Go to my travel blog at: https://www.southwestbrowneyes.com/2014/06/macomb-arch-in-san-juan-county.html to find the complete write up, and photos, about it.  Anyway, we spent a good part of the day exploring, good thing I packed a picnic, and got home feeling exhilarated, and tired, at the same time.  I still needed to make dinner, so why not be adventurous once again?

 

One of my cooking magazines had a recipe for Spaghetti Alfredo which was cooked spaghetti mixed with cream of mushroom soup, milk, chopped broccoli and topped with sharp cheddar cheese. My thought was, "Alfredo?" I was not getting the picture, especially with the sharp cheddar cheese.   

After the Macomb Arch adventure, why not end the day with a culinary adventure as well?  I make an awesome chicken pot pie, but didn't want to deal with a pie crust or biscuits. Remembering the recipe I just mentioned, the lightbulb flashed on, why not use potpie ingredients, but mix it in with spaghetti? The result? Not only was it a quick meal to put together, but the scent made us salivate, and the taste was just oh so good!

So here you go, "Spaghetti Pot Pie Casserole".  

  

Spaghetti Pot Pie Casserole

Ingredients:

2 Tbsp. butter, divided in half

½ cup each diced red onion and red bell pepper

1 lb. cooked spaghetti, kept warm

3 cups chopped, cooked chicken breast

1 cup fresh or thawed frozen peas

1 cup parboiled, diced carrots

1 can (10.5 oz) each cream of celery and cream of chicken soup

1 cup milk

1 Tbsp. each crushed, dried thyme and parsley

1 tsp. ground black pepper

1 cup finely shredded Mexican blend cheese

Preparation:

 

 

In a 10” skillet, medium heat, melt one tablespoon butter; add onion and bell pepper; sweat till softened, about 3 minutes; do not let vegetables brown or burn.

 

 

 

Preheat oven to 350F; smear bottom and sides of a 3 qt. casserole dish with other tablespoon of butter.

In a large bowl, thoroughly mix softened onion and bell pepper together with all ingredients, except the cheese. Spread evenly into casserole dish and top with cheese. Bake for 20-25 minutes; until cheese is completely melted, but do not let brown.

 

 

Makes 8 servings.

With Thanksgiving just around the corner, and if you’re not knowing what to do with those turkey leftovers, yes, you can substitute the turkey for the chicken in these recipes.

Mary Cokenour 

 

More Tea Cakes, Scones and Comfort.

There is one thing that residents of San Juan County can agree on, and that is the unpredictability of the weather.  Yes, there are historical records and statistics that tell the norms, averages and abnormalities; but it’s the people that can say the truth of it.  No matter the season, no matter what weather specialists predict (and they can’t even agree with each other), San Juan County weather is definitely a rollercoaster ride.

For several years, what we considered normal conditions to keep abundant culinary and secondary water; to keep our ponds, reservoirs, lakes, creeks and rivers full did not come.  Monsoon seasons came and went with barely a trickle from the sky.  The Abajo and LaSal Mountains did not see enough snowpack for even a chipmunk to go skiing on.

2026 decided this would be the year of, “Oh Lordy, Lordy, has Mother Nature gone completely insane?” First, there was the Babylon Fire that brought smoke and ash flying through the sky; the heat building up under dark clouds that threatened to smother.  Thankfully brave men and women were able to save our mountains and towns from complete destruction.

Then there was sporadic rainfall, but still not enough to alleviate the drought conditions.  To say that summer sucked the big one is an understatement.  Autumn offered more cooling conditions, the leaves changing to bright colors and this brought many a smile to many a face.  Alright, here comes a typical unpredictability, so one week it’s a lovely autumn; next week is summer rearing its hot head again; oh wait, winter needs to have its own hurrah.  Guess who decided to make its appearance next, and with a vengeance built up over many years…monsoon season. Flooding, flooding everywhere, and guess what?  San Juan County residents will pull themselves up by their bootstraps, and survive, just like with any other natural disaster that’s been thrown at it.

So, let’s leave the stress behind for a bit, and think about comfort.  For many, and I am one of these, reading a good book, wearing extremely casual clothes, a few yummy snacks and a hot beverage make my entire day worthwhile.  Come on, picture yourself sitting in your favorite comfy chair, or lazing on the couch; book in hand (nothing like a real paper book and turning actual pages), reaching for a dainty treat and following with a sip of a favorite drink.  Can you see it, nice, right?

Let me fill in a blank or two for you here.  What kind of dainty treat?  You know how I love my British mysteries, so consider this a part two on tea cakes and scones (April 15, 2026 issue of San Juan Record was part one).  The two recipes I will be giving contain lavender, an aromatic Mediterranean herb valued for its calming scent, medicinal properties, and culinary infusions.

Lavender Scones and Tea Cakes

 

Health and Wellness Benefits:

Sleep and Relaxation: Compounds like linalool interact with GABA receptors in the nervous system to ease anxiety, reduce cortisol, and improve sleep quality.

Pain and Inflammation: Inhaling lavender or applying diluted essential oil helps reduce migraines, menstrual cramps, and post-surgical discomfort.

Antimicrobial Actions: The plant's flavonoids and coumarins provide natural antiseptic properties that soothe minor burns, cuts, and insect bites.

Digestive Support: Culinary-grade varieties can act as a mild carminative to ease gas, bloating, and indigestion.

Culinary and Home Uses:

Cooking and Baking: English lavender (Lavandula angustifolia) is safe and popular for flavoring teas, baked goods, lemonades, and marinades.

Natural Repellent: The scent naturally deters moths, mosquitoes, and garden pests.

Aromatherapy: Used in diffusers, massage oils, and pillow sprays to promote calm and focus

Lavender Tea Cakes

Ingredients:

¾ cup milk

1 tsp. finely chopped lavender (fresh is best, but dried is fine)

6 Tbsp. softened butter

1 cup sugar

1 tsp. lemon zest

2 large eggs

¾ cup plain Greek yogurt

½ tsp. vanilla extract

2 cups flour

1 and ½ tsp. baking powder

½ tsp. salt

Preparation:

Preheat oven to 325F; spray with non-stick baking spray 12 – mini loaf pans (3.5’x2.5”), or standard sized muffin pans for 12.

In a small pan, medium heat, simmer milk and lavender for 2 minutes; let cool. 

In a large bowl, cream butter and sugar until smooth; add eggs and lemon zest and beat until fluffy.  Fold in Greek yogurt and vanilla extract.

In a medium bowl, sift together flour, baking powder and salt.  To the large bowl, alternate adding the dry ingredients and the lavender milk until all is well combined.

To baking pans, fill each 2/3s of the way up; bake 25-30 minutes, or until toothpick comes out of center cleanly.  Let cool.

The typical topping for these tea cakes is: 1 cup powdered sugar (confectioners' sugar), 2 to 3 tablespoons milk or cream, ¼ teaspoon pure vanilla extract – whisk all ingredients together until smooth.  Sprinkle extra chopped lavender over top.

Makes 12 teas cakes.

The second recipe is for Lavender Scones which uses lavender-vanilla bean sugar.  Flavored sugars can be easily made, the depth of flavor depending on the method used, and how long it sits drying.

Method 1: Using Extracts (Fast Method)

Ratio: Combine 1 cup of granulated sugar with 1 teaspoon of your chosen extract (such as vanilla, almond, or lemon).

Mix: Stir thoroughly with a fork or whisk until evenly distributed.

Dry: Spread the sugar on a plate or tray to air-dry completely so it does not stay gooey. Roll out any small lumps with a rolling pin.

Reference: Detailed steps are available via An Affair from the Heart.

Method 2: Using Zest or Herbs (Rub-in Method)

Ratio: Mix 1 cup of granulated sugar with fresh citrus zest (like lemon or orange) or finely ground dried herbs (like mint or lavender).

Rub: Use your fingers to rub the citrus oils or herbs directly into the sugar crystals until fragrant.

Dry: Spread on a sheet pan to air-dry for a few days, or bake briefly at 200°F (93°C) for about 10 minutes if using moist citrus zest.

Method 3: Using Whole Beans or Spices (Long Infusion)

Ratio: Place 1 split vanilla bean, cinnamon stick, or star anise into 1 cup of granulated sugar inside an airtight glass jar.

Infuse: Seal and store in a cool, dark pantry for 1 to 4 weeks, shaking the jar occasionally.

Lavender Scones

Ingredients:

2 and ¼ cups flour, sifted  

⅓ cup sugar

1 Tbsp. baking powder

1 Tbsp. lemon zest

11 tablespoons chilled butter, cut into small pieces

¾ cup plus 2 tablespoons half and half

1 tsp. dried lavender

2 tsp. lavender-vanilla bean sugar

Preparation:

Preheat oven to 400°F.  Lightly butter baking sheet.

In a large bowl, mix together flour, sugar, baking powder and lemon zest.  Add butter and cut (use a fork, pastry cutter, or food processor) into dry mixture until it resembles a course meal.    Make a well in center; add ¾ cup half and half; stir until moist, add in lavender.

Transfer dough to a lightly floured surface and gently knead until smooth, about 8 turns.  Roll into a 3/4-inch-thick round. Divide into 8 wedges and transfer to prepared baking sheet, spacing 1 inch apart.

Brush tops with remaining 2 tablespoons of half and half and sprinkle with lavender-vanilla bean sugar. Bake scones until light brown, about 18-20 minutes.  Cool completely.

These can be eaten as is, or top with the same glaze as used with the Lavender Tea Cakes.

Makes 8.

When you’re down, and feeling troubled, do a little baking, breathe in the delightful scents and relax.

Mary Cokenour

 

 

 

Adobe Milling is Beans and More.

Adobe Milling

60740 Highway 491 (east of Dove Creek, at the very top of the hill after leaving town)

Dove Creek Co 81324

Phone: 970-677-2620

Website: https://www.anasazibeans.com/

 

“Necessity is the mother of invention" means that a strong, urgent need or problem pushes people to think creatively and develop new tools, methods, or solutions.  This proverb has been quoted, in several forms, by several writers, but originally can be traced back to Plato’s Republic ("our need will be the real creator").

"If you build it, he will come" is the actual line from the 1989 movie Field of Dreams, featuring Kevin Costner, and the “he” refers to the ghost of disgraced baseball player Shoeless Joe Jackson.

Now what do these have to do with milling beans?  In 1983, Denise Pribble, the daughter of a local pinto bean farmer, founded the Adobe Milling Company in Dove Creek, Colorado.  Dove Creek is known as the “Pinto Bean Capital of the World”, and the milling company popularized the processing, bagging and selling of pinto beans, black beans, a distinct heirloom variety called bolita. and an ancient bean attributed to the Anasazi culture appropriately named after this culture.

 

Dried beans are a critical food asset as they combine an exceptionally long shelf life, low cost, and high nutritional value into a single ingredient. They serve as a foundational pillar for global food security, personal nutrition, and culinary versatility.

Nutritionally, they are high in fiber; aid digestion, promote gut microbiome health, and regulate blood sugar levels; and are naturally rich in iron, potassium, magnesium, and folate which support heart health and cellular function.

…and let’s get right down to the truth of it, no matter how they are cooked, or what recipes they are added to, they taste pretty darn good.

So, out of need for a centralized processing center, the milling company was built, and he/she/they all came to fill their pantry needs.

However, Adobe Milling is more than a provider of quality beans.  They have their own line of spices, soup mixes and sauces; and recently they expanded their shop that includes Blue Bird Flour, products from Honeyville (located north of Durango), raw honey from Mesa Verde Honey, candles and cookbooks.  The prices are quite reasonable, especially in these times of high inflation, and for a mere $20 purchased black beans, Anasazi beans, chili powder seasoning, and raw honey.  Talk about a bargain!

 

 

 

 

 

Adobe Milling is currently owned by Charles and Kim Elias; Kim helped us out with information, and is a kind and friendly lady.  Son, Michael, daughter, Ashley and her husband Jason are also part owners of the company.  While visiting, there was a steady stream of customers, and Kim happily greeted many by name.  Being able to visit an establishment, especially for the first time, and to feel welcomed and comfortable is a great plus indeed.

Locally, many shops and restaurants offer Adobe Milling products for sale.  But, and a huge but here, please take the time to travel to Dove Creek, and visit the actual shop.  There is so much more being offered for sale, and then maybe leave some time to visit one of the local restaurants for a delicious meal. 

Mary Cokenour

Chowder for the Soul.

“Ishmael and Queequeg arrive on Nantucket Island… They make their way to the Try Pots restaurant, where the proprietor’s wife, Mrs. Hussey, seats them at a table…then asks them but a single question: “Clam or Cod?”

Ishmael is perplexed…

Only when Ishmael detects “a warm savory steam from the kitchen,” and only when two bowls are subsequently placed before them, is the mystery resolved. Chowder. Clam chowder. And what a chowder it turns out to be.”

Chowder, Chapter15 of Moby-Dick.

Chowder originated almost 300 years ago as a simple, hearty shipboard stew made by fishermen and sailors from France and England. The word itself can be traced back to the French word, chaudière, which refers to a large cauldron or cooking pot used to make stews.  But looking further back in time, chaudière traces back to the Latin word calderia, meaning a place for warming things or a cooking vessel.  Just throwing a little word history at you there.

But how did chowder make it to North America’s cooking pots and soup bowls? 

While At Sea: Breton and Newfoundland fishermen and sailors combined their daily catch with salt pork, onions, and hardtack (hard ship biscuits) in a shared pot.

North America: Immigrants brought the dish to coastal North America, Nova Scotia, and New England, where it adapted to local ingredients like abundant clams and potatoes.

Early Records: An 18th-century journal by botanist Joseph Banks describes a 1766 Labrador fishery chowder, and the first American fish chowder recipe appeared in a Boston newspaper in 1751.

The two chowders we have mostly heard about, perhaps even eaten, are:

New England Clam Chowder:  Made with chopped clams, diced potatoes, onions, and salt pork or bacon in a thick, creamy milk or cream base.  Potatoes took the place of hardtack biscuits.  Yay!

Manhattan Clam Chowder: A tomato-based version that replaces milk and cream with a clear, tangy red broth and includes vegetables like carrots, celery, and onions, but no potatoes.

There are other types of clam chowders primarily geared towards the east coast states of Florida, Delaware and Rhode Island.  They mainly use clear broth instead of a cream base, and the Florida version makes it “muy caliente” with datil peppers.

So, when did basic chowder begin incorporating a larger variety of ingredients, not just clams?

During the 1700s to 1800s and immigration from Europe to the new land, North America, and the newly created United States.  On the east coast, a variety of seafoods could be fished or captured, and made a very delicious addition to the cooking pots.  As settlers moved inland, chicken replaced seafood, and newly grown crops of corn and bell peppers could be added to the potatoes and onions.  Down in the southern states, a fish boil replaced chowder.  While chowder is served in a bowl, the ingredients swimming in a liquid, a fish boil drains away the cooking water. The solid pieces of fish and potatoes are removed from the pot and served dry on a plate, typically slathered in melted butter.

“Alright, thanks for the history lessons”, you’re muttering to yourselves, but why the title, why is chowder good for the soul?

Chowder is good for the soul because its thick, warm, and creamy texture triggers deep emotional comfort, psychological safety, and happy memories of home.  The sight, taste, and scent of foods trigger the brain, and, hopefully, good feelings and memories accompany the meal.  There is a sense of belonging whether to a family, group of friends, or any type of loving relationship; feeling lonely eases away.

Eating a hot soup makes you slow down; holding the bowl with a dish towel, blowing on a spoonful to relieve the temperature that will make it just right to eat.  Just like Goldilocks and the Three Bears, eat it just right, relieve stress, and get ready for a nice soothing nap.  But you don’t want that soup to get too cool, the heat is what is telling your brain, “You’re safe and being cared for, relax, breathe, enjoy the moment.”

…and for the future, when you need that safe, relaxing meal, here’s my recipe for Seafood Chowder.  I used imitation crab meat which is actually a firm white fish made to look like crab, but if I could get my hands on real lump crab meat…sighs with contentment.

 

By the way, a huge “Thank You!” goes out to Shylowe and Patrick Chadd, of The Over Bite, of Monticello.  I called in a hot-minute bread order of items I believed would go great with the chowder.  Croissant Sourdough Bread Loaf, Sourdough Bread Bowls and Corn Muffins, and they were quickly baked up and perfect accompaniments, as I had so believed.  Then there were the very last-minute sandwiches ordered when I went there; Gooseneck Grinder and Comb Ridge Club…so good!  So, need a special order of breads, muffins, other baked goods, or sandwiches, give The Over Bite a call.

Left to Right: Croissant Sourdough Loaf, Sourdough Bread Bowls, Corn Muffins from The Over Bite, Monticello, UT.

 

 

Seafood Chowder

Ingredients:

1/2 cup butter

1 small onion, diced

½ cup diced red bell peppers

1 Tbsp. garlic, minced

4 cups diced, peeled potatoes  

2 cups whole kernel corn (frozen or canned that has been drained and rinsed)

2 and ½ cups water or seafood stock

1 and ½ lbs. medium sized shrimp, peeled and deveined

1 lb. bay scallops (cut in half if using sea scallops)

2 cups imitation crab meat, flaked, cut in half if very large pieces (or real lump crab meat if available)

2 cups half & half  

1 tsp. salt

1/2 tsp. ground black pepper

2 tsp. paprika

2 Tbsp. flour

 

Preparation:

 

 

Melt the butter in a 5-quart pot over medium heat. Add the onion, bell peppers and minced garlic; cook for 3 to 5 minutes until softened. 

 

 

 

  

  

 

 

Increase heat to high; add the diced potatoes, corn and water (or stock) to the pot. Bring to a boil, then reduce heat back to medium and simmer for 10 to 15 minutes, until the potatoes are fork-tender.

 

 

 

 

 

Add the shrimp and scallops to the pot. Cook gently for 3 to 5 minutes until the shrimp turn pink and the scallops are opaque. 

 

 

 

 

 

 

While the shrimp and scallops are cooking, whisk together the half & half, salt, pepper, paprika and flour.

 

 

 

 

 

 

 

Add imitation (or real) crab meat. Reduce heat to low, gently stir whisked mixture into pot.  Let mixture simmer for 3 to 5 minutes until hot, but do not let it boil after adding the dairy.

 

 

 

 

Seafood Chowder

 

Can the chowder be frozen even though it has dairy mixed in?  Yes, use freezer safe containers, leaving a 2-inch gap from the lid.  Label with date and can be stored for up to 3 months.

To reheat frozen chowder, thaw completely in the refrigerator.  Place the soup into a stove top pot, and let it heat up on low and slow, stirring occasionally, until hot.  Do Not bring to a boil on high heat, nor use a microwave, as this will break apart the dairy and cause it to curdle.

Mary Cokenour