Pot-Pie, Revisited! (Seafood Pot Pie)

You read that right! It’s fall, so it’s time for my yearly check-up on our favorite recipe, the Chicken Pot-Pie!


I have been making, working on, and perfecting this recipe for 7 years now, and it’s just better and better every time.  Yesterday, Mitchell and I decided to make one to welcome fall.

We are now pescetarian, which means the only “meat” we eat is seafood. We mostly follow a vegetarian diet, with the exception when we eat out, and the occasional splurge where we make seafood at home.

So, when I had the idea to make a Veggie pot pie for the blog, as we were gathering the ingredients at the grocery store, we decided to try making one with shrimp and cod! The end result was amazing, and I had to share it with you!

(Also, if you were curious, the pot-pie recipe is still amazing, still easy, and still my favorite.)

This recipe makes 2 pies.

2 Medium or large carrots – washed and chopped to your liking.
2 stalks of celery – washed and diced.
1/2 an onion, diced.
A very small pinch of Thyme.
2 Medium or larger potatoes –  chopped, not peeled.
2 dozen small shrimp, precooked.
1/2 pound of cod (Or however much or little you prefer).
1/4th a cup of butter… make sure it’s real butter, SmartBalance will not work.
1/4th a cup of Flour.
2 cups seafood broth.
1/2 a teaspoon salt.
1/2 teaspoon pepper.
2 boxes pie crust.



Pre-heat your oven to 375
Put your chopped carrots & potatoes into a medium/large pot with water & cook for about 10 minutes until cooked just enough that you can poke them, but still firm.
While your potatoes and carrots are boiling, wash and pat dry your cod. Season with a little salt and pepper.
Place your cod in a frying pan that has been warmed with a little bit of oil.
Cook thoroughly, take off heat and set aside.


Once you’re carrots and potatoes have been cooked, strain them & set them aside.
In that same pot, melt your butter.
Once it’s melted, add your flour & stir until mixed.
Now add in your seafood stock, Thyme, salt& pepper, (I added my celery now too) boil for 2 minutes. I added my shrimp one minute in. The photo below is after I started adding the carrots.


Now it should look like a saucy soup, or stew.
Next, you’ll want to mix all the ingredients into the sauce. Stir well.


Take your pie crusts & place in your pie plates, pour your ingredients into crust, cover with remaining crust & tossed into the oven for roughly 30 minutes until the crust is a beautiful golden brown.


Let the pie rest for about 10 minutes (it’s actually best to let it sit about 15-20 minutes) before cutting into pieces. Serve, and enjoy!




Vegan foods and a .com?!


While we were in Colorado visiting Lauren we ate a little healthier than we normally do. Actually, during our entire stay, we only had a couple meals that weren’t vegetarian. Since we’ve been back 90% of our meals that I’ve made here at home have been vegetarian. For no reason other than it’s easy, cheaper, and healthy. We aren’t big meat eaters, so it really isn’t that big of a change.

Tonight, I decided to experiment a little. I made a vegan pasta dish with meatless “meat” and it turned out amazing.


The only thing Mitchell noticed was the noodles not being the “normal” noodle. These were pretty good in my opinion! I used the brand Ancient Harvest, and their pasta was on sale, so I only paid $2.50 for the box, which for gluten free is super cheap! I probably should have grabbed a couple other boxes, but I wasn’t sure how the texture would be. Really truly there wasn’t much difference, though I know picky people would notice the difference.

Next, I used the Smart Ground Original. This stuff,  was SO delicious! The texture was spot on, and it added great flavor. I will definitely be buying their products again!


first I boiled the noodles, and strained them. Sat them aside. Then, I sautéd the meat with some garlic, and spinach,  once it was heated and the spinach had the right amount of wilting, I added the sauce, You can use whatever pasta sauce you prefer, mine was just a classic tomato sauce. heat, add the noodles and voila! Ready to consume!



Oops! I forgot to add, you can now locate my blog by visiting therealkk.com!


theREALchef 4

A little over a year ago (or was it longer?) My best friend from high school, Allyson, was home visiting from Georgia. One of the days I went and saw her, she insisted I start reading a series called the Hunger Games (which are now really huge, and they’re making a movie out of it!) Naturally (because Allyson has good taste in books, and everything she’s introduced me to I’ve fallen in love with) I found myself glued to the pages of the book, not able to put it down at all!

Cover of "The Hunger Games"

Cover of The Hunger Games

A few weeks ago while online looking for new recipes to cook for dinner I stumbled across a youtube page somewhat (not really) dedicated to the Hunger Games, and the foods they mention in the books! I’ve tried MOST (not all) of the recipes the youtube channel has (Search, Hungry for the Hunger Games on youtube.) This post is about the Springtime Soup.

The recipe is as follows:


1 tablespoon vegetable or olive oil
2 stalks celery
2 green onions
1 large clove of garlic
3 large handfuls of spinach
1 large handful of watercress
1 large handful of parsley
2 cups vegetable stock
salt to taste

I used two or three times the amount of ingredients simply because I was making it for 7 people.

I linked the video above, but if you don’t have sound/don’t wanna watch the recipe is really simple. You toss in your olive oil, celery, onions and garlic into your pot, let them get softish, toss in your spinach, wait till it wilts, toss in your watercress – let it wilt, then toss in your parsley, again waiting for it to wilt. Once it’s all wilted, toss in your vegetable stock, boil. Once your soup is hot, you’ll want to mix it together. I used a food processor, but it took a lot longer than the video. She uses a handheld blender, and I’m sure that’d be a LOT easier.

Once you’ve mixed it all up in your blender, you can either eat it as is, OR take it to the next level (I did this for half of my soup) and strain out the chunks.

I made this soup on January 25th, and just randomly out of the blue my boyfriend just texted me saying it was too bitter, but don’t let his random weird text scare you away, he waited a few days before trying it, I’m sure it had gone bad. I personally, LOVED it, as did my boss! I’ve attached photos of the process.


TheREALchef 2

Alright, I know I said I’d post these more often, and in this post I also said I’d post my Chicken and Dumplings recipe but I never got around to typing it up…so yeah haha. This week I’m going to share my recipe for Chicken and Hashbrown Caserole. This one I made up — It turned out really really well though, so don’t worry 🙂


  • 2 cans condensed cream of chicken soup
  • 2 cups sour cream (I used light)
  • 2 tablespoons butter, softened (I used Smart Balance)
  • 2 tablespoons dried onion flakes
  • ground black pepper to taste Salt if you’d like too
  • 1 package frozen hash browns, thawed
  • 1 package of extra sharp Cheddar cheese, shredded (I used 2 bags haha)
  • 1 cup crushed cornflakes cereal
  • 2 cups (or however much you’d like) cooked, chopped chicken
  • 1/2 a small bag of frozen peas
  • 1/2 cup chicken broth

pre-heat oven to 350 degrees. Grease your 9×13 pan (I actually used a larger dish.) In a bowl (it’ll need to be large fyi) mix together everything except hash browns cheese and chicken broth. Once everything is mixed together toss in your hash browns, if too thick to stir, now add your chicken broth (mine was super thick, so I added the chicken broth and it made it a good consistency. Finally toss in 1/2 package of cheese. Stir everything together. Now pour and spread into your baking dish. Now sprinkle the other 1/2 of your cheese. Place your corn flakes into a plastic ziploc bag. CRUSH. Sprinkle (evenly) crushed cornflakes onto top of casserole. Place in oven un covered, cook for 45 minutes, you’ll know its done when it’s bubbling lightly and the cornflakes are browned. You don’t need the chicken or peas, most online recipes don’t have them, I added them to make the dish a little bit more balanced and I couldn’t add more because the kiddos I was cooking this for are…well a wee bit picky. 🙂

If you make this let me know what you thought! Did you add or change anything? What did your friends/family think? Share photos if you have them! (I forgot to take photos with this recipe.)