Today’s pie blog title is inspired by whatrhymeswith.com, a site that could find zero rhymes for the phrase Chicken Pot Pie, which is what I made for supper this evening. I prepared the pies (they were cute little individual pot pies) at the same time as I prepared the Butterscotch Meringue Pie that we had for dessert.
Anyway, I made up my own phrases to rhyme with Chicken Pot Pie:
Thick and Not Dry
Stickin’ Hot Fly
Pickin’ Tot Die
Frickin’ Snot Sky
Wiccans Got High
Flickin’ Dot Thigh
Tickin’ Cot Guy
In spite of how…er….um…creative these phrases all were, only one described both of the pies I made today: Thick and Not Dry.
The very first thing I did was to handle the meringue. Today, it would NOT defeat me. I was super careful not to get any egg yolk in the mix, and I prepared the meringue first, so that there would be no chance of any fat on the beaters. So there. Ta da!
Meanwhile, on the stove top nearby, I worked on the filling. Now, I like butterscotch, but I really only have experience with butterscotch chips and butterscotch candy. This filling contained neither. It did include brown sugar, corn starch, a lot of milk (4 cups!) and vanilla. It also had six egg yolks. I had to do this thing (I think it was called tempering) where I put a bit of the hot filling in the egg yolks, stirred a little, and then immediately put the eggs in with the rest of the filling. I think this keeps the eggs from cooking because they are brought closer to the temperature of the filling.So I stirred the filling for a while, and it did nothing. It looked thin. So I started working on the chicken pot pie filling. Well, guess what. Should not have turned my back, because that filling thickened up QUICKLY, and I had to stir fast to prevent burning. There was a little burnt stuff on the bottom, but thankfully, it stayed there and did not ruin the filling. It was a little lumpy, but this did not ultimately affect the flavor of the pie. I dumped it into a pre-baked pie shell (got to use those handy pie beans from my pantry) and heaped that gorgeous meringue on top. Then I baked it for about 15 minutes. This time I was sure to seal the meringue to the crust so that it did not shrink as it cooled.
The chicken pot pie was super easy. Anyone can make it. Here’s how:
In pot on the stove top, dump two cans of cream of chicken soup, one small bag of frozen mixed veggies (peas, carrots, corn, green beans) and some chicken. My chicken was frozen “Grilled and Ready” chicken chunks, but of course you can use fresh chicken or even canned if you want. I stirred that over low heat for a few minutes and then added 1/2 cup of heavy cream and salt and pepper. That’s it.
While the filling was getting good and hot, I prepared the pie tins. I used mini pie pans–they usually come in a pack of 4 or six pans. By “prepared,” I mean I set them on a cookie sheet. Next, I filled each little pan with the pot pie filling. It was just enough for four very full pies. In order to make a top crust for each pie, I used one refrigerator crust cut into strips with a pizza roller. You could make a lattice top or even leave the crust in a small circle shape for each pie. I brushed each pie with melted butter and added salt and pepper. Very easy. It took about 30 minutes for them to get brown on top at 350 degrees.I thought the Chicken Pot Pie was delicious, and my husband liked it, too. My kids ate some. My son rejected it according to the law of “Hey, what’s in this stuff?”
Oh well, three out of four ain’t bad.
After supper, I cut a piece of the Butterscotch Pie because, well, you guessed it–I just couldn’t wait. And (you’d think I would learn) here’s the result:
Let me tell you people something. That pie was incredibly delicious. We all tasted a bite, and while my family members decided they’d wait a bit to let it cool in the fridge for pretty slices, I declared aloud, “That is everything you want to put in your face.” And it is. I will tell you right now that I am having a second piece while I watch TV later. I don’t care if I get a stomach-ache. Or heartburn. Or a rash. It was that good.
Indeed, thick. And not dry. Clickin’ lot fry. Quicken rot sty …oh, never mind.
16 days to go!