Chicken Pot Pie

Homemade curry chicken pot pies.

Homemade curry chicken pot pies. (Photo credit: Wikipedia)

The deconstructed kind is what we are cooking today…

I futzed around the kitchen all day long.  First I made the crust – a very simple Pâte Brisée and put it in the fridge.
Then I cut the vegetables then I cooked the chicken with celeriac, carrots, onion, parsley, water and white wine.
So now everything was ready to go in a dish to make a pot pie but I was too lazy to do that.

~
I rolled out the dough, took a Daisy shaped cookie cutter and cut out individual crusts and baked them.

The par-steamed vegetables before I put them under the broiler.
I brushed them with a little butter and sprinkled them with some kosher salt.

Et voila ….

Yup, I see that the colors didn’t come out right in the picture but trust me,
it looked beautiful and tasted fantastic with a little lemon and some Worcestershire Sauce sprinkled over it.

In the end it turned out to be just as much work as making the pot pie the usual way 😆

Blueberries

Marc has been bugging me to make a blueberry pie.  The opportunity to get blueberries came last Saturday, when we stopped at Miller’s Northwoods Market on M-22, after a trip to have his ears pierced by his aunt in Manistee.  So now I had the blueberries but someone ate them before I could use them…

Finally I went to pick blueberries yesterday and I took with me Bachelor Joe.  WE drove down Grace Road and turned on Paul Rose Road to find the U-Pick blueberry patch.

Joe learning to pick the perfect berries :mrgreen:

hmmm…There is no fooling me, these are not blueberries 😉

By the time the rain started to drizzle, Joe and I had picked 8 pounds exactly.

And then I made that pie for Marc.  He definitely has a sweet tooth.

I made the
most beautiful
and
tasty pie
EVER!


It came out of the oven at 11 PM. My camera was in the car and I wasn’t going to go and get it. This picture is of the pie after Marc had a big piece of it this morning, and yes, I had some too.  How else could I say it’s the tastiest ever? 🙂

I used the Martha Stewart Pate Brisée  recipe, as usual, but I substituted 1/2 cup of the flour for 1/2 cup of yellow cornmeal.  OMGosh it is sooooo tasty.