I love pie. But I really love pi. Like, as in, I wrote a poem about it. But I really love that March 14, also known as 3.14, is a chance to indulge in pastry goodness in the name of the great ratio.
In that spirit, I set about to make a pie worthy of Sunday supper: a chicken pot pie. Now I know at least one person who is so traumatized by the childhood spectre of frozen pot pies with pearl onions and english peas that I can do nothing to remedy her image of the dreaded pot pie. But I didn't grow up with pot pie—my mom never made it fresh or frozen—so I have no ties to the old ways of doing it. As an adult, I have tried many a pot pie--some good, some, well, if you can't say anything nice... I had one a few months ago that featured a light broth studded with edamame and lima beans, and it was fabulous. And another not too long ago sported a thicker bechamel-y sauce chockablock with duck confit and carrots. Also fabulous.
For my version, I wanted to make personal-sized pies. Because who doesn't like tiny food? But I didn't want to go the route of most personal-sized pies I've had: a pie served within a piece of hot crockery. My little boy is pretty clever, but I didn't think it was fair to serve him a molten piece of ceramic filled with boiling bits of chicken and vegetables. So I used my tiny springform pans (available in my OpenSky shop) to make personal pot pies that could stand on their own.Continue reading Chicken Pot Pi . . .