For National Pie Day, I decided to go all out and fix two different pies. The first was Individual Chicken Pot Pies for dinner and the second was a Chocolate Silk Pie for dessert.
Individual Chicken Pot Pies
The pot pie came from a recipe here. One thing I learned while searching for a chicken pot pie recipe is that there are as many different recipes as there are people. So, if this one is missing things that you would like, or has things that you don’t, it’s easy to add or subtract items to personalize your dinner.
• 5-6 sheets phyllo dough
• 1 large potato, peeled and cut into small cubes
• 2 tbsp. salted butter
• 1 chicken stock cube
• 2 tbsp. all-purpose flour
• 2 1/4 cups whole milk
• 1/2 cup peas (frozen or canned)
• 2 cups cooked chicken
• freshly ground black pepper, to taste
Place the potatoes in a saucepan filled with water. Bring to a boil and cook for 5 to 10 minutes, until tender but not soft. Remove from heat, drain, and set aside.
In a medium saucepan, melt the butter with the chicken stock cube. Use a wooden spoon to break up the cube. When the butter has melted and the mixture is smooth, add the flour, stirring to form a smooth paste. Cook over low heat for a minute. Remove from the heat and add the milk, stirring constantly. When the mixture is smooth, cook over medium-low heat for 10 minutes, until the sauce thickens. Remove from the heat.
Stir in the cooked potatoes, peas, and chicken, and season with pepper. Spoon into ramekins.
Preheat the oven to 375°F
Create tops by layering 5-6 layers of phyllo dough with cooking spray, oil or melted butter between each layer. Using a pizza cutter, scissors ro a knife, cut circles the same size as your ramekins from the layers of dough. Place on top of ramekins that have been filled with chicken mixture.
Bake for 20 minutes or until the filling is hot and the crust is golden brown.
They turned out really good. I ended up cooking the potatoes too long, they were somewhat mushy, so I will cook them less next time. I also will add more pepper, the filling was a bit bland. I had enough filling to fill 4 10-oz ramekins, but we only ate two. The other two will be lunch someday soon.
Chocolate Silk Pie
• 8-10 sheets phyllo dough
• 1 box chocolate pudding
• 1 1/4 cups whole milk
• 1 8-oz container of Cool Whip
Preheat oven to 450F.
Layer 8-10 sheets of phyllo dough, spraying cooking spray in between each layer. Place the layers in a pie plate, cut off the excess around the edges. Place in oven and cook for 4-6 minutes or until crust is light brown. Allow to cool.
Combine pudding and milk and mix well. Place 1/2 the pudding in the pie plate containing the crust.
Mix the remaining pudding with 1/2 the Cool Whip and layer on top of pudding.
Layer remaining Cool Whip on top of pie. Sprinkle with cocoa powder, or chocolate shavings, or chocolate chips, or whatever suits you. (I used dark chocolate cocoa powder)
Chill for at least three hours.
We were very happy with the results of both the National Pie day experiments. I can easily see them becoming a part of the rotation.