Did you know that January 23 is National Pie Day? Yup, that’s right. We have a National Pie Day. This comes as news to me, but then again…I’m not going to complain!
Instead of doing a traditional fruit pie, I thought I might go with something a bit more fitting for this time of year: the Classic Chicken Pot Pie. Now don’t get me wrong…I love dessert pies. In fact, if it’s really good, I’m pretty sure I could eat a whole pie in one sitting. (And no, I’ve never actually done that…but I have thought about it. I know you’ve thought about it, too, so don’t lie!)
This recipe is a classic and goes a long way towards warming you up this time of year. Feel free to substitute in different veggies and spices to suit your own tastes–I’ve chosen the classics here, but I did add a pinch of cayenne pepper for some extra heat. Don’t be afraid to experiment…just keep the spices in moderation.
And since it is National Pie Day, who’s to say you can’t finish your chicken pot pie with a slice of dessert pie? Check out my previous post on Southern Brown Sugar Pecan Pie for one of my favorite pie recipes!
Tips for making homemade pie crust:
- Use a pastry blender to mix the butter, flour and salt.
- Once the butter has been cut into pea-sized pieces, stop! Put away the pastry blender and use a fork or spoon when you add the water.
The picture below shows the desired “pea-sized” pieces of butter before the water has been added.