Pies and birthdays often arrive simultaneously at my house, but the pie was last week, and it was savory, not a dessert. The birthday is my Hive birthday, which was yesterday. Six years on the blockchain! It sure went by fast.
About a month ago I was in the right place at the right time to eat a slice of chicken pot pie made by a young friend of mine, Ms. W. She is not a recipe person. She just puts things together, sometimes loosely following one or two recipes, and produces wonderful dishes. A mutual friend quoted Ms.W. as saying she adds seasonings until the voices of her ancestors tell her to stop.
So when I asked for her chicken pot pie recipe, what I got was some general guidelines, as follows:
Chop boneless, skinless chicken thighs. Saute with olive oil, salt, pepper, and Italian seasoning. Add some water, diced carrots and celery and onion, and 2 bay leaves. Simmer until it makes broth. Thicken with cornstarch.
Make crust for a 2-crust pie. Plop the chicken mixture in, add top crust, make slits. Bake at 400 for about 45 minutes.
