Filed under days we celebrate now that are just awesome. National Doughnut Day, Cupcake Day, Pancake Day, etc etc all days that, I guess were created by savvy marketers intent on getting Americans fatter (I mean, do they celebrate Pancake Day overseas?). But Pi Day, I mean, you can’t get upset with Pi Day, as it’s a math thing. It teaches you math. It forces parents who haven’t thought about the circumference of a circle for ages, to try to explain to a 6-year old pi, and radii, and circumferences and all that stuff (Here, watch me hand off this question to the husband!).
By now you know this particular Pi Day is a little more special than others, because not only was yesterday 3.14, it was 3.14.15. And at around 3.14.15, at approximately 9:26 and 53 seconds (yes, approximately), we were at the store. So I took this pic:
Much better than a previous Pi Day (way back in 2013)…
Empty shelves at Metropolitan Market!
The husband, fortunately prepared for this year’s momentous occasion and we had a slice of apple and a slice of chocolate cream, that we had a little bit of earlier in the day.
So I didn’t feel like doing a dessert pie, but felt like doing something. Quiche? Nah. I know! Chicken Pot Pie! Yes, of course.
It took a while to do, I study up on this stuff. Also, I used ingredients I’m not proud of. Those All-American processed foods that, I certainly wouldn’t be caught dead eating. You know, unless it’s Pi Day …
So here it is. I got tired near the end and, creative juices at its lowest, didn’t manage to make the actual pi sign. I even saved crust dough and everything, just didn’t get it done. Next time.
Happy Pi Day!
As the recipe was a combination of a few, I’m jotting them down here so I don’t forget:
- (1) 9-inch pie crust (I use this crust recipe. Make it easier with a ready-made crust, but I don’t have much success with those)
- 1 lb boneless, skinless chicken breast
- 1 can (10z) “Cream of Chicken” condensed soup
- Approx 2 oz cream cheese (more if you like that kind of stuff)
- (1) 10z bag of mixed vegetables (peas, carrots, corn, green beans)
- Seasoning: Italian seasoning, Salt, Pepper
Biscuit Topping (I guess yo could use another pie crust, but I don’t press my luck. One homemade pie crust is good, for me)
- 1 1/2 c Bisquick
- 1/2 c milk
Pre-heat oven, 400 degrees
Pie Crust. Make it, chill it. Roll it, Place it.
Filling: Cut chicken up into bite-sized chunks. Season with S&P. Heat olive oil in a pan, medium heat, add chicken and saute or whatever until fully cooked (Diced onion might be good here, too). Once cooked add Cream of Chicken can and mix well. Season again with your favorite herbs and spices. Add softened cream cheese and frozen vegetables and and continue stirring until the cheese is smooth and well-incorporated. Add all of this into the pie crust.
Topping: Combine the Bisquick and milk and mix until you get a nice sticky dough. Create a ball of dough and on a floured board knead 10 times (this is the biscuit directions on the box). Instead of making biscuits, roll it out into a nice circle to lay over the pie. Create holes/slits for venting. Lightly cover with aluminum foil
In the oven, for 20-25 minutes. Remove the foil and bake for another 10 minutes. Remove and let it rest for 5 minutes or so before cutting up.
Discuss mathematical equations.