Pie Bird

I don't even remember the first time I heard about the use of a pie bird to ensure an especially flaky pie crust. It's been years. At the time, I looked high and low for one as I could easily picture one of my grandmas using one to support her crust as she piled heaping layers of apples to form the much awaited treat. Not only does the pie bird support the crust, but it vents the crust, too. By allowing steam to escape through its beak, the pie filling won't boil over and leak through the crust. With no luck in finding one, I frankly forgot about it.

What a delight to run across one at a little boutique in Dalton, Georgia during the holidays! At a time when you're supposed to be looking to buy gifts for others, this was one of those "to me from me" gifts that I couldn't pass up. I couldn't wait to use it. Then I realized I really don't love good 'ole fashioned pies with "heaping layers of apples" or any other fruit for that matter. I'd much rather make and eat a good 'ole fashioned chocolate meringue pie or a buttermilk pie, one of Steve's favorites.

After researching possible recipes, the solution became clear: think savory, not sweet. My chicken pot pie! Of course! The original recipe says to brown the bottom pie crust. I didn't. I layered it in a pie plate, lightly sprayed with Pam, then placed the pie bird in the center.

Add filling . . .

 

. . . then carefully add the top crust allowing the pie bird's beak to poke through.

  

I'm still grateful to my friend Renee who first shared her recipe with me when our girls were in elementary school. It is already in our family cookbook. (By the way, the secret ingredient is the cream cheese.) I have made this over and over as it’s the perfect “comfort food.” Yet Steve and Keely agreed that last night's version was the best one to date. The addition of the pie bird indeed yielded a much flakier crust.

After taking me years to finally find my pie bird, I ran across another one in a boutique in downtown Franklin last month. I snatched it up for Keely. I'm thinking these little guys are making a comeback. I don't know what took them so long!

Chicken Pot Pie

Ingredients:

• 1/2 block of cream cheese
• 2 cans cream of chicken soup
• 2 cans Veg-all (I use a 16 oz bag of frozen mixed veggies instead. I also add several red potatoes, chopped and cooked.)
• 3 cooked chicken breasts, shredded
• salt and pepper to taste
• may need to add a little chicken broth
• 1 package Pillsbury pie crust in the refrigerated section

Directions:
Mix all ingredients together except pie crust and heat together. For a two-crust pie, brown 1 Pillsbury pie crust in a deep round 2-quart casserole dish. Pour in filling. Top with other crust. Bake at 375 degrees for approximately 40 minutes, or until crust is lightly browned.

If using the pie bird method as described above, don't brown the bottom pie crust before adding filling. Also, bake for approximately 25-30 minutes instead of 40 minutes. You will have extra filling if using a pie plate instead of a 2-quart casserole dish. This is perfect for making individual freezer portions.

Note: This freezes really well. I have only done this with a one-crust pie. Pour filling into any size of casserole dish/pie plate that has been sprayed with Pam. (This is great to divide into smaller portions for multiple make-ahead meals.) Top each smaller casserole with crust and cover with aluminum foil. Don’t bake before freezing. When ready to eat, bake at 375 degrees for about 75 minutes if frozen, or until hot and bubbly.

Sing a song of sixpence, a pocket full of rye.

Four and twenty blackbirds, baked in a pie.

When the pie was opened, the birds began to sing.

Wasn't that a dainty dish to set before the king?