I have a confession. I never really enjoyed Chicken Pot Pie [gasp]. Given the choice, I would almost always choose something else for dinner, but my husband LOVES it!

So, on Pi Day this year, I decided to make it for him with a new spin. Not only did he love it and eat nearly half the pie...this cake-like crust really revolutionized the meal for me too! I can't wait to try this with different combos of veggies and maybe even seafood instead of chicken. There are so many ways to make this unique! 

Ingredients:
2-3 chicken thighs, cooked & chopped
Frozen peas & carrots (or any veggies you'd like!)
1 medium to large potato (russet or sweet)
1 can of condensed Cream of Mushroom Soup
1.5 cups of chicken broth
2 tablespoons of cornstarch

1.5 cups of all purpose flour
2 teaspoons of baking powder
A couple dashes of salt
1 cup of buttermilk
​1 stick of butter (melted)
​
Directions:
1. Preheat the oven to 400°. Rub some butter around your pie pan. Then, place the chopped chicken at the bottom. Cover the chicken with a layer of frozen veggies.
2. Using a fork, poke holes in your potato and microwave it for 3-4 minutes to soften. Chop it up (careful, it's hot!) and put it on top of the veggies.
3. Whisk the condensed cream of mushroom soup, broth, and cornstarch. Pour that mixture over everything already in your pie dish.
4. In a separate bowl, mix up the second section of ingredients (flour, baking powder, salt, buttermilk, and butter). 
5. Spoon the batter over the top of the delicious mixture in your pie dish. 
6. Bake for around 45 minutes... until the crust is golden brown!

CAUTION: These are highly addictive, and while they are excellent for get togethers, you may want to keep them all for yourself....

Ingredients:
​1 Pint of Strawberries, diced/mashed
3/4 cup white sugar
1/4 cup of cornstarch
1 Box of Puff Pastry (2 packages inside) 
Vegetable Oil
Powdered Sugar

Directions:
1. Take the puff pastry out of the freezer and wrapping. Let it thaw out for about 30 minutes.
2. In a small saucepan on medium heat, bring the strawberries, sugar, and cornstarch to a boil. Keep stirring and let it thicken to a gel-like texture. This will be the delicious filling :) Let it cool.
​3. Once your puff pastry is thawed, use a rolling pin to roll the dough just slightly thinner. Then, using a cup or cookie cutter, cut circles out of the puff pastry.
4. Plop a little filling in the middle of your circles. Don't put too much or it will ooze everywhere and make a mess (trust me).
5. Fold it over, and use a some water on your fingertips and a fork to pinch those sides together. If strawberry filling is oozing out, you put too much.
6. Lay your pies out in a single layer and FREEZE 'EM for at least 30 minutes! This is a necessary step and will help them hold together in the fryer. 
7. Get some paper towels on a plate ready to put the pies on after you fry them.
8. Heat up about an inch thick layer of oil in a frying pan. Drop the pies in and have a pair of tongs around to flip them around. If they start to "whistle" and blow a lot of bubbles, they're about to pop! Take them out to save them or you'll have a few that are spilling out (see picture above).
9. Dust with powdered sugar and serve while they're warm!