You asked for it you got it….I am writing my Pi Day blog BEFORE March 14 so you will remember to do something “Pi-ish” on Monday!

For those who are new readers, Pi Day is celebrated on 3-14. (Get it…Pi is 3.14159….) It is probably the nerdiest holiday of the year. Given I married a nerd and he came with a hoard of geeky friends, I feel a social duty to celebrate Pi Day on Felt Like a Foodie.

But the truth needs to come out this year. I’m not a fan of Pi or Pie!! Both of those words make me shudder. It is almost like I have a Pi/Pie phobia that is completely irrational. (Okay nerds, start laughing at that joke!)

First, Pi (π). A mathematical constant, Pi is the ratio of a circle’s circumference to its diameter! There is no fudging about with it….IT IS A CONSTANT!!! It has no variations, contrast or diversification. It just seems kind of…dare I say it….boring.

Now, I think I heard an egghead say that I would like it more if I tried to memorize the infinite number of digits. I’ll get right on that after I count all the hairs on my legs. (I think that may be an infinite number too and I guess I’m irrational when it comes to shaving them in cold weather.)

I could also go on a diatribe about how Pi is EVERYWHERE. It shows it perky little symbol in everything from Geometry to trigonometry to mechanics to thermodynamics. You can’t escape it!!! It is kind of maddening!

But here is the similarity that scholars don’t seem to talk about….Pi is a lot like Pie (which is why I don’t like either of them.) Pie is also a constant a various holidays.   I pity the person who serves Thanksgiving dinner without Pie. (And it better not be one of those nasty frozen ones!)

And when you think about Pie is EVERYWHERE too. Think of all the sayings that mention Pie…like it is as “American as Apple Pie”, “Pie in the sky” and “Sugar Pie Honey Bunch.” It is like a pie in the face. (Arghhh….see I can’t escape it!)

Now so I’m not classi”pie”d as a closed minded person, I will tell you one pie I like….chicken potpie. I’d consider it the exception to the rule. I think it should become the National dish of Pi Day. It is nutritious, warm and easy to make. Maybe you should try it this Pi Day…your family’s compliments will go on and on and on and on and on and on and on……Just like Pi!!!

Happy Pi Day!!!!

Chicken Pot Pi
Author: Author unknown
Great homey, easy potpie made with a puff pastry crust on top. My puff didn’t puff as much as I would have liked but I think it was too warm. This is a version of an online recipe that I printed up. It didn’t have the chef name on it so I can’t give him/her full credit. I did change it some to fit my needs so it isn’t 100% like the online version.
  • 1.25 pounds cooked chicken breasts, cubed
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 russet potato, washed, peeled and cubed into tiny bites. Think Chicklet.
  • 2 cups of diced carrots, diced celery, diced onion and peas. You can fudge with what you like the most and vary the ratios.
  • 3 cloves garlic, minced
  • 1/4 tsp cayenne
  • 3 Tbsp chopped fresh parsley
  • 2 cups chicken broth
  • 2 Tbsp cream
  • Salt and Pepper
  • One sheet of puff pastry
  • 1 egg
  • 1 Tbsp cream (for wash)
  1. Oven 400
  2. Melt butter in saucepan over medium heat.
  3. Add flour and cook 1-2 minutes.
  4. Slowly add broth, whisking to remove lumps.
  5. Cook about 10 minutes, it should be thicker but not like a dense cream soup.
  6. Season with salt, pepper, cayenne and parsley.
  7. Add cream, chicken, vegetables and garlic.
  8. Cook for about 10-12 minutes to soften the veggies a bit but not cook them all the way.
  9. Cool this mixture for at least an hour. (The heat from the mixture will warm your pastry too fast and it won’t puff properly.)
  10. While that is cooking, roll out your puff so it will cover at least 4 oven proof bowls. You want to make sure you have about an inch overlap for each dish.(I traced the bowls and made a rough approximation.) Put in fridge until ready to use.
  11. Mix your egg with the 1 Tbsp of cream.
  12. Spoon chicken/veggie mixed into oven safe bowls. Give the edges of the dish a quick brush of the egg wash and top with the puff pastry.
  13. Brush with egg wash.
  14. Tuck in the overlap. If you have some extra puff, make a design.
  15. Bake for 30 minutes so the pastry is nice and golden.
  16. Serve.
  17. Place each bowl on a baking sheet
My potpies before they hit the oven.
My potpies before they hit the oven.