I was selected by Foodbuzz to participate in the January's 24x24. That means 24 bloggers (me included) were chosen to have dinner or a social gathering revolving around food. The chosen 24 will blog their meals or creations within the next 24 hours. This is documentation of my party- A Pie Party to be exact!
For the last few weeks I've wanted to have a pie party. I blabbered on about it at the turn of the new year to my family. They listened, nodded in agreement and probably thought I was nutso, but to me it sounded like great fun. Chicken pot pie for dinner and sweet, creamy, dreamy pies for dessert. What's not to like about that?! On Saturday, my dream of a pie party came true. Friends and family came to join us for pie. A few of the guests even came bearing their own pie creations. Then after stuffing our pie holes, we played board games, hung out and watched television.
For dessert I made a Pumpkin Pie using homemade pumpkin puree, a Key Lime Pie, a Banana Cream Pie, A Chocolate Macaroon Pie and mini Cherry Cream Cheese Pies with two different crusts. My brother bought a Reese's Peanut Butter Pie and Maranda made an Apple Pie with a Cheddar Crust. All were delicious but my favorites were the banana cream and the key lime pies. They were also the first ones to go.
Autumn even got in on the fun. I made sweetened whipped cream to top a couple of the pies and threw the disposable piping bags in the trash when I was done. When I wasn't looking Autumn stuck her snoot in the garbage and started licking the cream off the bags! My mom caught her in the act so I snapped a few pictures of her. She looks quite pleased with herself :-)
So that wraps up my pie party. I hope I've inspired you to invite some friends over and have a pie party of your own. I've linked to a few of the recipes in this post and have shared my very easy recipe for chicken pot pie. Over the next few days I'll share the recipes for the other dessert pies. Enjoy!
1 pkg. (2 crusts) Pillsbury Roll Out Refrigerated Pie Crust
2 cans cream of chicken soup
2 boneless skinless chicken breasts, cooked and cubed
1 bag frozen vegetables (I used peas, corn, carrots and green beans)
Roll out thawed crust into pie dish. Place half of your chicken in bottom of dish, top with half your veggies and 1 can cream soup. Layer remaining ingredients. Top with additional pie crust (you can do fancy lattice work or simply lay rolled out dough over pie) and crimp the edges to seal in filling. Be sure to make vent holes in your crust if you roll out your top crust. Brush with melted butter or egg wash (optional). Bake on cookie sheet in a preheated 425 degree oven for 60-75 mins.