Disclaimer: No Joeys were harmed in the making of this pie. I call it Joey Pot Pie because Joey gave me the recipe for the puff pastry crust.
The filling is just a can of mixed veg, well drained, and a can of cream of chicken soup. I put the bottom crust into the little dishes and baked it until it was just barely turning brown. Then I put in the filling and put the top crust on, cutting slits in the top and brushing it with milk, and baked it again. 350F. About 20 minutes for the bottom and another 30 or so for the top.
I must have done something wrong because, when I cut it open, them birds did not begin to sing.
Not bad, though, for ol’ canned ingredients. The crust was BELICIOUS, though. Thank you, Joey!
There was some crust dough left over, so I divided it in two, rolled it out, slapped in some fresh blueberries and a sprinkle of sugar, folded it over, brushed it with milk and sprinkled it with sugar, and stuck it in the toaster oven with the pot pies.
These were done much sooner than the pot pies. Also delicious.
I put them in bowls so the bottoms wouldn’t get soggy, and in case we wanted to pour almond milk over them, but we just picked them up and ate them.
Oh, so good!
Don’t forget to tune in tomorrow and all month for daily stories. Yes, it’s STORY A DAY MAY!
A WRITING PROMPT FROM ME TO YOU: Somebody makes two or three things out of one thing.