Pie in the sky

Chicken pot pie was so close to heaven for actor Daron Stiles, he’d have chosen it over church any day of the week and twice on Sunday. If only his parents had agreed.

His devotion is chronicled in Meanwhile Back At The Café Du Monde, Peggy Sweeney-McDonald’s new book featuring local foodies and celebrities paying tribute to their favorite dishes.

Ah, chicken pot pie.

“These icons of frozen culinary bliss had to be baked in the oven for a full 40 minutes,” Stiles recalls.

One night, at age 6, Stiles fell asleep during the family prayer of thanks before eating.

Later, as his parents rolled him into bed—without any supper, since he’d snoozed through it—Stiles prayed aloud, half asleep but awake to what really mattered to him: “Now I lay me down to sleep. I pray the Lord my soul to keep. If I should wake before I die, help me to eat my chicken pie.”

Amen.

1 large chicken suitable for grilling/smoking
1 tsp sage
1 cup sweet onion, medium chopped
1 can cream of celery soup
1 cup diced red potatoes
1 can cream of chicken soup
1 cup chopped celery
1 can mushroom soup
1 cup chopped broccoli florets
1 bottle liquid crab boil
1 cup sliced mushrooms
48 oz chicken broth
1 cup small baby carrots
1 cup frozen sweet peas
Cajun seasoning mix to taste
˝ cup fresh, chopped parsley
4 foil pie pans
2 egg whites
8 frozen pie crusts
1 tsp thyme

Season chicken liberally with Cajun seasoning and smoke it with pecan wood until it will easily pull apart. (Smoke it in a pan and save the drippings, to be used as part of the chicken broth. A supermarket, baked chicken can substitute, if smoked chicken is impossible.) Debone and pull into bit-sized pieces. (Include as much of the smoked skin as is practical)

Boil small potatoes in crab boil until they will cut easily but are not soft. Dice potatoes. Note: Go heavy on the crab boil.
Cook remaining vegetables in chicken broth until barely tender, then remove, saving broth. Note: Don’t overcook!
Expand soups with chicken broth and add all ingredients. Mix and season mixture to taste with Cajun seasoning. Note: You will get some seasoning from the chicken. Be careful not to over salt.
Place 4 of the frozen pie crusts into bottom of the 4 foil pie pans and fill with mixture.
Wet inside edges of crust and put the other 4 pie crusts on top of the 4 pies.
Seal top crust with the edge of a fork. Slit a few places on top crusts. Paint tops with egg white.
Bake at 350 for 75 minutes.
Pies may be frozen before cooking but allow time for them to thaw. This is a great to make ahead when company is coming. The smoked meat and Cajun flavors make this dish distinctive. You won’t be disappointed!