Today was National Pie Day, at least according to the PR pitches I received last week. To celebrate, I designed a menu for tonight that contained two pies – deconstructed chicken pot pie and lemon cream tart. Technically, neither is really a pie, but at least the dessert was round.
The deconstructed chicken pot pie came about because the kids whined about the idea of a real chicken pot pie, with two crusts, so I made a thick chicken stew from a Cook’s Illustrated cookbook, and topped it with a square of baked puff pastry, to make it like a crispy crust. Worked for me!
I hit the Farmer’s Market this morning, and I have a couple ideas for this week, so here is my menu plan for the week of January 24th:
Monday: Leftover fake-o chicken pot pie
Tuesday: Grilled lamb chops, lemon risotto, carrot coins
Wednesday: Dinner out
Thursday: Fish packets with fennel, grapefruit and arugula salad, bread
Friday: Movie night and take out (although not sure about the takeout. Last week we ended up with taco night!)
What is on your menu plan this week?
Photo courtesy of Alaskan Dude on Flickr.
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