I always made fun of those blog posts that told a story before they got to the recipe, so I promise to make this brief. Let’s talk about pi…and pie. Specifically, let’s talk about the recipe for a great Pi Day dinner. If you aren’t a math nerd, why should you care about Pi Day? It’s a great way to familiarize your little ones with circles and math by incorporating fun activities and maybe even food. Math can sometimes be intimidating, and by making it silly and fun, some of the scary wears off. I love pi because it’s a never ending number, a pretty Greek letter (π), and a homophone to the world’s most delicious variety of desserts.
Your kiddos might not all grow up to be mathematicians, but anyone can appreciate the beauty of a simple circle. Thanks, pi! In lieu of pushing my love for an irrational number on everyone, I decided to share a great, family-friendly way to celebrate Pi Day…with pie!
I loved chicken pot pie as a kid. It’s one of those stick-to-your-bones, homey meals that reminds me of my mom. It took me a long time to realize how easy this is to throw together and make for my family. In true Olivia fashion, I ended up testing out and melding together about four recipes to make my perfect version. That’s what I’m sharing with you today–the pot pie I make for my family. This is easy, dairy-free, and could easily be made vegan with the right crust and meat substitute.
If you would like to talk to your littles about circles, please utilize Math Geek Mama for fun Pi Day activities, then whip up this delicious meal for dinner. It is sure to be a math-tastic day they will never forget!
Healthier Chicken Pot Pie
Ingredients
2 roll out pie crusts
2 c. cooked chicken
¼ c. flour
2 c. almond milk
1 Tsp fresh thyme (or 1.5 tsp dried)
16oz bag frozen mixed veggies
⅓ c. chopped onion
½ c. chopped celery
1 ½ tsp garlic powder
5 oz chopped bella mushrooms
1 egg
Olive oil
Directions
- Preheat oven to 425℉.
- Prep bottom crust: put in pie dish, bake for approx. five minutes in a preheated oven.
- In a medium-sized pot, heat olive oil on med-high. Cook mushrooms until lightly browned.
- Add onion, celery, garlic powder, and salt + pepper. Cook until celery begins to soften.
- Add flour on top and cook approx. 2 min. Slowly stir in milk, stir constantly.
- Bring to low boil, allow to thicken 3-5 min, stirring.
- Add chicken, veggies, and thyme. Pour into pie crust.
- Add top crust, crimp edges, add slits for venting, and apply egg wash (mix egg with small amount of water and brush on).
- Bake approximately 25 min or until deep golden brown.
To make vegan: substitute more mushrooms or a meat substitute for the chicken, ensure you are using a dairy free crust, and skip the egg wash.
