An exclusive preview of what I've been working on to celebrate National Chicken Lady Day on November 4 (yes, that's a REAL day and the meaning behind it is pretty cool). I made an edible chicken cookie sculpture -- made entirely out of gingerbread and tuile cookies. Full reveal, a "making of" vlogumentary (video blog meets documentary), and other fun silly bits will be shared starting this Wednesday, November 4, along with other chicken lady themed baking projects from the #chickenladydaycollab I'm co-hosting with @RebelChickenBakes on Instagram.

But wait! There’s more to it than a day to celebrate ladies who love chickens. National Chicken Lady Day celebrates and honors Dr. Marthenia “Tina” Dupree, an internationally renowned motivational speaker, author, trainer, consultant, and woman of color who worked to improve education in her community and inspired people to invest in themselves. National Chicken Lady Day is about chasing your dreams and making them a reality. This resonates with us because this is the spirit of why we started Baking With Chickens and what we’re all about. 

So what dream are you chasing and what steps will you take to make it a reality???

THANK YOU  for being on this magical rainbow chicken train with me and opening my emails. You're an awesome human and I appreciate that you give me space in your busy life.  

With gratitude, Happy Thanksgiving!  

Christina

You ARE The Pie Master  

If you're stressing out about making your own pie from scratch this Thanksgiving, I GOT YOU! I'm sharing my tips and secrets for perfecting your holiday pie. You can do this.

Here's step-by-step instructions and a video on How to Make the Perfect Pie Crust. Need recipe ideas? Try my Salty Cardamom Pie Crust, Seville Orange Marmalade Pie, Chocolate Meringue Pie, Salted Honey Pie, or Banana Pudding Pie. Use any leftover extra pie crust to make Homemade Pop-Tarts.

Type of Pie Pans

• Metal: Good if you need a disposable option that you can leave behind. Tend to be smaller sized pies. 
• Glass: My preferred type of pan because I can see the crust on the bottom and sides to see if it's done.
• Ceramic: Looks beautiful and the presentation can't be beat but takes longer to bake all the way through. If you're making a large pie that's piled sky-high with filling, this is the way to go. 

Secret to No Soggy Bottoms

• Bake it on the Bottom Rack. Because it's hotter on the bottom rack, if you're baking an extra wet filling pie, baking on the bottom rack ensures that the bottom will bake all the way through. Especially if you're using glass or ceramic pie pans. (I can't take credit for this one, this tip is thanks to my friend and neighbor Mark Granath who hosts Sunday Supper Popup Dinners at his home in Highland Park, Los Angeles.)
• Use a Metal Pan. Metal pans are thinner and conduct heat better and faster than glass or ceramic. 
• Flour and Cornstarch Thickener for Liquid. If you're making a fruit pie that has lots of liquid, don't skip the flour or cornstarch. It will act as a thickener to hold all that fruity, gooey goodness inside. You could also macerate the fruit in sugar for 20-30 minutes to release some of its liquid before putting into the pie shell. 

No Pie Weights? Use These Instead

If you're blind baking your pie shell, you'll need to line your pie crust with parchment paper and weigh the pastry down with weights as it bakes to hold its shape. You could buy pie weights, or use what you already have in your pantry. 

• Dried Beans. Black, pinto, red, whatever you have. Don't cook the beans after though because they'll be bitter. Keep in a bag with your pie pans and reuse over and over again. I've kept mine for over a decade. 
• Uncooked Rice. Works well! Most baking sites say not to use rice after blind baking but I think it's totally fine. Make a pilaf and don't waste. 
• Sugar. The best pantry pie weight because it fits into all the nooks and crannies. Plus you can use the sugar afterwards and it has a tasted flavor. 

Prevent a Smoking, Burned Oven

Bake your pie on a baking sheet or large sheet of foil to catch any drips so they don't drip onto the bottom of your oven. Clearing out a plume of black smoke in your kitchen is not how you want to spend Thanksgiving.

If You Feel Like Getting Fancy

Thanksgiving Leftover

Turkey Pot Pie Recipe

Fun Fact: I used to pitch morning TV segments for my client Mimi's Cafe to promote their catered Thanksgiving meals on local news stations. I'd wake up at 4:00 a.m. on Thanksgiving morning, drive to the local TV station studio, and show viewers how to make a Turkey Pot Pie using Thanksgiving leftovers. I wrote the recipe and coached their Restaurant General Managers how to be sparkly on TV while cooking and talking at the same time.  Those managers obviously loved me for making them wake up this early to be on TV. But they were popular and the Thanksgiving Leftover Pot Pie was a hit! 

Thanksgiving Leftover Pot Pie Recipe

INGREDIENTS:

Two (9 inch) pie crust (top and bottom)

approx. 2 cups cooked turkey, chopped 
1 cup gravy 

whatever leftovers you have: 

mashed potatoes

sweet potatoes

green beans

stuffing

cornbread 

1 teaspoon fresh thyme, chopped 
1 tablespoon parsley, chopped kosher salt, to taste
freshly ground black pepper, to taste
1 egg beaten to blend with 1 tablespoon of water or milk (egg wash)
 

INSTRUCTIONS:

1. Preheat oven to 375 degrees F.

2. Mix together all the leftover ingredients in a large bowl - turkey, mashed potatoes, sweet potatoes, green beans, stuffing, cornbread (whatever you have!). Drizzle with gravy and season with thyme, parsley, and ground black pepper.  

3. Lay one of the pie crusts into the bottom of a deep casserole or pie dish that's approximately 9-inches in diameter. 

4. Pour the mixture into the dish on top of the pie crust. Place crust on top filling and pinch edges of crust all around. Brush the top with egg wash.

5. Bake until crust is golden and filling is bubbling, 35 to 45 minutes. Remove and let cool slightly before serving. Serve with cranberry sauce.