The feet were still too cooked to eat, but they certainly added to the presentation. My Dad especially liked the look of it, although he remarked that it might have "too much chicken and not enough pie" for some folks.
Chicken Pot Pie
Written By Culinary Pen on Wednesday, October 12, 2011 | 4:35:00 PM
I love the Gothic look of this pie. It feels very Elizabethan to me, in an odd sort of way, like a blackbird pie you'd find in some old wood block print by William Blake. To make this, I just prepared a regular chicken pot pie, then rolled out an extra thick crust on top. I saved the feet, legs, and thigh bones from a black silkie chicken and fed them through two slits cut in the crust. I baked the pie until it was brown and crispy, covering up the feet with foil in the last 10 minutes so they didn't burn.
The feet were still too cooked to eat, but they certainly added to the presentation. My Dad especially liked the look of it, although he remarked that it might have "too much chicken and not enough pie" for some folks.
The feet were still too cooked to eat, but they certainly added to the presentation. My Dad especially liked the look of it, although he remarked that it might have "too much chicken and not enough pie" for some folks.
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