I had a lot to do last night.
Pinterest-y Valentines for the Kindergartener’s friends. A not-so-Pinterest-y Beyblade Valentine mailbox for same Kindergartener. Spray-painting elements for said box outside. Realizing that wasn’t going to work and going out for red plastic plates. Baths. Homework. All that momma stuff.
For some unknown reason, I decided it would be a dandy night to make chicken pot pie from scratch. Well, sorta from scratch; my mom brought a rotisserie chicken over at lunch, and the leftovers pretty much demanded to be pot pie. They told me so.
It’s just as well, since I’m teaching a class next month at Pulaski Technical College’s Culinary Arts and Hospitality Management Institute on this very dish. Why not practice a few times? Yum.
Last night’s version used (gasp) frozen veggies, just because it’s what I had and I forgot to go to Kroger. Sue me. (In class, we’ll bust out our real knife skills on real-life veggies. Because you need the practice.) Well, I did dice a real onion and some garlic, so there’s that.
Want to make your own? Of course you do. This dish was amazing, even with cheater ingredients. We’ll go over how to mix your own gluten-free all-purpose flour (and save a ton of cash) in our class. I’ll teach you how to make flaky pie crust that nobody will know is gluten-free, even your picky gluten-eating family. And we’ll package them up to freeze and bake whenever the pot pie siren calls. (Or, you can bring it home for dinner that night.)
The class is $75 for four hours of instruction and lots of tomfoolery. But productive tomfoolery. Let’s just say we’ll have fun.
Sign up for this class by calling (501) 907-6670, ext. 3407 or emailing Emily Story, Director of Community Education at PTC. See you there!
Gluten Free Pot Pie Class
Pulaski Technical College Culinary Arts and Hospitality Management Institute
Saturday, March 22, 2014
12:30 – 4:30 p.m.
$75 per person