Thursday, December 2, 7pm - 9pm: Preparing homemade filling & pie crust
Saturday, December 4, 10am - 12pm: Assembling & wrapping pot pies
(Note: times are approximate)
Each participant will make ~8 5-inch chicken pot pies
Participants are encouraged, but not required, to 1) save and freeze leftover Thanksgiving turkey or make and store a whole ~4lb chicken, and 2) to make homemade stock in advance of the class. Recipes and instructions for cooking a whole chicken and making homemade stock will be provided. Participants may opt to purchase or prepare poultry and stock as they see fit.
About the Instructor: Lacey Squier loves cooking food of all kinds. She is an amateur cook who spends much of her free time learning how to recreate dishes from her favorite restaurant and travel experiences. It is liberating to realize you can have anything you want for dinner ... as long as you're willing to make it yourself!
When not experimenting with food at home (and making a huge mess of her kitchen), Lacey likes to take walks or go on a hike with her spouse, Eric, and their dog Wendell. Lacey serves as Chair of the Ely Folk School Board.