April Fools Chicken Not Pie Food

APRIL FOOLS' NOT PIES

Steps:

• Make the pudding according the package directions and place in the refrigerator to thicken.
• Grease two ramekin dishes. Make circles from the pie crust that are large enough to cover the bottom and sides of two ramekins, then tuck the crust into them. Use a biscuit cutter to make two circles large enough to cover the top of the ramekins; set those aside for now.
• Cut orange Starburst candies into tiny squares for the carrots. Warm a yellow Starburst in the microwave a couple seconds until it's pliable, then roll it into small balls to resemble corn kernels.
• Knead green food coloring and some leftover pie dough together until coloring is well integrated, then make small balls for peas.
• Cut fruit snacks into bits to resemble chunks of squash or other vegetables. The different candy type adds some texture and color to the pie.
• Once the pudding has set, add a few scoops into the pie crust-filled ramekin. Then top with the candy veggies.
• Place the smaller pie dough circle on top and pinch the edges together to enclose the pudding and candy. Use a fork to crimp the edges to seal completely and give it a realistic pot pie look.
• Brush the top crust with a whisked egg yolk so when the crust bakes it will have a nice golden color. Bake in a preheated 450°F oven for 10 minutes or until the crust is golden brown.
• Let pies cool in the refrigerator so the pudding can set again before serving.

APRIL FOOLS: CHICKEN NOT - PIE

Steps:

• 1. Bake the crust: Heat the oven to 450°. Unroll or unfold a piecrust on your work surface. Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin. (If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third.) Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in the potpie tin. Cover it with a layer of foil to create a smooth mound, then lay the circle of dough on top.
• 2. Now press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
• 3. Beat the egg with the water, then brush the mixture over the dough.
• 4. Set the pie tin on a baking sheet and bake the crust for about 10 minutes. Let it cool completely.
• 5. Make the filling: Prepare the pudding according to the package directions and refrigerate until serving time.
• 6. Create the faux chicken and vegetables: To make the Starburst or Tootsie Roll candies easier to work with, place them unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds. (The Jolly Rancher candies will soften from the warmth of your hands.) Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together
• 7. Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces. With your fingers, form each piece into a kernel by flattening one end and pinching the other.
• 8. Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces. If you're using white chocolate, chop or break it into roughly 1/2-inch-wide pieces.
• 9. Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
• 10. Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
• 11. Cubed carrots: Cut each orange candy into 4 squares.
• 12. Assemble the pie: Just before serving time, spoon about 2/3 cup of the pudding into the pie tin.
• 13. Add the candies and the fruit to the pudding, then set the piecrust on top.

PARTY MINI CHICKEN POT PIES

Steps:

• Heat the oven to 450°.
• Unroll or unfold a piecrust on work surface.
• Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin.
• If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third and repeat witht the other crust.
• Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in a potpie tin. Cover it with a layer of foil to create a smooth mound, then lay a circle of dough on top.
• Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
• Beat the egg with the water, then brush the mixture over the dough.
• Set the pie tin on a baking sheet a nd repeat for the other crusts.
• Bake the crusts for about 10 minutes.
• Let cool completely.
• Prepare the pudding and milk according to the package directions.
• Refrigerate until serving time.
• Place the Starburst or Tootsie Roll candies unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds, (the Jolly Rancher candies will soften from the warmth of your hands.)
• Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together.
• Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces.
• With your fingers, form each piece into a kernel by flattening one end and pinching the other.
• Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces.
• Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
• Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
• Cubed carrots: Cut each orange candy into 4 squares.
• To assemble the pie just before serving time, spoon about 2/3 cup of the pudding into the each pie tin.
• Add the candies and the fruit to the pudding, then set the piecrust on top.

APRIL FOOL'S 'CHICKEN NUGGETS' AND 'FRIES'

Steps:

• Use pulsing action of food processor to process oats and dates until crumbly; spoon into medium bowl. Add almond butter; mix well.
• Shape into 24 nuggets, using about 1 Tbsp. oat mixture for each nugget.
• Combine corn flake crumbs and nuts in pie plate. Add nuggets, 1 at a time; turn to evenly coat both sides of each nugget with crumb mixture. Place in single layer on plate.
• Refrigerate 30 min.
• Melt chocolate as directed on package; set aside. Microwave berries in medium microwaveable bowl on HIGH 1 min., stirring after 30 sec.; spoon into food processor container. Process until smooth. Spoon berry purée into bowl. Stir in melted chocolate.
• Cut apples into 1/4-inch-thick strips to resemble french fries; sprinkle with cinnamon. Serve with the nuggets and berry sauce.