It’s the season of pumpkins, scarecrows and blackbirds! Design the table with autumn’s glory and fun themes. Make an easy theme with my “Blackbird” Pie. Pre-bake a pie crust in a pie pan. This can be done by weighting the fresh pie crust dough with dried (uncooked) beans (or a frozen premade pie crust).  Don’t over-cook it because the filling will be heated thoroughly in the pre-baked crust.  For the filling, in a mixing bowl add: pre-cooked chicken breast pieces (2 cups); diced celery (1/2 cup); pecan pieces (3/4 cup); and mayonnaise to mix.  Fill the pre-baked pie crust with the mixture. Press 12 to 15 whole, pitted black olives into the pie. For the full affect, add a blackbird ceramic pie vent in the center of the pie. Top the pie with shredded Cheddar cheese and top the pie with the last layer of crushed potato chips. Bake until thoroughly heated. To ensure that the crust edge doesn’t burn, cover the pie edge with a strand of tin foil. It’s a delicious but whimsical entrée for autumn’s embrace on a chilly moonlit night.  Your family and friends will flock to the table!  © Kelly McBride Loft