Sometimes things feel upside-down, as the hectic holiday season approaches. The faster you go, the more things pile-up on the to-do list. Try my Open-face Chicken Pie and smile at the daunting tasks ahead!  On parchment paper, bake a lattice design, shaped in individual circles. Carefully remove the “pie tops” from the parchment to place on individual plates. In a small bowl, combine equal portions of honey mustard and sour cream. In a larger heat-proof bowl, add chunks of thoroughly cooked fresh chicken, diced celery, and a dash of freshly chopped basil. Sparingly add the mustard and sour cream mixture, to taste, by gently stirring into the chicken.  Heat the mixture to incorporate the flavors, but not to the point of boiling.  Add a scoop of the warm chicken salad on top of the homemade pie crust topper. Garnish with a basil blossom or herb sprig and upside-down moments are to be celebrated! © Kelly McBride Loft