John (aka Jack) and Sonja Palmer might have had a little trouble saying baked in a buttery flaky crust to explain our signature chicken pot pie during filming for our new commercial, but who would have said that right in one take?
Sonja and Jack Palmer are regular customers that we all know pretty well at Dysart’s. They have been married for 53 years and have been stopping at our restaurant for many of those years. They stop by almost everyday. Because they are such loyal customers to us we have asked them a few times to take part in our commercials. This year was not their first rodeo. They have been in a few of our commercials throughout the years. Whether they are talking about chicken pot pie, breakfast, or what “real Main-ahs” are like they are more than willing to take part. This years commercials were set up a lot like past years. Switching from person to person with each line consisting of 7 words or less. The less words the less pressure right? Unless you have this line, “baked in a buttery flaky crust.” I’m sure you read that fine. Now say it out loud. Did you say that correctly? Ok, say it five times in a row. Still got it? Now say it with a camera, lights and a microphone on you with no cue cards, after you have said it a bunch of times. It just might take you a few times to get it right.
Sonja Palmer, Ric Tyler (Commercial Director) and Jack Palmer at Dysart's
We finally got the line and finished the commercials! But we couldn’t forget about Jack and Sonja’s attempts to say that one line. Thanks to Sutherland Weston Marketing Communications, we aired a part of the bloopers as another commercial. YES, it really is one of the three commercials we are using. There was no way we could keep this to ourselves. We had to share! If you haven’t seen the bloopers check it out below. (Or click here)
The last thing we wanted to share is our recipe for our Chicken Pot Pie! …And most of all our buttery flaky crust! Try it at home! But don’t forget your line, “Baked in a buttery flaky crust!”
Get your Dysart's Buttery Flaky Crust T-shirt today! Order Online.
Buttery Flaky Crust
Betty Feney’s Pie Crust
(From Cooking With Dysart's Cookbook)
3 ½ cups Flour
1 tsp. Salt
1 ½ cup Crisco
approx. 1 cup cold Milk
Combine flour and salt together.
Add in the Crisco, and mix using a pastry blender until the mixture looks like small peas (this makes for flakiness).
Stir in cold milk, 1 tablespoon at a time, until all of the flour is moistened. Be careful not to add too much or the crust will be very hard to work with.
Divide the dough in half and place each on separate sheets of plastic wrap. Roll and flatten into 5-inch disks. Wrap tightly and refrigerate for at least 20 minutes (up to 2 days, or frozen up to 1 month). Remove and let sit at room temperature before rolling it out to desired thickness.
1 lb. Turkey or Chicken (diced)
4 Cups Peas
4 Cups Carrots (peeled and sliced)
Add Onions if desired
4 Cups of Chicken Gravy
Make a roux-1 lb of butter and 1 lb of flour. Bring butter to a boil and add flour slowly. In another saucepan use left over Turkey stock from your holiday cooking (or chicken bouillon cubes) and bring to a boil. Once broth boils mix in the roux.
Mix chicken gravy, vegetables and meat in a bowl then pour into the pie crust. Place top crust over the top and press down on edges to bond the 2 crusts.
Spread butter over the top crust for the ultimate buttery flaky crust.
Bake at 325 degrees for 1 1/2 hours.