If your kids are fans of April Fools' Day, they'll love digging into this surprise dessert version of a traditional comfort food. Our convincing potpie is easy to make and has a flaky pastry top crust, just like the classic dish. But while the real deal is filled with chicken and vegetables in savory sauce, ours features candy and fruit look-alikes in sweet, creamy pudding. It's the perfect unexpected treat for this most mischievous of holidays.
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. (A)
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. (B)
Beat the egg with the water, then brush the mixture over the dough.
Set the pie tin on a baking sheet and bake the crust for about 10 minutes. Let it cool completely.
Make the filling:
Prepare the pudding according to the package directions and refrigerate until serving time.
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.
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. If you're using white chocolate, chop or break it into roughly 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.
Assemble the pie:
Just before serving time, spoon about 2/3 cup of the pudding into the pie tin.
Add the candies and the fruit to the pudding, then set the piecrust on top.