I roasted a big chicken on Monday.
We were left with plenty of leftover (mostly white) meat, as well as the carcass. On Tuesday night I made a batch of stock from the carcass and the contents of my stock bag in the freezer (various ends of vegetables, as well as a bunch of chicken wing tips).
Wednesday, I made pot pie, and boy was it good. Here’s how.
In my cast iron pan, I sauteed two carrots, a stalk of celery, a medium parsnip, and a medium onion (all chopped) in maybe three tablespoons of butter. After these had gotten soft (I think I let them get a little too soft, actually), I sprinkled on two or three tablespoons of flour, and let that cook for a few minutes. Then I added a few handfuls of the leftover chicken, maybe a half a cup of green beans cut to one-inch lengths, a similar amount of frozen peas, two or three tablespoons of chopped parsley, three or four cups of the chicken stock, and a quarter cup of cream. Salt and pepper too. I brought it to a simmer, and then laid a pie crust on top of the skillet, brushed the crust with egg, and put the whole thing in a 375º oven for about fifty minutes. (I had made two pie crusts the week before—taken from this pot pie recipe—and had them in the freezer.)
The pie emerged golden and at least somewhat flaky. Inside was an intensely savory stew that ended up giving me some pretty bad heartburn. Oh well. It was delicious though.
