Three in One Chicken
April 24, 2020
The wafting smell of a store-bought rotisserie roasted chicken in the back of my car, kept me salivating all the way home from the grocery store. I had plans for that bird. Carved into slices and served with baked potatoes and green beans would be supper and what was left over would get diced and with some vegetables and rice go into a chicken pot pie. That still left me with the carcass, those bones with bits of chicken clinging to them would go into a soup pot with onions, carrots, celery, parsley and some seasonings for a soup that I could enhance with tiny pasta. Three meals, one chicken.
Chicken Pot Pie
Serves 4
Sauce
2 tablespoons butter
2 tablespoons flour
½ cup milk or Half/Half
1-1/2 cups chicken broth
Salt to taste
Grinding nutmeg
3 cups diced cooked chicken
1 cup frozen peas
2 cups frozen mixed vegetables, defrosted
2 tablespoons minced parsley
½ cup grated cheese, mozzarella or cheddar or Swiss
½ cup cooked rice
1 sheet prepared puff pastry defrosted.
Melt the butter over medium heat in a saucepan and whisk in the flour until mixture is smooth. Whisk in the milk and broth and whisk until mixture begins to thicken, about 4 minutes. Off the heat stir in salt and nutmeg. Cool slightly.
Place chicken in a bowl and add the peas, vegetables, parsley, cheese and rice. Mix to combine well. Pour the sauce over the mixture and combine well. Set aside.
Preheat the oven to 400F
Roll the sheet of pastry dough out to fit a 8 or 9 x 2 inch deep pie pan .
Transfer the chicken mixture to the pan and even it out. Top the pan with the sheet of pastry dough and pinch all edges closed.
Bake for 35 to 40 minutes or until the pastry is golden brown.
Scoop from the pan to serve.
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