Monday, April 4, 2011

Chicken Pot Pie

Here is the chicken pot pie made with the leftovers from the roasted chicken and vegies. There was so much meat on that bird, but no it wasn't one of our meat birds, Rina. Anyway, one of the drumsticks was big enough for a meal for each of us! So half of the breast meat from this hefty clucker went into the pie along with the leftover turnips, parsnips, and carrots. I made a white sauce with butter, flour, leftover drippings, milk, and water from the home canned corn. I also added sauted onions, mushrooms, and garlic. Once the sauce was thickened everything was mixed together and corn and peas were added. Finally a few sprigs of fresh oregano, a handful of chives and two green onions were chopped and added to the mix.

Here is the pie fresh out of the oven. Pot pies are always piping hot! It was a complete meal and there are once again plenty of leftovers.

For dessert, there was enough pie dough left for a little inside-out-peach-pie! The dough was rolled out and I cut it with a cookie cutter. The little chicks were sprinkled with cinnamon and sugar and baked. The peach pie filling was made from a jar of canned peaches from our tree last summer. A little sugar, flour, and a splash of almond extract and then it was thickened and cooled. We dipped the chicks into the pie for a late evening treat!

1 comment:

  1. Ooh I love chicken pot pie. It is a regular on our table. Although without the very artistic chicken on the pastry.