So, now it's day two and you have two carved roast chickens in your fridge. What to do?
Obviously, there are a lot of options, but I decided to make chicken pot pie. This is more of a chicken and biscuit pot pie recipe and it makes a lot. I was in the mood for this savory dish and it makes the house smell so good while it's cooking. This isn't the most low fat of choices, but it's all homemade, and it's all real food.
First off, you need to get as much meat off of your roasters as possible. Put it in a big bowl as shown above.
Then get to work on your chicken pot pie filling. The thing I like about this recipe is that you can make it in stages and assemble the whole meal right before you eat it. You need some chicken stock, onions, flour, butter, and some chopped up carrots if you have them. In a pinch you could use bagged, chopped, frozen carrots. I am a big fan of frozen veggies, chopped and ready to go in one pound freezer bags.
Here's what you need for your pot pie:
Cooked, cut up chicken (a few cups)
2T olive oil, butter, or coconut oil
2 chopped onions
3-4 chopped carrots
6 cups chicken stock
1 1/4 sticks of butter
3/4 C flour
1/4 C whole milk
1 package frozen, chopped green beans
good pinch of dried thyme, salt, pepper, and parsley
Melt the butter and oils (or whatever combo you choose) over medium high heat and add the onions. Cook for about 15 minutes. Next, add the flour and whisk into the butter/oil/onion sauce for about a minute until cooked. Add the chicken stock the the flour mixture and continue to whisk until smooth and thick. Add the spices and the milk and stir together.
Next add the chicken and beans
Stir to combine and pour in to a large Pyrex baking dish (13 x 11 inches)
At this point you can cover and return to the fridge and work on it later. Or, you can get started on rolling out the biscuits:
For the biscuits, you'll need:
2 C flour
1 T baking powder
1 t salt
1/2 t sugar
1 stick of butter, diced and cold
3/4 C whole milk
optional herbs and egg wash
In bowl, combine the dry ingredients and mix well. Add the butter and mix, then add the milk. You should have a nice, soft ball of dough.
Roll it out
Use an upturned glass to cut out your biscuits
Place the biscuits on top of the pie filling and brush with egg wash if desired. I did in the photo - 1 egg + 1 T water = egg wash
Place in a 375 degree oven for 45 minutes
Until the biscuits are golden and the pot pie is bubbly. I sometimes make an extra batch of biscuits to go on the side.
This is a hearty, comforting meal on a cool, fall night and a great way to stretch your chicken!