We went out of town this weekend, so I haven’t cooked in a few days. I was pretty excited to get back into the swing of things, until I came down with some cold and coughing nastiness. Blah. I spent most of my afternoon wheezing and sleeping.
But, I had already thawed chicken and I had some carrots & celery to use up so I decided to (sleepily and begrudgingly) make a chicken pot pie. I wasn’t actually planning on making individual pot pies but when I rolled out the dough I realized I didn’t have enough to cover a whole pie pan. Oops. So, now I have some leftover filling with no crust. Oh well! I actually just used a whole wheat/multigrain mix for the topping, which I found at Trader Joe’s.
The first thing I did was roast about a pound of chicken. You can use whatever parts you want, but I find a little dark meat in there really enhances the flavor, and I have also found that roasting gives chicken the best flavor. I always try to do that rather than boil or saute, when I am making something like this. Just toss the parts in some olive oil and salt and pepper, roast at 400* until done. Let it cool before peeling the skin of and dice it up. Set aside.
I save the pan drippings to make a sauce/gravy for potatoes.
Chicken Pot Pie