So, I caught up on some things and I double checked my blog and realized that what posted was the unfinished version of the post. I really took a while to re-do this post, because I had some other things that were more pressing. Though, my blog should be much higher on the priority list.
I’m happy to mention for the first time I’ll be transferring the blog to its own domain with a better set up.
Anyway, on the fourth day I made a few pot pies with the leftover chicken.
Here’s where I’m going to tell you right now what a food blogger I am not. Since I lost the previous post, I also lost my recipe…
I barely had a recipe to begin with since I know all I needed was a pie crust and filling. I’ve been reading “Ratio” by Michael Ruhlman and splurged and bought the $4.99 app for the iPhone. I’ve used it to make many things and I really like the liberation it give me.
Anyway, I grabbed my handy dandy Ratio app on my iPhone and plugged away. I made enough pie dough for a 9inch pie and threw it in the fridge. Physically. It made a thud. Just kidding.
I took the left over chicken, a quarter of a bag frozen veggies, and the leftover broth I had from the soup the night before and kept it handy. I made some hot roux (three parts flour, two parts fat) and slowly poured the leftover broth in until I got about the desired thickness. I like a thick sauce for pot pie, so it was quite a bit. Add the veggies and chicken. Heat for ten minutes or so, until everything is warm. While the filling is heating, take the pie dough from the fridge (should be in the fridge at least half an hour) and fill the pie pan. I used ramekins and muffin tins to make little, portable pies. Fill each tin/ramekin/pan, and top. Bake at 400 for about 30 minutes (until the crust is a nice golden brown.)