I had just got off work and didn't want to spend a lot of time on dinner. I had some left over roasted chicken and was trying to figure out what to do with it. So, I took the leftover meat, pulled it off the bones and set it aside. The bones and the rest of the carcass I put in a pot of water (aprox. 4 cups) and let it simmer for about an hour until it reduced and voila! You have your own chicken stock! So what to do with the chicken? There are a number of things you could do with it including making chicken salad, chicken noodle soup, or what I chose, a pot pie! Here is how I did it:
2 1/2 cups chicken stock
2 Tbsp butter
1 Tbsp flour
1 tsp sage
1/4 tsp white pepper
1/2 tsp salt
2 cups frozen mixed vegetables (carrots, beans, peas, corn)
1 package buttermilk biscuits
1 egg
Preheat oven to 350F
Melt butter in pan and add flour to make a roux. Once the roux begins to bubble, add chicken stock and seasonings. Bring to a bubble. Add chicken and vegetables then transfer to a casserole dish and arrange biscuit dough on top. Brush your biscuits with egg wash so they will be golden brown when done. Place in oven for aprox. 40 minutes or until biscuits are golden. Serve with a salad!
Such an easy dish for when you are in a tight spot and need something to do with your leftovers!
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