Home Comfort Chicken Pot Pie

Chicken Pot Pie.

The local super market was advertising a in store whole roasted range fed chicken for $8.00 as a new feature loss leader.
The birds came out of the slick new combi roaster at 11:15 am as the ticket read. A whole range fed bird in the cooler was 18 bucks, so I did the math and had 8 great meals to show for it.
First I made 2 fresh cut of the roast chicken sandwiches for lunch and then I stripped all the meat from the bones.

I put these roasted bones, cartridge and skin in a pot and made a most delicious chicken stock.

I cut up a large carrot, 2 ribs of celery, chopped a whole onion and put this into another pot with a splash of olive oil and some of the skimmed chicken fat.

I added a splash of wine, a bay leaf, thyme, oregano and sage to taste, about a good pinch of each with salt and pepper.

I let that simmer for about 15 minutes and then chopped up the chicken. I added a cup of frozen peas and the chicken to the simmering pot.

 

I then sprinkled a heaping tablespoon of flour over top and mixed in. I then started to add the stock till it just covers the mixture. Stir that in and let it slowly return to a rolling simmer. Now stir and let simmer adding stock a little at a time till you have a nice gravy sauce. Let cook for 15 minutes. I added a wee bit of chicken base to bring out the tastes.

Now, I use Pillsbury pastry from the store and took out one sheet and cut into 4 sections.

I filled 4 small pot pie cups and placed a pastry lid on each. A little brush of egg wash, placed in the oven at 350 for 35 minutes and baked to golden brown and their done. For dinner I made a little side bibb leaf, tomato avocado salad and poured a glass of pinot gris, the meal was most excellent.