Real chicken pot pie!

Easy-peasy:

The best way is to use a butter crust, like Trader Joe's makes, or make your own. Wick's makes a classic lard crust. If you must, use phylo dough.

Pick the chicken from the bones. Cube up the longer pieces. Set aside.

Dice a carrot, place in water, and cook until soft. Drain it.

Take the carcass and saute it a couple of minutes in melted butter. Remove carcass from pan. Rub some flour into the melted butter and saute until it's golden-brown. Then add sage, thyme, and milk, whisking the milk in, and bring to a boil. It will thicken. This will be your gravy.

From there, it's simple. Butter a deep dish pie pan and line it with the pastry. Add the chicken, about 1/2 c. of peas, the carrots, and some pearl onions. Pour the gravy over all of it. Then put more pastry on top, piercing it so it doesn't balloon up. Cover the edges with foil so it doesn't get too brown.

Place in 350 F degree oven for 20 minutes. It's all already cooked except the onions and pastry, and this 20 minutes should finish them.
Permalink | Report

If you have the carcass still don't forget to boil it for a good chicken broth base for soups or gumbos.
Permalink | Report