Originally posted by Jess – February 17, 2015
In yesterday’s entry, I shared about stock and gravy. Today’s goal is to keep the chicken new and exciting for the fam.
Monday morning while finishing the stock, I pulled out a ball of my prepped dough (I like this recipe from Bob’s Red Mill) and placed it on the counter to thaw. By about lunchtime, the dough was thawed and ready to roll.
I sliced some carrots from my DIY root cellar and placed them on the bottom of the ramekin where they soaked in the goodness that gravity brought their way during the cooking process.
Along with the chicken, I popped in a combo of leftover veggies from when I roasted the chicken.
Last night’s gravy made a delicious addition in the pot pie, and took the place of the can of cream of chicken soup I used to use.
I could barely keep my oldest’s hands off of these long enough to snap a photo.
- -pie crust dough
- -carrots, peas, parsnips, or other CSA veggie combinations of your choosing
- -Down and Dirty Chicken Gravy or other creamy/gravy-ish substance
- -leftover cooked chicken, chopped bite–sized
- -milk as needed
- -if you are using raw veggies such as carrots, I recommend slicing thin or chopping small so that they cook tender
- -combine chicken, gravy and veggies and place into individual sized ramekins, topping with pie crust dough
- -bake at 375 for 35 minutes or until golden brown