As promised, this is part two of our series on making three family dinners from one chicken. I know you were all glued to the screen of your computer waiting for this (a girl can dream…can’t she?). Ok, enough of that and on with a great dinner!
Chicken Pot Pie
Leftover Spice Chicks Herbs of Provence Roasted Chicken
1 Bag Frozen Mixed Veggies
1 Can Campbell’s Cream of Mushroom Soup
1 Large jar prepared chicken gravy (or 2 packets of chicken gravy mix, prepared)
1 Package of (2) pie crusts (or homemade, even better!)
1 1/2 tsp Spice Chicks Ciao Mama Italian Blend
1 tsp Spice Chicks Vampire Slaying Garlic
Preheat oven to 425 degrees
Remove the obvious pieces of chicken from the bone of the roasted chicken. Leave small pieces and the wings (if no one ate them) for the third meal. Dice or tear meat into small pieces. Hopefully you have 1 to 1 1/2 cups leftover. Add to a large mixing bowl. Add frozen veggie mix, gravy, mushroom soup, and Spice Chicks spices. Mix well.
Place one pie shell in the bottom of a pie pan, allowing the shell to take the shape of the pan. Pour in the chicken mixture and cover with the remaining pie shell. Run your fingers under the faucet and skim them between the two pie shells all the way around the pie pan, then gently press the two crusts together. This will help to create a seal between them. Fold the pie dough under (don’t cut the excess off, the crust edges will burn if you do) and thumb and finger press the edges forming a wave pattern around the pie plate. Cut small slits into the top of the pie to allow breathing room.
Place the pie onto a foil lined cookie sheet and place into the preheated oven. Bake at 425 for approximately 15 minutes to allow the crust to bake into position, then lower the oven temperature to 350 and bake for an additional 30 to 45 minutes, or until the crust is golden brown and the juices are bubbling out of the slits on top. Allow to rest out the oven for 10 minutes before cutting and serving. This will feed a family of 3 or 4 twice with a side dish such as a salad.
Now I had the great fortune of having a dear friend of mine give me some home grown pears to accompany our meal tonight. I decided to roast them along side of the pot pie. All I can say is….”Have mercy!”
4 cups Coarsely diced fresh pears
1/2 Cup Sugar
1 tsp Spice Chicks Apple of Her Eye Pie Spice
1 tsp Spice Chicks Sun Kissed Sweetie Orange Peel
2 tsp Butter
Peel and remove the core of the pears and cut into chunky pieces. In a small bowl, combine sugar and Spice Chicks spices. Blend well. Add pears and sugar mix to a small baking dish and blend with your hands. Add the butter in small pats on the top. Place in the oven with the pot pie once you have lowered the temperature. Stir the pear mixture after 15 minutes of roasting and place back into the oven. Serve warm.
Place the chicken carcass in a freezer bag and freeze. The next step of this process will require 2 to 3 carcasses.
I hope you enjoy this as much as Devon and I did!