Since my husband retired several months ago, he has taken over much of the cooking at out house. Last week he cooked his first whole chicken and, unfortunately, it was a little under done. "No problem," I said, "it just needs a little more cook time." I decided that I would make chicken pot pies so that: (1) I could re-cook the chicken a bit, and (2) make several ready-to-go dinners for after work. Here's how I did it - the first step was to remove the chicken from the bones and chop it up. I next boiled some potatoes and carrots which I added to the chopped chicken. I dumped in some frozen peas and set about to make the yummiest part -- the gravy. I simmered the chicken carcass with celery, carrot, onion, sage, bay leaves, thyme,salt, pepper, and a little parsley. After about 2 hours of simmering, I strained all the stuff out of the broth and let it cool a bit. I then made a roux with flour and butter, adding broth a little at a time until I had a nice thick gravy. I mixed the chicken and vegetables with the gravy and placed it into little ramekins. And, here's the easy part: I bought Pepper ridge Farm puff pastry, rolled it out into circles and placed it on top of the ramekins. I then wrapped each ramekin in saran wrap and placed them in the freezer.
I ate one last night for dinner -- delicious! I will post a picture as soon as I can.
