I love using the oven in the winter. It is not only capable of turning out great dishes but actually heats your kitchen and makes your home smell of deliciousness.
When you roast a chicken for two, you usually get some leftovers and a carcass full of colagen and meat stuck to the bone. In other words, full of flavor. You should not discard this. You can use it to make stock which you can in turn use for so many things later.
Chicken potpie traditionally includes shredded chicken, vegetables and Bechamel sauce, all within a savory flaky crust.
For this version I substituted thickened chicken stock for the Bechamel. I thickened it with Ultra Sperse, a modified starch, from National Starch. I cut up some of the potatoes from the last Roast Chicken I cooked and added the cut up chicken leftovers as well. The intention was to concentrate the flavors. The pie is now cooling and the kitchen smells amazing. I can’t wait to cut a piece.
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