Chicken Bleg

So, we roasted a chicken for supper last night, and now have a bunch of leftovers.  I’m not sure what I should do with them, but it’s pretty certain that they will be supper tonight, and I am liking the idea of mashed potatoes, too.  So now the question becomes, should it turn into a pot pie, which I’ve never done before, or just chicken and potatoes?  Anyone got a good pot pie recipe?

Oh, and the split pea soup is on the list for this week, so you can expect that at some point.

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4 responses to “Chicken Bleg

  1. I'd chop it, sautee it with some mushrooms and maybe sliced onions, make a pan sauce with a dash of wine, and serve over mashed sourcream skin-on red potatoes.I'm off to make my own dinner now.

  2. That, my friend, sounds like a very good idea. Gonna have to pick up some mushrooms…

  3. Pot pie. It's easy.Make a white sauce:1. Melt 3 tbsp butter in a pan. Sprinkle on 3 tbsp flour, and cook, stirring continuously for 3-4 minutes.2. Add chicken stock and/or milk. Make more sauce than you think you need, so probably 3 cups here. Stir with a whisk until sauce thickens. Remove from heat.Build the pie:3. Tear chicken into pieces, and put into baking dish.4. Add cubed, par boiled potatoes and or sweet potatoes.5. Add veg of some sort (cooked frozen veg).Top with a crust6. Biscuit dough makes a fine pot pie crust. If you use some corn meal in the dough, it gives it a nice southern johnny cake flavor. I like forming the dough into a disk sized to cover the baking dish and baking it on a cookie sheet for 15 minutes.7. Put crust on top of pie, and bake whole thing in the oven for ~ 20 minutes at 350 degrees.Kind of late in the day to leave this comment, sorry.

  4. Borepatch, I am going to file that away for future use–it looks very good, but we just finished eating. Of course, if we didn't eat so durn early, this would be a non issue (keep in mind I'm in Mountain Time).I have just recently become a huge fan of using sweet potatoes in lieu of or in addition to regular potatoes, as I did tonight.