With food prices going up, along with the cost of everything else, we got lucky a few weeks ago when G. was able to bring home rotisserie chicken and bags of potatoes and onions from work.
He’s been working on developing a food disposer, and they had to run tests to see how well it would grind up different types of food waste. With the chicken, they wanted to see if it would grind up the bones, so G. took the meat off and saved it. The bags of potatoes and onions were left over when they had ground up everything else.
All of the food was excellent in quality. The chicken was moist. The potatoes were waxy, and the onions organic. I combined those elements with carrots we stored from our garden to make chicken pot pie.
It was amazing. I do a lot of cooking, and most of it is decent, but every once in a while, I find a dish that just makes me happy to be alive. The chicken pot pie was one of those. It was comfort food in the dead of winter, when we really needed it.
“And this is pretty much a free meal,” G. said when we were eating.
We felt lucky.
I made the chicken pot pie again a few days ago when we had company. This time, we had to buy our own rotisserie chicken, but that was fine because I had the bones to use to make chicken stock. The first time around, I used stock I had frozen.
We still have potatoes and onions left, although they’re going fast. When I look at the bags on the counter, I still feel lucky. We’re eating well, and we have friends to share our good fortune.
Chicken Pot Pie
1 ½ pounds chicken, roasted and cut in pieces
4 large carrots (or 5 small), chopped
4 red potatoes, peeled and chopped
1/2 onion, chopped
1 teaspoon olive oil
6 cups chicken stock
3 tablespoons butter
4 tablespoons flour
1 teaspoon rosemary
1 teaspoon marjoram
salt to taste
2 bay leaves
1 recipe biscuit topping
Heat olive oil in a Dutch oven and saute onion. When it starts to become translucent, add carrots and potatoes and let cook a minute or two. Add broth, herbs and salt to taste. Bring to boil, then turn down heat and let simmer until carrots and potatoes are soft. Remove bay leaves.
Melt the butter in a frying pan. Add the flour and stir to make a roux. Gradually add some broth from Dutch oven and stir until a thick liquid forms. When you have a decent amount of liquid, add it back into the Dutch oven and stir in chicken. Taste and adjust seasonings as needed.
Heat your regular oven to 425 degrees. Drop biscuit topping onto chicken mixture. Put the Dutch oven into your regular oven and bake until biscuit topping is done, maybe about 30 minutes. The topping will be lightly browned.
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/3 cup butter, melted
2/3 cup milk
Combine dry ingredients. Stir in butter and milk. Drop in spoonfuls on top of pot pie.