In an effort to continue stretching my dollars and saving towards opening my bakery doors, I needed a grocery item that would stretch throughout the week. You already know the answer to this riddle don’t you?
I came up with a list of recipes to utilize my little chicken and the first one on the list was chicken pot pie. Unfortunately not many of my measurements are exact…but it was so yummy.
1 whole chicken
8 cups of cold water
Lemon herb seasoning
Orange pepper seasoning
Paprika….I put paprika in/on EVERYTHING
2 cans cream of chicken soup
Frozen package of carrots and peas
1/2 cup of heavy whipping cream
6 Pepperidge Farms puff pastry shells
I actually had my chicken cut up into pieces at the meat market…..I washed them, seasoned them with some of everything, and put them in a large pot. Cover the chicken with the cold water. SEASON THE WATER HEAVILY! Bring the water to a boil and then lower the fire to a simmer. I let the chicken and stock simmer overnight on the absolutely lowest possible setting ever. I skimmed the fat and oil from the top and then used a slotted spoon to take all of the chicken and bones out. Then I strained it to get just pure stock. I ended up with 2 1/2 tupperware containers of stock. I froze 2 of them for the future and tossed the half back in the pot. Using my hands I picked all of the chicken out and put it in ziploc bags (for future meals) and set about 2 cups of it aside for the pot pies. I added both cans of cream of chicken to the pot of stock, the cream, chicken, and peas and carrots. Bring mixture to a boil and then cut down to a simmer and let it blend together…..stirring constantly to get the lumps out and blend the flavors. You can taste it but if you seasoned your stock well then it’s going to be soooooooooooooooo yummy without you having to add anything else.
Remove the puff pastry shells from the package and cook according to the instructions. There is actually a recipe for pot pie on the back of the box but I think mine is better.
After the shells have risen, cooked, and cooled for about 5 minutes – remove the tops and spoon your filling in the shell.