Fashion diva, Mikey Rubin (before she became a crazed teen)
My youngest daughter would never ever want to be considered an outfit repeater. As for me, when it comes to food, I’m not afraid to admit I’m a recipe repeater.
We buy a chicken at the farmer’s market just about every Saturday from Feather Ridge Farm. It’s not an inexpensive bird, but I do know that these chickens are well fed and cared for, so we spend the extra moolah. Besides, I get my money’s worth out of the bird by making at least 3 meals from it.
Usually Sunday night, we roast up the bird with some veggies. I often use this You Tube Roast Chicken recipe by Julia Child with garlic and lemon. Yum.
After dinner, we cut the remaining chicken off the bone and I take the bones and pop them into my slow cooker or pressure cooker to make chicken stock along with some veggies from the fridge. Here’s a recipe I posted last year on making stock.
So here it is Monday, and I’ve got lots of leftover chicken. That means its time for Chicken Pot Pie. I always make sure I’ve got spinach on hand, either fresh or frozen, for my pot pie. That’s because back in the late 1980’s when I was a dental student, I waited tables in a teeny little restaurant in NYC’s West Village. They made the best chicken pot pie and it had spinach in it!
Here’s the recipe.
Chicken Pot Pie in the Oven
SuRu’s Chicken Pot Pie
Ingredients:
Leftover chicken, cut into bite size pieces
Olive oil
Chicken broth
1 medium onion, chopped
2-3 carrots sliced
1 cup green beans, or broccoli, or whatever veggie you might have around
1 package frozen spinach, or 3 cups fresh spinach.
Puff pastry- I’m picky about this. I use good puff pastry, made with BUTTER, not vegetable oil. The product I buy is DuFour Pastry, its a bit pricey, but this is a special treat!
Saute the onion in olive oil until translucent. 3-5 minutes
Add the carrots and other veggies.
Add the chicken,
Add the spinach. Saute until spinach is no longer frozen.
Add a bit of broth if you need some liquid.
Take this mixture and put it in some oven proof class containers.
Cut the puff pastry into strips, and weave it across the top of the pot pies.
Put pies into the oven until the puff pastry rises all sorts of puffy! (follow package directions)
PS: if you don’t want to use puff pastry, a layer of yummy mashed potatoes works well too.
