I just took possession of 6 gorgeous free-range chickens, none smaller than 5 pounds. They grow big out there in the country sunshine!
I roasted one of those chickens with carrots and potatoes, and the next day, I made a chicken pie. A chicken pie is so easy to make and men love it. (At least my man does.)
First of all, you have to deglaze the pot in which it cooked. Put a bit of water in the pot, heat it on the stove, and scrape up all the juicy bits. Pour it through a strainer to remove the solids. Put the liquid in a bowl and refrigerate it overnight. The next day, the fat will have separated on top of the jelly. Spoon off the fat and get rid of it.
Put the jelly in a frying pan and melt on medium-low heat. Add a finely chopped onion and cook until it is soft. You can also a finely chopped stalk of celery. If there is not enough liquid in the pan, add a knob of butter.
Dice some leftover potatoes, carrots and chicken and add to the soft onion. Mince 2-3 sage leaves (or equivalent dried sage) and sprinkle onto the vegetables. Season with salt and pepper.
Half fill a mug with hot water or chicken stock and stir in 2 tablespoons of flour or cornstarch. Mix it well. Pour it into the vegetables, stir, and let it bubble until the mixture thickens. If it gets too thick, you can stir in more liquid. Taste to determine if more salt or sage is needed. You can store this mixture for later or go onto the next step.
Spoon the mixture into a pastry shell. Top with a round of pastry, crimping the edges and cutting a few air vents on top. Bake at 375 degrees for about 30 minutes, until the crust is nicely brown. I like to make my own pastry but a store-bought pastry shell will do just fine!