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On Sunday I roasted a really big chicken and served it with steamed broccoli, wild rice and rolls. Yesterday I made stock from the chicken carcass and leftover skin. Then, I used some of the leftover meat and the stock to make chicken pot pie, served with sauteed mushrooms, arugula and spinach. I used frozen pie crusts that I bought at the store.

Chicken Pot Pie Before Baking

The recipe (which I modified a bit) was nothing special, but because of the homemade stock and the leftover roasted chicken the flavor was just right. Perfect food for the end of a stormy day.

Chicken Pot Pie after Baking

Both of the kids have a cold now so for tonight’s dinner I will use up the rest of the leftover meat and stock to make chicken noodle soup.

*Sing title to the tune of “Jimmy Crack Corn”. Also, the “I Don’t Care” part refers to me burning the inside of my mouth even though I tried to wait for the first bite to cool.

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