A TwoFor: Simple Baked Chicken and Chicken Pot Pie

A "TwoFor" is what I call it when I make one meal and turn it into two.  For instance, I make a big chuck roast in the crockpot, then use the left overs to make a Beef Vegetable Soup or Beef Quesadillas.  Instead of just reheating the same dish, I like to turn it into something new.  Here is a really good TwoFor using chicken.  Start with a great baked chicken recipe, then turn it into a hearty, comforting chicken pot pie.  Both recipes are simple, but delicious.

Start with a big batch of baked chicken.  I like to buy family-sized packages of chicken legs and thighs when they go on sale.  Bake a big sheet pan full of chicken, let the left overs cool down then shred the meat off the bones.  Store the shredded chicken in a zip top bag in the fridge for a day or two, then make a pot pie with it.  This trick saves a lot of time and effort.  Here is a great recipe for baked chicken that really lets the flavor of the chicken shine through.  The beauty of this recipe is that you can make a little or a lot in the same amount of time.  So make a bunch and use  the left overs!

SIMPLE BAKED CHICKEN

Several pounds of bone-in chicken legs and thighs
oil (olive, canola, vegetable)
salt/pepper

Preheat the oven to 400 degrees.

Take the chicken out of the fridge and let it sit on the counter for 20 minutes or so.  By taking the chill off the meat, you insure that it will cook evenly and be more tender.

Next, pat the chicken dry with paper towels.  This is important.  It keeps the chicken from steaming and helps it to roast and crisp up in the oven.

Once you've patted it dry, place the chicken in a big bowl.

Drizzle in a little oil (enough to lightly coat the chicken) and season with salt and pepper.  Toss the chicken around to evenly distribute the seasoning.  (I use clean hands to rub the seasoning into the chicken, but if that grosses you out, just stir it around a lot with tongs).

Place the chicken in a single layer (don't pile them on top of each other) on a big baking sheet with sides (I use my gigantic iron skillet).  If you don't have a big enough baking sheet, use two.

Bake in a 400 degree oven for 30 minutes then lower the oven to 350 degrees and continue to bake for another 15 minutes or so until the chicken is cooked through (no longer pink inside).  By starting the oven at a higher temperature you get crisper skin.  Lowering it keeps the chicken from drying out.

It comes out light golden, tender, juicy and absolutely delicious!

If you want even crispier skin, you can put it under the broiler for a few minutes.  But, I find this chicken to be perfect just like this.

Now, after you've eaten this delicious juicy chicken, let the left overs cool down.  Shred the meat from the bones and save it to use in the next recipe.

CHICKEN POT PIE

2 pie crusts (refrigerated kind)
2 cups left over cooked chicken (shredded or diced)
1 can mixed vegetables, rinsed and drained (or 1 1/2 cups frozen vegetables, thawed)
2 TBS butter
2 TBS flour
1 cup chicken broth
1/2 cup whole milk
salt and pepper

Preheat the oven to 375 degrees.

In a large skillet over medium heat, melt butter.

Add the flour and whisk well until lumps disappear.

Let that cook for 2-3 minutes then add the chicken broth, whisking until smooth.

Then add the milk, whisking until smooth.

Season with salt and pepper.

Let it come up to a boil, whisking, then lower the heat to a simmer.  You will see it thicken.

Add the vegetables.

Add the chicken.

Stir everything together until well mixed.  Remove from heat.

Put one of the pie crusts into a pie plate (if you don't have a pie plate, you can use an oven proof skillet, like cast iron, or buy a disposable one for a buck or so).

Gently place it in and crimp the edges to make it look nice.

Then, add the filling.

Next, place the second pie crust on top of the filling and tuck the edges under.  Pinch the edges together to keep everything tucked in nicely.

Cut a few slits in the top crust (to let the steam escape.  Otherwise it will explode).

This next part is optional but I like to do it.  Brush the top with a little milk.  The sugar in the milk helps the crust to brown.

Place the pie on a baking sheet (just in case it bubbles over you won't make a mess in your oven) and bake in a preheated 375 degree oven for 30 minutes or until golden brown.

Let it cool for at least 15 minutes!!!  This is very important (in case you couldn't tell by the exclamation marks).  Letting it rest, lets it set up.  If you cut it right away it will be a sloppy mess!

My guys were starving and standing around me waving forks, so I cut this a few minutes early and it was still a little loose.  Delicious, but not as thick as it should be.  So be patient and you will be rewarded.

This dish is a comforting classic for a reason.  The tender chicken, slightly sweet veggies and yummy gravy combined with the flaky pie crust is an awesome combination.  It warms you heart and soul.

You have got to love two dishes that are so simple yet so good.  I hope you enjoy these recipes as much as I do.

Turkey Soup

In case you're wondering, yes the construction continues.  I was hoping we would be done by Christmas, but now I believe that might have been wishful thinking, seeing how today is December 1st and we still have a long way to go.  Oh well, I'll do my best to be merry and bright while my house is in shambles.  The show must go on, as they say.

I love left overs.  Always have.  I like to try to think of new ways to use them so that it's not just the same meal again.  Thanksgiving always leaves us with lots of left overs!  Everyone in my family makes too much.  We would rather have too much than not enough so we overdo it.  If you're like us and have left over turkey, here is a great way you can use it.  Turkey soup is a very easy recipe that warms you up while filling your belly.  It's perfect for those climates that actually have all four seasons.  Fall is my favorite time of the year, but I haven't seen much of it.  It seems this year, in South Louisiana, we're having two summers then skipping straight to winter.  No joke.  It was 81 degrees here yesterday and tomorrow night it will be in the 30s.  Go figure.  Anyway, when there is a chill in the air, this turkey soup is a great way to warm up.  Here's how I make it:

First off, I like to make my own turkey stock.  It's super easy and a great way to use up the turkey bones.  I'll tell you how to do it but if you don't want to, you can just use store bought turkey (or chicken) broth.

How to make turkey stock:  Debone the turkey (take all the meat off the bones).  Place some of the bones in a big pot and fill it with cold water.  Bring it to a boil, then lower the heat and let it simmer for 2 hours.  That's it.  So easy.  Remove the bones and ladle the stock through a fine mesh sieve to strain out any bits of turkey, etc.  You can keep this in the fridge for a few days or freezer for 4-6 months.

TURKEY SOUP

2 TBS oil
1 onion, diced
2 stalks celery, diced
2 carrots, diced
2 cups diced left over cooked turkey
6 cups homemade turkey stock (Or 3 cups store bought broth + 3 cups water)
salt and pepper
2 cups pasta, uncooked (I like egg noodles or broken spaghetti)
chopped fresh parsley, optional

In a big pot (with a tight fitting lid), heat oil over medium-high heat.  Saute diced onion, celery and carrots until limp (a few minutes).  Season with a little salt and pepper.

Add the stock (or broth + water) and bring it to a boil.  Lower the heat and cover the pot.  Let it simmer for 20 minutes, stirring occasionally.

Add the noodles and simmer uncovered for about 10 minutes or so, until the noodles are cooked.

Finally, add the turkey (it's already cooked so you only need to warm it up).  Season to taste with salt and pepper, if needed.  Garnish with chopped fresh parsley, if desired.

That's it.  So easy to make plus very filling and delicious!  This is such a great way to use that left over turkey.  Don't get me wrong, I like a turkey sandwich as much as the next guy, but after a while you want something different.  Give this recipe a try and enjoy your left overs!

Deja Vu Pasta

Tonight I made Deja Vu Chicken Pasta.  That's just a fancy way of saying we ate chicken again.  But I thought deja vu sounded better than leftover.  Yesterday, we had a BBQ for our employees.  I grilled so much chicken!  You would've thought I had 100 people coming over.  I get carried away.  I'd rather have too much than not enough so I tend to go overboard when cooking for a party.  Everyone ate till they were full, I sent some home with my guests and I still have a fridge full of left over grilled chicken.  So, like I said, tonight I made Deja Vu Chicken Pasta.  This recipe will work with any left over meat, beef, turkey, shrimp, etc.  Here's how easy it is to make:

DEJA VU PASTA

2 left over grilled chicken breasts
2 TBS canola oil
1 TBS butter (not necessary, but gives it good flavor)
1/2 onion, diced
1/4 bell pepper, diced
2 small cloves garlic, minced
1 cup chicken broth
salt/pepper
1 lb. pasta (I used rotini)
2 TBS chopped Italian flat leaf parsley
Grated Parmesan cheese, optional

Put a big pot of water on to boil the pasta.  While you wait for it to boil, dice the onion, bell pepper and garlic.  Then, cut the left over chicken into bite-size pieces.  Once the pasta water is boiling, salt it well then add the pasta.  Boil until al dente (still has a little bite to it).

Place a big skillet over medium heat and add the oil and butter.  Saute the onion and bell pepper for a few minutes then add the garlic (you add it later so it doesn't burn).

Saute for a minute or two.  Add the chicken and saute 5 minutes.  Salt and pepper to taste.  Then, add the chicken broth.  Let it simmer until the pasta is done (or about 10 minutes).

Before you drain the pasta, save a little of the pasta water (I dip a coffee cup in and scoop some out).  You may need this later.  Add the drained pasta to the skillet.  Stir well.  If your pasta is too dry, you can add a little of the reserved pasta water to loosen it up.  Taste it and see if it needs more salt and/or pepper.  Season to taste.  Garnish with chopped parsley and grated Parmesan cheese, if desired.

This is a quick, yummy way to use up left overs.  I have made this with chicken, turkey, shrimp and crawfish.  It is always good and I love how easy it is.  I always have these ingredients on hand so it's easy to throw together at the last minute.  Of course, you can use any pasta you have, any broth you have (even water in a pinch), and any herb you have.  You can make it vegetarian by using eggplant or zucchini instead of meat and vegetable broth instead of chicken broth.  That's what's so great about this dish, it's versatility.  Give it a try the next time you have left overs you need to use up.