Play with your food! Chicken Pot Pie!

Roast chicken was on the menu this week and of course there were leftovers. Aside from making chicken noodle soup with the leftover carcass, for stock, and the meat, my next favorite leftover from a chicken is to make a chicken pot pie.

Saute some onion, carrot and celery in a little olive oil and butter, till tender, seasoning with salt and pepper while these are cooking. If your stock isn't low sodium, go easy on the salt. Add some flour and cook about 3 minutes to get rid of the flour taste. Then add stock and make a thick sauce. Add some frozen peas that were defrosted quickly under tap water and the cooked chicken and you have the inside of the pie.

Playing with food consisted of decorating the crust. I purchased decorative leaf pastry cutters to make Rose Levy's Designer Apple Pie and decided to decorate the crust with leaves. I used the large leaves around the outside and the medium and small ones in the middle. This was so much fun. Just 'glue' the leaves on with an egg wash after brushing the whole top crust with egg wash.

After baking, the crust is golden and delicious, and the pie isn't bad either!

Who says a chicken pie can't be as pretty as an apple pie!