What's better than a rainy Sunday? Not much. A good book, cup of tea, a nap on the couch. *sigh*
Last night before bed, Joe put a chicken in the large crock pot, covered it with water, added salt, pepper, and chunks of "aromatic" vegetables, set it on high, and we awoke to chicken falling off the bone and homemade chicken stock. A great way to plan ahead; now there is cooked chicken in the fridge, ready for several days worth of meals. The vegetables used to flavor the stock were carrots, celery, onion, and garlic. Simply place large pieces in the crock pot with the chicken and discard in the morning.
I used the chicken for a Sunday pot pie dinner. Yum! Store bought pie crust (top and bottom). Sauteed carrots, onion, celery, and garlic. 3 or 4 potatoes, peeled and cut into small pieces. Layer the ingredients into the bottom pie crust. For the gravy, make a roux with 3 Tbsp butter, melted in a sauce pot. Add enough flour to make small pea sized pieces. Cook on medium until brown. Add chicken stock (enough to make the amount of gravy desired). Whisk until smooth. Add salt, pepper, tarragon, marjoram, and one bay leaf. If the gravy is too thin add potato flakes to thicken. Pour over the pie crust. Add the top crust, crimping edges thoroughly. Cut two small slits into the top crust for steam to vent, and then brush the top with an egg and milk wash. Cover the edges with tin foil to prevent browning, and cook at 350 for at least an hour. If the top isn't too brown after one hour then leave in for another fifteen minutes. Cook for 15 minutes on the stove top.