This makes two really good meals.  Since I have always cooked like I run a restaurant and now the kids are gone most of the time and it’s just the two of us, I have really had to work at getting rid of leftovers.  The roast chicken was a tasty simple one pan meal and the Chicken Pot Pie was amazing and enough different that it didn’t seem like the same chicken again.   I’ve become quite a fan of frozen puff pastry in the last few years using it for both savory and sweet dishes including ham and cheese appetizers, baked Brie and as a base for some really nice fruit tarts.  I haven’t having tried to make it from scratch yet, but someday I plan on doing that.   

     Two Meal Roasted Chicken/Chicken Pot Pie                

1                         whole chicken rinsed and dried

4      Tbsp          olive oil

4                         limes

1      large          onion chopped

5                         fresh rosemary sprigs

1      head          garlic head

1      lb               baby carrots

8                         potatoes, scrubbed and diced into 1 inch chunks

1      Tbsp          freshly-ground black pepper

1      tsp             salt

1      teaspoon   poultry seasoning

                           Chicken Pot Pie

                           leftover chicken and vegetables from above

3      Tbs            butter

3      Tbs            flour

3      cups          Chicken broth

1/2   cups          milk (or cream if you prefer a richer sauce)

2                         puff pastry sheets

Procedure

Roasted Chicken with Vegetables
1   Rinse and pat the chicken dry.  Stuff the cavity with the 1/2 of the onion, rosemary, garlic and limes cut in half.
2   Please the remaining 1/2 of the onion, carrots and potatoes in the bottom of a roasting pan and drizzle generously with olive oil and season with salt and pepper.
3   Rub the outside of the chicken with olive oil, then season generously with the salt, pepper and poultry spice.
4   Bake at 350 for approximately 45-60 minutes until the internal temperature of the thigh is 170 degrees.
5   Remove from the oven, place on serving platter and tent with foil for 10-15 minutes.
6   Carve the chicken and serve with vegetables.  Return leftover chicken, including the stuffing, and vegetables to the roasting pan and refrigerate.
Chicken Pot Pie
1   Removed the leftover chicken from the bones and skin, shred into bite size pieces and return to the roasting pan.  Remove the rosemary springs and limes but squeeze the juice on the vegetables.
2   Melt butter in a medium sauce pan. Add flour and cook over medium heat, about five minutes until dark brown.
3   Add chicken broth and heat until mixture just begins to boil.  Reduce the heat and add the milk making a creamy light brown gravy.
4   Pour the gravy over the chicken and vegetables and cook on a burner until heated through.
5   Cover the top of the warm mixture with the puff pastry and bake at 400 degrees until lightly browned, approximately 15-20 minutes
6   Slice and serve

Servings: 16