Chicken Pot Pie

4 chicken thighs, cooked (400 degree oven for 1 hour)
3 carrots, diced small
2 celery stalks, diced small
1 medium size onion, diced small
4 Tbsp butter

Saute veggies in butter.  Add in approximately 1/3 cup flour.  Stir till thoroughly mixed.  Addin aobut 2 cups chicken stock and 3/4 - 1 cup milk.  Add chicken to pot.  Let simmer, stirring frequently until thick.  Add in a tiny sprinkle of sage, a small sprinkle of thyme and a large sprinkle of parsley.  Add a small amount of fresh cracked black pepper and about 1 1/4 tsp salt.  Taste and adjust spices as needed.

Bake at 400 for about 50 minutes, with the edge of crust covered for 1/2 of the baking time.  Let sit for about 20 minutes before serving.

Use with Grandma Putka's Pie Crust.  

Pot pie made with 2 chicken breasts, and grandma's crust is 4696 calories for the whole, 587 for 1/8 of pie. 

Chicken and Dumplings

3 1/2 bone in chicken, pre cooked.  I use thighs.
salt and pepper
2 onions
2 carrots
1 stalk celery
6 1/4 cups chicken broth
1/2 tsp thyme
parsley
2 cups flour
1 tsp sugar
1 tsp salt
3/4 cup buttermilk
4 tsp butter, melted and hot
1 large egg white
1/2 tsp baking soda

Saute onion and carrot in large skillet.  Add broth and thyme.  Simmer till cooked through.  Add chicken to broth in pan. 

Dumplings:  whisk flour, sugar, salt and baking soda.  Combine buttermilk and melted butter, stirring till butter forms small clumps.  Whisk in egg white.  Add buttermilk mixture to dry ingredients.  Return stew to simmer, stir in parsley, salt and pepper to taste.  Scoop batter over stew.  Cover and simmer gently till dumplings have doubled in size and toothpick comes out clean.  13 -16 minutes. 

(To pre-cook chicken thighs, bake thighs at 350 - 400 for 1 hour in a baking dish with a touch of water in the bottom.)