I love chicken pot pie. It is that glorious, rich, comforting childhood meal. I also adore an amazing chicken soup and I am a sucker for pasta. This dish combines all of those loves into one soul filling bowl. The secret is in the broth which can’t be rushed. A good broth is a symphony. It doesn’t come from a can, jar or cube. It makes magic from scraps. This is a perfect recipe for left-over baked chicken.
- 6 cups of Chicken Bone Broth (link to follow)
- Half a baked chicken (link to follow)
- Gluten free pasta (yes you can use a box but it isn’t the same)
- 2 Tablespoons of reserved bacon grease (always keep bacon grease)
- 4 stalks of celery
- half a yellow onion diced
- 1 big clove of garlic
- 1 carrot diced
- 2 cups of mushrooms
- 1/2 cup white wine
- 1 cup of chopped parsley
- 3 Tablespoons of fresh chopped sage
- Kosher salt
- Cracked black pepper
- 1 Tablespoon of cornstarch and water
Heat a large skillet and add 1 tablespoon of bacon grease. Saute onion and celery for 3 minutes. Deglaze with some of the wine and reduce. Add the garlic and saute.
Add the mushrooms, wine, salt and pepper. Saute for about 3 minutes.
Add the stock, half the parsley and let simmer while you make the pasta. When the pasta is al dente, drain (reserving the water) and add the pasta to the simmering stock. Add the baked chicken and cook for 2 minutes more.
Top with the remaining fresh parsley and serve.