Lazy Chicken Pot Pie

by Frou Frou Feliz

This is a compound recipe. You can pre-make many of the components of this updated classic Chicken Pot Pie recipe. It's lazy because we put in a pan fried leg of chicken instead of chopping it up first. Be careful of the bones, cloves and bay leaves! You eat at your own risk. :)

This is as rustic as it gets, a whole leg of chicken with thigh, whole cloves and whole bay leaves tucked here and there. We'll begin with the ingredients:

Ingredients:

1 chicken leg and thigh attached

1 large crisp apple (Fuji) cut into wedges 8-16 total, depending on the texture you want

1 lemon cut into eight pieces

3 medium potatoes, 1 inch cubes (choose which texture potato you like best)
1 cup green peas fresh/frozen

1/2 teaspoon whole clove
4 bay leaves
1/4 teaspoon thyme (1/2 teaspoon for fresh)
1/4 teaspoon sage (1/2 teaspoon for fresh)
1 teaspoon sea salt
cracked black pepper

1/2 Bechamel Sauce Recipe

1 cup milk

1 Whole Flour Pastry Crust Recipe

Preheat oven at 375 degrees Fahrenheit.

Begin with the chicken leg with thigh. Pan fry that plain in grapeseed oil until browned on both sides. Best way to do this is to put flame on medium high for five minutes with the chicken leg have it covered. Then turn the flame down to low for three and flip it to the other side, repeating process. Switching from higher heat to lower heat will help the chicken unstick.

In a heat proof baking dish, maybe a 9x13, add all the chopped fruite and vegetables. Toss. Add to that all the herbs and spices. Toss. Bake at 375 for 30 minutes.

Place fried chicken on roasted vegetables and fruit. Sprinkle a little sea salt on that and cracked black pepper.

Make 1/2 Roux Recipe then add 1 cup of milk stirring until a thick gravy. Pour on top of the chicken and Roasted vegetables spreading it out with a wooden spoon if necessary.

Roll out Whole Flour Pastry Dough and place it on top of everything. Put the baking dish back in the oven and bake for 35 minutes or until crust is done.