With the warm weather and summer feeling here in
We started making the stock way earlier that day.
You have to make sure to wash your leeks a lot because dirt gets all up in there.
We had to move the party into 2 separate pots because we don't have a big one.
Lots of skimming of impurities.
Chicken looking great
Strained the stock and combined it.
Then reduced together for a bit longer.
Mandi picked the chicken to get the pot pie meat ready for later.
This is for the biscuit topping for the pot pie. We like biscuity better then pastryish. Here Mandi is prepping the dry ingredients.
And here are the wet
This is shortening.
Some of the stock is still on the heat reducing.
Since we don't have individual baking containers, we just cut the biscuits out and put them on top of the large baking dish. If you had individual ones, it would be cool to seal them up nicely with the topping.
Now starting on the filling
Flour to thicken BEFORE adding the stock
We added some dried thyme. Be sure to squeeze it to wake it up before using.
This is after adding the frozen peas and corn.
When we have people over, we force them to watch food network. They look like they are enjoying it, right??
This is me trying to look in the oven window to see our new thermometer.
The thermometer is great! I learned that it takes our oven way longer then I thought to preheat, and that it is about 25 degrees off. Maybe that has to do with the fact that I suck at baking???
And we had some nice leftovers
Here is Gareth putting up our new stuff!
This is going to save a lot of space in our tiny kitchen.
We pretty much use this recipe, minus the dill in the biscuits and editing the veggies a little.
As for the stock, put all those things from above into a pot with chicken, very gently simmer for 3 hours while skimming grossness off the top.