Thanksgiving re-purposed #3

Ok, here's the big one- Thanksgiving leftovers makeover #3- pot pie.
Because what better way to enjoy leftovers than to mix them all together in a pie!

Now, I have to admit, I had no leftover turkey for this, so I made a chicken. But, had I had turkey, this would be a turkey pot pie.
Anyways, on to the chicken.
Yes, I could have just cooked some meat and chopped it up, but that is too easy. Instead, I decided to brine a chicken then oven roast it. Because it is Sunday. And because that is how I roll.
So, lets talk about that first.
Brining is basically a form of marinading, but it is done in a salty solution. Now, the solution doesn't make the meat salty, it just helps make it more moist and tender, and it helps any flavors that you add to the solution get absorbed into the meat.
For my solution, I thyme, paprika, cumin, Old Bay seasoning, garlic, salt, a little of the concentrated orange juice, a little of the teriyaki mixture that I made in Thanksgiving #1, chicken broth and a bunch of water. Make sure you have enough so that the chicken will be completely submerged when added to it.

 

Heat until the salt is dissolved, then cool completely.

Soak overnight, then rinse and pat dry.

After its dry, put it in your roasting pan (breast down), drizzle with olive oil, then pop it into a 425* oven for about an hour.

Once it's golden brown, flip it over, drizzle with a little more oil, then place it back in the oven for another hour until that side is golden.

After the breast side gets golden, cover it with foil then put back in the oven until it's done.

 

You will know it's done when the internal temperature reaches 180* (or wen the popper pops).

When the chicken is done, and has cooled enough to handle, it's time to remove the meat.
I pulled off the wings and legs, and removed all the dark meat from the underside of the bird. All I had left then were the 2 breasts.

 The best way to serve the breast, on all types of poultry, is to completely remove it then slice it. This makes for a beautiful presentation.

 

Once all the meat is chopped and ready, its time to start the pie (finally!!!!)

 

 

For the crust: leftover stuffing mixed with some stale dinner rolls. Mix together then add to a pie plate or a pan. Whatever you like to use. Then pop it in the oven to get dry and crisp.

 

While the crust is in the oven, get the pie filling ready. Simply mix together leftover veggies with the chicken, then add some leftover gravy.

I added corn starch to mine so that it would thicken the mixture.

 

Once the crust is done, add the filling to it.

Try to leave a little space around the edges on top of the crust. You'll see why in a sec...

 

Ok, final step- the top.
For this I used leftover mashed potatoes that I just heated up, added a little milk and melted butter to, then whipped.
First I put the potatoes around the edge to meet the stuffing crust, then I spread the rest over the top.

 Bake for about an hour at 375*

Then Enjoy!