After reviewing my checking account transactions last week, I realized that my love of gourmet cooking and dining-out were putting a serious dent in my funds. I needed a meal that I could stretch for a while. I decided that roasting a chicken would produce enough meat for several days and the bones could be used for making some homemade chicken stock (a must have during the Boston winter months). After roasting, I had enough meat for a couple of days of sandwiches and two tasty pot-pies.
These rammekins were perfect for the single serving pies.
I used the leftover veggies in my fridge for the filling and made my own crust using flour, salt and water. I used the stock to make a chicken, mushroom and barley soup (a similar recipe can be found here.) I also made a side salad with roasted beets, goat cheese and toasted walnuts.
Holly's beet tip: while they're still hot, toss them with a bit of apple cider vinegar.