Chicken pot pie from scratch

We eat a lot of chicken, and I am constantly challenging myself to do something to make it interesting.  Maybe not something new, but definitely new to *me*.

Chicken leg quarters.  Perhaps the standard of 'cheap' meat.  When I see them at 99 cents, I fill a shelf in the freezer.  They seldom get served as whole chicken legs, but very, VERY, little goes to waste.

The latest batch of quarters had four in it, and ran to about 4.5 pounds.  I broke them down yesterday to thighs and drums, and then pulled off the skins (So useful!).  The resulting eight pieces of chicken went into a salty and herby brine overnight.  The skins went into the 'chicken skin' container in the freezer to become schmaltz or roasted crispy chicken bacon.

Today the thighs and drums were well drained and rinsed, coated with olive oil, and par-cooked on the grill.  Not 100% done, but maybe 80% with nice grill marks and that grill flavor.  Then they went to the counter to cool.  Two or three of the thighs will go for dinner, and the rest will have the meat pulled which will go to the fridge.  When is leftover grilled chicken meat not welcome?

Even the bones will be used, and will also go to the freezer for the next batch of stock.

Meanwhile, back at the ranch, I cubed a stick of butter and put it in the freezer to harden.  I also put spring water in the fridge to chill.  Both will be used to make a flaky pie dough to cover the pot pies for dinner.  Once all is frozen or cold, I'll make the dough and put it in the fridge to rest till needed.

Sometimes around 1ish or 2ish, I'll dice up an onion and start it browning in butter.  As it does, I'll dice up carrots, celery, and potatoes.  Enough altogether to make four good sized individual pot pies.  When the onions are done, the rest of the veg goes in and enough chicken stock to cover.  Add in chicken soup base and herbs from our garden, and that can simmer uncovered till the veg is 90% done.  Then, bump the heat and add roux till it's quite thick.  At that point, add some frozen peas, shut off the heat, lid on, and let it rest.

While the veg cools, I'll cut the chicken thighs into bite size bits, and then add the chicken to the veg and gravy.  The residual heat will finish cooking it mostly, and the oven time will do the rest.

Ladle the chicken/veg/gravy mix into largish ramakins, and then I'll roll out the dough to make covers for each.  Nice, heavy, and flaky pie dough lids for the pot pies.

Into the oven at 375 till the pastry dough is cooked through and browned crispy.

Abra Kadabra!  Chicken pot pies from scratch.