I roasted a chicken this week. We ate the legs for dinner that night, and the rest of the meat I chopped up and used to make this pot pie filling. I made stock with the bones and used it in the filling as well. Good stuff. This is how my mom always makes "pot pie" - with a biscuit topping. She uses Bisquick, but I make mine from scratch (who needs another box of mix cluttering up the already cluttered cabinets? Not me).

I like to double this recipe and put half of it in the freezer for another time.

Serves 4-5

2 cups chicken stock
1 cup diced carrots (about 4 large)
1 leek, quartered lengthwise then sliced
1 cup (5 oz) frozen peas
1 cup (5 oz) frozen corn
1 oz (2 tbsp) butter
1 oz (about 1/4 cup) flour
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp poultry seasoning
2 cups diced, cooked chicken

Preheat oven to 400°F.

In a medium saucepan, bring the chicken stock to a boil. Add carrots, peas, and corn. Bring back to a boil, then simmer, covered, for about 7 minutes. Strain the mixture, reserving the stock. Add enough water to the stock to bring it back to 2 cups.

In a dutch oven, melt the butter over medium heat. Add the leeks and cook until tender. Turn off heat and stir in flour, salt, pepper, and poultry seasoning. Stir well, making sure all the flour lumps are incorporated. Start adding the reserved chicken stock, a little at a time, stirring well after each addition. When all the stock is mixed in, bring to a boil and cook one minute, until thickened. Add the vegetables and chicken.

Pour the mixture into an 8x8 inch baking dish. Top with biscuit topping (below), covering as much of the surface as possible. Bake until topping is golden and filling is bubbly.

Biscuit topping (adapted from allrecipes.com):
1 1/4 cups all-purpose flour
1 tbsp baking powder
1 1/2 tsp sugar
1/4 tsp salt
1/4 cup butter
2/3 cup milk

Combine flour, baking powder, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk to form a wet dough.