It’s awfully close to putting-away-the-pot-pie-recipes time. But this one is so good, I hope it gets in under the wire and if not, do save it for a rainy day. It’s that good. The reason I rushed to make it was that I’d managed to end up with not one but two half-eaten rotisserie chickens. They’re perfect for a recipe calling for cooked chicken. In fact, they eliminate a whole step. They are a stand-in for poached boneless, skinless chicken breasts so they cut cooking time down. While you don’t end up with the poaching liquid called for in the original recipe, Chicken Broth is a perfectly suitable substitution.
|Dahlia and Melissa in the Kitchen|