Each year, my husband and I go to his family's Thanksgiving. But, since I like to cook too, we have a second Thanksgiving at our house on Friday evening. We don't bother with a turkey, since there's only two of us (and our cat, but she can only eat so much), so we do a roast chicken Barefoot Contessa style with the fixings. Neither of us likes stuffing all that much, so this year we made roasted acorn squashes with maple syrup, corn pudding, sour cream mashed potatoes, brussels sprouts with bacon and garlicky green beans. Oh, and we made homemade cranberry sauce and then completely forgot to eat it (and I just forgot to include it in my list).
Needless to say, we had some leftovers. So on Saturday, I wanted to make something with all of the leftover chicken, corn and mashed potatoes. I sauteed some onion, garlic, carrot and celery in olive oil, and added the leftover chicken. Then I added a couple of tablespoons of flour and sauteed for about a minute. When the flour turned a little darker (sort of a golden brown), I added leftover chicken stock and milk and simmered until the sauce thickened and coated the back of a spoon, at which point I added frozen peas. That mixture went in an oven-proof casserole, topped with my leftover corn pudding (and some extra frozen corn for good measure) and my husband's fantastic mashed potatoes. Then the whole thing went in the oven for about 25 minutes, and it came out like a cross between a shepherd's pie and a chicken pot pie - absolutely delicious!!
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