Make ahead Monday
Have some left over fried chicken and veggies from Sunday lunch or dinner. You’ve got the fixings for a great Monday night supper.
Remove the skin and bones from the chicken and cube into an inch or half inch cubes. Get your left over veggies out and also make sure they are in one inch or half inch pieces. You need about two cups each chicken cubes and veggies.
Meanwhile, heat 1 ¼ cups chicken broth to boiling. Immediately lower the heat to heat to maintain simmer. In small bowl, stir one tablespoon of cornstarch into ¼ cup water to dissolve; stir into broth and simmer 2 minutes or until thickened, stirring occasionally. Stir in veggies and chicken along with some herbs and seasonings …such as parsley, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Continue to heat until the combination returns to a bubbling simmer then transfer to a baking dish (9×13). Cover, cool then refrigerate.
Preheat oven to 425 degrees. Cover the top of the baking dish with phyllo, puff pastry or biscuits to your liking, just remember to leave some venting, or cut into the phyllo or puff pastry so that it doesn’t puff too much, and allows the steam to escape.
Bake 30 minutes or until topper is golden brown.
Make Ahead Monday!