Little Chef Ashley : The Transformation of Stale Bread...part 1: Chicken Pot Pie.

Stale Crusty Dinner Rolls!!

Take a look at my inspiration!! Can you see all the possibilities?!?!?

After our baby shower this past weekend, we were left with 1 package of dinner rolls. Sure we could have had a roll with our evening meal or I could have even used them as buns for some grilled sliders but I came up with a different plan.

I tore the bread in half and let them sit on my counter top for two days to dry out. After the two days I now had the perfect base for not one..but two casserole style dishes for both breakfast and dinner.

Dinner: Chicken Pot Pie!

What You Will Need: Stale bread, chicken (at this point in my pregnancy, I chose convenience and took some help from the store with a rotisserie chicken), carrots, celery, onion, garlic, butter, flour, chicken stock, heavy cream or half/half, frozen peas, frozen corn, salt & pepper. **Shredded cheese is optional and not pictured due to it being a last minute add on.

Preheat the oven to 350

Melt butter in the bottom of a high sided sauté pan and add your carrots, celery & onion. Season with salt and pepper. Allow it to cook for 5 minutes, then add your garlic..grated or chopped, whichever you prefer.

Add in your chopped pieces of chicken. Allow to cook for another 5 minutes. Sprinkle on a couple tablespoons of flour, stir and allow time for the raw flour to cook.

Add in your cream, just enough to cover the mixture. Bring it back to a simmer and check for thickness.

If it is a little too thick & to save a few calories, thin it out a with some chicken stock. Once you have your desired consistency, add in a good handful of your peas and corn. Mix and remove from the heat.

Pour the mixture into a baking dish and press in the stale pieces of bread. I cut these into quarters but you can go bigger or smaller if you would like.