Because I had already purchased a honking big Oven Stuffer Roaster, and the sell-by date was quickly approaching, I did double-duty this past Sunday night and cooked two main dishes. The second of these was the Tupelo Honey Cafe's herb-roasted chicken, which I set aside in order to debone and use the chicken with the Monday evening dinner.
With such delicious, flavorful, tender chicken on hand, it was a cinch to turn it into a Moravian Chicken Pie with some of that savory pan gravy on top. Alongside, baked sweet potatoes and seasoned green beans.
"Herb-Roasted Whole Chicken with Savory Pan Gravy," in Tupelo Honey Cafe: Spirited Recipes from Asheville's New South Kitchen, by Elizabeth Sims with Chef Brian Sonoskus. Kansas City: Andrews McMeel Publishing, LLC (2011), p. 136-137.
"Moravian Chicken Pie," adapted from a recipe by Mimi Patterson and published in Cooking with Grace: A Collection of Favorite Recipes from Our Congregation to Your Home by the Women's Fellowship of Grave Moravian Church in Mount Airy, NC (2001), p. 47.
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