I have been meaning to post about our chicken and ham a la king since late December!
One of my favourite Christmas presents this year was a beautiful stoneware gratin dish. I love the red glaze on the outside. But mostly I love it because of its perfect size. It’s exactly right for the two of us. Well, it could be smaller I guess… it does hold enough food to serve four people. But that means there are leftovers for lunch!! And what could be better than that?
We have used it to make the most wonderful scalloped potatoes, cauliflower au gratin and ricotta leek pie. It’s BRILLIANT for the ricotta leek pie; there is no problem with the pastry getting over done on the edges because the sides are straight. (We STILL haven’t used the beautiful blue gratin dish!!)
The other thing that the dish is perfect for is ham and chicken a la king with a biscuit topping. Using leftover chicken from Christmas (we always have 2 chickens rather than turkey at Christmas – I’m not wild about turkey…) and double smoked ham, T made his chicken pie filling adding béchamel (made with milk that had been infused with onion and a bay leaf), peas, carrots, onions, bay leaf and sherried mushrooms. (Red peppers are a nice addition as well, but we’d already used them all to make red pepper pate.)
We had the a la king with steamed broccoli and leftover oatmeal dressing. Mmmm, mmm, mmm!!! Aren’t leftovers wonderful?!