Pies part 3. Caught myself a free range chicken and the challenge popped into my head to make the most of it. So I ended up with something that, seasonings aside, is essentially just chicken, flour and onions. The dough was made with rendered fat, the gravy was made with a chicken fat roux and chicken stock from the leftover bones (added some miso, made for a phenomenal sauce), the roast chicken was made out of, well… chicken, combined all of it into yet another compact and delicious pie.