I have a new dog. She came with no name, no records of her past and an instant love for Ferdinand. For dog food, not so much. We went out and got dog food that costs more, portion for portion, than an organic chicken, and she won’t even look at it. I said to her “well what the heck were you eating on the street?” and fair enough it was a stupid question. It wasn’t dried up meat and vegetables in a pellet. She’s not picky about her cooked food. She likes pasta, sausage, a little carrot, and roast chicken was no problem going down. Tonight we are baking the leftovers in a pie. Cheat if you have to: Throw the raw chicken bones that you have been saving up in your freezer into a pot. Bring them to a boil and then ditch the water. Rinse the bones, add new water, a carrot, a celery stalk and an onion. Add a clove of garlic, a bay leaf and a little fresh parsley. Bring this to a simmer, and do what you have to do for an hour. Strain. Throw away the bones and vegetables. Add two potatoes, cut into 1 1/2 inch peices, and simmer until nearly tender with four carrots cut into 1/2 pieces so that they cook in the same time as the potatoes. Get a chopped onion going in a saute pan over medium heat with some olive oil and a little butter, and if you have it, some chopped parsley or thyme sprigs. Season with salt and a grind of black pepper. Check the potatoes and carrots and remove with a slotted spoon from the stock. Set aside. Pull the roast chicken off the bones from last night. Add a few tablespoons of flour to the onion and stir around with another tablespoon of butter on a low flame until the flour is cooked through, about three minutes (it should be total about 3 tablespoons of butter and 3 tablespoon of flour). Add spoonfuls of the stock, by the half cup, whisking as you go to smooth out the roux. Keep going until you have about 2 cups of stock in the pan. Bubble to slightly thicken. Turn off the heat. Add the chicken and vegetables. If you like peas, add half a cup of frozen or fresh. If you want to cheat, forget the biscuit top and serve with toasted slices of baguette, drizzled with olive oil and rubbed with a raw garlic clove, or if you have to go by the book, preheat the oven to 425 degrees. BEFORE you add the chicken and veggies to the thickened stock, make a biscuit dough: 2 cups of flour, 2 1/2 teaspoons of baking powder, 2 good pinches of salt, and rubbed into that, 6 tablespoons of cold unsalted butter. Add about 2/3 cup of cold milk and get in there and mix with your hand until it looks like super thick mud. Now get your thickened stock, your veggies and chicken all together in your baking dish, so everything is hot underneath, and drop the batter on top in small bits. Bake until the biscuits are going a bit golden and cooked through, about 20 minutes. (if the liquid underneath isn’t hot, the biscuits won’t bake properly.)