Waffles with Chicken Pot Pie Gravy

A good way to use leftover rotisserie chicken

We were tired of our leftover rotisserie chicken so instead I made a pot-pie-inspired gravy while Tom made waffles using his new All-Clad waffle maker, a Christmas gift. Edamame was a great substitute for peas. 

 
---Barbara

Waffles with Chicken Pot Pie Gravy

Serves 4

1/2 roasted chicken, store-bought rotisserie
juices from the roasted chicken
1/4 cup unsalted butter
1/4 cup Wondra flour
2 cups chicken broth, low sodium
2 cups carrots, bite-sized, 1/4 inch dice
1/2 cup edamame, shelled, frozen
1 bay leaf
1/4 t. dried thyme
1/4 t. dried rosemary
juice of one lime (or lemon)
salt and pepper to taste
waffle mix for 8 waffles, prepared according package directions

Remove the chicken meat (discard the skin) from the carcass and save the juices from the chicken.
Be careful to remove all small bones.  Set aside.

In a medium saucepan over medium-low heat, make the roux:  melt the butter and let it start to bubble and just begin to brown which will create a nutty flavor.  Then sprinkle the Wondra flour over the butter, and whisk it quickly together.  Keep whisking until the mixture becomes golden brown.

Add the chicken broth, and keep whisking until well combined.  There should not be any lumps.  The roux you made will thicken the sauce over time.

Add the bay leaf, and thyme and rosemary.

Add the chicken meat with juices.  Mix well.

Add the carrots and frozen edamame.

Bring to a simmer, cover and cook for 1/2 hour, stirring every so often.  The chicken will begin to shred as time goes by.

Squeeze in the lime juices, and stir.  Remove bay leaf.  Taste, season with salt and pepper, if needed.

Can be made ahead and reheated gently on low.

Prepare the waffles according to package directions.  Be sure to cook them to the point of being golden brown and crisp.  No soggy waffles, please!