Nor'easter chicken pot pie. Cut up the remains of a roast chicken and then cook onions, celery, carrots and peas in pan juices and stock (use that neck!). Thicken a bit with cornstarch slurry and throw in a splash of cream. Fill a pie plate with the mixture and top with James Beard's biscuit recipe, embellished with a handful of minced chives. Bake at 400° for 30 minutes.