Savory and comforting: my favorite way to use up leftover roasted chicken in the winter.
When I was a kid, one treat we had once in a while were frozen pot pies, you know those individual ones in the little pie tins? I loved breaking my fork through the flaky crust, the creamy sauce, and the perfect squares of chicken and carrots. It’s a favorite memory, even though I wouldn’t eat those now. But that doesn’t mean you can’t still make your own pot pie. I love making gravy when I roast a chicken, and then using the leftover gravy and chicken to make a pot pie.
Cooks note: The thing to remember about pot pie is that everything should be cooked through before you put it in the oven. If you have pre-cooked vegetables, it’s fine to dice them and add them to this recipe at the step where you add the peas.
You might also like:
Veggie pot pie (my gluten-free and vegan version)
Chicken pot pie with cheddar-almond crust (grain-free) from Wheat Belly blog
Paleo chicken pot pie (AIP) from Gutsy by Nature
Curried chicken pot pie from Cooking Light