Clever Leftovers: Chicken Pot Pie

What to do with a ton of leftover roast chicken? Pot pie, baby.

This is the first time I've tried Pillsbury's gluten free pastry dough.

As you can see, the results look pretty good.

Start by rolling the dough according to the package directions, and placing a layer in the bottom of an 8-inch pie pan.

Then, work on the filling-- these are all approximate amounts, as leftovers rarely yield exact amounts, and the recipe is flexible. Throw in whatever you've got, as long as it doesn't overflow the pan.

2 c. shredded cooked chicken
1/2 c. frozen peas
1/2 c. cooked chopped carrots
1 c. fresh chopped kale
2 c. gravy (made from the drippings of the roast chicken, thickened w/ corn starch & corn flour)

Mix it all up and add it to the pan. Cover with a second layer of pastry dough, and pierce the top a few times with a fork.

Bake at 375 for 45 minutes, or until the crust has browned evenly.
Be prepared for your gluten-loving husband to go back for thirds. And you may even find yourself picking at the bits that fall out of the crust in the pan.

P.S. this freezes great; just thaw before putting it into the oven.
P.P.S. This pot pie is fantastic with a biscuit crust.