This chicken pot pie comes together in a snap with leftover shredded chicken or Thanksgiving turkey, pre-made pie dough and your basic frozen veggies.
Well at least that’s what Paula C. had to say about this Chicken Pot Pie recipe—one of the many you will find in my new cookbook Everyday Classics: 68 Tasty & Essential Gluten-Free, Dairy-Free, Egg-Free & Soy-Free Recipes (officially releasing in FIVE DAYS! woo hooooo!).
“I tried the Chicken Pot Pie from this cookbook and it was the BEST pot pie I have ever eaten…ever! I cannot eat anything with eggs and also no gluten. Your cookbook is the only cookbook that in 4 years of being GF I’ve wanted to purchase, first of all because it’s egg-free and secondly because ALL of your recipes are simply five-star. I am beyond excited about your book, it is one the best I have seen…” —Paula C.
Well, [blush] thank you Paula!! I poured my heart and soul into this project and I hope it makes the rest of my readers equally as happy!
This Chicken Pot Pie recipe is one of four I have included in a book excerpt I created to give you an idea for what Everyday Classics is all about, the ingredients used, and a taste for the recipes I have created for you.
This chicken (or turkey) pot pie comes together in a snap with leftover Thanksgiving turkey (which we have plenty of tonight!), pre-made pie dough (also in the book), and frozen or leftover Thanksgiving veggies (think green bean casserole).
Kids feel mighty special eating these out of individual pots with their initials carved into the crust, however an 8×8-inch baking dish works just as well. When I am feeling lazy, I omit the crust and just serve the cooked filling over steamed rice or leftover mashed potatoes.