Hello on this rainy Monday! I just got my roasted chicken out the oven to let cool before I pull all that good meat off the bone to make a family favorite, chicken pan pie. I’ll add the shredded chicken to my stock pot of butter sautéed vegetables to include organic carrots, celery, onions, potatoes, and green peas, simmer it in my chicken stock roux with a dash of cream to make it decadent, then top with lattices of buttery pie crust. Just knock me over right now!
This is going to be so good served alongside baked apples. I’m taking my time with this one. Thanks to Gluten Free Pantry pie crust flour as the base for my crust, and King Arthur GF flour to help make my roux, we are in we’ll insured for a fabulous gluten free comfort meal. I’ll give you a peek when the meal is complete. Now let me get back to this bird. Those two wings got my name written all over them for lunch. 🙂