(**please look at the end of this recipe for gluten free options to this recipe)
|roll out pastry larger than our casserole dish and make slits in fold for steam holes|
|use a large casserole dish for baking this recipe|
|allow to rest after baking before serving|
|I always have this product in the fridge for when I don't have time to make chicken stock |
or I don't have store-bought stock on hand
use a store bought gluten-free pastry OR I used mashed potatoes for this recipe for our friend John Tilley who is gluten intolerant. When making the chicken filling I used potato starch instead of flour. The recipe either way is delicious.