Apples sweeten this pot pie

In my opinion, you can never go wrong with a roasted chicken, whether it’s homemade or purchased in the supermarket deli section, because it can be dressed up or down to the season with any number of side dishes.

Once the kids are out of the house and smaller appetites prevail, however, a 4- or-5pound bird can yield a lot of leftovers. Those who don’t like to eat the same thing two (or three) days in a row might consider that a curse.

I’m on the plus side. When it’s tucked under a flaky, buttery crust in a flavorful gravy, leftover chicken can be nothing short of magical.

In addition to being an economical way to stretch your grocery store dollars, a leftover chicken pot pie is the perfect comfort food for these early days of fall, when we instinctively reach for warmer, heartier dishes to compensate for shorter days and chillier weather.

Chicken pot pie traditionally features a mix of carrots, peas and sometimes potatoes along with shredded or cubed chicken. This autumnal take is a little sweeter, with cubed apple finding its way into the casserole dish.

I didn’t peel the apples because I’m lazy, but if you’re so inclined, go for it! I used poultry seasoning, but you could also flavor the gravy with fresh or dried rosemary, sage and/or parsley. At the last minute, I also threw in half a cup of shredded cheddar cheese, but that’s completely optional.

If you don’t feel like roasting an entire chicken, pick meat from a rotisserie chicken or simply roast and shred a couple of nice-sized boneless breasts.

Gretchen McKay/Pittsburgh Post-Gazette A buttery pot pie made with leftover chicken, apple and shredded cheddar is full of fall flavors.