Chicken Pie

This is one of those meals that I know will light up my husband's eyes when he gets home! Chicken pie certainly falls under the comfort food category at our house! I am not a pro at pie crusts and you may use your favorite pastry recipe but I included the one I typically use for chicken pie. This is one of the chicken recipes that I use leftover turkey.

Crust:
2 cup flour
1/4 tsp salt
2 tsp baking powder
1/2 cup butter
1/3 cup milk

Mix flour, salt and baking powder.
Cut in softened butter. Mix in milk. Roll out dough.
Place in two ten inch pie pans. Save some dough for top crusts.

Filling:
2 cup cooked cubed potatoes
4 cup cooked diced chicken (or turkey)
2 cup corn
2 tsp salt
1/4 tsp pepper

Mix. Place filling in pie crusts.

I added some carrots as well, I like the added color.

Gravy:
1/2 cup water
1/2 cup broth
1/2 tsp salt
1 heaping tablespoon flour

Whisk all together. Pour over filling. Place top crust. Crimp the edges.
Since I had more filling and used my deep dish pie pans, I didn't have enough pastry dough for a top crust. Should I mix up more? No, time to get creative. Grab some cookie cutters and we'll have us some hearts...
and stars!
Now one pie for supper and one for the freezer!
Bake at 375 degrees for 30 minutes.

Toasty golden brown and smells delicious!