The Gathered Kind

Ingredients:

• 2 cups cooked, shredded chicken
• 1 cup frozen peas and carrots
• ½ cup frozen corn (optional)
• 1 small potato, peeled and diced
• ¼ cup butter
• ¼ cup flour
• 1 ¾ cups chicken broth
• ½ cup milk
• Salt and pepper to taste
• 1 tsp onion powder
• ½ tsp garlic powder
• 2 refrigerated pie crusts (or homemade if preferred)
• 1 egg (optional, for egg wash)

Directions:

1. Preheat oven to 375°F.
2. In a small pot, boil diced potato until just tender, about 5–7 minutes. Drain and set aside.
3. In a saucepan, melt butter over medium heat. Stir in flour to create a roux and cook for 1–2 minutes.
4. Slowly whisk in broth and milk, stirring until smooth and thickened (about 5 minutes).
5. Add chicken, peas, carrots, corn, potatoes, and seasonings. Stir to combine and remove from heat.
6. Line a pie dish with one crust. Pour the mixture in, then top with second crust. Crimp edges and cut slits in the top for steam to escape.
7. Brush top crust with beaten egg for a golden finish (optional).
8. Bake for 35–40 minutes or until golden brown. Let sit 10 minutes before serving.

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