6 chicken thighs
1 pkg. yeast
2 tbsp. warm water
2 1/2 c. self rising flour
1/2 c. shortening
1 c. milk or buttermilk
Cornstarch
Salt
Pepper

Salt and pepper chicken thighs. Start cooking thighs alone. (Cover with plastic wrap and start in microwave, or cook uncovered in oven.) Save all juices for liquid in the pie. Dissolve yeast in water. Put flour in large bowl and cut in shortening. Add milk and yeast water. Mix; knead lightly. Lay out half of dough in pie pan; cook the pie crust alone in oven at 350 degrees for about 3 minutes.

Meanwhile, make lattice strips out of rest of dough. After about 3 minutes of precooking bottom pie crust, remove from oven. Pour off chicken juice into small bowl, add cornstarch to thicken. Arrange thighs with thickened juices on pie crust. Criss-cross lattice on top. Bake at 350 degrees for 15-20 minutes.