2 c. cooked chicken
2 c. chicken broth
1 pkg. chicken gravy
4 carrots, sliced
4 potatoes, cut in chunks
1 lg. onion, chopped
2 tbsp. butter
1 c. flour
2 tsp. baking powder
1/2 c. milk
1/2 tsp. salt

Put carrots, onions and potatoes in saucepan. Cover with chicken broth and boil until just tender. Remove from heat; drain and reserve liquid. Combine gravy mix and reserved liquid. Put chicken and vegetables in 1 1/2 quart casserole; pour liquid over them. If there is not enough liquid, add water or broth to just cover. Measure flour, salt and baking powder into bowl. Cut butter into dry ingredients.

Mix the milk in a little at a time, until you have a soft workable dough. Flour board and press dough until it is the right size and shape to fit casserole. Bake at 350 degrees for 45 minutes or until crust is golden brown.

HINTS: This is a good way to use leftover chicken. Turkey may be substituted for the chicken. Some folks prefer their pie without vegetables. It can still be made the same way, just omit vegetables. A more homemade taste can be achieved by making your own gravy.

Canned or frozen chicken works well in this recipe. Leftover chicken stew can be a little different meal by thickening it and putting a crust on it.