Crust:

4 c. flour
4 tsp. baking powder
1 tsp. salt
1 1/4 c. Crisco (heaping)
Milk

Mix together flour, baking powder and salt. Cut Crisco into flour mixture with pastry blender. Add enough milk to make a soft dough. There will be enough dough for 2 double-crust pies. Pat half of the dough into 2 pie pans. Save other half for top crust or biscuits.

Filling:

2 c. cubed, cooked chicken
1/2 c. gravy for each pie
Extra gravy for on top of pie slices

Divide chicken and place over bottom crusts in pie pans. Pour gravy over top. Add top crust (or biscuits) to each pie.

Bake at 400°F for 20 minutes. Serve with extra gravy, vegetables and mashed potatoes.