One of my favorites, this pie is one my wife introduced me to. I believe she got it from a church cookbook years ago. It is very simple and easy to modify. She is not a fan of pot pie so this works well and we usually server it with mashed potatoes and green beans.
3 cup shredded chicken (1 rotisserie chicken works well)
1 ¼ cup Chicken Broth plus 1T.
¼ cup AP Flour
1 double pack unbaked pie crust at room temp
Salt and Pepper to taste
In large mixing bowl add the broth, chicken, flour, salt, and pepper. Stir together until mixed well. Place first pie shell in bottom of 9 inch pie dish and add mixture. Cover with second crust, crimping edges. Brush the top crust with reserved tablespoon chicken stock. Make a few cuts in top crust and place on shallow baking sheet. Bake at 350 until golden brown, about 40 minutes or freeze for later. If frozen, back about an hour. Remove and let stand for 5 minutes. Cut and server with gravy for best flavor.
2 cups cold chicken stock
4T. unsalted butter
4T. AP Flour
In a saucepan, melt the butter over medium-low heat. Add the flour and cook, stirring, for 3 to 5 minutes, until the mixture is brown. Whisk in a cup of the cold chicken stock, and then add the rest of the stock along with a pinch of salt and pepper. Bring to a simmer, always whisking, and then reduce low heat and simmer for 10 minutes, stirring occasionally. Simmer longer if too thin and or add more stock or water to thin. Taste and add additional salt and pepper if desired.