PA DUTCH CHICKEN CORN "PI" (Semi-homemade)

My mother made the best chicken corn pie..... starting with a whole chicken boiled in water to make the broth/sauce for the pie. Then she'd make her own pie ("pi") dough, cooked, peeled and cubed the potatoes, cut fresh corn off the cob, etc. To say the least, this was a labor of love. This is my version of her delicious "pi", using convenience foods that are readily available in today's markets. So this is why I call it "Semi-homemade". It tastes just as good as mother's but takes a lot less work. I certainly hope you try it and ENJOY!

4-5 quart Dutch Oven (I used this as my mixing bowl)

Deep-dish pie pan

Large wooden mixing spoon

Wire whisk

Can opener

Sharp knife

Medium size bowl (not shown)

Rimmed baking sheet

Aluminum foil

1 12 ounce package 9-inch frozen deep dish pie crusts (2 crusts), thawed

2 1/2 cups cubed, cooked chicken

3 hard-cooked eggs, chopped

1 15 ounce can diced potatoes, drained

1 8 ounce can mushroom pieces, drained

1 15.25 ounce can whole kernel sweet corn, drained

1 1/2 teaspoons dried onion flakes

1 10.5 ounce can condensed cream of chicken and mushroom soup

3/4 cup whole milk

1 teaspoons smoked paprika

fit "pi" crust into the 9-inch deep dish pie plate.

combine the chicken.....

the chopped hard cooked eggs......

the drained diced canned potatoes........

the drained mushroom pieces.......

the drained whole kernel corn .......

lastly, add the dried onion flakes.

Gently toss ingredients in the Dutch oven (or large bowl) until well mixed.

In a bowl, combine the condensed soup and the milk. Combine with a wire whisk until no lumps remain.

Add sauce to the ingredients in the pot and mix well. At this point it will looks like you have way too much filling. This is not the case because you will be lightly "packing" the filling into the bottom crust.

Add the filling to the crust, packing and mounding as you go. Sprinkle top with smoked paprika.

Moisten edges of bottom and top crust with water. Carefully center top crust upside down over filled bottom crust. Crimp edges to seal and cut 4 slits in top. Place on foil lined rimmed baking sheet and bake at 375 degrees F. for 55 to 60 minutes. If edges of crust start to get too brown, cover with aluminum foil.

When done, remove from oven and let rest 12-15 minutes before serving.

This is where a pi is not a pie!! To serve you will have to use a large spoon and scoop each serving from the pie pan. Upon scooping it out, you'll see the rich and delicious filling spilling out..... just like mother's only better! Sorry, Mom!!!