Hearty Chicken Pie

• 1 c. cubed butternut squash
• 1 c. quartered zucchini slices
• 1 c. coarsely chopped onion
• 3 c. cooked and cubed chicken
• 1 can (5 oz.) evaporated milk
• 1/3 c. cornstarch
• 1 tsp. poultry seasoning
• 1 tsp. flavor enhancer (monosodium glutamate)
• 1/3 c. sunflower kernels
• 2 deep dish pie crust shells, thawed
• toasted butternut squash seeds (optional; see note)

1. Preheat oven to 375u0b0.
2. In a small saucepan cover butternut squash with water and cook 8 minutes; drain, reserving 3/4 cup liquid.
3. In a large bowl, combine squash, zucchini, onion and chicken.
4. In a small saucepan combine evaporated milk and cornstarch.
5. Add poultry seasoning and flavor enhancer.
6. Stirring constantly over low heat, add reserved liquid and cook until slightly thickened.
7. Pour sauce over chicken mixture; fold in sunflower kernels.
8. Pour into unbaked pie crust and top with second shell, punching edges together.
9. Sprinkle top with toasted butternut squash seeds, if desired.
10. Bake 45 minutes.
11. Let stand 15 minutes before serving.

butternut squash, zucchini, onion, chicken, milk, cornstarch, poultry seasoning, flavor, sunflower kernels, dish pie crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=708533 (may not work)