Hearty Chicken Pie

Directions

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