Servings: 6 to 8 servings

2 cups cooked chicken cut into 1 cm chunks 2 cups cooked chicken cut into 1 cm chunks
1 cup chicken stock 1 cup chicken stock
1 potato cut into 1 cm chunks 1 potato cut into 1 cm chunks
1 small onion (finely chopped) 1 small onion (finely chopped)
1 clove of garlic (pressed) or chopped very small 1 clove of garlic (pressed) or chopped very small
½ tsp. salt ½ tsp. salt
1 tsp. Greek or Roasted Red Pepper and Garlic Seasoning 1 tsp. Greek or Roasted Red Pepper and Garlic Seasoning
1 tsp. Old Bay Seasoning (optional) 1 tsp. Old Bay Seasoning (optional)
1 Tbs flour 1 Tbs flour

Cut meat into 1 cm chunks and set aside in a bowl. Pre-heat smoker then turn to 375°F.
In a microwavable bowl combine the chicken stock, potatoes, onions and spices and cook in microwave for about 5 minutes, stirring every few minutes.
Add flour and stir well to prevent clumping.
Add flour to chicken and stir well.
Add chicken to chicken stock and stir well to prevent clumping. Cook for a few minutes until stock starts to thicken.
Line a pie dish with a pie shell and spread the meat mixture into it.
Top with another crust and seal the edges together by pinching the two crusts together.
Make a few slits with a knife in the top pie crust.
Place in your smoker and cook about 45 to 50 minutes until crust is nicely browned.
Serve hot. Leftovers can be refrigerated over night and reheated in microwave, or oven. Pie will have even more flavour the second day.

If you like some vegetable in pie, add 1 cup of corn niblets or 1 cup of peas at the same tie as the potatoes.  If you like some vegetable in pie, add 1 cup of corn niblets or 1 cup of peas at the same tie as the potatoes.
Leftovers can be reheated in microwave and have even more flavour.  Leftovers can be reheated in microwave and have even more flavour.