This was an idea I have been playing with for a couple of months.  I know my Michigan friend are already thinking the Pasty.  That  is so Upper Peninsula.   Pot pies are comfort food for the fall and winter but the only way I had ever had them were out of the frozen section of my mega mart.  Those are loaded with salt and fat so I used pizza dough adding no salt and made gravy from low sodium stock.  Then I said screw it and went ahead and deep fried it anyway.  You get a crunchy crust in gravy and gooey cheese.

1 rotisserie chicken (you may have some leftover turkey in a couple of weeks so give that some thought)

1 bag frozen mixed vegetables thawed

1 10 oz can whole white potatoes chopped or you can bake 2 potatoes in the microwave for 6 minutes cool and chop

8 tablespoons butter

4 tablespoons flour

1 canned pizza crust

2 teaspoon Mrs Dash seasoning

4 oz cheddar cheese grated

8 oz chicken broth for gravy

1/2 teaspoon black pepper

1/2 teaspoon salt

Oil for frying

Pull chicken and cut into bite size pieces

In bowl mix

add chicken

add thawed mixed vegetables

add chopped potatoes

add all spices and seasonings

add shredded cheese

add salt and pepper and Mrs Dashes

take pizza dough cut into four equal pieces

place 1 piece of dough on parchment lined baking sheet

Add tablespoon of butter to each square

place a portion of chicken mixture in the middle and close pocket crimping all touching dough

Repeat on all dough squares

in a 2 quart pan

add butter and flour cook for five minutes

add chicken broth

salt add pepper to taste

Cook until gravy consistency

heat oil to 350

add pot pie cook until golden brown

about 7-9 minutes turning once

If you keep turning it it will soak in the oil.

Top with chives