Start by dividing your prepared gluten-free pie crust into two equal parts and one small ball of extra dough for making leaves out of dough
Roll out the two equal balls of dough into 10 inch rounds and the other small ball into a small circle
Press half of your prepared, rolled out 10 inch dough circles of gluten-free pie crust into a deep dish pie pan (2 inches) Add 2 cups of leftover cooked veggies or another medley of cooked vegetables (carrots, green beans, corn etc.)
Add 1- 1 1/2 cup cooked, shredded chicken, turkey or ham over the vegetables
Pour 1 cup leftover gravy or our homemade gluten-free gravy over the meat and vegetables Top with little pats of butter spread out and totaling 4-6 tablespoons
Place the other half of the prepared, 10 inch rolled out gluten-free pie crust over the top of everything
With the small circle of rolled out dough, use a leaf cutter and top the pie crust with them and slice the middle with some strips for steam to escape
In a bowl, combine 2 tablespoons of melted butter with pepper and chopped chives
Brush butter on to the top of the pie crust
Cover with tinfoil and bake at 350 degrees for 20 minutes then remove the tinfoil and bake another 15 minutes until golden brown
Let pie rest for 10 minutes then slice and serve