Chicken Pot Pie

Start by making your pie crust. Combine flour, salt, and cubbed butter to a bowl, or food processor. Once combined and be sure not to melt the butter with your hands, you want the butter to be very cold. (This will ensure for a flaky crust.)

Next start adding a little bit of your ice water at a time. only add water until your pie dough comes together. (You may not need the full 1/2 cup.)

Then fold out your dough onto plastic wrap, and mold into a disk. Making sure not to work it too much. Then place in the refrigerator for later on.

Filling: 

In a pot start sautéing your butter and onions, once their soft start adding in your flour to make a rue. (You may need to add in a little bit more butter if any cooked out from your onions.)

Cook your rue for two minutes. Then add your liquid ingredients. Use a whisk to bring it all together. Once this is smooth start adding in the rest of your veggies and seasoning.

Cook this at a simmer until your veggies are about 1/3 of the way cooked. Then add in your cooked/cubed chicken. (This can be white or dark meat of your choice or a mix.)

Pull out your pie crust from the refrigerator, (or a store bought one.) Then roll out your pie dough with additional flour to fit a 9" pie pan. You should have enough for a top and bottom crust.

Place the bottom crust in your pie dish, crimp the edges then use a fork to pierce all around the dough and bake at 350 F for about 10-15 minutes.

After baking the crust for about 10-15 mins, add in your pie filling mix, and your top pie crust and crimp the edges again. Then back at 350F for about 45 minutes-1 hour.

Cook this on a cookie sheet incase it bubbles over. Once it's bubbling after 45 mins take it out and let stand for about 30 mins before cutting into.

You can make this a 9" pie, or smaller pies if desired.

Enjoy!