This recipe is very versatile. Add in whatever vegetables you have on hand in whatever amounts you prefer.
2 c. flour (white, or wheat, or combo)
1/2 c. butter
1/2 t. salt
6-8 T cold water
1/4 c. butter
1/2 c. onion
1 c. carrots
1 c. celery
2 T flour
1 c. potatoes, cubed
1 c. corn
1 c. cooked chicken
1 1/2 c. chicken broth (plus additional milk as desired)
1. Make the crust in one bowl: cut the butter into the flour/salt until crumbly.
2. Add cold water little by little until desired pastry consistency.
3. Roll into two balls and flatten to 1/4 inch. Line a pie plate with one (save second for the top).
4. In a pan, sautee onions, celery and carrots in butter until soft.
5. Add flour until everything coated, then add potatoes, corn, chicken and broth and cook 30 minutes.
6. Put filling into pie pan and cover with top pie crust. Cut slits on top and bake in 400 degree oven for 30 minutes.
*I added a cup of milk to the filling at the end, and cooked until bubbly and thickened so it was a little creamier and not too thick. Otherwise your pot pie could be too thick and dry.