Yummo Chicken Pot Pie

Filling:
2-3 cups cooked and cubed chicken.
1 med onion chopped.
1 bag baby carrots cooked or steamed.
4 or 5 potatoes washed, peeled, cubed and cooked.
1 to 2 stalks of celery.
Any other veggies you want (bag of frozen peas works well)

Gravy:
Saute onions and celery.
add salt and pepper
parsley
poultry seasoning
cook until onions translucent
add 3 to 4 tbsp of flour to mixture.
Mix until flour coats everything then add homemade or good quality chicken stock. (Rachel Ray is my fav, also like Hannafords Organic)
I use about 1/2 of the 32 oz boxes of stock, but use as you need. Taste and continue to add seasoning if needed.

Put potatoes, carrots, and other veggies and of course chicken in pie plate or baking dish. Pour gravy over and stir so it coats everything. Now onto homemade crust.

Crust:
This makes crust for 9" pie top and bottom but I use a baking dish with the crust just on top.

1 cup butter,chilled (very important)
3 cups flour
1 tbsp of salt
pinch of sugar
1/3 cup ice water (also important)

Mix flour,sugar,and salt together. Cut butter in tablespoon pieces. Cut butter in the flour. ( i use pastry thingy but from experience two knives work well) When you have a crumbly mess add water. Keep mixing until dough clumps and before it turns into a ball. Flour your work area and rolling pin kneed the dough divide and roll out. You can chill for 30 mins but i never do, to hungry. Put on top of the filling and gravy or if you are doing an actual two crusted pie put one rolled out crust on bottom and one on top. We all love this very delicious.
Oh yeah bake on 350-375 for about 20-25 minutes until crust is golden brown.