Prepare

1. Preheat oven to 350 degrees.
2. Set out pie crust (if refrigerated) to come to room temperature while cooking.
3. Gather your tools: pie pan, 4 qt pot, saute pan, whisk, spatula.

Saute Vegetables

1. In a pan melt a tablespoon of butter over medium heat.
2. Once melted, add onion, peas and carrots.
3. Saute until slightly golden.

Create Pot Pie Filling

1. Melt butter in 4 qt pot over medium heat.
2. Add flour and whisk together.
3. Add about a cup of the milk at a time and whisk – you are creating a roux.
4. Once the mixture has thickened, add the other cup of milk and whisk until it again is thick.
5. Add one cup of water and whisk until thickened, it will not get as thick as before but you should see a change in consistency.
6. Add better than bullion and whisk to incorporate.
7. Add the rest of the water ½ at a time whisking inbetween.
8. Add spices and whisk to distribute.
9. Add sauted vegetables and mix with a spatula to distribute.
10. Add shredded chicken and mix with a spatula to distribute.

Assemble and Cook Pot Pie(s)

1. Place one pie crust in the bottom of each pan.
2. Fill each pie with roughly 3 cups of filling – level the filling with a spatula.
3. Place another pie crust on top of the pie fulling covering and hanging over all sides.
4. Pinch the edges of the top and bottom pie crust together fluting the sides of the pie.
5. Place a crust saver over the sides of the pie (or make your own with foil).
6. Bake at 350 degrees for 40+ minutes.