Chicken pot pie from Scratch

I always start off making the crust first because it needs to chill in the fridge for 30 minutes. Then make the creamy soup.  while the soup is simmering, cook the chicken and peel/chop your vegetables,  Then throw them all into the soup and continue to simmer it while you roll the crust out and place it in a 9 inch pie pan.  Pour in the soup mixture and apply your top crust.  I roll the edges of the crust up to prevent a spillover.

Crust

1 cup (2 sticks) unsalted butter, softened

3 cups all purpose flour

3 tablespoons sugar

1/3 cup cold water

Using a pastry cutter (a fork works if you dont have one) combine the flour, sugar, and butter.  Then add the cold water and kneed the dough until smooth.  divide into two parts (I like the botton crust slightly bigger to roll up and prevent the filling from spilling out.  Cover the two parts in a bowl and place in the fridge for at least 30 minutes for the butter to firm back up.

Creamy soup

3 Cups Milk
2 Tablespoons all purpose flour
2 Tablespoons Oil (I use canola)
2 Tablespoons Sugar
1/2 Teaspoon Salt

1/2 Teaspoon Black pepper

1/2 Teaspoon Garlic powder

in a medium saucepan, pour ALL ingredients, and stir with a wisk.  Once smooth, using a low heat, let simmer for 20 minutes.  (stirring occasionally)

Cook your chicken

I cook my chicken using a stirfry method. 
Cut up 2 whole boneless/skinless chicken breast into small bite size pieces.  Place in a skillet with 1/8 cup of canola oil,  Using a medium heat, stiring frequently unil no pink remains. When chicken is cooked, add to the simmering soup.

Preheat your oven to 400 degrees

Peel and chop any veggies you want to add.  I use 1 cup of potatos, and 1/2 cup of carrots.  Add to the soup.

Get your pie crust out of the fridge and roll out to line the pie pan.  Make bottom crust over hang sides by at least one inch to roll up over the top crust.  Once the bottom crust is in place, fill it up with the creamy soup/veggie mixture.  Apply  the top crust and roll up the edges.  using a knife cut small vent holes in your top crust. 

Place your pie into a preheated oven at 400 degrees for 15 minutes, then turn the heat down to 275 degrees and continue to bake for another 30 minutes.  Let cool 10 minutes before cutting!