Chicken Pot Pie

I used several recipes to make this chicken pot pie, but the pie crust came from Here

For the Filling:

In a saucepan cook 2 potatoes, and 2 carrots until tender. I had some left-over green beans and some frozen peas that I threw in after the potatoes and carrots were fork tender. 

To a skillet add 1/4 cup of melted butter and 1/2 of an onion chopped. Cook this until the onions are soft. Add 1/4 cups of flour and cook for about 2 minutes. Add 2 cups of chicken broth and about 1/4 cup of milk.  Cook until thick.  Add the cooked   vegetables and onion mixture. Add 1 rotisserie chicken chopped into bite-size chunks. You can either put this mixture in a pie shell and then add the filling and then top with another crust, or you can put the filling in an oven proof dish and top with the crust. I like this method because I am eating less crust.

   INGREDIENTS

• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 sticks chilled unsalted butter, cut into pieces

DIRECTIONS

1. To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal.
2. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
3. Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.
4. To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate.
5. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim.
6. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack and freeze