Homemade Chicken Pot Pie

One of my favorite meals is chicken pot pie. But, everytime I read the box in the grocery store, I can't bring myself to buy it! Yuck!

So my dear friend, Christina, lent me her recipe for the dough (courtesy of Christina Scheitel, House of Scheitel Pie Crust). I adapted the directions and made up the filling recipe, but I'll be tweaking it in the future.

Pie Crust Ingredients:
-2 1/2 cups of all purpose flour, plus a bit extra for rolling the dough later
-2 sticks of unsalted butter (or 8 ounces); very cold, cut into 1/2 inch cubes
-1 tsp salt
-1 tsp sugar
-6 to 8 Tbsp ice water

Pie Crust Directions:

1. -Combine flour, salt and sugar in a food processor. Pulse until ingredients are mixed.
   -Add the cubes of butter and pulse 6-10 times, until the mixture resembles coarse meal with pea sizes chucks of butter.
   -Add ice water 1 Tbsp at a time, pulsing the mixture until it begins to clump together. (If you pinch some dough together and it holds, then it is ready. If it doesn't stay together, add more water and pulse again).
2. -Remove the dough from the food processor and mound onto a clean surface. Gently shape it into 2 discs. (Knead it just enough to form the discs, but do not over knead. The chucks of butter will allow the crust to be flaky)
   -Sprinkle a little bit of flour around the discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, but no more than 2 days.
   
3. -Remove the crusts from the refrigerator and let them sit at room temperature for 5 to 10 minutes (which allows them to soften enough to roll out easier).
   -Lightly flour a flat surface and roll out with a rolling pin into a 12 inch circle, about 1/8 of an inch thick.
   -As you roll out the dough, check to make sure it is not sticking to the surface below. If it is, add more flour under to prevent the dough from sticking.
   -Carefully place into a pie plate, lining the bottom and sides.
   -Pull it onto the top rim, which will hold the dough in place while it bakes because baking will cause the dough to shrink.
4. Filling Ingredients:
   -14.5oz can of mixed vegetables (or steamed, fresh mixed vegetables: peas, carrots, celery, lima beans, green beans, etc)
   -1 can of cream of chicken soup
   -seasoning of your choice (Italian seasoning, Cajun seasoning, etc)
   Filling Directions:
   -Combine vegetables, cream of chicken soup and seasoning in a mixing bowl.
   -Gently pour into pie crust, filling in the sides and making sure it is level.
5. Roll out the other disc of dough into a circle, the same as the first disc. Lay it on top of the filling, pinching together the two pieces of dough around all edges. (I used a knife to add a decorative pattern on the top dough. You can also brush on some olive oil and sprinkle the top with seasonings.)
6. Fill and bake on 400F for 30-35 minutes.