A classic comfort meal using homemade ingredients. It only takes 30 minutes to prepare and 30 minutes to bake.
Preheat oven to 400 F.
Boil the chicken in water or broth. Set a timer for 30 minutes.
While the chicken boils, steam the mixed vegetables either in the microwave or on the stovetop (follow instructions on bag). Add to a large mixing bowl when done.
While the chicken boils and the vegetables are steaming, make your Cream of Anything Soup by combining the dry mixture with water and heating for 1-3 minutes until thickened. (OR you can use 1 can of cream of chicken/vegetable soup). Add this to the same large mixing bowl as the vegetables.
Make the pot pie crust by pulsing together the flour, salt and cold butter in a food processor. Gradually add the water until a dough ball forms. If needed, add additional water 1 Tbsp at a time.
Roll out the dough to the shape of your baking dish (circular, square, rectangular, etc.).
You chicken should be finished (check your timer). Cut into bite-sized pieces. Add to the mixing bowl with the vegetables and soup. Add additional seasonings if you prefer (cajun or Italian herbs are my recommendations!) Mix thoroughly.
Grease baking dish. Dump filling into the dish and spread evenly.
Place pot pie crust on top of filling. Seal edges of dish by pressing a fork over the crust. Poke a few holes on top to help pot pie breathe. Trim off ends. You can lay the extra dough on top in a patter/design. My family likes hearts and stripes. (Hint: place your baking dish on top of a baking sheet in case it spills/oozes out!)
Bake at 400 for 30 minutes.
Make this vegetarian by removing the chicken and adding white beans, chickpeas, or lentils instead.