Homemade Chicken Pot Pie

Used by permission from Michelle Gill

Crust:
2 1/2 cups of flour (I mix whole wheat and bread flour.)
1 stick of butter (Add more if you prefer.)
1/2 tsp. of sea salt or Himalayan salt
Process in a food processor or Ninja.
Add 1/2 cup of cold water or so and stir.
Split in two.  Roll out. 
Line your pie dish with one dough sheet.

Filling:
Boil 1 large chicken breast with 1/8 of a chopped onion.
Remove chicken.  
Add your choice of chopped vegetables.  (I use potatoes, green beans, and carrots.)
Boil with 1 tsp. of thyme and 1 tsp. of sage.
Chop up the chicken and throw in with the vegetables when done.
Sprinkle in 1/4 tsp. salt and 1 Tblsp. corn starch to thicken.
Fill pie dish with filling.
Top with a few thin slices of butter and cover with other dough sheet.
Use your finger to press together on the edges.  Use a knife to slice 3 to 4 holes in the top.
Bake in preheated 400F degree oven for 1 hour.