Could someone tell me a chicken pot pie recipe using these?

I want to know a chicken pot pie recipe using frozen vegetables,cooked chicken chunks, and whatever else I need to make it from scratch.Like flour,water and what else for the crust?Does it call for other ingredients in the vegetable part?Could someone tell me a chicken pot pie recipe using these?
Make a white sauce by melting 4 tbsp butter. Stir in 4 tbsp flour and cook for 1 minute. Whisk in 1 1/2 cup milk and 1/2 cup chicken broth gradually and season with salt and pepper. heat slowly until thickened. Remove from heat and add cooked chicken and vegetables.





Here you can either put the mixture into a pie crust or put it into a casserole and top with canned biscuits that have been halved.





Put in 350 oven until browned, about 40 minutes.Could someone tell me a chicken pot pie recipe using these?
I use onion, peas and carrots..sometimes potatoes and even mushsrooms


might need some milk and butter for the gravy part....and maybe chicken stock..


shortening for the crust..
Here's the easiest recipe:





Quick Chicken Pot Pie








INGREDIENTS:


2 1/2 cups diced cooked chicken


4 ounces sliced mushrooms, about 1/2 cup


1 1/2 cups frozen peas and carrots or mixed vegetables


1/4 cup chopped onions


1/2 can cream of mushroom or cream of chicken soup


milk


.


Topping


.


1 cup biscuit mix


1/4 cup shortening


3/4 cup milk


PREPARATION:


Put chicken, vegetables, salt and pepper in a 2-quart casserole. Add soup and stir, adding milk a little at a time until desired consistency is reached. Blend shortening into biscuit mix and add 3/4 cup milk, stirring until smooth. Pour batter over top of casserole. Bake 45 min at 375掳. Cool for 10 to 15 minutes before serving.


Serves 4.
2 1/2 cups diced cooked chicken


4 ounces sliced mushrooms, about 1/2 cup


1 1/2 cups frozen peas and carrots or mixed vegetables


1/4 cup chopped onions


1/2 can cream of mushroom or cream of chicken soup


milk





.Pie crust ingredients


1 1/2 cups all-purpose flour


1/2 teaspoon salt


1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)


1/4 cup vegetable shortening, chilled


3 to 4 Tbsp ice water








Put chicken, vegetables, salt and pepper in a 2-quart casserole. Add soup and stir, adding milk a little at a time until desired consistency is reached..Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. put pastry over top of casserole. Bake 45 min at 375掳. Cool for 10 to 15 minutes before serving.
You can use a Pillsbury pie crust rolled in a box sold in the cold food section of the grocery store. I make Chicken pot pie with frozen peas, carrots and onions that I rinse in cold water to thaw. I use Campbell Cream of Potato soup and don't thin it with water. I let the crust sit out about 20 minutes at room temperature before I put it into a pie dish. I mix the diced chicken, vegetables and soup in a bowl. Pour into crust and then put on the top crust. Slice holes for bubbling. Wrap the edge with foil until 10 minutes before done. Then remove foil and finish baking. Bake at the apple pie recipe on the box at the box heat amount. Works every time for me.
Here's what I do. You need:


*What you listed


*Pie Crust


*1 or 2 cups grated cheddar/monterey jack mixture


*1 Can cream of chicken soup


*minced onion, sauteed first (optional if you dont like onions)





*Put the bottom half of the crust in a pie pan, mix em all together, put the top crust on, pinch the edges all the way around to seal it.


*Put several fork holes in the top.


bake at 375 for 35 mins, check it, if not browned a bit on top, put it in for 5 more, repeat that again if necessary.





Follow up: Sorry, I never make the crust because it is so messy and a pain. I go the lazy route and buy the pre-made ones, which are just as UNhealthy ;)
INGREDIENTS


2 cups all-purpose flour


1 teaspoon salt


3/4 cup lard


6 tablespoons cold water





1/2 cup butter


1/2 cup all-purpose flour


1 teaspoon salt


black pepper to taste


2 tablespoons finely chopped onion


3 cups chicken broth


1 1/2 cups sliced mushrooms


3 tablespoons butter


3 cups cooked chicken, chopped


2 carrot, finely chopped


2 stalks celery, finely chopped


2 potatoes, peeled and cubed








DIRECTIONS


In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in lard until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.


Preheat oven to 400 degrees F (200 degrees C.)


In a large saucepan, melt 1/2 cup butter. Blend in flour, salt, pepper and onion. Gradually stir in chicken broth. Cook, stirring constantly until smooth and thickened. In a separate pan, saute mushrooms in 3 tablespoons of butter, then stir into saucepan. Stir in chicken, carrot, celery and potatoes. Mix well and pour into bottom pie crust. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.


Bake in the preheated oven for 30 minutes, or until pastry is golden brown, and filling is bubbly.