VERY EASY Chicken Pot pie

So, for the longest time I have had a craving for chicken pot pie.  The only thing holding me back was the thought of making pie crust.  I had never made crust before, did not have a good recipe for it and since my mom makes pretty killer pies I was scared.

I rose to the challenge though and this is what the end product looked like.

Pie crust recipe:

4 Cups flour
1 Cup crisco
1 tsp Salt
1 Cup VERY cold H2O
2 eggs

Combine flour salt and crisco in a bowl.  Add crisco and mix with pastry blender or two knives until the crisco is pea sized.  Make a well.  Beat eggs and H20 together and pour in well. Mix together until a ball forms.  Pour out on a floured surface and roll out until it is 1/4 inch thick.  Cut into four pieces. (the should all be large enough to cover the entire pie dish with extra hanging over.  Place in pie dish cut away the extra around the sides. Poke bottom with fork.

Make 2 pie - 2 tops, 2 bottoms.

Filling
4 tbsp Butter
4 tbsp flour
2 cups milk
2 cups chicken broth
2 1/2 cups cooked chicken
1 cup peas
1 cup carrots
3 stalks celery
4 potatoes
salt and pepper to tast

I added to this
1/2 cup green beans
1/2 cup chopped zuchini
mushrooms

Chop all vegetables to desired size and set aside.  Melt butter, then whisk in flour. It should come together in a ball. Cook for a few seconds to get rid of the flour tast. Slowly add the milk and broth. Stir til Thick.  Add all vegetables except peas and zuchini. Simmer for 5-10 minutes just to cook the vegeatables a little.  Bring to boil. Add the remaning ingredients.  Add to prepared pie shell.  Cover with remaining pie dough.  Pinch sides closed and cut slits in top in order to let air out.

Bake in a 400 degree oven for 30-45 min, until crust is golden brown and pie bubbling.  Let sit for 10 minutes, then cut and serve.