Yummy and organic chicken pot pie

People think organic food either tastes like cardboard, or is so difficult and expensive to make that it isn't worth the work. 
Well, people think a lot of things, don't they!

This is a new venture for me - I don't think I have ever posted a recipe on my blog before - but here goes.  There is one thing about organic from scratch that is different than other cooking from scratch - recipes often have interchangable ingredients.  This means you could use ingredient A, or B, or C (not all 3!)  and it is up to you to make it, decide if you like it, tinker with it if you want, and make it again =) When there are alternatives I will mark my choice with stars ****, but still list the other choices. 

Organic Chicken Pot Pie  (feeds 5 at my house  - I think you could probably feed 6-8 if you didn't have 3 growing boys in your house!)

Crust (takes about 15 minutes - this makes 2)
2 Cups organic whole wheat flour
2/3 cup**organic butter**, OR organic non-hydrogenated coconut oil, OR spectrum shortening (made from palm oil)
1tsp sea salt
up to 6 tbsp water - LESS IS MORE =) 

Combine salt and flour, cut in butter with a pastry mixer, until pea sized.  Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl ( until the crust sticks together somewhat, but is flakey. Don't add too much water or your crust will taste like rubber)
With your hands, gather pastry into a ball, divide in to 2 parts.  Work with each half on a floured surface, rolling each into a large circle with 1/4 inch thickeness.  Slide one into 9" pie pan - crust should over lap the sides of the pan - and prick profusely with a fork
Set the other crust aside for now.

Insides (takes about 15 minutes)
1/2 lb chopped organic baby carrots
4 ribs chopped organic celery
1/2 a package of Cascadia Farms organic peas thawed and as dry as possible
1/2 a package of Cascadia Farms organic corn thawed and as dry as possible
1/2 a package of Cascadia Farms organic green beans thawed and as dry as possible
(Any of these items can be ommited - just make up the volume with veggies you like, you could also use fresh veggies from your garden, or home canned veggies, or rehydrated veggies)
1 pound of chicken, cut into bite sized peices
1/2 - 1 cup organic whole wheat flour
3 tbsp organic butter
3/4 cup organic/raw milk

1. Brown chicken chunks in a  large skillet (mine is about 14" around and 2 1/2" high)  do not over cook, simply cook until there is no more pink. 
2.  Once chicken is cooked, remove it from the pan, but do not wash pan or drain chicken, keep any juices.
3.   In the same pan add butter and milk and allow to simmer, whisk in flour 1tbsp at a time until a THICK gravy forms.
4. Add chicken and veggies to the large skillet, stir until evenly mixed
5. Dump contents of skillet into pie crust in pie pan
6.  Cover with the other 1/2 of your pie crust.
7. Crimp edges of bottom and top crust together. 
8. poke several holes in the top crust with a fork.

Bake at 350 degrees for 45 minutes - until crust is golden brown