Recipe Chicken Pot Pie. Add water to cover and boil for 15 minutes. Ease into ungreased 9 inch 2 quart glass baking dish.
Roll 1 pie crust into 13 inch square. In a food processor combine the flour and salt. Cook 2 minutes stirring frequently until tender.
Add salt garlic powder dried thyme and pepper.
Saute the vegetables until the onions become translucent then add the remaining 3 tablespoons of butter. Saute the chicken until golden brown then remove from the pot with a slotted spoon and set aside. While the chicken is cooling continue to boil the remaining water and vegetables in the pot. Ease into ungreased 9 inch 2 quart glass baking dish.