Chicken Pot Pie

Filling:
1/3 cup butter
1/3 cup chopped onions
1/3 cup plus 3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cup organic chicken broth
2/3 cup milk
2-3 cups chopped, cooked organic chicken
1 cup peas
1 cup carrots, shredded or chopped
1 cup broccoli, chopped

Melt the butter in a saucepan. Add onions and saute for a few minutes. Add flour and stir until mixed into the butter/onion mixture. Add the broth and milk. Stir until thick and bubbly. Add all remaining ingredients. Remove from heat and set aside

Two-crust pie:
2/3 cup butter
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 teaspoon salt
4-5 tablespoons cold water

Mix together flours and salt. Cut butter into flour mixture until it resembles course crumbs. Add the water and roll out dough. Don't over mix the water into the flour and butter mixture.

Roll out half of the dough and place into a large pie plate. Pour filling inside and top with remaining crust. Back at 425 degrees for 35 minutes. Let sit for 10 minutes. Enjoy!