• Mix together the spices (Garlic powder, Onion powder, salt, pepper, Chicken Boullion)
  
• Chop potatoes and Carrots into bite-size pieces or cubes (or use Frozen Carrots), Peas, Green Beans, and Corn. Set aside
  
• Cut Chicken into "bitesize" pieces
  
• Toss the Chicken with ½ Tablespoon of the spice mixture. Reserve the rest of the spice mixture to mix with the flour for the thickener.
  

Seasoning mixture (this is what makes the filling thick and creamy)

• Heat ½ T olive oil in a Stock Pan/Dutch Oven. Add the chicken and cook until the chicken is done. The spice might stick some. Don't worry it will come off when the broth is added.
  
• When the chicken is done, stir in the potatoes, peas, green beans, and corn.
  
• Add the chicken broth to the chicken and veggies. Add 2 Cups of Water and Bring the mixture to a boil.
  
• Melt the butter over medium heat in a large saute pan. Add flour and spices (garlic powder, chicken bouillon, onion powder, sea salt, and black pepper) to the melted butter and stir for 3 to 5 minutes. Cook until the flour has cooked
  
• Whisk the milk into the flour mixture. Whisk until the gravy is thick. (about 5 minutes).
  
• Add the milk/flour mixture to the chicken and veggies. Gently stir into the stock pan with the chicken.
  
• Bring the chicken pot pie mixture to a boil, stirring occasionally. The sauce will begin to thicken. Simmer until it has the consistency you like, about 5 to 10 minutes
  
• Remove the pot pie mixture from the heat and allow to cool for at least 10 minutes. If using pie crust. put the pie crust into the pie pan.
  
• Fill the crust with the cooled pie mixture.
  
• Top the pot pie with a second crust (if using). Crimp the edges and make small slits in the center to vent the pie. Or the pie can be topped with biscuits or puff pastry.
  
• Bake the pot pie in a 375-degree oven for one hour or until the crust is golden brown and the filling is bubbling.
  
• Enjoy!