• Cut Chicken/Turkey into small "bitesize" pieces
  
• Chop potatoes into small pieces/cubes.
  
• Slice fresh Carrots (or use Use Frozen Carrots), Peas, Green Beans, and Corn. Set Aside
  
• Add chicken broth carrots, peas, green beans, potatoes, and corn to the chicken broth and Potatoes. Bring to a boil.
  
• When the potatoes are soft (about 5 minutes.). Mix in the cooked chopped chicken or Turkey and return it to a Boil
  

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

• In a separate pan melt the butter
  
• Add flour and spices (garlic powder, chicken bouillon, onion powder, sea salt, and black pepper) to the melted butter and stir to coat.
  
• Whisk in the milk and remove from heat. Whisk until the gravy is thick. (about 5 minutes). Stir into the turkey/veggie mixture.
  
• Bring the pot pie mixture to a boil, stirring occasionally. The sauce will begin to thicken. Simmer until it has the consistency you like, or 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, fill the crust with the cooled pie mixture.
  
• Top pot pie with second crust (if using). Crimp the edges and make small slits in the center to vent the pie. Or it can be topped with biscuits or puff pastry.
  
• If making individual pot pies. place the crust on top and bake. We like to use a puff pastry for the individual pies
  
• Bake pot pie according to the pie crust directions. Or at 400 degrees for 35 minutes or until the crust is golden brown
  
• Enjoy!